Here’s everything I batched today to keep us going after four weeks of no big food shop.

Here’s everything I batched today to keep us going after four weeks of no big food shop. It should keep us going for a little while longer! - 50/50 loaf - pumpkin loaf - pumpkin muffins - pound cake - Greek yogurt bagels - strawberry jelly #batchcooking #homebaking #baking #bakingfromscratch #homecooking It's week four of not doing a full food shop and here's what I've baked this weekend to keep us going. The fridge is looking rather bare, but I did pick up a couple of essentials this week like eggs for baking. I've still got plenty of food in the cupboard and freezer. I started my baking day by making a batch of 50/50 bread dough and once I'd set that aside for its first proof, I moved onto making a condensed milk pound cake. I've had this condensed milk in the cupboard since I think Christmas and I didn't have all the ingredients to make fudge, which is what I originally bought it for. So I thought I'd make this cake for my kids. You don't have to add any sugar because the milk's sweet enough. And once that was baked, it was time to put the bread dough in for its second proof. And while the bread was doing its thing, I made a batch of strawberry jelly for my son. I make a different flavour pretty much every week and my son likes to have them for pudding. By the time that was baked, it was time to put the bread dough in for its second proof. And while the bread was doing its thing, I made a batch of strawberry jelly for my son. I make a different flavour pretty much every week and my son likes to have them for pudding. I've been working my way through the food we already had in the fridge and cupboards, partly to save money, but also to make space to start prepping for Christmas. I've had some pumpkin puree in the freezer since last autumn and I've finally used up the last of it on this pumpkin bread. In the same sense of banana bread, like it's not bread. It's cake. There was a bit too much butter for the tin, so I made six muffins as well, which I'll put in the freezer. And finally, I had some Greek yogurt in the fridge that needed using up, so I thought I'd try making two ingredient bagels. This is just a two to one ratio of self-raising flour and Greek yogurt and a teaspoon of salt. I shaped them into bagel-ish shapes and topped a couple with some seeds. I took the pumpkin loaf out of the oven and put the bagels in. But I didn't make the holes big enough, so they're kind of just rolls. This batch bake should keep us going for a little while longer.