I love the smell of freshly baked bread. When in 1943 we moved to the flat in Wentworth Dwellings that overlooked the market, every weekday morning I woke to the gorgeous aroma of baking bread from Kossoff’s bakery opposite. I now bake my own bread and rolls so I can enjoy that lovely experience regularly.
One of the advantages of having four children and four grandchildren is that I can pass on any pieces of equipment I want to upgrade, like a bread maker. My British grandson, Luke, was a willing recipient of my Panasonic bread maker, so I could in all conscience buy the latest model.
For years I had used my bread maker to make the dough and then prove and bake it in a regular long loaf tin in my normal fan oven. I always thought that the loaves that are completely finished in bread makers are too tall for us. Our appetites are not what they used to be, now Josh is 90 and I am 88, and the slices are just too big. But then Luke sent me an image of the loaf he had baked using the delay feature, so he was woken by the fantastic smell of a freshly baked loaf. I realised that I could just cut the loaf in half – eat one half and freeze the other. Works a dream!!
I still use my bread maker to make dough for rolls, which we like to have with soup. Josh and I share the cooking to fit in with our classes and it’s become a tradition for me to make soup on Thursdays. I always have a variety of rolls in the freezer, including Jamie Oliver’s Crumpies. If you like crumpets – the old fashioned type with big bubbles – his easy recipe is great, but our favourites are beetroot rolls. I got the original recipe for a beetroot loaf from a supermarket magazine but it works just as well for the rolls I bake in little loaf tins. You can’t taste the beetroot but the colour is gorgeous.
Many thanks to those who’ve contacted me to say they are going to buy my memoir ‘Woman in a White Coat’ as a Hanukah or Christmas present