This was Bread Matters’ third Daily Bread course of the year - and the first to make hot cross buns. With plenty of spice and a hint of ginger, these are well worth the time spent making them by hand and must be eaten warm. 

We also made a yeasted (minimum knead) wholemeal loaf, morning rolls (using a basic sponge and dough) and an easy rye sourdough (proving that a surprisingly wet, sticky dough makes a great bread).

Good luck to all the bakers…and may your kitchen smell of Easter very soon. 

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