host picture

  |
Bookmark and Share

Chef Bruce on Winter Baking

Thumbnail image for Thumbnail image for Chef Bruce!
Chef Bruce Wood of Bruce's Kitchen on Saltspring Island talks winter baking this week.

You can hear him just after 8:30 am on Saturday. And this week the phone lines will be open!! So call in with your winter baking questions.

For recipes click on "read more" just below.


Chevre & black pepper scones

2 1/4 cups all purpose flour
2 tsp. Baking powder
½ tsp. Baking soda
½ tsp. Freshly ground black pepper
pinch salt
1/3 cup unsalted butter
2 oz. Soft chevre such as micha
1 cup buttermilk

pre~heat the oven to 400 degrees
In a bowl combine the flour, baking powder, baking soda, pepper and salt.
Add the butter and working with your fingertips crumble the butter into the flour until the mixture is the size of peas.
Add the cheese and buttermilk and mix with a fork until just combined.
Turn out onto a clean work surface and cut the scones into rounds
Place the scones on a parchment lined baking sheet and place in the oven.
Bake for 12 ~ 14 minutes or until the scones are risen and golden brown

Old cheddar and pepper cornbread

When people tell me they don't like cornbread I find that it is more a question of texture rather than taste. This boils down to the style of cornmeal you use. If you use a stone ground meal then you will have a grittier texture. If you have a finer cornmeal on hand then you will get a smoother more palatable bread.

3 ½ cups white all purpose flour
3/4 cup cornmeal
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp coarsely ground black pepper
1 cup old cheddar, grated
4 eggs, lightly beaten
2 cups buttermilk
½ pound unsalted butter, melted

Pre heat the oven to 350 degrees.
Grease two loaf pans.
In a bowl combine the dry ingredients.
In a separate bowl mix together the wet ingredients and fold in the dry ingredients.
Pour into the two loaf pans.
Place in the pre heated oven and bake for 45 minutes or until a metal skewer or toothpick inserted into the centre of the loaf comes out clean.
Remove from the oven.
Cool 10 minutes in the pans.
Remove from the pans and cool on a wire rack.

Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.