Newspaper article The Daily Mercury (Mackay, Australia)

Bread, Buns, Biscuits and More

Newspaper article The Daily Mercury (Mackay, Australia)

Bread, Buns, Biscuits and More

Article excerpt

"THERE is something magical about pulling a loaf of bread out of the oven, whether at home or at the bakery. The crackling of the crust and the aroma filling the air is always exciting."

These are the words from a man who is truly passionate about the craft of baking. Now, British-born chef Michael James shares more than 80 recipes from his popular Melbourne eatery, the Tivoli Road Bakery.

An impressive tome, The Tivoli Road Baker introduces readers to not only Michael and wife Pippa's successful bakery and its community, but also to the delights of making your own bread and pastries at home.

Olive loaf, fruit sourdough, wholegrain rye and buttermilk loaf, and wattleseed, macadamia and honey loaf are just some of the breads featured in the book. Then there are scones, pies, doughnuts, galettes, pork and fennel sausage rolls, buns and tarts among the recipes.

Along the way, Michael and Pippa highlight the beloved growers and suppliers that they credit as being so important to the success of their little Melbourne bakery. They explore the native ingredients that are becoming more accessible and widely used, as well as ways to incorporate them into modern baking.

Wholegrain spelt and carrot cake

"We are increasingly using wholegrain flours in our baking, for better flavour and nutrition. I absolutely love carrot cakes and was keen to try a wholegrain version. The chopped walnuts add texture, and the honey aromas will drive you crazy with impatience while the cake is baking! This cake is great for occasions when you need to work ahead, as it is even better the day after baking." - Michael James

Ingredients

CAKE:

5 eggs, at room temperature

300g honey

200ml light olive oil

250g wholegrain spelt flour

1 tsp salt

2 tsp baking powder

1 tsp bicarbonate of soda

2 tsp ground cinnamon

350g carrot, grated

160g walnuts, roughly chopped

CREAM-CHEESE ICING:

60g icing sugar, sifted

60g butter, diced and soft

1 vanilla pod, seeds scraped (or 1 tsp vanilla paste)

375g cream cheese, roughly chopped, room temperature

120g thick cream

Walnuts to decorate, optional

Method

Preheat the oven to 180C. …

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