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Manchester Confidential reviews our French Baking class

We had the pleasure of welcoming Kelly Bishop from Manchester Confidential, who was eager to learn how to make delicious French baked goods.     Suffice to say she left with a delicious bag of great bread, and has been inspired to continue at home! Have a read of her full review here.

Brewing beer at home: how to make an easy homebrew

  Lots of people who come to my classes (in particular my Bread and Beer class) ask about the beer that they taste at lunch. How do you do it? Is it easy? I love the fact that people are becoming more discernible in their beer-drinking. Gone are the days of being forced to drink
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How can I stop wasting bread?

Food waste has been talked about for generations. Today, the main driver for this is due to excessive consumption and its effect on global resources. In times past, it was used due to prevent excess merchant vessels taking perilous journeys in times of war. You don’t have to get on a soapbox about it though
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Review of Bread & Beer Baking Class at OMB Hale

Given that they are two of my great passions, there was always going to be a Bread & Beer class when I launched One Mile Bakery Hale. This unique course celebrates both things, and explores the relationship between the two in a hands-on full-day class. Dan Doherty, who blogs as Manchester Food Tourist, came along
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Clean eating for January? Forget low carbs, it’s all about better carbs

You know the drill. It’s the post-Christmas bloat. You’ve eaten your bodyweight in an assortment of cheese, Christmas pudding, pigs in blankets and brandy butter. You are frantically on Twitter looking at #newyearnewyou and working out the best ways of reverting back from Bloodtype:Port. One of the biggest things that NEVER fail to be marketed
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Stollen – how do you bake this festive treat?

Ah, stollen. It’s one of those breads which people have an opinion on. In the UK we are used to the sickly sweet bread with mixed fruit and a big rope of sugary marzipan running through the middle. It’s usually the marzipan that has the Marmite effect on people. Well you’ll be pleased to know
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Dough scoring, or how to slash bread

Why are loaves slashed before they go in the oven? There are two reasons. The first is a practical one – when making bread, there are three rises. The first is called, well, the rise. The second rise is called proving, and this comes after we have knocked the air out of the dough and
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WIN A CORPORATE BAKING DAY AT ONE MILE BAKERY HALE

The prize (worth £625): a fun and relaxed full-day baking class for a corporate team of five, based on one of the inspirational classes at One Mile Bakery Hale have a look here for a full list. The day will include a delicious two-course lunch with wine, all your bakes to take home or into
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How to shape a Winston Knot loaf

So this week I have been practicing different shaping styles. The Winston Knot is a lovely one for several reasons. Firstly it is very versatile – it is a tight shaping which means that once it is baked it can be sliced like a regular loaf. Secondly, it lends itself to challah, and other enriched
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Lardy cake recipe – comfort food to welcome in Autumn

One of my earliest food memories is lardy cake. When I used to visit my Nanny and Grandad, Nanny would often say ‘and I have some lardy cake, would you like some my love?’ in her warm Wiltshire burr. I never, ever turned it down. ‘Jolly good’, she’d say, as she cut a huge slice
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Read what it’s like to do bread baking class at One Mile Bakery Hale – check out the reviews!

First up, it’s the brilliant Hale Geezer. She writes fantastic articles about places to eat and drink in the Hale and Altrincham area. She was incredibly apprehensive about baking bread, but her efforts were truly rewarded! You can read her review of the class here. We had the pleasure of having Sophie, of Sophie’s Scran to
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3 loaves in 4 hours – is it possible?

In this heat, definitely! I have never seen dough rise as quickly as it has done in this weather! The atmospheric temperature has meant that the rising dough has risen in a third of the time I would normally expect. We used the temperature to our advantage in our class on Saturday so that everyone
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Superb speed of service only exceeded by the quality of produce. Delicious loaves and authentic chutneys to partner with my picnics this summer. YOM!
Mark Freeman
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Manchester Confidential reviews our French Baking class

We had the pleasure of welcoming Kelly Bishop from Manchester Confidential, who was eager to learn how to make delicious French baked goods.     Suffice to say she left with a delicious bag of great bread, and has been inspired to continue at home! Have a read of her full review here.

Brewing beer at home: how to make an easy homebrew

  Lots of people who come to my classes (in particular my Bread and Beer class) ask about the beer that they taste at lunch. How do you do it? Is it easy? I love the fact that people are becoming more discernible in their beer-drinking. Gone are the days of being forced to drink
Read more…

Have loads of egg whites that need using up. Besides meringue and I guess egg white omelette (what's wrong with y… https://t.co/MAof3eLRUu
Sunday 8th December
We've kicked off the first of our Festive Baking classes with a bang today! Stunning stollen, perfect panettone, m… https://t.co/MHTXKLZWUN
Sunday 8th December
Sticky cinnamon buns are on the breakfast menu today. Can't wait to teach these at tomorrow's Festive Baking class!… https://t.co/SDcdRIKpY0
Saturday 7th December

The One Mile Bakery – Hale – 6 December 2019 15:06

One of the best things about baking, and cooking in general, is experimenting with new ideas. I made an apple caramel for my toffee apple buns which worked out great after a few tweaks!