The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Just the thing for Xmas….

Mmmm buttery, flaky brioche…Delicious!!

It is an everyday bread, well the French eat it everyday…

but I have to say I ate this everyday, I would be a porker!!

Don’t get me wrong, it would be VERY VERY easy to eat this daily…

Maybe after a while I would learn moderation????

Not sure if I want to test it….

Anyway gorgeous for the festive season and as you know, its great after a few days, where you can recycle it with puddings, toast, desserts:)


Now I used the recipe here….

NZ Brioche:  I have made three brioches with this recipe.

2 with chocolate and one without:)

1/2 cup of strong bread flour

2 tsp yeast

1/2 cup of warmed milk

1 tsp sugar

NB: Just reminding everyone that we don’t want the yeast water/milk (any recipe) to be too hot or cold.

Too hot will kill the yeast basically and too cold will not activate it.

Lovely choccy

Lovely ChoccyWarm milk and stir in sugar

Add in yeast and flour

Cover and leave for 20 mins in a warm area (hot water cupboard) or until frothy like.

I like to use a wee bit of sugar in this (above) as it helps to activate the yeast and give it something to feed from:).

I have found it gives me a better outcome.

6 eggs beaten

3.5 cups of strong bread flour

2 tablespoons of sugar

pinch of salt

220 grams of butter

1 egg/milk beaten for egg wash

In the fridge overnight!!


Add beaten eggs to the spongy mix created above

Whisk until blended

Place flour, salt, sugar in separate bowl and mix through

Slowly add dry mix to the egg mixture, a little at a time

Rest for 10 minutes

Slowly add butter, 20-30 grams at a time

Make sure butter is distributed evenly

Dough should be very smooth and moist

Place dough in lightly oil bowl or in an oiled  plastic bag and cover with gladwrap.

Leave overnight in the fridge.

Remove from fridge and shape while its cold.

Add in the chocolate at this stage!! 

If the dough gets warm at any stage, return to the fridge.

Put the choccy in:)


Brioche loaf

Make sure the tins/moulds are well-greased.

Place dough in the moulds/tins, I  usually fill  just over half the tin/mould with dough.

Cover lightly with gladwrap that is lightly oiled.

Leave to prove for 2-3 hours or until the dough nearly fills the tins/moulds.

Preheat oven to 190-200 Celsius

Brush with egg wash

Bake for 20 minutes or until golden brown for the small ones and then 35-40 minutes for the larger ones.

Remove from the tins as soon as they come from the oven and cool on racks for at least 30 minutes (unless you are a greedybread person like me and scoff it within 5 mins of coming from the tins).

Ready to bake…

All baked and ready to cool…

Brioche bottom

Brioche sliced…

Mmm delicious….

With Chocolate

With oozey chocolate

Oozey loaf…


Have a bite:)

greedybread's picture

My all time favourite..Pandoro!!! Merry Xmas….

This has to be my favourite of favourites if that makes sense.

Of course, I was very greedy and made this mid year when I was on my xmas bread mid winter binge…

But fear not, I will be making again next week, i just wanted to share now:)

Golden and gorgeous!!


What is Luscious, Golden and yummy?

ha ha many, many things!! BUT nothing is as luscious as the PANDORO…..

From the Veneto region, it is the regions equivalent of the Panattone.

I had some mini ones from the supermarket in Lucca and Venice but I knew they would not be like a homemade one.

The Italian supermarkets, sell huge boxes which have Pandoro in them but I still think, can’t beat homemade……

So without further ado………………….

What are we aiming for?????


I did not have a Pandoro tin though, so I used a brioche mould and a panettone mould.

I think they looked great but it was the crumb and crust that blew me away!!

See this is a deceptive bread, as it looks pretty plain………..

Ahhhh but there in lies the beauty of it.

Pandoro Kiwi style

Be warned, this does take a while, it’s an all day process.

Not an all day standing round but you start in the morning, and it will be ready at night…

Lets get yeasty beasty!!

I am VERY EXCITED about this one!!

Wait till you taste it!!

What do you need?

Patience, my friends, patience……………….

This is done in 3 stages.

Stage 1 : Pre-ferment

5 teaspoons of dried yeast

1/2 cup of warm water

1 large egg

2 tbsp sugar

3/4 cup of Strong bread flour.

pre ferment Pandoro

Mix yeast into warm water along with sugar and mix until dissolved.

Sit until creamy and frothy, about 10 minutes.

Add in egg and flour and mix till smooth.

Cover tightly with gladwrap and sit for 30 minutes .

First dough stage

Stage 2: 1st Dough stage:

3 cups of strong bakers flour

3 cups of cake flour

1 tsp dried yeast

1 tbsp warm water

1/4 cup sugar

2 eggs

60g butter

First stage dough after rising

Mix the yeast into the warm water and allow to sit for 10 minutes until creamy.

Mix flours together and put aside 2 and 1/2 cups of the flour for this dough.

Add yeast, flour, sugar and eggs into the pre ferment, combining well.

Add the butter and make sure this is blended in well.

Cover with gladwrap again and allow to rise for 45-60 minutes.

2nd dough, ready to rise

Stage 3: Second dough:

4 large eggs

2 egg yolks

1 cup sugar

flour left from prior (3 and 1/2 cups)

1 tsp salt

2 tsps Vanilla

1 tbsp lemon zest

1/2 cup od candied citron

300g butter at RT

extra half cup flour

After 2nd rise

Add the eggs, yolks, sugar, lemon zest, vanilla and flour to the first dough and mix well.

Gradually add the butter, 25g at a time, blending well.

Toss the candied citron in flour and put in the dough, combine well.

Change to the dough hook and mix for 8 minutes on low-speed, gradually adding in extra flour in needed.

Dough, will be soft, very buttery and sticky.

Place dough in lightly oiled bowl and wrap with a towel.

Allow to rise until doubled, usually about 2-4 hours, dependant on the temperature.

After 2nd rising and shaping…

Turn out dough on lightly floured area with your hands well floured.

Lightly shape dough into a ball and place in moulds.

NB: Moulds must be very very well oiled!!

Dough should take up 2/3rds of mould.

Place moulds on a tray and cover with a tea towel and rise until almost at the top of the mould, usually 2-4 hours again.

30 minutes before this is ready, preheat oven to 200 celsius.

Ready for baking…

Place pandoro in the oven and bake for 30 minutes.

Turn down the heat to 170 celsius and bake for a further 20-25 minutes.

Allow to cool and then remove carefully from moulds.


Pandoro in the panettone mould:)

When this is cool, slice a wedge, and ENJOY, ENJOY, ENJOY!!

Absolutely divine!!

It is so light, yet rich but not overly…………

It is less buttery in taste than brioche but tastier………..

It is just heavenly!!

I like this better than Panettone

I can only dream of how gorgeous it would be at Xmas with rum flavoured mascarpone in between slices, like a xmas tree!!


Well worth the effort involved and it makes 3 good sized pandoro.

Look at the crumb!!

Gorgeousness, in all its glory!!

Can you handle it???

Recipe adapted from the wonderful Carol Field’s ” Italian Baker”, 2 Ed, 2011.


greedybread's picture

Fou…Fou…Fougasse….Fresh from the oven…

Carrying on my crush on lovely Richard Bertinet, I decided I really should try his Fougasse as it looks so easy!!

Very yum!!

This recipe is from his first book “Dough”.

It seems to be quite simplistic, but for people who have never baked bread before, he gives you delicious recipes, confidence and a full belly..

And before you know it, you are onto the complex buggers like Gubana or Panettone!!

“You are on your way baby…”

I like to call it the breaking in book…If I have a crappy baking week, I choose one of his recipes to give me a boost!!

Very fougasse!!

looking like the mask in Scream!!

This bread does though remind me of the mask in Scream.

Can you see it? Or am I mad?

Anyhow enough blathering…you will not believe how easy this recipe is!!


What will you need?

15g dried yeast

500g Strong Bakers flour

10g Salt

350 mls water..

Easy peasy dough…

Warm the water and add in the dried yeast and allow to become frothy.

Combine flour and salt and give it a mix, then add in the yeasty water and form a soft dough.

Knead for about 10 minutes until smooth and elastic.

Place in lightly oiled bowl and cover, standing for an hour.


ready to bake..

Preheat oven to 250 celsius.

Sprinkle semolina on the baking tray paper  or onto the baking stone but if doing on the stone, do 5 minutes before bread goes in:)

Turn dough out on floured bench/ board.

Cut into 4 pieces .

Be very gentle and roll out or use fingertips to spread out the dough as my pictures above show.

There is no right or wrong shape really.

Then slice 4-5 cuts in the dough and pull apart.

Place on baking tray. and sprinkle with a little flour or semolina.


Open oven, give a quick mist on the walls, place the tray in the oven and shut the door.

Turn the heat to 230 celsius and bake for about 10-12 minutes or until golden brown.

Remove from oven and cool on racks.

look at it!!

ready to eat!

Someone has had a bite!!

And another…almost gone.

I will try a more complex recipe that I have, and let you know how that goes.

A wheaty one too maybe nice….maybe I could slip in the wholemeal again:)

Great bread for dips and salsa’s.



greedybread's picture

The Xmas bread (but also festivals) of Lake Como.

Mataloc is also offered as a dessert………with a bit of mascarpone

This is what we want!!

This bread is chocca block with goodies and not so much butter that its too rich.

Very similar to panettone but the taste is a little different.

This bread needs a serious warning!!

Seriously addictive….

So light, yet not overly sweet, so that you can munch away and OHHHHH its all gone !!


What do you need? 

The willpower of Job not to eat it all…………… yourself…………

You will need to allow time to make this…. best start at night as it needs overnight 1st proving or at least 8-10 hours to rest.

So without further ado…



Ready for first rise…

For Pre- Ferment:

2tsp of dried yeast

Half a cup of warm water

Half a cup of Strong bakers flour

For dough:

Half a tsp of yeast

1 tbsp honey

1/4 cup of warm water

1 cup castor sugar

3 large eggs

3 cups of Strong bakers flour

Pinch of salt

2 tsp fennel( or anise) seeds

Grated zest of 2 oranges

Grated zest of 2 lemons

160g butter

chopped and flour dusted fruit and nuts


Fruit/ nut mix:

1 cup hazelnuts

1 cup pecans ( i prefer but you can use walnuts)

4 dried figs chopped

1 large cup raisins

1 tbsp flour


After first rise


Stir yeast (pre ferment) into warm water and leave 15 minutes until creamy.

Add flour and mix well, cover and let stand for an hour.

Place in mixing bowl, 2nd amount of yeast, with water and honey.

Allow to stand for 10 minutes until creamy.

Stir in the sugar and eggs, then add in pre ferment.

Add in the zest, fennel, salt and flour.

Mix the butter into dough .

Knead in mixer for 5-6 minutes until smooth but sticky.

Place in a well oiled bowl and cover with gladwrap and leave at room temperature overnight to double in volume.

Ready to add fruit and nuts

Lightly turn out dough on lightly floured area and press out the dough.

Toss fruit and nuts in flour and spread 1/3 of fruit etc on the flattened dough.

Roll up dough and flatten again, repeating the above process until all fruit and nuts are incorporated in the dough.

Allow dough to rest ten minutes in between additions of fruit and nuts.

Adding the yum!!


When all fruit is incorporated, place in well oiled mould.

I use a big casserole dish (see below) I have that happens to have tall sides!!


But I have to say that the only disadvantage to this , is that you can’t hang the cake upside down to cool.

It is so light, you need to hang it to cool so it doesn’t collapse in, which mine did slightly……..BUT my panettone hasn’t as yet:)

Panettone moulds are good.

In fact, I could put them inside my big blue beasty as I do have paper moulds…..

But they need to be WELL GREASED!!

I will use my blue dish to make monster panettone.

Panettone papers/ moulds


Ok, back to recipe…

Cover and allow to rise for 3-4 hours until doubles in size.

Heat oven to 210 celsius and place Mataloc in the oven.

Bake for ten minutes and reduce heat to 190 celsius and cook for another 45-60 minutes.

Remove from the mould and allow to cool on rack or try the hanging method above.

Lovely and golden


As soon as you are able….

Enjoy, Enjoy, Enjoy!!

A lick of mascarpone ?

Have a wedge (or two)


Dont be shy now!!

See the zest and the plump raisins………..

Big bite!


Recipe Adapted from Carol Field’s “The Italian Baker”, 2 Ed, 2011.

greedybread's picture

Gubana…Friuli Venezia Festival Bread

Now this beauty LOOKS complex but I promise it’s not.

A little time is needed but you can come and go in between , so are you ready?


Jam packed with fruit, nuts, rum and spices, it is delicious.

A wonderful combination of bread dough spiked with liquers….Not too buttery and yet still moist with a gorgeous flaky like crust.

It sort of looks like a pie but when you slice it, it’s surely a bread!!

Keeps like a dream,I am on day 4 and it’s still good and I am not toasting it yet:)

Not a greedyboy concoction, as they don’t like nuts but more for me to eat.

Definitely a greedygirl bread!!

Just like a snail but MUCH more delicious:)

So lets stop waffling and let’s get YEASTY!

What will you need?

A bit of patience to make it, as there is 3 stages but you know what they say!!

Patience is a virtue….




Stage one:

2 tablespoons of dried yeast

3/4 cup warmed milk

1 tsp sugar

1 cup of Strong bakers flour.

Stage one sponge

Stir the yeast and sugar into the warmed milk and leave to become frothy.

Usually 10 minutes does the trick!

Stir in the flour and cover tightly and leave for an hour.


2 eggs

2 yolks

1 cup of sugar

1/4 cup of milk

4 cups of Strong bakers flour

Pinch of salt

Zest of 2-3 lemons

3 tsp of vanilla essence/ extract

150g softened butter.

Dough all elasticy…

Add the eggs , yolks, sugar and milk to the yeasty beasty mix and stir well.

Add in flour, 1 cup at a time.

Stir in the salt, lemon zest, vanilla and a little more milk if needed.

Combine well and knead for about 5 minutes.

Place dough in well oiled bowl.

Cut up the butter(as below) and place on top of the dough, slightly pressing into the dough.

Cover and allow to rise for 3 hours in a warm place.

I usually  always use the hot water cupboard in winter.

Place the butter on top


Now its gets VERY interesting!

2 cups of chopped hazelnuts

1 cup chopped walnuts

1 cup of chopped almonds

1 & 1/2 cups of cookie, cake or sweet bread crumbs

1 cup of raisins

1/2 cup of apricot jam

zest of one lemon

2 tsp of cocoa powder

2 tsp cinnamon

4 tbsp of sherry/ Marsala or similar

2 tbsp grappa

4 tbsp of rum

2 tbsp of amaretto

1 tsp of cherry liqueur

1 large egg

Fruity, nutty mix

Combine all the fruit, zest, nuts, jam, crumbs, liqueur and alcohols in a bowl and mix well.

On a lightly floured board/ area, work the butter into the dough and knead for 2-3 minutes to get a nice consistency.

On the lightly floured board,  cut the dough into two pieces.

Roll dough to about 35cm by 20 cms rectangular.

Beat the egg with a little milk and brush on the rolled out dough.

Spread the fruity mix on the rolled out dough (see below).

Dough already to go…

Roll up the dough

Then from the longest width, roll up the dough tightly as you would a Chelsea bun .

You should then have a big long log of dough.

I did one bread in a cake tin to help retain the shape and one free on a baking tray.

The one on the baking tray was not less formed than the cake tin one.

So grease a cake tin well if you use it.

I lightly egged the inner side of the log that I would roll up to help it stick.

Roll the log up like a snail, pinching the ends in and place in a tin or on a tray.

In the cake tin or….

or not……..freestyle!!

Cover bread with tea towels and place in warm area to rise for 2-3 hours until puffy but not quite doubled.

Preheat the oven to 200 celsius.

Lightly poke a few holes in the bread with a skewer to let air escape as we don’t want pockets of air.

Lightly egg wash the bread when its ready and pop into the oven.

Bake for 25 minutes on 200 celsius and then reduce heat to 170 for a final 25 minutes until golden brown.

Remove from the oven and cool on racks.

When cool or at least sliceable….have a piece and ENJOY, ENJOY, ENJOY!!

M mmm ready

Freestyle cooling …

Have a slice:)

Love the spiral…
greedybread's picture

But you might cry and these are simply soooooooo yum, words escape me.


I have been twiddling round with sweet doughs and Chelsea bun typey things for years..

This is my favourite…

As you can imagine,  these went…

Seriously, I turn around and GONE!!

Caramely swirly

This is why Hubby and I resort to hiding food.

This is shameful but those greedyboys, just suck it all in and then its gone…

Russian fudge, 2 batches, gone in a day…I had to put some in a container and hide it in the veg drawer for hubby…


Often I say to Hubby, “Come and get some now before I call the boys”..

He hesitates and by the time he comes…Gone!!

Get some before they all go!!

So what will you need?

Oooooh , Love these, so soft and yummy and cinnamony:)

Sorry….10g dried yeast

1/2 cup of castor sugar

1 cup of warmed milk

2 eggs

Pinch of salt.

4 cups of Strong baking flour

160 g softened butter.

Sweet sweet sweet Dough ….

For the filling:

200g softened butter

1 & 1/2 cups of brown sugar or light muscovado

3 big tsp of cinnamon

1 sprinkle of cloves

Pinch of Nutmeg.

Buttery sugary filling…bad!! but sooo good

Now there is some more options with this recipe but I will tell you at the end as I didn’t do them today….

But the words more caramel , come into it!!

Take your milk and warm it and add in the sugar and make sure it is dissolved, then add in yeast and stir well.

Stand 10-15 minutes until frothy, then add in the beaten eggs.

Combine all dry ingredients in a bowl and mix through, then add in the yeasty egg mix and form a soft dough.

Knead for a few minutes then add in the butter.

Mix butter through well and knead for about 5-7 minutes until well combined and elastically.

Place in lightly oiled bowl, cover and stand for 2 hours.

Ready to roll…

While you are waiting, mix all your filling ingredients together, blending well and then stand aside.

Turn dough out on bench/board and roll out into a large rectangle.

I think for this one I did 25cms width by 50 odd cm long.

You can do a bit more of a bit less but don’t make the dough too thick.

Place filling on the dough and spread out, leaving a 2cm gap on the edges of the length.

Rolling out

Spread that filling!!

See the slight edging???

Option of putting some raisins in….

Start from the edging closest to you and start to roll, as tight as you can, taking care though not to squish out the filling:)

Roll right up and then lightly dampen edges with butter or a little milk and join seams together and turn seam side down.

I usually let it rest for about 10-15 minutes now…

Rolling, Rolling, Rolling

All rolled and resting…

When cut….


Into the pan….

Swirly Swirly yum yum

Now I like to cut 12-15 rolls in total. I am not going to tell you i measure my rolls as I don’t.

If you want to be anal, you can be but I do it by looking and it works pretty well.

So cut the rolls, work quickly, and place in the dish, don’t handle the dough too much.

I use an old black roasting dish that is about 30cms by 20cms i think…

Well greased, I usually put in 12, that I find gives them ample room to grow:)

But you could do 15 rolls but I find they are not as high that way….But no right and wrong here.


I now leave them for 90-120 minutes dependant on room temperature.

Usually 90 minutes is enough…by then the greedyboys are moaning for me to hurry up!!

About 30 minutes before end of time, preheat the oven to 180 celsius.

See the size difference!! ready to bake

When time is up, brush the dough lightly with a milk wash….still using Bobbi’s brush I am too!!

Place in the oven and bake for 35 minutes until very brown.

While they are baking, I like to make a little sugar syrup of 1/4 cup water and 1/4 cup of sugar and bring to gentle simmer.

As soon as the buns come out, I brush them with this.

You don’t have to do this but it adds a little gloss if you are not then adding a white drippy icing later, which I am not today:)

Mmmm all ready…

Yummy yummy


Remove and allow to cool in the tin.

These easily pull apart when you want to eat them…

Best eaten warm….Alone i think

But with some cream if really bad or when cool with butter as my shameful husband does!!!

Now you can make a drippy white icing ( icing sugar, milk and a wee bit of butter) and I drip it all over the buns, if you want to.

The other option is to make a caramel sauce and pour it over the buns as soon as they come out of the oven….Very caramely ooey gooey then:)

You can also add in fruit at the stage where you saw me put on the raisins…grated apple is nice!!

So a few choices to think about…

But don’t forget……


Lovely side view

Very tasty….

And just in case you are really bored….here is my Chelsea bun recipe…

greedybread's picture

That’s if they make it that long.

Luckily I made these in the afternoon and they are going to be our burger buns…

Should I have said ” Oooouch man?’

I was trying to remember what Oor Wullie said….


Greedy fingers will be looking at pinching buns until dinner!! but if they do…. they will be starving at dinner…

A lovely simple recipe to make and relatively fast in the yeasty beasty world. 

You could even make the dough the night before, prove and shape them, retard it overnight and then take them out of the fridge about 3 pm (or get children to do when they get home from school).

They will be ready when you get home between 5-6 pm,  to pop straight into the oven.

Bap fresh from the oven..

These are best eaten the day of making but still ok the next day….

But they are not called morning rolls for nothing:)

These baps are special as I could not find my pastry brush soooooo…..

I used one of my Bobbi Brown make up (never used) brushes as a pastry brush:)

No other bap can say it is so privileged.

I am sure Bobbi would cringe but would know it was all in a good cause.

Shhh, don’t tell Bobbi!

So let’s get yeasty!!

What will you need?

3/4 cup of warm milk

3/4 cup of warm water

2 tsp sugar

4 cups of Plain flour

Pinch of Salt

17g of dried yeast

Little oil for brushing bowl

Little extra milk for brushing

Extra flour for dusting or durum semolina.

Dough ready to prove..

Warm milk and water and combine together, mix in the sugar and then the dried yeast.

Combine well and allow to become frothy, usually about 10 minutes.

Place all dry ingredients in a mixing bowl and mix through.

Add the wet yeasty mix to the dry, forming a nice dough.

Knead for about 6-8 minutes until smooth and elasticy.

Lightly oil a bowl and place dough in there, cover and allow to prove for 90-120 minutes.

Ready to roll

Turn dough out onto a floured bench/ board.

Cut dough into 10 pieces and roll into balls.

Allow balls to sit for 15 minutes and then roll out into ovals.


Place ovals on a well floured baking tray, i also used baking paper.

Allow to rise, covered, for 45 minutes.

Pre heat oven to 210 Celsius.

Brush baps with milk and then dust with flour or as I did with 2 of them , durum semolina.

Ovals before proving

After proving and dusted

Place in oven and bake for 20 minutes.

Do not over bake as you want them to remain soft.


Remove from the oven and allow to cool on racks.

When cool, slice and enjoy stuffing them with bacon, egg, cheese and avocado!!

very nice!!

Or coleslaw, pork, bit of apple and cheese..

Roast beef, gravy, onion and cheese…

Hmm bit of a cheese thing going on here..

Just cheese alone with bit of pickle or chutney…

Or with sausage, onion, tomato sauce???


Ready to fill

Few baby baps there!!


My only quibble with the lovely recipe is it says Britsih baps...

Baps have through out time, always been attributed to the Scots.

HA AH HA..Most Scottish people would lynch the Author for that one....

HA ha ha, bake him in a Haggis!!

Scotland is part of the British Isles but they are SCOTTISH...hence so is their baking:)

Yumminess adapted from recipe from

greedybread's picture

Time for some of the FAMOUS Irish soda bread!!

I have been meaning to make it for ever but keep finding other things to distract me...

All equally delicious and I can't say no!!

This is a fruity one, given my pennant for fruity breads:) but you could easily make it plain .

Irish Soda bread

There is as you can imagine, hundreds of recipes and variations...

Now we could argue semantics and say this is not bread as it has no yeast in it .

However we all know that there are many breads with no raising agents in it...not even baking powder...

Plus I am NOT going to argue with hundreds of years of tradition:)


So without further ado...You will need.....

3 & 1/2 cups of Pure flour

1 tbsp salt

2 tbsp baking powder

1 tsp baking soda

50 g melted butter

1 & 1/2 cups of raisins

2 tsp of carraway seeds

1 cup sugar

2 eggs

2 cups of buttermilk

Brush with BUTTER and bake!!

What do you do?

Pre heat oven to 175 Celsius.

If you have a big high sided frypan (skillet) then grease it well.

If you have a good, well used  & heavy skillet/frypan, you won't need to paper it.

I used a charlotte tin, greased and lined with baking paper.

Slice while still warm

Combine flour, salt, caraway seeds, baking powder, sugar and baking soda.

In a separate bowl, beat eggs and add in buttermilk.

Combine altogether, don't over mix this!!

Melt butter and leave a little aside to brush on the top of the batter at the end.

Put raisins and melted butter in the batter and quickly mix through.

Place batter in the tin/ skillet , gently brush the top and place in the oven.

Bake for 50-60 minutes and remove from oven.

It will be quite a deep brown.

Allow to cool in the tin for ten minutes and then place on a rack.

Mmmm, nice alone or with apple and cheese
yummmmm, pint of beer and piece of soda bread..
bit of cheese and apple...
Take a bite...
have a piece or slice...

Recipe of gorgeousness adapted from Smitten Kitchen recipe.

P.S. I also made it with my current getting the grain in kick, with one cup of flour omitted and a cup of wholemeal put in....

Just as scrummy and barely noticeable...

A darker color and a slight tangy taste .

Both versions gorgeous with the apple and cheese as suggested!!

HMMMMMM maybe i need to make a beer bread....

greedybread's picture

For some reason, I always think of that song when I think of Venice:)

It is one of the most requested songs for Gondaliers to sing ......

Mmmm Veneziana

Yet it is a Neapolitan song.

But this lovely beauty is all Venetian!! It's a Veneziana.

A Venetian version of Pandoro perhaps or a Panettone, as the dough is similar but without the fruits.

Definitely a festival bread and it does take a little effort but WELL worth it.

So shall we get yeasty??

The full story....

You will need!!


4 tsps of dried yeast

1/4 cup of sugar

3/4 c warm water

3 egg yolks

2 cups of Strong bakers flour

75 g of softened butter.

Stir the sugar into the warm water and then stir in yeast until dissolved.

Allow to stand for 10 minutes until frothy.

Add in the egg yolks and combine well.

Add in the flour and this should form a soft dough.

Lastly add in butter and combine through the dough well.

Place in a bowl and over tightly and leave for 2 hours.

Lovely top of the Veneziana


 1 Tbsp of honey

3 tbsp of warm water

1/2 cup of sugar

3 egg yolks

1 cup plain flour

1 cup Bakers flour

 120g of butter

2 tsp of Vanilla essence

Grated zest of 2 Oranges

Grated zest of 1 lemon

Pinch of Salt.

Stir honey into warmed water, stir in the sugar and egg yolks.

Add this mix to the spongey mix and mix until smooth.

Stir in flour, 1 cup at a time until a soft dough forms.

Stir in the vanilla, zests, butter and salt.

Knead for about 8 minutes or use dough hook for 8 minutes on slow.

The dough should be soft but slightly sticky.

Place dough in lightly oiled bowl, cover and leave to rise for 2 hours.

Veneziana dough...1st rise

Stage 3:

Remove dough from bowl and place on lightly floured surface.

Punch it down and knead lightly for a few minutes.

Cut into half or leave as one monster dough as mine is above.

Place each ball (or single) in a well-greased high sided round cake tin.

Cover and leave for 3 hours.

Preparing the topping for the Veneziana

Stage 4:

For the topping you need:

1/4 cup of almond meal or ground almonds.

12 whole almonds

3/4 cup of granulated sugar

2 egg whites

icing sugar

1/2 cup of coffee crystals(or the Italian sugar pellets if you have them!!)

Pre heat oven to 200 Celsius.

Mix the almond meal and sugar together.

Beat the egg whites until frothy and lightly fold in the almond/ sugar mix.

Spread this on top of the dough (as above)

Place the 12 almonds over the top of the dough.

Sprinkle the coffee crystals and then lightly sift 1/4 of a cup over the top of this.

Topping all on....

Please note, my topping does not have the whole almonds on it as that would have been pushing my luck.

Almond meal, I can sneak in, but those beady eyed boys would not tolerate the whole almonds ...

Place in the oven and bake for 15 minutes and then lower the heat to 175 Celsius and bake for a further 40 minutes.

Possibly less time, 25-30  if you have two smaller loaves.

Remove from oven when golden brown and cool for ten minutes.

Carefully remove from the mold and allow to cool fully before eating.

When it is FINALLY cool, slice a piece and ENJOY, ENJOY , ENJOY!!

Cooling on the rack....
Have a slice or three..

Recipe adapted from the ever wonderful Carol Field's "The Italian Baker" 2ed, 2011.

greedybread's picture

ha ha ,, just kidding:)

They sure puff up heaps for a flat bread.

Mmmmm Flatbreads

For a recipe with bugger all in it, they taste scrummy.

I have to say that dipped in Olive oil and lightly salted would be sublime.

Mmmm and it is a fabulous, fabulous base recipe to make many other weird and wonderful flat bread/ stuffed bread recipes.

Plus you would be SO SO SO proud as I slipped in the WHOLEMEAL again!!!

Chilli, my fav!!

I made this gorgeous chilli con carne but wanted a little something with it, that complimented it, but not overwhelmed the chilli.

Jamie Oliver had a nice Navajo flatbread recipe but I felt it was missing something….

Sorry that sounds arsey but you know what I mean…It wasn’t quite what I wanted.

Then I found this and tweaked it a little to reflect using wholemeal flour, hence a little more butter, yeast and liquid.

Rip into them:)

What do you need?

2.5 cups of strong bakers flour

1.5 cups of wholemeal flour

15 g dried yeast

Pinch salt

50 g melted butter

320 mls warm water

1 tsp sugar.

Ready to roll

What to do, what to do ?????

Combine flours and salt.

Warm water and mix in sugar and then dried yeast, allow to stand 10 minutes until frothy.

Melt butter and cool a little.

Pour butter into dry ingredients with yeasty mix.

Combine well and knead until smooth and elastic for 5-8 minutes.

Place in oiled bowl and cover, I left this for 2 hours as once again wholemeal can require more time:)


Place dough on lightly floured board/ bench and cut dough into 15-20 pieces.

Roll into balls and then roll out into flatbread shapes.

Heat frypan/ skillet/ bbq to quite a high heat.


I used our big electric frypan this time and had it on 6-7 (goes to ten) and then turned it up to 8-9 later on.

Grease well, but not dripping as it’s NOT fry bread.

I had to do 4-5 at a time but if you have a big BBQ, then it will all fit:)

But if you use a smaller pan like me, turn on the oven as below to put the done ones in while you cook the rest.

Turn oven onto 150 celsius and get baking tray ready

Toss bread into frypan (watch it puff up) and( allow 3-5 minutes each side) then turn over and cook until browned.

If you need to, put cooked ones in the oven to stay hot….

Continue until all cooked.

ready to bake!!


puffing up!!

These were gone seriously, in 10 minutes…Greedyboys LOVED them…

definitely yummy yum yum…

dip it in the chilli!

You could use these to accompany anything you liked.

You can as Nigel Slater suggests in his recipe, stuff them before hand.

You could also use it to make mini Calzones as my son suggested, stuffed with sausage and cheese…….

You could use them to scoop up stewed fruits, perhaps adding a little more sugar and then spices in the recipe…

Roll them up with spiced meats and salad…

But you can use it for chilli, stew, mince, soup, goulash and much much more…

They are ALMOST too good !!

It’s like they say, SIMPLE, SIMPLE, SIMPLE!!



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