Here's a collection of bread recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Simple No-knead Slow Fermentation Bread
30-minute Soda Bread
Time: 2 min, 12 hrs, 2 min, 2 hrs, 45 min
Master this loaf (which is as easy as lacing your shoes) and you'll have the best home baked bread on tap for the rest of your life! Makes 1 large loaf.
- 2 mugs stone ground strong white bread flour, and more for dusting
- ½ teaspoon Doves instant yeast
- 1 teaspoon Cornish sea salt
- 1 teaspoon granulated sugar
- 1 tablespoon good olive oil
- 1 mug of luke warm water
In a large bowl combine flour, yeast, sugar and salt. Add 1 mug of luke warm water and the olive oil. Give this a quick stir with your hands or a plastic spatula if you don't want to get your hands covered in sticky dough; the dough will be a little loose and sticky. Cover bowl with plastic wrap and let dough rest for about 12 hours, at warm room temperature. The Dough should then have doubled in size and be covered in small bubbles ready for the next stage.
Scrape the dough out of the bowl with a plastic spatula and onto a lightly floured work surface; sprinkle with a little more flour and fold it over on itself two or three times. Roll it over seam side down and shape it into a ball. Try not to over work the dough, and use a little more flour to stop it from sticking if need be. Place the dough ball into a lightly oiled round heat proof dish/pot/tin of about 10 inches in diameter, cover with a tea towel and let it rest for about 1 to 2 hours until it has risen again.
Pop the pot into a 200°C pre‐heated oven and bake for about 35 to 45 minutes until the bread has formed a good crust and it has a hollow sound when knocked on its bottom. Turn this out onto a rack to cool for at least 20 minutes, if you can last that long, before tucking in!
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Put this in the oven and make the marmalade while it cooks! Serves 4
- 250g white self‐raising flour
- Extra flour for dusting
- A good pinch of sea salt
- 75ml full‐fat milk
- 75g natural yogurt
- 1 tbsp oats for the top
Preheat the oven to 200°C. Sift the flour with the salt. Whisk yogurt with milk. Make a well in the centre of flour. Pour milk/yogurt mix in. Gently fold until it comes together. Give it a little knead – you don't want to overwork it! - until you have a smooth dough. Form into 4cm high round. Cut a cross in the top of the dough round, almost down to the bottom. Top with oats. Bake 20 minutes, or until golden and cooked through. Serve with marmalade, of course!
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