Baking the Difference

With everything that’s going on at the moment, a lot of our plans will unfortunately be delayed. We ourselves are on lockdown, due to illness and well you never know if it is or isn’t the dreaded coronavirus. So please bear with us as our posts may slow down a little.

So as it happens I have a lot of time on my hands so I baked some bread. I big time cheated and used the bread machine. If anyone knows how to get light bread using a bread machine let me know, because it always turns out heavy when I use it… recipes very welcome!

I decided to try out a Milk and Honey bread recipe that I found on

I did not have vitamin C powder so that didn’t go in. But it is just a case of putting all the ingredients in the bread maker together:

After it was cooked I thought it needed a little bit longer cooking in my opinion, but my bread machine has no instructions, so could be that I put it on the wrong setting. But my Son ran off with a big chunk of it saying it was delicious, so looks like it was a winner.

But why does homemade bread go stale so quickly??

So I have half a loaf of bread that is only a day old but isn’t really soft enough to eat on its own, it was nice toasted with marmalade, but what else could I make with it?

After another search I found a French toast in a mug recipe. Easy French toast made out of honey bread…… well damn!! it was delicious!


  • 1 tbsp. butter
  • 1/4 cup of milk
  • 1 egg beaten
  • 1/4 tsp cinnamon
  • tsp white sugar
  • 1/4 tsp vanilla extract
  • Cubes of Honey bread (or any bread)

I confess I didn’t stick exactly to the measurements, but I beat all the ingredients together:

Then I pushed the chunks of bread into the mixture, making sure all the chunks were coated.

The recipe said cook on high in the microwave for 90 seconds, but  mine needed another 60 seconds on top for it to set.

Afterwards I sprinkled on some icing sugar and Voila …. delicious snack/breakfast using left overs and essentials.

So as we are housebound for 7-14 days there won’t be any of our planned stuff going on, but we will post what we can when we can.

Bye for now

Kiera & Tony

2 thoughts on “Baking the Difference

  1. Hey Keira! Lovely to find you and read your blogs. Please don’t give up! Hopefully your set back is temporary. Hoorah for slowing down. I’m attempting sourdough for the first time. I don’t have the organic rye flour Jamie Oliver recommends on the recipe book I found in a charity shop a few weeks ago, but I have whole meal bread flour. Only on day two atm. Fingers crossed! Keep the faith. This too shall pass. Sandra 🤗


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