by Lea Hogg
Barley bread is a drier loaf and therefore withstands getting soggy if prepared in advance. Make the sandwiches as close as possible to the time they are being served otherwise they may dry out and it is a pity if you are using bread that is very fresh.
by Lea Hogg
‘Every year I save some of my Christmas Mincemeat to use the following year. The flavour matures and the taste improves over time and once we start to approach the beginning of November I like to use it up and make this egg free mincemeat loaf which is absolutely effortless but starts to remind me that Christmas is only round the corner. I made a variety of two different loaves this week, one in real time during the tv show.
by Lea Hogg
Using vintage or extra mature cheddar gives an amazing flavour to this yeast-free quick bread that can be made in minutes. Fresh home baking is so easy.
by Lea Hogg
You do not even need to measure the flour or buttermilk but I have included some guidelines here.
by Lea Hogg
‘Sweet potato imparts a caramelized flavour without the addition of excessive refined sugar.
by Lea Hogg
‘This is the best way to use up all those party sandwiches in another bake that is so quick and easy and leaves no waste. I often make sandwiches specifically for this bake and you will find that even young children will come back for more.’
by Lea Hogg
Traditional hot cross buns with yeast are a must on Good Friday and when they are homemade they are even more special.
+ Baking, Breads, Cake, Uncategorized
by Lea Hogg
This is a cake with no added fats. It is a moist all-in-one cake, my type of cake, completely hassle-free to make. And banana bread is such a great way to use up all the over ripe fruit. I also add the juice of one lemon and it retains a very good
