Fresh from the oven January 2013

IMG_4852I am pleased to start off the new year of bread baking by hosting January’s fresh from the oven challenge. The challenge is to make flatbreads. I made the ones below from The River Cottage bread handbook but you are free to use any recipe you like and get as creative as you want. If you do want a recipe this one from Nigel Slater looks very similar and I love the sound of his aubergine and thyme flat breads. I served my flat breads alongside a roast chicken stuffed with chorizo and beans which you can read more about here but I have also served them with mousakka and a lamb tagine.

IMG_4853The round up will be published by Michelle at the end of the month and please see here for full information on how to take part. Also don’t forget to check out our facebook page. Feel free to share your challenge posts on there throughout the month.

Fresh from the oven round up – December 2012 – savoury chilli buns

DCIM100MEDIADecember’s fresh from the oven was hosted by Tina and she chose savoury chilli buns. You can find the recipe here if you want to give it a try. December is a busy month and consequently we only had one entry which was from Tandy at Lavender and Lime.©-Chilli-Cheese-Maize-BreadWe are still looking for hosts for 2013 so please email me if you would like to host. January’s challenge is hosted by me and will be posted later today. You can find out how to take part here. Michelle will be publishing the round up at the end of the month. Also don’t forget to check out our facebook page. Feel free to share your challenge posts on there throughout the month.

 

Fresh from the oven – October 2012 – mixed flour seeded loaf

October’s fresh from the oven challenge was hosted by Dear love blog and the full post and recipe can be found here. Alex shared a recipe with us for using up leftover part bags of flour, mixed flour, seeded loaf. Thank you to Alex for hosting and to everyone who took part this month.

Fuss free flavours

Valentina

Lavender and lime

November’s challenge is being hosted by Helen of fuss free flavours and will be announced on her blog on 1st November.

Fresh from the oven August 2012 – Saffron buns

This months fresh from the oven challenge was hosted by Sally who blogs at my custard pie. She chose a traditional saffron buns recipe. Thank you Sally for hosting and for everyone who has taken part this month. Unfortunately September’s host has dropped out so we are urgently looking for someone to host September’s challenge. If you are interested please get in touch. I will update before the 1st September with details of the new host.

Lavender and lime

Coffee, cakes and running

Signor Biscotti

Working London mum

Food and tools

Mushitza

Valentina

 

Fresh from the oven June 2012 – Pita breads

This months fresh from the oven was hosted by slice of my life. The challenge set was to bake pita breads. Thank you Anita for hosting and to everyone who took part this month. Below are the photos of all this months entries. Next months challenge will be announced on 1st July on lavender and lime. Next month’s round up will be published by utterly scrummy food for families.

Culinary travels

Signor biscotti

Mint custard

Lavender and lime

Fika and more

My custard pie

Things we make

Valentina

Confessions of a courious cuisiniere

Mimi’s kitchen

Fresh from the oven round up – April, hot cross buns

This month’s Fresh from the oven challenge was to bake hot cross buns. The challenge was hosted by the little loaf, who kindly shared her own recipe with us. I think you’ll agree that all the entries look and sound delicious. It was great to see so many entries and a nice mix of the traditional with some interesting new twists such as hot cross loaves and muffins as well as different flavour combinations. Next months challenge will be hosted by La cuisine de Sarah and will be announced on the 1st May. Utterly scrummy food for families will be publishing the round up at the end of the month.The little loaf Continue reading

Fresh from the oven February round up

Thank you to everyone who has taken part in the first month of the new style fresh from the oven. It is great to see a good mixture of old members supporting us in this new direction and new members joining in too. The record for the quickest up take of a recipe has to go to Claire of Things we make who start baking bagels within an hour of the announcement post going up!

Next months challenge is being hosted by Lavender and lovage so please visit her blog on March 1st to see what challenge she has set. The round up for March will be on utterly scrummy food for families.

Things we make

the little loaf. pink recipe diary Signor biscotti.Mimi’s kingdom

Photographic yearCurious cuisiniere

My custard pieValentinaSlice of my life

Sweet samsationsLavender and limeDelicio8Pippi u kuhinji

Fresh from the oven – February challenge – Bagels

Fresh from the oven has been baking bread as a group since June 2009. In that time we have baked a lot of bread and the members have changed a lot too. For our first challenge in this new format I wanted a recipe that even our longest standing members wouldn’t have baked as part of the group but also something that was straight forward enough to inspire new bakers to join in. I also wanted a recipe that allowed bakers to get creative if they wished. So with this in mind I have settled on bagels and hope that you all enjoy it.All the details about how to take part are here. I look forward to seeing all your bagels and a round up will be published on purely food at the end of February. Details of March’s challenge will be included in the round up.

Continue reading

Fresh from the oven – Fougasse

This month it is exactly two year since I took over the running of Fresh from the oven. I can’t believe it has been so long. This month I took the opportunity to host a challenge and picked a type of bread I have wanted to bake for some time but never got round to. I chose a french flat bread called fougasse. I chose this recipe by Richard Bertinet but I also liked the sound of this recipe by Lorraine Pascale. So I followed Richard Bertinet’s recipe but divided the dough in half and added fresh thyme and chorzio to half the dough. I have to say I enjoyed the chorizo and thyme more than the plain white and I am keen to try different flavourings. I left it up to the members which recipe they used or even suggested they use a different recipe if perhaps they had a favorite one to share with us. Continue reading