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A Good Day to Bake: Simple Baking Recipes for Every Mood

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Such a great use of slightly stale croissants, I've got this recipe earmarked as something to make for Easter brunch next month. In her latest book, A Good Day to Bake, Ebuehi offers more recipes that celebrate flavour and gives home bakers further ways to bring calm into their kitchens. Lots of yummy goodies in here, but I think I prefer Ebuehi's first book as the variety in cakes were more up my street.When I bought a copy of her first book, The New Way to Cake, I found that, "[w]hile being exceptionally flavourful, these bakes feel steadfast and comforting.

It's not always about the result, because Ebuehi encourages us to enjoy the moments of calm along the way. They star flavors not usually used in bake goods, like tea, herbs, and less usual fruits and veggies, so tastes are new and even startling in a good way.

While my husband and I loved the coffee glaze, the kids didn't like it (and they aren't picky, especially about sweet foods). There are of course certain things I’d probably never try, as they aren’t my cup of tea, and there seems to be a reliance on hazelnuts (not my fave and they’re so dang expensive!

And I had tested so many different ways to incorporate it, and nothing was quite working or fitting with what I had in mind. She noticed that when we collectively slowed down, there was more time to consider baking as a pastime. We can't make any promises, but Ebuehi certainly hopes this bread helps make nigella seeds an “it” ingredient: “They just bring such a unique flavor that I don't think can be replicated by anything else. It wasn't what I sought out to do straight away in the beginning, but as I was writing and as I was developing, I think that kind of came across more and more, just really wanting people to not be so, I guess, maybe obsessed with the end result or fixated on what it looks like and. It's just such a nice time just to really, really slow down and I guess, yeah, appreciate the small things.Going through the ritual of bringing out the measuring scales, pouring out flour, whipping up the eggs, stirring the batter and impatiently slicing into warm cake is a beautiful thing that deserves to be enjoyed all year round no matter the day, season or occasion. Suzy Chase: You've said lining the tin, greasing the sides, chopping up butter to weigh out, those little steps just feel really, really soothing. In the book’s (delightfully titled) “Best of Beige” chapter, Ebuehi sings the praises of “almost-too- flaky-to-eat-without-making-a-mess sausage rolls.

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