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Bread by Sarah

Bread by Sarah

Handmade bread, made slowly in Cumbria.

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Category: Blog post

Blog post · Cooking for the Family · Product Development

Summer Time!

July 29, 2019 bookwormbirdLeave a comment

Our first barbecue since returning from Japan Like many other families last week, we decided to celebrate the warm weather with a barbecue. Hubby decided we should explore cooking kebabs, so we marinated some chicken in some yoghurt that Needed Eating Up and some spices, and then I put together some of these hallumi and… Continue reading Summer Time!

Blog post

The Journey

July 11, 2019July 11, 2019 bookwormbirdLeave a comment

Things change. Harnessing the change is what bread making is all about. You need to accept and welcome change and let time do its thing. It was the new year. It was apparent that our time in Japan was coming to an end. It was also apparent that our homeschooling journey was also coming to… Continue reading The Journey

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  • About Bread by Sarah

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Please head over to Open Food Network to place orders for Thursday and Friday.
Still a work in progress but I am so excited to be making some たい焼きtaiyaki. This one is filled with Cartmel Chocolate sauce. Will try creme patisserie and red bean paste versions in the future: was thinking a thick prune and rum ganache would be tasty, too.
Had some stuff that needed eating up and it was just crying out for BAGELS. So I made some. Eldest helped scale, roll and shape them. This is a different method of making them to the one you will have seen on sale previously and I think I prefer this method.
Lunch was bread, cheese, tomato, ham and rowan jelly. Very happy with this pain de levain.
Late birthday shout out to @furrtastic_empurrium whose birthday it is today!! She is a super ceramicist and her Mum sent me a lovely Baking Bunny card and Bunny - both made by Emily - for my birthday which was yesterday. How cute is this bunny?!!
It’s Good Friday! Reflections on Hot Cross Buns: last year was my debut on the HXB front. But we were in lockdown and the microbakery was closed. So it was pretty half hearted. This year I embraced the buns. The traditional buns are made using @bakingjames’ recipe - which is decadent but not too faffy. I also made chocolate and peanut butter versions for those who don’t like fruit and was able to adapt those to be vegan. Today I ate a traditional bun before giving blood and gave one to the delivery driver from @caterite and a couple to my friends at @sillygoosewhitehaven. There are four left which I look forward to sharing those later with a cuppa.

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