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Breads, Biscuits & Preserves
Appears in
Published 1999
When putting together a cookery book, there are always’odds and ends which don’t fit into any of the chapter categories. But to me, they are often things which are so delicious or full of good memories that I just have to put them in somewhere; this is certainly true of my ambrosial apricot jam flavoured with elderflowers. And there is still something particularly special about bread-making. Now that we have easy blend yeast, which makes bread-making so much less laborious than it used to be, it is tempting to try out all sorts of different breads with added ingredients; they can really be the making of a light lunch or picnic. Basic bread recipes can be adapted in many different ways. Perhaps the breads I have produced will inspire you to try out variations of your own. It is, I find, almost impossible to make the same bread twice. So many exciting and delicious possibilities are offered by the huge range of herbs and spices available nowadays, not to mention cheeses and olives and all the other things you can find on modern delicatessen counters. Children seem to love making bread, biscuits and snacks. So I hope that this final little medley will have something to attract cooks of all ages.