YESSSS!

Brand new bread recipes, and new “with bread” recipes, are now available in the Homebaker’s Club, but first, the biggest addition so far, I hope you love it:

The Member’s Forum

The Member’s Forum is a cozy online space just for us homebakers. To share our successes and challenges, and to help one another along our baking journeys. It’s been in testing for awhile and now it’s ready for all members to explore and contribute.

In the forum, you can post photos of the bread you’ve made, discuss ingredients you are experimenting with for the first time, or ask other homebakers about that game changing piece of kit you’ve been thinking about buying! So far the vibes have been great with a real strong sense of community.

Think of is as social media, but without the noise or the adverts, and just for us! As a member, your profile is already waiting for you to customise as you wish. If you’re new to forums (like I was!) I hope you’ll find it easy to use, so you can get chatting straight away!

No Knead Zaatar Flatbreads

Something a little different this time around! A light and bubbly bread “baked” first in a frying pan and then under a hot grill, a technique that creates the softest of breads perfect for ripping and dipping. Zaatar is a delicious blend of dried herbs, sesame and sumac that you can easily make at home. If you can’t find it where you live, my recipe is in the club too.

Wholemeal Prune, Hazelnut and Fennel Seed Batard

The batard is one of my favourite shapes, it’s just so pleasing to make. And what better way to celebrate juicy, sticky prunes than to pair them with the toasty flavour of hazlenuts and fragrant punch of fennel seeds. This is a delicious bread “as is” but perched alongside a cheeseboard is where is really shines.

Crispy Hummus

These crispy, garlicky, spicey fried chickpeas take the humble hummus to a new dimension in a recipe written to perfectly accompany your Zaatar Flatbreads, proving that something exceptional really can be made out of very little.

White wine leeks with Brie, and a Bacon and Hazelnut Crumb

I told you that the prune batard was perfect for cheese didn’t I? Well here it is. An easy to make one-pan-wonder. Warm brie nestled in a bed of sweet leeks and thyme, topped with the crunch of toasted hazelnuts and smoked bacon. A classic combination made anew.

All of these recipes and more are now available in the Homebaker’s Club, so go take a look! And when you’re done, I’ll meet you in the forum.

Nice one :-)