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t’s that time of year again, when we all take a few days off work to celebrate a


weekend long ago, when Jesus released the hit single, ‘Always Look on the Bright Side of Life’, had a little nap, then delivered chocolate eggs to thousands of spoilt children on the back of a giant rabbit. Or something like that.


I didn’t pay too much attention in my R.E. lessons, but one theme that I know cropped up several times in the big book, was bread. In the Lord’s Prayer we ask for our daily bread; at the last supper it represented the body of Christ; and the Big J Man proved himself as the most kick-arse baker around by splitting 5 loaves into 5000, to feed the starving.


Since Jesus’ day, trends have changed – we prefer the cinema to a good stoning, we preach on twitter rather than street corners, and you’ve got absolutely no chance of claiming Immaculate Conception if you find yourself up the duff – but bread has held its own. Admittedly our faith wavered a little a few years back when our love of supermarkets blossomed and a Greggs popped up on every corner, but as the very wise Joni Mitchell once sang, ‘you don’t know what you’ve got till it’s gone’, and we’re rediscovering an appreciation of a proper loaf - and thank goodness, because a culinary skill which predates the bible should not be reduced to the likes of Kingsmill and Hovis.


When done properly, bread-making is a lengthy and temperamental process, requiring the biceps of Schwarzenegger and the patience of Super Nanny – a genetic hybrid which many of us are unfortunately lacking. Tankfully, there are experts


34 /March 2013/ outlineonline.co.uk


out there willing to do the hard graft for us, so you can avoid the washing-up and the supermarket all at once. Below are my favourites in Norwich.


Dozen Bakery Dozen Bakery, on Gloucester Street, is run by artisan baker Tom, and has been open since 2008. It produces a range of hand-crafted loaves, croissants, cakes and their incredibly popular sausage rolls (even Albert Roux has complimented them). Oh, and to keep things relevant, they’ll be making hot cross buns later this month. www.dozenbakery.co.uk


Metfield Bakery Founded in the 1970s by ahead-of- his-time Peter Hibberd, Metfield was East Anglia’s first organic bakery. It makes a range of loaves and cakes, alongside traditional British specialities such as home made Eccles and lardy cakes. You can find their produce in a variety of cafes and restaurants, including the marvellous Louis’ deli on St Giles Street. And you may have spotted them recently on ITV’s Britain’s Best Bakery, where they reached an impressive 4th place. www.metfieldbakery.com


Mountain Bakery Mountain Bakery is a one-woman micro-bakery, run by Rose Kemmy. For £12 a month you can join ‘Bread Club’, whereby you get a different loaf each week, hand delivered to your door. Rose also attends various markets, such as Clutter City at the Arts Centre, and can be found on 16th March at Te Birdcage Pub, for a one-off pop-up shop. www.mountainbakery.tumblr.com


No-knead Dutch oven bread


If you fancy making your own bread but think it looks like jolly hard work, then try this no-knead Dutch oven recipe, courtesy of Mountain Bakery. Tere’s even a handy video on the bakery’s website to help you along.


INGREDIENTS ¼ teaspoon of dried yeast 350ml tepid warm water 400g strong white flour 1 ½ teaspoons of salt


METHOD Start off by combining the yeast with the warm water. In another bowl, mix the salt and flour together and then add to the water and yeast mixture. Turn it with a spatula until everything is mixed, cover with cling film and leave at room temperature for at least 6 hours.


When the dough has risen to twice its size, coat the work surface with flour and scrape out the dough. Put your casserole dish in the oven, and preheat to 250 degrees centigrade. Fold the dough over on itself once and cover with a tea towel whilst you’re waiting.


Once your oven is up to temperature, carefully scoop up your dough and transfer to the casserole dish. Return to the oven for about 40 minutes, removing the lid for the last ten minutes.


Et voila! Yummy homemade bread with hardly any effort at all!


Morgan writes her own, hilarious blog on the internet. You can visit it and do a laugh wee wee at sodnigella.blogspot.co.uk


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