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Bread Making and Pastry

Appears in
top 1000Floyd on Britain & Ireland
Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About
There is a certain mystique surrounding bread and pastry making, and yeast cookery in general. You never fail to overwhelm your family or friends if you produce freshly baked home-made bread with a meal, however simple or complicated the accompanying dish is. I have pinched the recipes in this section from two super people who happen also to be marvellous cooks.

Margaret Vaughan of the Settle Restaurant, an old-fashioned bakery and restaurant in deepest Somerset, uses fruits picked in season from the hedgerows together with good local produce to create the most delicious dishes. She finds bread making both therapeutic and relaxing: nothing clears the brain and focuses the mind better than kneading dough. ‘Remember that you need to put a lot of love in – you need to be a good lover to be a good baker!’ she says.

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