For some time after I came to France I wondered if and how I could get hold of baking powder. Nearly all the flour on sale is plain or strong and I was puzzled how French people made cakes.
I knew that ‘levure’ was yeast and eventually I learned that ‘levure chimique’ was baking powder and it comes in small flat packets.
So now, all that was necessary was to inform Jay, who does most of the shopping. We have a blackboard and chalk to make a list of items but it seems I had written ‘levure’ but been distracted before I could add the ‘chimique.’
Needless to say, he bought yeast and so I thought I’d better use it today.
It’s ages since I’ve made bread. French bread is so delicious it hardly seems necessary and so I only use yeast when I make Hot Cross Buns.
My Magimix has dough paddles that had never been out of the box but today they proved their worth. Arthritis is not helped by kneading dough for long periods and the machine does it in extra quick time.
I made two small loaves of white bread and two currant loaves using the Hot Cross Bun recipe.