Bread Recipes

Packed with flavour, these are real hot cross buns. I started making them with my Dad, also a baker, when I was just 9 years old. The addition of apples to the dough enhances the taste and lends a lovely, moist texture. Makes 12 Prep 4 hours Bake 20 minutes Ingredients 500g strong white bread flour, plus extra for dusting 10g salt 75g caster sugar 10g instant yeast 40g unsalted butter, softened 2 medium eggs, beaten 120ml warm full-fat milk 120ml cool water 150g sultanas 80g chopped mixed peel Finely grated zest of 2 oranges 1 dessert apple, cored and diced 2 tsp ground cinnamon For the crosses 75g plain flour 75ml water For the glaze 75g apricot jam Instructions 1. Put the flour into a large mixing bowl. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, eggs, milk and half the water and turn the mixture round with your fingers. Continue to add the water, a little at a time, until you’ve picked up all the flour

I’ve made a lot of bread recipes and this one has become my absolute favorite! I make a batch every couple of weeks! yield: 2 (9-INCH) LOAVES cook: 30 MINUTES total: 2 HOURS 30 MINUTES INGREDIENTS: 4½ teaspoons instant yeast (two 0.25-ounce packets) ¾ cup + 2⅔ cups warm water, divided ¼ cup (50 grams) granulated sugar 1 tablespoon salt 3 (43 grams) tablespoons unsalted butter, cubed, at room temperature 9 (1.3 kg) to 10 (1.4 kg) cups all-purpose flour 3 tablespoons unsalted butter, melted, for brushing DIRECTIONS : In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine. Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears

This recipe, also known as "The Easiest Loaf of Bread You'll Ever Bake," appeared on the back of our King Arthur Flour bags for years. Many a baker has learned to bake crusty hearth-style bread using this recipe — how about you? With its directions geared towards the beginning bread baker, this is a wonderful place for a "newbie" to start. PREP 15 mins. to 25 mins. BAKE 35 mins. to 45 mins. TOTAL 1 hrs 55 mins. to 3 hrs 55 mins. YIELD 2 loaves, 30 servings INGREDIENTS Choose your measure:  Volume    1 packet active dry yeast or 2 1/4 teaspoons instant yeast 1 tablespoon sugar 1 tablespoon salt 2 cups lukewarm water (not over 110°F) 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour cornmeal or semolina, for sprinkling on the pan Ounces    1 packet active dry yeast or 2 1/4 teaspoons instant yeast 1/2 ounce sugar 1/2 ounce salt 16 ounces lukewarm water (not over 110°F) 23 3/8 ounces to 25 1/2 ounces King Arthur Unbleached Al

The fillings for your sandwiches are baked into the bread, making this an easy veggie picnic option that won't go soggy Prep: 40 mins  Cook: 30 mins  plus rising and proving Serves 12 More effort Ingredients 500g strong white flour 7g fast-action yeast 2 tbsp olive oil, plus a little extra small pack basil, leaves picked 2 x 125g mozzarella balls 2 tbsp pine nuts, toasted 3 tbsp green pesto Tip Want to get ahead? You can do the second proving overnight. Cover the filled dough with a piece of lightly oiled cling film and leave to rise in the fridge, ready to be baked in the morning. Bring the dough back to room temperature for about one hour before cooking. Method Put the flour, yeast and 1 tsp salt in a large bowl, ensuring the yeast and salt don’t touch. Pour in 350ml lukewarm water and the olive oil, and bring together with a spoon to form a wet, elastic dough. If using a stand mixer, knead for 5 mins or until the dough stops sticking to the side of th

This is loosely based on the Turkish dish of lahmacun, but with a thicker bread base similar to pizza. Great for using leftover lamb, the charred aubergine gives a smoky depth; Prep: 30 mins Cook: 25 mins plus rising Serves 2 More effort Ingredients 7g fast-action dried yeast 200g '00' flour 200g strong bread flour 1 tbsp olive oil 1 aubergine ½ red onion, finely sliced 150g leftover lamb, shredded or chopped 2 tbsp finely chopped parsley 1 tomato, finely chopped 1 tbsp tomato purée 1 garlic clove, crushed pinch of ground cumin pinch of smoked paprika 1 tbsp pomegranate molasses (optional) 1 tbsp olive oil 1 tbsp pine nuts 1 tsp tahini Method To make the flatbread, put the yeast and 250ml warm water in a jug and mix well. Leave to sit for a few mins. Sift the flours into a bowl with 2 tsp salt, then slowly incorporate the yeast mix, stirring with a wooden spoon. Stir in the oil and turn the dough out onto a clean surface. Knead for 5 mins unti

Makes 1 loaf What You Need Ingredients 1  pound  all-purpose flour (about 3 cups) plus more for sprinkling 2  teaspoons  salt 3/4  teaspoon  active dry yeast 1 1/2  cups  lukewarm water Equipment Large bowl Plastic wrap or kitchen towel Large Dutch oven with ovensafe lid Parchment paper Whisk Instructions Make a wet, shaggy dough.  Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a shaggy dough. Cover the dough bowl and let rise for 6 to 8 hours.  Cover the bowl with plastic wrap or a kitchen towel. Set aside in a warm place to rise until doubled in size and bubbly, 6 to 8 hours. Shape the dough and rise for another hour.  Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so. Quickly shape the dough into a round ball (see  this video for basic instructions ). Cover wit