Afternoon Tea | Bakes with Yeast

Are you baking or just eating ice cream?

By on 6th August 2018

Lots of my insta friends can’t bear the warm temperature standing in the kitchen switching the oven to 200 degrees C or above to bake. They rather crawl up to the freezer to get some ice cream to cool them down. I have to be honest – I am loving this summer. It is actually summer, eventually a proper summer in the UK. Shall I say it again? SUMMMMMMER

Unfortunately the negative impact is on the crop missing the water. Luckily the homeowners not being on a meter can water at least some parts of their garden. Courgettes, squashes and brussel sprouts are suffering.

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Bakes with Yeast | Category | Savoury Bread

The Nations favorite white bread – w/o the additives

By on 13th July 2018

What are your expectations to call a bread ‘a good bread’? Shall the crumb be soft and light or gooey and squidgy, the crust thick and crunchy or thin and soft? Everyone’s preference is different. But most people like a soft white bread with high extraction of wheat flour. High extraction meaning no bran included, so high in gluten.

The nation is eating sliced white bread in plastic wrapped for years. It’s cheap, everywhere accessible – but is it good for you?

There were some controversial articles around the subject in February this year. Press for the link here. Of course, the FOB will not admit the bread is ultra processed but please read the labels and particularly check the sell by date. There is a reason why there are so many people suddenly have gluten intolerance or believe have a gluten sensibility or more serious being coeliac.

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Afternoon Tea | Bakes with Yeast | Breakfast | Sweet Bread

Sunday breakfast – Sweet braided yeast bread

By on 4th June 2018
Sweet braided yeast bread

Why shouldn’t have daddy breakfast in bed on father’s day? Now here is an idea to bake a great Sunday breakfast and not just for Father’s Day.

There are two recipes for a sweet braided loaf – both with yeast but one with very little and long fermentation and the other one when you are in a rush and want a treat for the afternoon tea. You may know it under the name Challah because it looks like one but a proper Challah has water, sugar, flour, yeast, salt eggs or olive oil. So not to be confused with a brioche which is an enriched European sweet dough with lots of butter and made with milk.

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Bakes with Yeast | Breakfast | Rolls

Home-made Breakfast Rolls

By on 3rd May 2018
Breakfast Wheat Rolls

The most easiest home-made rolls

Once a month we are having a village market for all local business to show off their artisan goods. Because I am not a proper micro-bakery I attend few times in the year to promote my baking classes but also to meet people from the surrounding villages.

As much as I love standing in the kitchen baking bread and cakes enclosed with the smell but not really at 4am in the early morning hours. So I was developing some recipes which do not take long in the morning to have fresh out of the oven bread. In this case some rolls.

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Bakes with Yeast | Breakfast | Sweet Bread

Emotional Baking

By on 4th May 2017
Brioche buttons

I am still such a newbie in the blogging sphere trying hard to get grips with all technical issues behind the scene. But no excuse as there are millions out there.

Rather surprised that my last one was at Easter which is already miles away. I was reasonably busy teaching baking, two major social events consisting of some degree of Champagne and late nights and some sad news of a family member. This has not just an impact on our health and well being but also how we bake. Just like when we go to our trusted hairdresser for years but suddenly turning out with a dreadful cut.

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Bakes with Yeast | Breakfast | Sweet Bread

Happy Easter Sunday

By on 16th April 2017
Hot not cross bun

Happy Easter everyone! Hope you baged-in all your schoko eggs before it starts raining. Well, the weather man said 9 then 12 then 14 and now 15 o’clock so maybe we are going to be lucky without it.

I have been to the Savoie region in France eating my way through the delights of pâtisserie française. There were the old favorites of mine like brioche, pain de miel, croissant (bien sûr), opera, mont blanc and hors piste. A mixture of pastry and pâtisserie but I have to admit I brought my own sourdough rye which is more of an Austrian/Germanic/Scani version that my tummy likes very much. Unfortunately the baguettes are getting baked quickly for demand that they are not slow fermented and tend to bloat just like the shop bought English what’s so called bread.

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Bakes with Yeast | Savoury Bread

My first post – Focaccia

By on 6th February 2017

You may not share my excitement as there are millions of bloggers out there but I am kinda shy and I KNOW I am a rubbish writer. Hold on -I know I can’t write a novel building up a story with interesting characters and describing them in depth over pages BUT I am great in writing instructions and facts like recipes, ingredients, how to etc.

My passion was always baking and cooking so have been teaching baking for the last three years because it is such a great craft, distraction from a stressful job, interaction with your children and of course your home-baked goods are much better for you than buying a shop bought additive-laden product.

As the first recipe I will share the one most included in my baking classes  – Focaccia – a flat Italian bread.


Here is my easy, quick on the side, appetiser or dipping instrument bread made within 90minutes before guest arriving.

  • 320g Strong white Flour
  • 255g Water (28° C)
  • 5g Sea Salt
  • 15g Fresh Yeast or 5g dry active yeast
  • 10g Extra Virgin Olive Oil

Some Sea Salt and fresh rosemary to sprinkle on top

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