Here is our introduction to the various ways of making bread – with some recipes below for using up dry bread so none of it goes to waste!
How to Make Bread
There are a few local bakeries still in production (see list below) but with a shortage of bread in many shops at the moment, this is a chance to have a go at making your own.
There are three main ways to make bread rise:
2. Bicarbonate of Soda
It is easy to make soda bread with any kind of flour and baking soda (bicarbonate of soda).
Leftover Bread Recipes
Now is the time to use up all your bread not throw dry bread away. If you have a recipe to share please comment below.
Whizz dry bread in a food processor to make breadcrumbs and freeze them, or use straight away for a coating, or in recipes like stuffing, or even just chuck a handful in a bolognese or a mince recipe, just to bulk it out and make it go further. If you add garlic, herbs and a drizzle of oil you can scatter breadcrumb mix over shepherds pie, macaroni cheese or pasta bake for a crispy crunchy topping (thanks to Lisa Clift).
450g minced venison,
450g minced pork,
approx ½ pint breadcrumbs, but you can add more to make it go further,
2 eggs, lightly beaten, lots of herbs, including ground juniper berries.
Mix all together, pack into one or two loaf tins and bake in a bain marie. A large loaf tin takes about 2 ½ hours at approx gas mark 5. If you like them crunchier don’t bother with the bain marie and cook for less time. Serve with tomato sauce. They freeze well.
Liisa’s Poor Knights (Köyhät ritarit) – traditional Finnish recipe
Take any stale bread/baguette, cut it into slices (about the thickness of normal toast – although if you use stale toast you don’t need to cut it) and fry it with butter, then eat it with whipped cream and strawberry jam.
It is incredibly yummy and once you get into it you almost start wishing for stale bread more often!
We made the BBC Bread Pudding recipe with dry bread instead of fresh, an extra egg and glug of milk to make the mixture really moist. We also added crystalised ginger, cinnamon and nutmeg and it was scrumptious. Best served straight out of the oven (after it’s cooled down enough to eat!) when the top is crispy and the bottom is creamy.
Honesty Coffee Shop in Inkpen (now general store in the grounds of the Crown & Garter pub) offers fresh bread. All payments can either be made on 01488 668325 when ordering or in-store (by contactless payment only). Customers in the shop are asked to adhere to social distancing guidelines.
MarcoPolo Bakery in Wantage (on Wallingford St near the Post Office) are currently open Monday to Saturday 8.30am -2.00pm and are selling bread, sweet buns, flour and eggs. Check their facebook page for latest updates.