Roasted Garlic Bread

A loaf that combines slow roasted garlic, olive oil and a preferment, each of which adds its own flavour to create a deeply savoury loaf. This bread has a rich mellow flavour and will go well with thick winter soup or stew. It is particularly good when toasted and makes excellent bruschetta.

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Roast Potato & Rosemary Bread

Our special this week (for deliveries on Wednesday 8th and Friday 10th January) is Roast Potato & Rosemary Bread. We’ve done this a couple of times now and it goes down well. This is a rich and tasty loaf, the perfect accompaniment to a bowl of warming soup or winter stew.

This is what Jeffrey Hamelman has to say about this loaf:

“Toward the end of the eighteenth century, numerous grain failures had taken a devastating toll on the populations of Europe. People were hungry, civil unrest lurked in the poorer classes of society, and governments were scared. In an effort to fill bellies and keep the peace, attempts were made to develop breads that included other ingredients, from barley and oats to peas to potatoes. Most of those experiments amounted to little, but somehow potato bread found a place of acceptance among bread bakers and consumers alike…I am fond of the taste of potato bread, and eating it makes me think of how tenuous the food supply always is, and how hunger has always been a fact of life for so many people at all times”

From J. Hamelman’s book “Bread: A Baker’s Book of Techniques and Recipes”

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Roasted Garlic Bread

A loaf that combines slow roasted garlic, olive oil and a preferment, each of which adds its own flavour to create a deeply savoury loaf. This bread has a rich mellow flavour and will go well with thick winter soup or stew. It is particularly good when toasted and makes excellent bruschetta.

Speaking about Weekly specials | Comments Off on Roasted Garlic Bread |

Roast Potato & Rosemary Bread

Our special this week (for deliveries on Wednesday 11th and Friday 13th December) is Roast Potato & Rosemary Bread. We’ve done this a couple of times now and it goes down well. This is a rich and tasty loaf, the perfect accompaniment to a bowl of warming soup or winter stew.

This is what Jeffrey Hamelman has to say about this loaf:

“Toward the end of the eighteenth century, numerous grain failures had taken a devastating toll on the populations of Europe. People were hungry, civil unrest lurked in the poorer classes of society, and governments were scared. In an effort to fill bellies and keep the peace, attempts were made to develop breads that included other ingredients, from barley and oats to peas to potatoes. Most of those experiments amounted to little, but somehow potato bread found a place of acceptance among bread bakers and consumers alike…I am fond of the taste of potato bread, and eating it makes me think of how tenuous the food supply always is, and how hunger has always been a fact of life for so many people at all times”

From J. Hamelman’s book “Bread: A Baker’s Book of Techniques and Recipes”

Speaking about Leeds Bread Co-op, Weekly specials | Comments Off on Roast Potato & Rosemary Bread |