tag:blogger.com,1999:blog-16479026.post9022874744278694980..comments2024-03-18T17:52:17.732+00:00Comments on Baking for Britain: Bath BunsAnnaWhttp://www.blogger.com/profile/16851796353544414026noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-16479026.post-10486310857988359412019-01-26T20:26:31.215+00:002019-01-26T20:26:31.215+00:00Why do you think fast food is so popular? Here are...Why do you think <a href="https://nearestfastfoodrestaurant.com/" rel="nofollow">fast food</a> is so popular? Here are some of the reasons. it's convenient and it’s inexpensive. You can eat fast food by going through a drive-thru, picking it up, eat it in your car, take it home or take it back to work. now harness the power of mobile technology to allow <a href="https://nearestfastfoodrestaurant.com/" rel="nofollow">customers to order</a> and pay on the go.<br /><br />Click here for more information <a href="https://nearestfastfoodrestaurant.com/" rel="nofollow">nearest fast food by me</a><br />RA Tanvir rahttps://www.blogger.com/profile/13779175128767899047noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-80119224694941877762010-01-19T15:52:35.443+00:002010-01-19T15:52:35.443+00:00thank you SOOOOOOOO much for this recipe i will ma...thank you SOOOOOOOO much for this recipe i will make them immediatly i was going to use a rubbish 'diet' recipe that didn't contain flour or sugar! thank you again <br /><br />moilola e fhttps://www.blogger.com/profile/13489808584218503287noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-11742968356326647172009-02-14T10:24:00.000+00:002009-02-14T10:24:00.000+00:00Woops Sally Lunn was 1680 not 1880, so the origina...Woops Sally Lunn was 1680 not 1880, so the original Bath Bun recipe would only have been around just before in 1679. <BR/><BR/>PS -tip to make the Bath Bun really delicious make a preferment with the yeast before making the dough>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-74839983643599545992009-02-14T09:30:00.000+00:002009-02-14T09:30:00.000+00:00I was given Bertinet's (french baker in Bath) book...I was given Bertinet's (french baker in Bath) book for xmas and have been seething ever since at its arrogance and the insults to British bread. He reluctantly admits the bath bun is delicious then tries to claim it is french anyway because its "based on the brioche." He then declares them created by a "french girl" what nonsense, Sally Lunn cakes are different to bath buns and anyway she came to England in 1880, some 200-300 years after we already had the Bath bun! French buns and patisserie came be a bit too sickly, recipes like cornwall saffron cake and far more subtle and complex.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-61859489021267046352007-12-31T07:13:00.000+00:002007-12-31T07:13:00.000+00:00I just tried making Bath Buns from a recipe in Jan...I just tried making Bath Buns from a recipe in Jane Grigson's Observer Guide to British Cookery. I wasn't satisfied with the bun wash and sugar lumps so I searched around and found your wonderful post. I wish I had seen your advice about kneading the sticky dough. Yours turned out looking much nicer than mine! Here's my post if you're interested. I hope you don't mind that I put a link to your post in mine. http://notarealplace.blogspot.com/2007/12/bath-buns.htmlDaphnehttps://www.blogger.com/profile/16036642679294749133noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-70460190668307637992007-09-20T20:02:00.000+01:002007-09-20T20:02:00.000+01:00When a dough recipe asks you to rub in small amoun...When a dough recipe asks you to rub in small amounts of fat just melt it in warm water and coninue as instructed. I think Baking for Britain is the best blog everAngelahttps://www.blogger.com/profile/10852056137292084310noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-82483383035235568142007-08-07T17:15:00.000+01:002007-08-07T17:15:00.000+01:00Anna - This is my first visit to your blog, but I'...Anna - This is my first visit to your blog, but I'm glad to have discovered it so 'late' as I now have truckloads of archived posts to read. If they are written with the same fluid and approachable manner as this one, I am hooked. I am glad you decided to keep the caraway seeds in the buns; I, too, enjoy their warmth and versatility (buns, cakes, stews...). An interesting and thoroughly discussed post (thanks also for the Leith's kneading method re: doughs with high fat content).Shaunhttps://www.blogger.com/profile/08345640038135299538noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-62687429150207863012007-07-25T13:53:00.000+01:002007-07-25T13:53:00.000+01:00Fascinating. I used to love Bath buns but clearly ...Fascinating. I used to love Bath buns but clearly have no hope of finding them here. I look forward to trying the recipe! Thanks.Figs, Bay, Winehttps://www.blogger.com/profile/15453787426889071004noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-89407385271111766532007-07-23T14:45:00.000+01:002007-07-23T14:45:00.000+01:00Hello Alexandra,I cut the butter into small pieces...Hello Alexandra,<BR/><BR/>I cut the butter into small pieces as I weigh it out - I find this makes it easier to work with. I rub in using my fingertips, and stop rubbing when I get to the 'breadcrumb' stage. Does this help?<BR/><BR/>Best wishes.AnnaWhttps://www.blogger.com/profile/16851796353544414026noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-77458546288606564372007-07-23T01:42:00.000+01:002007-07-23T01:42:00.000+01:00Dear Ann, I often find directions for 'rubbing in'...Dear Ann, I often find directions for 'rubbing in' butter to the flour before adding the yeast, the liquid ingredients, then kneading...<BR/><BR/>How do you rub in the butter to the dough? Is it in firm flakes, as one does when making a pie crust or short crust?<BR/><BR/>I bake in America, and for some mysterious reason, I never see this technique mentioned in any American book on yeast baking..<BR/><BR/>Alexandra K.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-91780838205914115902007-07-21T08:57:00.000+01:002007-07-21T08:57:00.000+01:00Hi Shelaghg,I don't have a mixer, so I am not sure...Hi Shelaghg,<BR/><BR/>I don't have a mixer, so I am not sure about settings. I had a look in my 'Leith's Baking Bible' and the only advice I can glean is, start on a low setting and gradually increase (this for all doughs). However, for soft doughs the book does say that these can easily be made using a standing electric mixer, so I am hopeful it shouldn't be too tricky. I like hand-kneading because you can feel when the dough has changed consistency - I don't worry about perfecting technique.<BR/><BR/>However you make them, I hope you enjoy them!AnnaWhttps://www.blogger.com/profile/16851796353544414026noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-345508159696256842007-07-20T16:54:00.000+01:002007-07-20T16:54:00.000+01:00I usually make bread dough in the mixer as I'm cra...I usually make bread dough in the mixer as I'm crap at kneading. Would I just put it on a gentler setting for something like this?Shelaghhttps://www.blogger.com/profile/15863759766280256444noreply@blogger.com