I bake bread for breakfasts here at Bellaugello Gay Guest House.  Sometimes it is a delight, kneading the dough and waiting for it to rise during proving, other  times it seems to be hard work, especially after a previous day of working in the garden, however on the whole it is a process I enjoy and our guests seem also to enjoy the fruits of my labours.

I have a few recipies including one for a particularly nice sodabread which over the years I have adapted, and of course made with finest oatmeal imported directly from Scotland!

All but the sodabread go into bread tins to be baked, the soda bread being baked on a flat tin to produce the authentic ‘farl’.  Now not only did I bring recipies from Scotland with me when I moved to Italy but also bread tins.  Well they have worn out or so I discovered when half the loaves kept on remain ng in the tin.  At first I thought I had greased the tin badly, but having been into the kitchen shop in Gubbio and purchased new tins I discover that they were simply worn out.

Now brread making is a joy, the loaves glide out of their tins onto the cooling racks, no more fighting with a knife or having to stick loaves back together again,  Thank goodness for new non-stick bread tins


  1. No I need the chef back for that… have been making Scottish bread, not quite the same, but slides out of the new tins a treat!!

Leave a Reply

Your email address will not be published. Required fields are marked *