This enriched white bread is reminiscent of eggless challah or French pain au lait. It’s a great white bread to eat on its own, as toast, and, perhaps best of all, cut into slices and left out to dry overnight for pain perdu, also known as French toast. Yields 1 loaf
The amount of flour required here is more open-ended than other recipes because of a few variables in making this bread. Depending on how long the cornmeal is left to absorb the water, you will need more or less flour for kneading. Yields 2 loaves
These hefty bagels are perfect with a dab of butter. They also make perfect BLTs. Yields 18 bagels at +/- 130 grams each Correction: The amount of flour use in this recipe was misstated in the print edition. The correct amount appears below. East Coast Living regrets the error.
Bowers measures his ingredients by weight, a preferred method for many big-volume bakers. You can find a basic kitchen scale at most department or dollar stores. Yields three loaves
Phillip Holmans, owner of World Tea House on Argyle Street in Halifax, imports teas from 20-some countries around the world, many of which he’s visited to select teas for his shop. For morning tea, Holmans suggests a stronger brew such as one of the breakfast blends, including those of English, Irish, and Welsh varieties. These… Read More»
While hot hors d’oeuvres aren’t traditional afternoon tea fare, this crab cake recipe is a good one to add if you want to mix it up. Yields 12
Clotted cream is a staple of afternoon teas. Sometimes called Devonshire Cream or Cornish Cream, depending on the area of England you’re in. Clotted cream is like butter, but sweeter, and can be spread on scones with jam.
This recipe calls for a bain marie. If you don’t have one, place your baking pans in a large roasting pan or casserole dish and fill to half the height of your baking pans. Avoid using a Dutch oven as it holds too much heat. Yields 2 pans (48 servings)
MacPherson uses this recipe based on one he found in The Blue Chair Jam Cookbook by Rachel Saunders. It’s simple and a classic that you’ll find in most family cookbooks.
Charles the Butler uses this recipe at home when he serves afternoon tea. Like most favourite recipes, it was passed down from a friend. Yields 36 scones