Southwest Bakehouse

25/01/2021

15/01/2021

After some quiet time during the holiday season, we're back with a bang!

Here's a walnut, ground almond and honey sourdough, made with our Southwest Sour mix of white and wholemeal flour.

The nuts and honey give the bread a superb aroma, and all of them combined add a subtle touch of nuttiness and sweetness to counterbalance the sourness.

Oh, and the crumb is also a little marbled so it looks cool too 🤘

01/12/2020

Lunch prep complete!

You just can't beat a Southwest Sourdough at lunch time!

This bad boy is made using strong white and white rye flours and it's absolutely delicious!

29/11/2020

Here's a little Sunday treat peeps - lovely Madeira cake with almonds and caraway seeds.

It's really delicious - caraw seeds add a superb flavour to the cake.

As it's a little early in the day to have it with Madeira wine, u had to settle for a nice cup of tea instead.

24/11/2020

Hello beautiful!

Today's batch of shortbread is sooo good, it deserves some fancy shmancy photography.

23/11/2020

Hey peeps, it's bread and butter pudding time!

Let's pretend for a second that you have some stale bread laying around you kitchen (I know, crazy right!?)

So, if you're stuck for what to do with it, why not try making a bread and butter pudding - all you need is a loaf of bread, lots of dried fruits, some apples, sugars, treacle, eggs and spice.

It's super simple to make and really tasty to eat - apples work really nicely against the sugars and spice and give it a little freshness; sugars, spice and treacle give it a nice autumnal warmth and richness; dried fruit give it a nice sweetness with a little tang.

17/11/2020

Here at the bakehouse we love all types of spongecakes but Lemon Drizzle is probably our favourite!

Sweet, light sponge with subtle lemon tang is superb! Fine lemon rind is added to the batter and lemon juice (with a touch of sugar) is used in the glaze.

I could have added slices of lemon on top while baking, glazed it with more sugar to give it a crunchy top, but sometimes, less is definitely more.

Couldn't wait for elevenses so had a sneaky slice with my morning coffee and I'm set for the day ahead 💪

11/11/2020

Hey peeps, here's a step by step guide for a super nice way to start your day:

Step 1: Mix up madeleine batter

Step 2: Bake some madeleines (duh! 😆)

Step 3: Brew some strong coffee (preferably an espresso)

Step 4: Resist the temptation and wait a few mins for the cakes to cool down & get a little crunch (totally worth it!)

Step 5: Enjoy 🤘

Usually, I'd make madeleines with a little lemon zest, but opted for some light honey instead. Cakes were a touch sweeter than usual with a lighter crumb - you'll just have to truste me on this one, they were gone before I could take the open crumb pics 😂

Hope my peeps in LAA/RLH enjoy these as much as I did 🤞

05/11/2020

For today's lunch we're serving our Southwest Sour made with a mix of strong white, wholemeal rye and white spelt flours.

Despite that it's not sprung up as much as our usual sourdough, it more than makes up in taste and smell from the addition of spelt flour.

Adding it to our regular menu for sure!

29/10/2020

Nothing to see here other than some freshly baked Southwest Sourdoughs being delivered to my boys in Kingston Royals Waterpolo club.

20/10/2020

Few snaps from yesterday's bake. Lovely moist crumb, loaf is still springy and fresh. Think the rye starter has been a success 🤘

19/10/2020

Freshly baked Sourdough anyone?

Early evening seems like an odd time to bake bread, but when you have a rustic stew for dinner (like I do), it feels like a rustic (looking) bread is a perfect accompaniment.

This lovely loaf is made with our wholemeal rye starter (I'm calling it Barnaby) and has 20% wholemeal rye flour.

Can't wait to tuck in!