The Walnut Bread made yesterday was only pronounced ‘ok’ so clearly I needed to try again for the dinner this evening. This time I used my standard bread recipe, but with a mix of white flour (450g), spelt flour (150g), and mashed potato (c.150g). I also added an egg and used soya milk. I wanted to make bread rolls and baked little ‘buns’ in a tin, which will give soft sides to the rolls,but also put a few ‘buns’ in a muffin tin. I think the muffin breads are fun and will definitely do this again!
Last weekend I tried Dan Lepard’s Double Espresso Brazil Nut Cake from his fabulous book Short and Sweet. I used Delia Smith’s Coffee Mousseline Icing from Delia Smith’s Book of Cakes as a filling and a coffee water icing (with a splash of lemon) over the top. The cake froze well and tastes very good – not too strong, but definitely coffee. It is soft, but not mushy, and it isn’t dry.