Archive for March, 2014

Where does bread come from?

Posted on: March 17th, 2014 by Karl Hudson No Comments

This is one of our most popular resources and shows the journey a wheat seed makes from the farmer’s field to the mill, the bakery and finally the supermarket shelf. Some great information pages, a video, and a host of activities to keep your class happy and busy while they learn. Supports the curriculum in all areas of the UK.

FKR: The Farming Year

Posted on: March 17th, 2014 by Karl Hudson No Comments

Watch George as he researches his school project on the grain chain. In this episode he meets a wheat farmer and finds out the important jobs they do to protect their crops.

Spring is here!

Posted on: March 16th, 2014 by Harriet Low No Comments

Isn’t this sunshine fabulous! As you all know I love my bikes, so whenever I can I have been hitting the road and enjoying this amazing spring weather. However, I have been super busy over the last couple of weeks with more prep for my tour and filming for a secret new project. Baking as you know is my true passion, so I can’t complain about being stuck in a kitchen all day, even when the weather is so lovely outside.

I am also getting fully caked up in preparation for the Big Cake Show in Exeter at the end of the month. The show will be really great fun, Check out my calendar page for further details of the event and a link to buy tickets.

Thanks for all the fab pictures of your kids flipping pancakes on Pancake Day. I love seeing all your bakes, but it’s particularly great to see kids getting creative in the kitchen. Check out the Bake With Kids page to see if your kid is featured!

Now Pancake Day is over we are in the run up to Easter. Keep an eye on the recipe section of my website as we will be adding some traditional Easter bakes over the next few weeks.


Posted on: March 10th, 2014 by Karl Hudson

1. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed for 2 minutes, then on a medium speed for a further 6 – 8 minutes, until you have a soft, glossy, elastic dough. Add the softened butter and continue to mix for a further 4 – 5 minutes, scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough will be very soft.

2. Tip the dough into a plastic bowl, cover and chill overnight or for at least 7 hours, until it is firmed up and you are able to shape it.

3. Grease a 25cm round deep cake tin.

4. Take your brioche dough from the fridge. Tip it onto a lightly floured surface and fold it on itself a few times to knock out the air. Divide it into 9 equal pieces. Shape each piece into a smooth ball by placing it into a cage formed by your hand and the table and moving your hand around in a circular motion, rotating the ball rapidly. Put the 8 balls of dough around the outside of the tin and the final one in the middle.

5. Cover with the clean plastic bag and leave to prove for 2 – 3 hours, or until the dough has risen to just above the rim of the tin.

6. Heat your oven to 190°C.

7. When your brioche is proved, bake for 20 – 30 minutes or until a skewer inserted into the centre comes out clean. Bear in mind that the sugar and butter in the dough will make it take on colour before it is actually fully baked. Remove the brioche from the tin and cool on a wire rack. Serve warm or at room temperature.


Posted on: March 5th, 2014 by Karl Hudson No Comments