One week cooking from The Vegan Boulangerie

OK, OK, so this isn't a proper 'one week cooking from', given it's a bit tricky to make and eat five loaves of bread between two people in one week!

So, instead here's a few loaves I've made from The Vegan Boulangerie cookbook. This has been one of my favourite 'one week' experiments because everything - yes, every last loaf - came out a winner.

Beyond my odd Doris Grant experiments, I've not made a huge amount of bread. Even when I tried one of those 'just add water' type mixes, I ended up with a loaf that was tasty but more use as a hockey puck than a sandwich casing.

So, The Vegan Boulangerie, I take my hat off to you. Not only are all the recipes I tried solid gold win, but they're novel to boot - French cuisine doesn't lend itself to vegan cooking, so it's a nice change from my usual run of cooking. Along with bread, there's pastries, cakes, biscuits and other bits and pieces - even vegan macarons, which I'm looking forward to giving a whirl later.*

Here's the poppy seed loaf - very light and tasty.

This is the tomato roule - a light tomatoey flavour that gives sandwiches an interesting savoury bonus.

And onto the brown onion bread. My bread-loving other half pronounced "you can make it again. Can I have the rest?" which is high praise in this house.

This one's a carrot loaf - lightly sweet but no bad thing for that.

This is a wholemeal baguette. It wasn't as crusty as a proper baguette should be, but it was good and fluffy.

The amount of water in the recipes was a bit variable, but with a bit of luck and a bit of judgement, and you'll end of with some top wheaty treats. Go buy this one.


*That said, there's quite a few analogues for meat or egg dishes in this book, which I'm not convinced about. Perhaps it's time for my first second 'one week cooking from'!