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Author Topic: “BREAD”  (Read 1267 times)
« on: June 08, 2009, 10:05:34 pm »

Sure to rise

Making bread is one of life's simple pleasures, and one that is coming back into
vogue as the economy bites and a younger generation discovers home baking.

By KATE MONAHAN - Waikato Times | Wednesday, 29 April 2009

BONDING MOMENT: Baking can bring generations together. Herb Haven's Trish Budd, left, with daughter Rowena. — KELLY HODEL/Waikato Times. HOMEBAKE: Bread baked at home.

BONDING MOMENT: Baking can bring generations together. Herb Haven's Trish Budd, left, with
daughter Rowena. — KELLY HODEL/Waikato Times (left). | HOMEBAKE: Bread baked at home (right).

It's almost like magic. Ten minutes after I sprinkle a few tablespoons of yeast over a jar of warm water, adding a pinch of sugar and some olive oil, the mixture is foaming at the top, alive and full of potential.

Adding it to some flour, salt and sugar, I've soon got a giant ball of focaccia dough growing in a warm oven.

Within an hour, it doubles in size in its bowl, a puffy, white expanse pressing against the cling film.

I shape it into a loaf, poke it with holes and olives and after 20 minutes in a hot oven the result emerges, hot and fragrant: a golden loaf of focaccia bread, sprinkled with rosemary and sea salt.

This year, for the first time in years, I've started baking.

I'm not alone, many people who have not baked in years are dusting off recipe books and making homemade goodies.

The incentive might, in part, have something to do with the rising cost of food.

Or the recession, which is prompting more of us to hunker down at home to save money.

Or maybe it's simply a counter, in an age of technology, to instant communication, fast food and busy schedules.

Simplicity is in.

Homemade is hot.

There is something nurturing and holistic about the baking process. You know where the ingredients come from, and there are no preservatives or chemical additives to worry about.

Along with organic vegetable gardens and home brewing, baking is at the top of the list activities a younger generation of Kiwis are taking up. More of us are heading back to the kitchen, embracing those long-lost skills of our mothers and grandmothers.

Te Kauwhata woman Trish Budd has noticed an increased interest in baking.

"It is fun, and so rewarding," says Budd, who runs regular bread-making classes at Herb Haven, a bed-and-breakfast and cooking school, just off State Highway 1, 45 minutes north of Hamilton.

With a large herb garden on a lifestyle block, Herb Haven is also known for its Victorian high teas and producing a range of gourmet chutneys, sauces and fragrant jellies under the Baytree & Budd brand.

The bread-making classes have attracted many young women, including groups of girls on hen's parties.

"They learn skills for life," says Budd. "Some of them get roped in by their friends and start off quite negative, but end up by being really creative, making all these different shaped rolls and different kinds of breads."

Budd, who has been making bread for decades, runs half-day beginner bread-making classes on Wednesdays and Saturdays. The beginner classes cost $60, including all ingredients, and people can take their bread home.

Ad Feedback "It covers the basics, including using yeast and kneading and shaping," Budd says.

"With yeast, flour and water you can create something delectable. It's incredible and so simple."

There are also three more advanced classes available, including Italian loaves, healthy bread-making and festive bread-making.

The classes are also popular with corporate groups, as a bonding or team-building session.

Budd says baking is easy, and does not require any special equipment.

"You don't need a bread-maker to make bread," Budd says. "With some breads I teach, they don't need any kneading."

Baking can also save money. Budd estimates people can save almost $3 by making their own toast and sandwich bread.

She compared the cost of store-bought grain bread, such as Vogel's (which comes in at $4.81 on foodtown.co.nz, but costs more at Budd's local Four Square, $5.15) and the average cost of making it herself: $1.90. "The cost may be even cheaper if you buy bigger bags of flour and bulk ingredients," says Budd, who based costs on using regular sized ingredients, such as a 1.5kg bag of flour.

After learning the basics people can "go off and make anything and get really creative," says Budd, who likes to experiment by adding fruit, herbs, nuts and spices to bread.

You can plait bread or make it into interesting shapes, or make more advanced varieties, such as ciabatta or hot cross buns.

Gluten-free baking and interest in healthy, more nutritious baking, using grains or alternative flours, has also become more popular.

"It's so satisfying to have your home full of the delectable smell of freshly backed breads," Budd says. "You know what the ingredients are, no preservatives or additives like some supermarket brands."

Bread-making is also a fun activity to do with children, young or old.

"It's a great teaching opportunity," Budd says. "It helps science come alive and is a creative outlet."

Budd enjoys baking with her five adult children, and daughter Rowena, 34, assists in the classes.

Budd began baking 35 years ago, when living in Vanuatu and American Samoa during a four-year stint for her husband Ian's job.

"We went to (Samoan resort) Aggie Grey's and they brought out these wonderful American doughnuts, every one in a different coloured icing and rolled in cinnamon and sugar," Budd recalls saying: "I've got to learn how to bake."

Using a small recipe book and any ingredients she could find on the islands, Budd started experimenting.

"Everything was a success because, in the heat, everything would rise," she says. "When I came back to New Zealand, in the middle of winter, I found things didn't work so well."

The Budds moved to Te Kauwhata in 1986 and established their herb garden two years later.

"My husband and I wanted to be self-sufficient, so we grew our own vegetables, fruit trees and herbs and made our own liqueurs. I put herbs into salads and breads. We wanted the kids to eat really healthily and that focus on self-sufficiency evolved into a business."

Budd began taking bread-making classes at Te Kauwhata College in the late 80s and, with an enthusiastic niece, began supplying businesses with breads and muffins.

Last year she started offering the bread-making classes, which are proving popular with a diversity of people.

"Baking is really a gift of love," Budd says. "It's a lovely, caring thing you can do for your family and kids. There is nothing nicer than having friends or family over and serving wine and cheese and a focaccia or ciabatta bread you have made, perhaps with some olive oil and dukkah for dipping."

• For more information on Herb Haven's bread-making classes email info@herbhaven.co.nz or call 07 826 3031.

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« Reply #1 on: June 08, 2009, 10:06:01 pm »

Easy Brown Bread

Waikato Times | Wednesday, 29 April 2009

This is a very easy bread recipe, ideal if you're short of time because no kneading is required. If you haven't made bread before, this is a good one to start with to build confidence.


  • 1 ½ cups boiling water
  • 1 Tbsp sugar
  • 1 Tbsp molasses
  • 1 ½ cups milk
  • 1 Tbsp dry active yeast
  • 7 cups flour — can be white or try 50:50 white and wholemeal
  • 1 tsp salt


  • Dissolve the sugar and molasses in the boiling water and add the milk to make it lukewarm.
  • Sprinkle the yeast over and leave in a warm place for five minutes. Add the flour and salt and mix thoroughly.
  • Put into one large or two medium, oiled loaf tins and leave to rise in a warm place (on top of heating stove) for 20 minutes, or until the dough has reached the top of the tins.
  • Bake at 190°C, for 45 or 25 minutes respectively (depending on whether one large or two medium loaves), or until the bread sounds hollow when tapped. Turn out of tins immediately.


Something completely different, but also without using yeast.

Beer Bread

This bread breaks so many of the traditional breadmaking rules, it's hard to believe it works at all, let alone is as delicious as it actually is.

Since this is a quick-bread, containing no baker's yeast and it is un-kneaded, it is hardly surprising that it has a different appearance and texture to "normal" bread.

This said, as long as you're not expecting a sandwich loaf, we think you'll be delighted with the results. A slice or two, warm from the oven, with a bowl of soup makes the perfect winter warmer, and is just as easy.

Ingredients — for 1 loaf (4-6 servings):

  • 3 cups (430-440g total) self-raising flour
  • ½ cup grated tasty cheese
  • 1-2 Tbsp sugar 1 tsp salt
  • 355ml can or bottle of beer
  • about 1 Tbsp oil, optional


  • Preheat the oven to 180°C. Measure the flour into a large bowl. Spoon the flour from the bag into the measuring cup, rather than scooping it from the bag — this can make a big difference to the total weight of flour used, and too much will make a dry loaf.
  • Add the grated cheese, sugar (if you are using a dryish beer or lager, use the larger quantity; if using a sweeter more malty beer, use the smaller quantity). Toss the dry ingredients together to combine, then add the beer.
  • Stir everything together, until the mixture looks more or less uniform and will hold together.
  • Oil or non-stick spray a 6-7 cup capacity loaf tin, then tip the dough into this, roughly levelling the top. Brush the top with a little oil for more even browning, if desired, then place the loaf in the oven.
  • Bake at 180°C for 45 to 60 minutes until the top is golden brown and the loaf sounds hollow when tapped. Remove from the oven and leave to cool for 10 to 15 minutes before slicing.

NOTE: Since this mixture contains little added fat, it would be expected to stale very quickly, but the leftovers are surprisingly good toasted for a couple of days after the bread is baked.
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« Reply #2 on: June 08, 2009, 10:06:15 pm »

Tomato & Basil Bread

Waikato Times | Wednesday, 29 April 2009

Tomato & Basil Bread

             Tomato & Basil Bread


  • 4-5 cups flour
  • 1 Tbsp dried yeast
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 cup warmed tomato juice
  • 4 Tbsp oil
  • 3 skinned, de-seeded tomatoes (or one tin of whole, peeled, de-seeded tomatoes with juice)
  • 2 beaten eggs
  • Handful finely chopped basil
  • 25 g melted butter


  • Put two cups of flour in a basin with yeast and sugar and mix well.
  • Add salt, tomato juice, oil, chopped tomatoes, beaten eggs and make a batter.
  • Leave a few minutes at room temperature to allow yeast to begin to work.
  • Combine basil with two more cups of flour and stir in with the main mixture, adding more flour as necessary to form a dough which is not sticky.
  • Turn out on a floured surface and knead until the bread is smooth and springy.
  • Roll a little melted butter around a large basin, put the dough in it and brush the top with butter.
  • Cover with a cloth and leave to rise until double in size.
  • Knock the dough back and divide in half, placing each half in a buttered medium-sized loaf tin.
  • Brush tops with melted butter and leave to rise to the top of the tins.
  • Bake at 200°C for about 30 minutes.

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« Reply #3 on: July 13, 2009, 03:20:58 am »

Bakers burned by new demand

By NAOMI ARNOLD - The Nelson Mail | 1:10PM - Thursday, 09 July 2009

ADDING TO THE COST: David Bell, owner of Wakefield's Glendenings Bakery, with some of his sourdough bread which is exempt from the new folic-acid rule. — MARION VAN DIJK/The Nelson Mail.

ADDING TO THE COST: David Bell, owner of Wakefield's
Glendenings Bakery, with some of his sourdough bread
which is exempt from the new folic-acid rule.
— MARION VAN DIJK/The Nelson Mail.

Some Nelson bakers are irate they're being forced to medicate customers by having to add folic acid to bread under new government regulations.

From this September, all bakers in New Zealand will be legally required to fortify their bread with folic acid, a vitamin which helps prevent neural-tube defects including spina bifida.

"It's really crazy," said Wakefield's Glendenings Bakery owner, David Bell.

"There's such controversy over it. I don't think it's necessary and there's another record-keeping component that we have to do that just adds to the cost rather than improving the product. Our compliance costs are already far too high."

He believed a lot of money would be "wasted" targeting women who were pregnant or trying to get pregnant, who represented a small fraction of the general bread-buying population.

"I think it's just ridiculous," said Nelson's Tozzetti Panetteria owner, Wendy Brett.

"Because we're a small handcraft bakery we start our bread from scratch with flour and water. They should put it in the flour before we get it, otherwise you're relying on people to measure it precisely. At least if you put too much flour in you can just add more water, but this just leaves it open for people to make mistakes."

"We're not for it at all."

The regulation, led by Food Standards Australia New Zealand, excludes organic bread and non-yeast leavened breads such as sourdough and flatbread. All other bread must contain around 140 micrograms of folic acid for every 100 grams of bread, which is about two or three slices. Australia will fortify the flour directly, while New Zealand will add folic acid during the bread-making process.

The Ministry of Health recommends women take 400mg of folic acid daily in the month before conception and during the first three months of pregnancy to prevent neural-tube defects.

New Zealand Association of Bakers president Laurie Powell said the plan was "bad science that defied logic" and women would have to eat 11 slices of bread a day to get any benefit.

"We don't think it'll work because no lady is going to eat that. We do not believe that bread should be used as a vehicle for medication and the public don't want that." A 2005 New Zealand Food Safety Authority market research survey showed 84 per cent of New Zealanders did not want mandatory folic acid added to their bread.

Mr Bell said while he did not expect the addition of folic acid to have an effect on his sales, he was considering offering an organic range and more sourdough bread to cater for those who did not want it.

Food Safety Minister Kate Wilkinson said she wasn't a fan of the regulation either, but National had inherited the food standard from when Labour was in power: "It is a joint food standard with Australia that we cannot unilaterally withdraw from."

She said she sympathised with the bakers, and the Government was "working out" what it could do within the joint regime, but there was a long process to amend or withdraw joint food standards.

Labour Health spokeswoman Ruth Dyson said her party was pleased the Government was going through with the introduction: "Folate occurs naturally in grains but is extracted during the bread-making process."

"Folate fortification simply puts it back."

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« Reply #4 on: July 13, 2009, 10:03:32 pm »

I used to make the brown bread recipe above frequently. From memory I used either golden syrup or honey (depending what was in the cupboard at the time)
It is a really tasty, moist loaf.
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« Reply #5 on: October 04, 2010, 12:10:02 am »

Create us this day our daily bread

By CHRIS FORTUNE - The Marlborough Express | 9:08AM - Thursday, 12 August 2010


MY FATHER tells me how to do it now, and is very proud of the fact that he is creating something new. (He seems to have forgotten that I showed him 10 years ago). My son and daughter both do it, any wife has a special recipe for doing it. We eat it all the time, we squeeze it, toast it, crumb it and stuff it, grill, fry and butter it, but do we ever give any thought as to how bread actually arrived at our table?

Through much of history, a person's social station could be discerned by the colour of bread they consumed. The darker the bread, the lower the social station. This was because whiter flours were more expensive and harder for millers to adulterate with other products. Today, we have seen a reversal of this trend — darker breads are more expensive and highly prized for their taste as well as their nutritional value.

Having spent the last eight months baking bread on a regular basis, it has become a fascination to me how bakers turn white or brown flour into this carbohydrate that graces our table every day. I thought cheffing was hard, but I take my hat off to the bakers.


All you really need to produce bread at home is four basic ingredients.

This produces enough for two large loaves or you can form into other shapes.


  • 1kg white bread flour or high grade flour
  • 20g salt (this helps give flavour)
  • 14g dry activated yeast (2 sachets)
  • 600ml water (slightly warm or "tepid")


  • Place all the dry ingredients in a large bowl and give them a dry mix with a wooden spoon.

  • Make a well in the centre and pour in the water.

  • Stir the flour into the water. Flour can vary and humidity can make a difference, so you might find you need to add a little more flour or water.

  • Turn your dough out on to a floured surface and start kneading. Keep working the dough for about 10 minutes until it is even in texture. Now roll the dough into a ball and place it into a lightly greased container and cover. Put in a warm place (not too hot, yeast starts to die above 50 degrees Celsius) until it doubles in size. This will take about an hour.

  • Once your dough has doubled, divide it into two even portions and then roll into loaf shapes.

  • Place into large loaf tins and cover again to allow to rise until it reaches the top of the tin.

  • While the dough is rising, preheat your oven to 230°C.

  • Bake for 30-40 minutes. You can check if it is cooked by knocking on the crust and listening for a hollow sound.

  • Remove and cool on a wire rack.

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« Reply #6 on: October 04, 2010, 12:14:17 am »

Give us this day our daily bread ...... and a bill

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« Reply #7 on: October 04, 2010, 12:14:49 am »

The art of baking bread

Aucklanders are not only getting their daily bread, they're
prepared to pay plenty for it. Julie Harries finds out more.

By JULIE HARRIES - The New Zealand Herald | 5:30AM - Tuesday, September 21, 2010

Wild Wheat Specialty Bread shop. — Photo: Greg Bowker.
Wild Wheat Specialty Bread shop. — Photo: Greg Bowker.

BEAUTIFUL BREAD is a meal in itself. Aucklanders who are sick of bland bakery ready-mix and thin, white slices of cotton woolly starch are embracing real bread as an art form, and are prepared to travel across town to buy from artisan bread bakers.

A host of craftsman bakers have been steadily proving, kneading and baking over the past 10 years with the aim of bringing the taste and experience of real bread to their customers: heavenly aromas, crunchy golden brown crusts, nutty seeds and grains, and perfectly balanced crumb texture.

And there's nothing like the sensuous taste of fresh bread, warm from the ovens, to relax you into a weekend mood.

But what makes someone part with up to $10 a loaf for the best of Auckland bread?

"One slice is all you need," says Olaf Blanke, head baker at Zarbo in Newmarket who started his baking career in Germany in 1988 before importing his skills to New Zealand in 2008.

His signature loaf is "Olaf's Vollkorn" — a dense 90 per cent traditional German rye bread that costs $7.50 for 930g. It sounds like a bargain and is long-lasting.

"There are no shortcuts in artisan bread making," he declares — his fermentation process takes three to four hours. While we are all snug in our beds he's off to fire up the ovens at 3.30am.

It is a labour of love for Olaf whose best seller is a traditional baguette, of which he sells up to 200 each weekend.

It's worth a visit to Zarbo to watch a master baker at work and fire a question or two at him.

Meanwhile in Devonport, Frenchman Vincent Marlier has a slightly later start time at 6.30am.

At his Pyrenees bakery he imports authentic pre-prepared bread directly from France and then bakes it off.

"Customers travel that bit extra for these French breads," he says. It seems these French breads travel a bit too.

Vincent knows his bread. "In France we like to eat bread with each meal, so we need to have plenty."

And his best seller? French baguettes at $2.50 each. He says he sells more than 200 baguettes every weekend. Other popular breads are fruit breads and the Mediterranean styles with olives.

Andrew Fearnside's love of bread was inspired by a gig in the bakery at London's Le Pont de la Tour in the mid-1990s.

The owner of Wild Wheat says his crew bake 24 hours a day to keep up with demand. Andrew started the business in 1999 with a passion to create breads that gave Kiwis who have travelled the variety they had tasted around the world. He enthuses over ciabatta and sourdoughs but not half as much as one lady who came in to the shop recently claiming to be "addicted" to the rosemary sourdough loaf. His weekend best seller is the Turkish pide for $5 — about 400 fly out the doors every Saturday and Sunday into Auckland homes.

Marx Bakery is a specialist bakery in St Heliers that bakes gluten-free breads and other products.

Marie, who runs the shop, says there is a call for gluten-free products and that their bread promotes itself. "Over the past 10 years the business has built up through demand, and numbers are continuing to increase as we sell nationally."

Marx adds no preservatives and their most popular two loaves are the flaxmeal loaf at $9.10 and the crusty Italian at $7.80.

Both are a kilo in weight and are substantial breads.

Match your breads to foods as you do your wines.

  • Hearty wholemeal loaves can be cut into wedges with soups and stews.

  • Nutty walnut or oat bread matches robust cheeses.

  • Thin slices of pumpernickel bread go with smoked salmon.

  • Baguettes go with ham, mild cheese and fruits.

  • Other French breads are great to dunk in coffee.

  • Ciabatta bread is great with cured meats, eggs or to mop up sauces.

  • Pide makes the best BLATs with bacon, lettuce, avocado and tomatoes.

  • Rye breads make substantial sandwiches stuffed with salads.

  • Flaxmeal goes well with jam or honey for breakfast.

  • Mediterranean style loaves should be torn and dipped in olive oil.


Make your own

If you fancy yourself as a baker, try this recipe. Making bread is a bit like a workout with lots of kneading, and a test of patience while you wait for it to rise and then bake. But the result is always worth it.


  • 4 tsp dried yeast
  • 1 tsp sugar
  • 450ml of warm water
  • 4 tsp olive oil
  • 1½ tsp salt
  • 750g white flour


  • Dissolve yeast and sugar in water (not too hot).

  • When frothy add oil, salt and little flour, beat until smooth.

  • Use a wooden spoon to mix in remaining flour, leaving some aside to flour the bench for kneading.

  • When mixture is elastic, place on the floured bench.

  • Knead the dough with heels of your hand folding and pushing the mixture into its centre.

  • Knead for about 10-15 minutes until dough is elastic.

  • Leave to rise until doubled in size.

  • When ready, punch dough down and gently knead for a few moments.

  • Shape dough and place on lined baking trays. Heat oven 200°C or gas 8, fan bake 180°C.

  • When doubled, bake for about 40 minutes.

  • Remove when golden brown and place on a cooling rack.


  • Buy a high grade flour suited to general bread making. Experience and taste will make you decide whether you need extra gluten to work up a better crumb. Those available in New Zealand are good.

  • To yeast or not to yeast? Without yeast, unleavened bread is produced, which is easy to make but won't have the risen look and taste. Risers commonly used are sourdoughs or yeast.

  • Yeast for breadmaking machines is usually added to the flour directly and doesn't require water to start it off. Available on most supermarket shelves.

  • Fresh yeast has a short life but can be frozen. It can be difficult to source, ask at a local bakery.

  • Dried yeast is always readily available in supermarkets and very easy to use; check the use-by date though.


Where to get the best bread in Auckland:

Zarbo — 24 Morrow Street, Newmarket, (09) 520 2721. Open: Mon-Fri 6.30am-6pm, Sat 8am-5pm, Sun 9am-4pm. 116 Parnell Road, Parnell, (09) 377 5550. Open: Mon-Fri 7am-6pm, closed weekends.

Pyrenees — 87A Vauxhall Road, Devonport, (09) 445 0021. Open: Wed-Sun 8am-5pm, Fri until 6pm.756 New North Road, Mount Albert, (09) 846 8561. Open: Mon-Sat 8.30am-6pm, Sun 8.30am-5pm. 371 Remuera Road, Remuera, (09) 520 2900. Open: Tues-Fri 7.30am-3.30pm, Sat and Sun 8am-3.30pm.

Wild Wheat — Wholesale and Factory shop: 114 Picton Street, Howick, (09) 535 9262. Open: Mon-Fri 7am-6pm, Sat and Sun 7am-4pm. Retail shops: 811 Mount Eden Road, Mount Eden, (09) 631 7012. Open: Mon-Sat 7am-6pm, Sun 7am-4pm. 1/67 Lake Road, Belmont, (09) 446 1091. Open: Mon-Sat 7am-6pm, Sun 7am-4pm. 166 Hurstmere Road, Takapuna, (09) 489 8248. Open Mon-Fri 7am-6pm, Sat and Sun 7am-4pm.

Marx Bakery — 15 Maskell Street, St Heliers, (09) 575 4472. Open: Mon-Fri 8am-4pm, Sat 8am-3pm.

Diehl's German Bakery — 5/65 Hillside Road, Glenfield, (09) 443 7992. Open: Wed-Fri 7am-2pm, Sat 7am-1pm.

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« Reply #8 on: August 25, 2011, 09:28:52 pm »

Humble loaf wins gold

By AMIE HICKLAND - Wairarapa Times-Age | Thursday, 25 August 2011

GOLD WINNER: Michael Kloeg is passionate about making bread and loves to experiment with different types — Photo: LYNDA FERINGA.
GOLD WINNER: Michael Kloeg is passionate about
making bread and loves to experiment with
different types — Photo: LYNDA FERINGA.

THE Ten O'Clock Cookie Bakery Cafe has been awarded another top prize — this time for the humble loaf of bread.

Better known for pies and pastries, the bakery took the gold medal for its whole wheat honey fennel and hazelnut loaf at the Baking Association of New Zealand National Baking Competition last weekend, in Napier.

Bakery co-owner Michael Kloeg says baking bread is a real passion of his.

"You've gotta love the romanticism of bread," he said, "and it just tastes so good."

The bakery also entered hot cross buns, stollen, ciabatta and seven grain boule and won the overall award for the bread section of the competition.

It also picked up awards for its cakes and pastries and competed against 35 bakeries around the country.

Mr Kloeg said the final flavour of his award-winning loaf was a "work in progress" and breads were the main kind of baking he liked to experiment with.

Although the bakery generally doesn't sell much bread, that could all be about to change.

Mr Kloeg said they were making loaves to sell on Friday and Saturday mornings but, unlike most bakeries, this was done later in the day.

"People want fresh bread, it makes sense not to bake it at two o'clock in the morning," he said.

The bakery also won silver for a range of goodies including, opera cake, sweet buns, stollen, and eclairs.

It gained bronze for its novelty cake, Christmas cake and Christmas mince tarts.

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« Reply #9 on: November 22, 2011, 09:09:11 am »

Long-life bread idea raised

By MARTIN JOHNSTON - The New Zealand Herald | 5:30AM - Tuesday, November 22, 2011

Photo: Russell Smith.

NEW ZEALAND's biggest bread baker will investigate new recipes to make a loaf last for up to 10 days, allowing it to quit daily deliveries and cut costs.

Australasian food giant Goodman Fielder, which makes more than 30 per cent of bread sold in New Zealand and has brands including Vogel's and Molenberg, said last night that it was looking for ways to be more efficient.

Corporate affairs director Ian Greenshields said the company would investigate baking in Europe and North America where breads had a shelf-life of up to 10 days.

In New Zealand and Australia, bread is baked and delivered to supermarkets daily. Around 15 per cent is not sold. This is picked up the next day, although it has a shelf-life of about four days, and is made into breadcrumbs or used for stock feed.

Mr Greenshields said the investigation of extending shelf-life was raised at an investors' briefing last week.

The company was not yet certain how European and North American bakers managed to achieve their products' longer shelf-life. It involved "some natural ingredients and also some packaging innovations".

He said Goodman Fielder did not use preservatives in bread and would not do so.

Laurie Powell, chairman of rival baker George Weston Foods, which makes the Tip Top and Burgen brands, said the idea of extending shelf-life was raised periodically but had never progressed. This country had been "brought up on daily fresh".

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« Reply #10 on: May 24, 2012, 04:19:11 pm »

Crusty gluten-free bread

Capital Life

By PIPPA KENDRICK - The Dominion Post | Thursday, 24 May 2012

BEST THING SINCE SLICED BREAD: This alllergy-friendly crusty loaf is easy to make at home. — Photo: PIPPA KENDRICK.
BEST THING SINCE SLICED BREAD: This alllergy-friendly crusty loaf is easy to make at home.

ALLERGY-FRIENDLY bread can be one of the hardest things to create; the lack of gluten, eggs and yeast makes it tricky to bake a loaf that can both rise and hold its shape.

I promise you that this loaf will not disappoint, however. With a glorious crisp crust and just the right inner texture, it is a breeze to prepare and tastes equally good fresh from the oven or toasted the next day.

You'll see when it bakes that it rises up brilliantly from its tin; this is due to the combination of sparkling water, bicarbonate of soda and lemon, which mimic the action of yeast but with none of the downsides for those who are intolerant to it.

This truly is a failsafe recipe for bread — I love it and I hope you will too.



This recipe is free from gluten, egg, dairy, yeast and nuts. You will need a 450g loaf tin for this recipe.


  • 450g gluten-free plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 3 tsp xanthan gum
  • A good pinch of sea salt
  • 3 heaped tsp egg replacer, whisked with 6 tbsp water
  • 175ml/6fl oz rice milk
  • 1 tsp lemon juice
  • 200ml/7fl oz sparkling water


  • Preheat the oven to 200°C/400°F/gas mark 6 and lightly dust the loaf tin with flour.

  • Sift the flour, bicarbonate of soda, baking powder, xanthan gum and salt into a large bowl and stir together until blended.

  • Pour in the egg replacer mixture, rice milk and lemon juice and, using a wooden spoon, mix everything together as much as you can - you will find the mixture is very dry and clumpy, which is as it should be.

  • Immediately pour over the sparkling water and mix together for a minute or so until the dough has pulled together. Now use your hands to lightly pull the mixture together, without kneading it, into one large ball of smooth dough — you will be able to feel how light and airy the dough is under your fingers. Resisting the urge to knead it, place the dough straight into the loaf tin, fitting it into the corners and then gently levelling the top with a spatula or the back of a spoon.

  • Bake in the oven for 45 minutes, by which time the loaf will have risen up out of the tin and turned a pale gold in colour with a crisp crust. Remove from the oven and transfer from the tin onto a wire rack, leaving to cool before cutting into slices.


• Recipe from The Intolerant Gourmet (Harper Collins, RRP $49.95)

“The Intolerant Gourmet”

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