FRIDAY FEAST with Bronwyn Parry

Happy Friday, Feasters. Never fear, I won’t subject you to another Heart of the Valley promo this week. No, no, no! Indeed, this week we have someone very special toting their wares. A certain lady from Armidale way who writes gobsmackingly good romantic suspense. RWA Romantic Book of the Year finaling and Australian Romance Reader Award winning romantic suspense, in fact.

Yes, Feasters, I bring you As Darkness Falls and Dark Country author Bronwyn Parry!

Bronwyn has a new book out and what a beauty it is. Dead Heat has been gaining five star reviews all over the blogosphere and elsewhere, with reviewers raving about her characters and suspenseful plot.  Here are a few samples:

The moment I picked up this book I didn’t want to put it down and I guarantee I won’t be the only one in that position! The Australian Bookshelf

This is a strongly plotted novel that incorporates organised crime, police corruption, gang activity and murder in a fast paced and exciting story. I reluctantly put it aside only to attend to my family’s pleas for a meal. Book’d Out

Dead Heat was a wonderful read – it drew me in right from the beginning and kept me intrigued all the way. 1 girl…too many books

Intrigued? Check out this cover and blurb.




Trapped in rugged country in scorching summer heat, pursued by ruthless gunmen who can’t afford to fail, Jo and Nick will need all their skills and courage to survive.

The national parks where Ranger Jo Lockwood works, on the edge of the NSW outback, are untamed stretches of dry forest cut through with wild rivers. She’s often alone, and she likes it that way until she discovers the body of a man, brutally murdered, in a vandalised campground.

Detective Senior Sergeant Nick Matheson knows organised crime and gang violence from the inside out. He’s so good at undercover work that his colleagues aren’t sure which side he’s really on. His posting to Strathnairn is supposed to be a return to normal duties, but the murder victim in the campground is only the first of Jo’s discoveries.

As Jo and Nick uncover drugs and a stash of illegal weapons, the evidence points towards local young men already on the wrong side of the law. But as far as Nick s concerned, it doesn’t add up. When the body count starts mounting – each brutally punished before death – he becomes convinced that one person is behind the killings, one person is manipulating the men to commit horrific crimes, forming them into his own private drug-dealing cartel.

Jo has seen the man’s face, and now she’s his next target. Nick’s determined to protect her, but trapped in the rugged outback he and Jo will have to act quickly if they are going to survive.


Amazing cover, isn’t it? You can almost see the heat shimmering off it. I love it and the blurb sucks me right in. And the best thing is that Dead Heat is available right now, so off you go a-book-buying.

Done? Excellent. Now you can enjoy Bron’s faaaaabulous post.


Hi Cathryn! It’s a pleasure to be here – thanks so much for inviting me to your Friday Feast! Like many writers, I have a love-love relationship with food – especially comfort food and procrastination food. I’d like to find the ideal inspiration food, but despite many, many episodes of fridge and cupboard-watching, and much cooking experimentation, I have yet to find the perfect one.

Despite my fondness for food and the frequency with which I restlessly get up from the computer to study the fridge contents, I don’t actually give my characters much to eat. I don’t exactly starve them – I’m not that cruel – but my romantic suspense plots usually keep them far too busy to indulge in the luxury of a proper meal. A hurried hamburger, a couple of muesli bars, dried fruit, a slice of toast – they often eat on the go. At least I do give them plenty of coffee, or, in the case of Jo, the heroine in Dead Heat, proper leaf tea.

Perhaps in some future book I’ll give my hero and heroine the chance to enjoy some quality cuisine in a quiet romantic setting. The main course choices would depend on the characters, but it’s not hard to imagine a sinfully sensuous dessert – pannacotta, perhaps, or crème brulée, or rich, creamy, handmade icecream. Of course, being romantic suspense, I’d probably have to distract them half-way through dessert!

While writing Dead Heat, I started making my own sourdough bread. I love bread, fresh from the oven, with butter melting through it, but it hasn’t always loved me. When I read that some people find the wild yeasts of sourdough much easier on their systems than commercial yeast, I decided to give it a try. Sixteen months later, I’m a convert.

Now, amongst sourdough bakers, there are purists who approach it Very Seriously, and Very Scientifically, with measurements and special kneading techniques and Very Exact percentages of ingredients. I am not one of those purists. I’m just practical about it – people have been making bread with wild yeasts for thousand of years, without the aid of recipes, kitchen scales, or measuring cups, over hearth fires that can’t be easily regulated for temperature.

I did some web research, and made my initial sourdough starter based (loosely) on instructions from the and made my first loaf based on a recipe on a much simpler website that I now can’t find. (Sorry!) A quick web-search for ‘sourdough starter’ will produce many good results, however.

After my first few loaves, I tried the breadmaker for mixing the dough, and that worked very well – and was much easier on my hands! Since then I’ve learned, through trial and success, more about making bread in dry, cool climates (a moister dough works better), and I’ve put together a number of recipes that work for me (and my husband!) Our freezer is generally full with sourdough bread, rolls, fruit bread, crumpets, cinnamon scrolls…

At one point in Dead Heat, Jo and Nick have a hasty breakfast of fruit toast from Jo’s freezer. In the book, it’s not mentioned that it’s homemade sourdough fruit toast – chatting about food isn’t their top priority at that point – but of course I imagine that Jo makes sourdough bread! So here’s our recipe:


Bron’s (and Jo’s) Sourdough Fruit Toast

(makes one large loaf or two small ones)

2 cups of fed sourdough starter (100% starter – ie, equal amounts of flour and water)

½ cup of milk

1 tablespoon golden syrup

2 teaspoons cinnamon

2 teaspoons salt

3 ½ cups plain flour

tepid water as required (approx 1/2cup)

approx 300 grams mixed fruit (including some chopped up dates) (toss in small amount of flour)

If using a bread machine pan for the dough:

Add into the pan in the following order: Starter, milk, golden syrup, cinnamon, flour, salt.

First knead: Set bread machine to ‘dough’ setting – check after a few minutes that there is sufficient liquid – add a little water if necessary.

If kneading by hand, put on some good music before you start, and give it a good ten minutes or more. A basic kneading motion is fine – you don’t have to do anything fancy, just keeping working the dough evenly to make it smooth and elastic.

First rise: Leave dough to rise in the bread machine or covered in a warm place; maximum rise is when it doesn’t bounce back when pushed gently with a finger tip.

Second knead: Using ‘dough’ setting on bread machine, knead for 5 minutes or so. Or knead it again by hand for around the same length of time.

Fruit and shaping: On a floured surface, press gently on dough with tips of fingers (without squeezing air out) to stretch out sides until it’s a large rectangular shape. Scatter floured fruit over the surface of the dough. Starting with the far end, tightly roll the dough towards you. Fold one end in over the other (ie in thirds).  Gently stretch and mould dough into desired shape. Place seam side down into oiled bread tin.

Second rise: Leave to rise in tin – best rising is in a warm place out of draughts, with a little humidity. I put a mug of hot water beside the tin, and place a large plastic box over the tin and the mug. A heat pack can also assist on cold days. Depending on temperature, humidity, and moistness of dough, rising can take 2-3 hours.

Bake at 180 C for about 30 minutes or until cooked – it should sound hollow when tapped on the bottom of the loaf.

Eating: Prepare a cup of leaf tea – chai is ideal. Toast your fruit bread lightly, spread with butter and maybe a touch of marmalade, and relax and enjoy in a pleasant environment, preferably avoiding interruptions from gun-toting criminals intent on killing you. If interruptions cannot be avoided, offer them fruit toast and a cup of chai. As they sinking into a state of bliss, apprehend them and then return to your breakfast.


Oh, thanks so much for this, Bron! Sourdough you can knead in a breadmachine might actually convince me to have another go at making this bread. I tried a few years ago, developing my own starter with spelt flour and whatnot, then on baking day, I (for once) followed instructions and used this ridiculous slap-kneading technique which resulted into sticky dough being shot into every crevice of my kitchen. It took forever to clean and the bread turned out ordinary to say the least. Never again, was the motto after that. But after reading this recipe I may have to rethink this stance.

Now Feasters, Bron, being the lovely person that she is, has very generously offered a giveaway prize and it’s the one you all want. Yes, you can win a copy of her brilliant new novel, Dead Heat! But freebies like this don’t come easy. You have to work for it, and by work Bron means sharing your favourite bread or bread topping, or simply a bready memory.

So get commenting!

Giveaway closes midnight Tuesday, 22nd May 2012 AEST. Australian addresses only, sorry.

If you’d like to learn more about Bronwyn and her award-winning romantic suspense novels, please visit her website. You can also connect via Twitter and Facebook.


This giveaway has now closed. Congratulations to Imelda who has won a signed copy of Bronwyn’s Dead Heat. Lucky girl! Thanks to all who stopped by to comment. Looks like we may see a few sourdough converts!

0 thoughts on “FRIDAY FEAST with Bronwyn Parry

  1. Avatarannegracie

    Sounds yummy, Bron. I love sourdough — it’s almost the only bread I eat these days, not for any digestive reason, just because I like it. I went through a phase of making bread, but I discovered I ate more bread that way — how does anyone resist hot bread straight from the oven? And of course it needs lashings of butter. So theses days I buy my sourdough.

    Cathryn, welcome home. You must be so tired after your tour. Maybe you need to whip up a batch of sourdough. *G*

    1. AvatarCathryn Hein

      Oh, I agree, Anne! Hot bread from the oven is one of life’s great delights. Not so delightful for one’s waist though…

      I am indeed stuffed after that library tour, and thoroughly bored with my own speechifying!

  2. Avatarcowgirlhaley

    i handbake bread – and i love loading it up with bacon pieces and cheese (as much as i can knead in!) Once baked – i serve it warm with butter (melts through it… yum) and always get great feedback on it! I have tried to to it as rolls, but find it is easier to make as a loaf or (if you want to be fancy) turn it into a plait – this makes it easier to cut and serve 🙂

  3. AvatarImelda Evans

    Cathryn, thank you. I have been considering stalking Bronwyn for this recipe and now I don’t have to. And I love that cover, too, btw. Beautiful and yet creepy, like the contents!

  4. AvatarImelda Evans

    Rats! Commented before seeing contest conditions (see, I like you both so much I dont NEED an incentive. But since you ask, on this gorgeous bread, I would be tempted to smooge on some camembert, or fresh mozzarella (bocconcini) and have it for breakfast, with hot, hot tea. Failing that, plain butter, or butter and marmalade.

    1. AvatarCathryn Hein

      What’s with this bread and cheese business? First cowgirlhaley and now you, Imelda. It’s so very, very naughty but you tempt me!

      Maybe just one cheesy, bacony slice wouldn’t hurt…

  5. AvatarBron Parry

    Anne, I do eat more bread now – but I (usually) don’t over do it! There is a good sourdough baker in town, but they’re so popular they usually sell out of bread by mid-morning, and driving a 45 km round trip on the of-chance of getting a loaf didn’t work so well for us. I imagine you have more choice, much closer to home 🙂

    cowgirlhaley, we love bacon and cheese in our bread, too! I usually do them as rolls, and it’s great to be able to grab one from the freezer for a tasty lunch. I’m also partial to spinach and fetta 🙂

    Imelda – white or wholemeal sourdough with a little camembert, gently heated – yummmm! And yes, it is a great cover, isn’t it? I love it!

  6. AvatarBron Parry

    Cathryn, if you’re getting out your bread machine, I should have emphasised that I only use it on the dough setting for sourdough – the natural yeasts take longer to rise than commercial yeasts, so unless your machine is progammable for longer rising time, it’s kneading/rising/cooking cycle is too short. And yes, that whole slap/kneading process looked like far too much work and mess for me 🙂 I suspect it’s the brainchild of some showy French chef, who has plenty of minions to clean up afterwards!

    1. AvatarCathryn Hein

      Yep, I got that, Bron. Ours has a good dough setting which I use for buns and things. I also have excellent dough hooks on my mixmaster, which I use when making focaccia. They make a lovely, fine-textured bread and it sure beats kneading by hand!

      We make the occasional loaf using the breadmaker but our favourite bread requires very little kneading. What it does require is a very long rise – 24 hours. It’s not a sourdough (was VERY put off by that ridiculous slap-kneading method – must have been invented by someone with kitchen slaves) but it has a wonderful chewy texture and the most beautiful crust. Not as delicious as some French bread we ate but far, far better than any bought bread we’ve had in Australia.

  7. Avatarrachael johns

    OMG that recipe looks divine. And now I want fruit toast. I have to say I haven’t cooked much bread in my life but once I DID try choc-chips in the bread machine and that was truly deliciously naughty.

    1. AvatarCathryn Hein

      It does, doesn’t it? Much better than the fruit bread you see in the shops…er…except for the Goomalling Grocer, that is. I’m sure there is only excellent quality fruit bread stocked there. *grin*

      As for the choc-chips, I’m beginning to think you have an obsession with those little drops, Rach. If I recall, there’s been banana choc-chip cake, choc-chip biccies and something else I can’t quite recall. Definitely a pattern!

      Ahh, well. Sometimes life needs a bit of chocolately joy.

    2. AvatarBron Parry

      Rachael, I’m planning to make some chocolatey bread sometime soon. I’ve haven’t yet, because I’ve been making cinnamon scrolls, and sadly it is possible to have to much of good things, and if I had to choose between cinnamon scrolls, fruit toast and choc bread, I’d probably pick at least two of them!

  8. AvatarRaelene Hall

    At the age of about 13 my friend and I decided to bake some bread. With no idea what we were doing we killed the yeast using hot water and ended up with a loaf suitable to use as a door stop. We didn’t want her mum to know we’d wasted all the ingredients so tried to convince the dogs/chooks to eat it but no luck. probably still lying around somewhere!!!

    1. AvatarCathryn Hein

      Hee! Like nuclear waste or something. Sigh. I’ve made that mistake in the past too. So annoying.

      My big error these days seems to be either overworking muffin mix or over-kneading really short pastry. It’s like I can’t learn. I tell myself to take care but each time I end up with chewy muffins and tough pastry. Frustrating, to say the least. I’m beginning to think it’s not me but the oven, or the air, or some dough and cake mix obsessed poltergeist. I’m a good cook, dammit. This shouldn’t be happening!

      Thanks for dropping by, Raelene. Good luck in the Dead Heat giveaway.

  9. AvatarHelene Young

    Groan… I’m now dying for a piece of Bron’s sour dough fruit bread! You’re always making me insanely jealous on FB when you posts photos of the latest offering.

    I haven’t attempted bread yet but GW did turn out his first loaf last week and it was a gluten free effort for me. Makes great toast and is delicious spread with honey straight from my bee hive! Your post has inspired me, though, and just as soon as I get through this month it will be on my agenda!!

    (And don’t put me in the draw for Dead Heat I’ve already read and loved it!! Another Bron Parry masterpiece :-D)

    1. AvatarCathryn Hein

      Honey from your bee hive…. Far out. Now that’s jealousy-inducing!

      Think I might have to slide Dead Heat up my TBR pile. Like you, Helene, reviewers and readers can’t stop raving about it.

  10. Avataranniewest

    Sourdough fruit toast? Sounds heavenly. I haven’t had my breakfast yet and an seriously hungry after reading this. Good luck with Dead Heat, Bronwyn, it sounds terrific.

  11. AvatarNatalie Moress

    I am actually eating fruit toast as I read this! Just as well or I would be dragging the bread maker out of the cupboard and I have too much to do today with hubby away at his chook conference. Thanks for the recipe – I might give sour dough a try. Usually I make pizza dough in my breadmaker, then roll that out to make pizza scrolls for lunch boxes. They always get eaten, even if fruit and muffins get brought home looking worse for wear.
    Dead Heat also now on my TBR pile – sounds great!
    Smiles, Natalie

  12. Avatararetha zhen

    hmmm yummy, i am bad at bak8ing, the only cake i ever made in my whole life is caramel cake. Even today on my birthday, i could not even fullfill my lifelong dream to bake a chocolate mocha cake:). Thanks for sharing with us yet another wonderful recipt

  13. Avatarkarinbridle

    O.M.G Reading this just made my mouth water! I know what I will be doing on the weekend 🙂 I love this kind of bread toasted with Nutella on top. I might not wait till the weekend now just think about that!

  14. Avatarnevasetl

    Have nearly finished Dark Country and look toward to Dead Heat, however I think I might look forward to trying that recipe. Yummy fruit toast.