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	<title>danlepard.com</title>
	<link>http://www.danlepard.com</link>
	<description>on bread and baking</description>
	<lastBuildDate>Sat, 13 Mar 2010 11:12:28 +0000</lastBuildDate>
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		<title>Spiced stout buns</title>
		<description><![CDATA[Spiced stout buns
from The Guardian
For these Easter buns I&#8217;ve completely re-jigged the recipe to give a dark spicy richness.
325ml tin stout, preferably Mackesons
1 1/2 tsp each ground ginger, cinnamon and mace
1 1/2 tsp dry instant yeast
875g strong white flour, plus extra for shaping and piping
325g raisins
250ml hot black tea
175g mixed peel or finely chopped dried [...]]]></description>
		<link>http://www.danlepard.com/front-carousel/2010/03/2131/spiced-stout-buns/</link>
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		<title>Hey, good looking</title>
		<description><![CDATA[It’s finally the official ‘end’ of the Marmalade year for me, and as I’m one of the patrons and judges at the World’s Marmalade Festival held in Cumbria every February, the beginning of my year gets taken over by it. Fortnum &#38; Mason held this grand breakfast for the winners of the Artisan Producer category [...]]]></description>
		<link>http://www.danlepard.com/blogs/2010/03/2107/hey-good-looking/</link>
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		<title>Onion seed hotdog rolls</title>
		<description><![CDATA[Onion seed hotdog rolls
from The Guardian
These tear-apart batch rolls are soft in texture and perfect for a saveloy.
about 400g onions, peeled and sliced
50ml sunflower oil, extra for kneading
2 tsp black onion (Kalonji) seeds, or fennel seeds
75ml cold milk
2 large eggs
1 1/2 tsp fine salt
500g strong white flour, plus more for shaping
100g strong wholemeal flour
1 1/2 [...]]]></description>
		<link>http://www.danlepard.com/front-carousel/2010/03/2048/onion-seed-hotdog-rolls/</link>
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		<title>A toast to heavy bread</title>
		<description><![CDATA[I’ve been experimenting with a bread machine, a Panasonic, trying to work out whether it&#8217;s a dependable piece of essential kitchen equipment or if it’s another gadget like the juicer and the yoghurt maker that sounds like a good idea at first  - “just imagine, fresh bread in the morning” &#8211; but actually becomes another [...]]]></description>
		<link>http://www.danlepard.com/blogs/2010/03/2003/toast-bread/</link>
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		<title>Baked pineapple with almonds</title>
		<description><![CDATA[With a little vanilla syrup, pineapple baked in this way is to serve on it's own, either hot with ice-cream or at room temperature with a little sorbet. So to respect the delicacy I've added a soft almond pudding crust that bolsters the texture so it feels more filling when the weather is cold or if you're just in need of a little comfort.]]></description>
		<link>http://www.danlepard.com/front-carousel/2010/03/1978/baked-pineapple-with-almonds/</link>
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		<title>Australia: Melbourne: bakeries</title>
		<description><![CDATA[
Drawing up my personal list of Melbourne’s ‘top 10’ bakeries was a tough job. Not because ten great places are hard to find, but because there are now so many bakeries in the metropolis which deserve to be included – bakeries which are turning out bread and cakes which are noteworthy by any standard. I’ve [...]]]></description>
		<link>http://www.danlepard.com/travel/2010/02/1932/australia-melbourne-bakeries/</link>
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		<title>Australia: Melbourne: Loafer Bread</title>
		<description><![CDATA[
I took these photos when Loafer was owned and run by brothers Georg and Antoine von Baich and their family, two Canadians who were such a vital part of good baking in Melbourne during their years there.
Though they&#8217;ve now moved to Europe to pursue new ambitions, I understand that Loafer continues to produce some excellent [...]]]></description>
		<link>http://www.danlepard.com/features/2010/02/1720/australia-melbourne-loafer-bread/</link>
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		<title>Wild Fermentation</title>
		<description><![CDATA[Not a baking book, per se, but one which I&#8217;ve found interesting and thought-provoking enough to want to see it included here, and to encourage you to look at and hopefully buy.
The chapters most immediately relevant to a baker are those on breads &#38; pancakes, and on fermented grain &#8220;porridges&#8221;. In the former, the basic [...]]]></description>
		<link>http://www.danlepard.com/reviews/2010/02/1649/wild-fermentation/</link>
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		<title>Australia: Melbourne: The Green Grocer</title>
		<description><![CDATA[On past trips to Melbourne, Dan&#8217;s been delighted to hold bread making classes and other events at The Green Grocer, an outstanding organic cafe, food and wine retailer and cookery school in North Fitzroy, in the heart of the &#8216;good bread belt&#8217; &#8211; Dench Bakers, Loafer Bread and Natural Tucker are all just around the [...]]]></description>
		<link>http://www.danlepard.com/travel/2010/02/1671/melbourne-north-fitzroy-the-greengrocer/</link>
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		<title>Photo Gallery: Amsterdam: 108 Haarlemmerstraat</title>
		<description><![CDATA[ 
 
 
 

When we visited, this bakery was known as ‘Crust &#38; Crumbs’, but we understand it has since re-opened as the ‘Vlaamsch Broodhuys’.

 
]]></description>
		<link>http://www.danlepard.com/features/2010/02/1117/photo-gallery-108-haarlemmerstraat-amsterdam/</link>
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