Traditional Organic White (704)
Finest Bakers White Bread Flour - No.1 (101)
French White Flour - Type 55 (102)
Untreated Organic White Flour - No.4 (105 )
Organic Italian Ciabatta Flour (107)
Canadian Strong White Bread Flour (112)
Organic Self-raising White Flour (113)
Soft Cake and Pastry Organic White Flour (117)
Italian White Flour - Type 00 (118)
Organic White Spelt Flour (408)
French White Flour - Type 45 (103)
Basic sour dough bread
After many years of prevarication, I finally succumbed to the pull of sour dough! This recipe is very straightforward to make sour dough, the only thing you need is time for proving! This recipe uses the 'sponge' method. This recipe is certainly not mine, it comes from the River Cottage Bread book. If you want a good general introduction to bread making, of all types, this book is a fantastic place to start. This bread takes about 36 hours to make. You will have to make a sour dough 'starter', which, if you have not got one already, needs to be started a week before this recipe. This sounds a lot of time and hassle, but once your starter' is going, it really is no trouble at all. I used the starter recipe from the River Cottage bread book. The starter 'recipe' is included at the bottom of the recipe.
Onion and Thyme Bread
This is a bread that I have been making for a few years now and have arrived at this recipe by experimentation. The quantities of onion and thyme seem to work OK but can be varied to suit personal taste. For some reason unknown to me, I find this bread does actually keep fresh for a day or two longer than a basic bread, although the aroma of the onions and thyme make it so appetising to me that it rarely has chance to go stale.
Nuala's white loaf.
"We've run out of bread"! I came up with this as a quick loaf recipe for whenever the call came ( usually at seven in the evening ). It's not intended to be high end bread but it still better than most supermarket white wheat based bread substitutes.
Crackle glaze cob
Makes two cob loaves with a crackle glaze (sometimes called tiger bread). This is a 50:50 white and wholemeal standard bread recipe with a tangy crunch to the crust
Rustic Baguettes
75% hydration sourdough baguettes. They are airy but chewy and elastic. They develop a lot of flavour (non-sour) from the long cold levain fermentation. Still learning, but very pleased with the results.
Sourdough Spelt Loaf
A lovely light white sourdough loaf with a good crust made using a wheat leven so it has a very small proportion of wheat in it. I have been making this for myself for a few months now and I find that although I am intolerant of wheat I can eat this regularly.
London Grillettes
In January, I married a French man. He has been living in London for almost 6 years now, and sorely misses baguettes. Our London flat’s little oven is too small to bake full-sized baguettes, so I’ve been developing a “half-pint” version that fits inside, while capturing the characteristics we love in baguettes. The “grillette” is: 1/ Crusty, in our case a deep golden brown, grilled, sometimes burnt in places… hence the name “grillette”! 2/ Airy, big holes, light. 3/ Slightly salted. The right amount is critical. Those holes come from a long, slow rise. The recipe takes time but entails very little hands-on work, and you will finish with an irresistable partner for butter and cheese.
Damson couronne
Twisted and plaited crown shaped loaf flavoured with a smooth damson purée jam, made using an overnight sponge.
Crusty Spelt & Wheat Loaf
A soft and crusty spelt loaf - 50:50 with white flour. My grandchildren say that this is the tastiest bread in the world (though they are biased!). This loaf uses a Spelt Poolish preferment to give added flavour.
White & Wheat Seeded Sourdough - (overnight cold proving)
This is a variation on the sourdough bread recipe taught at the E5 Bakehouse bread master class in Hackney, London. A very moist dough with a great open crumb and superb crust. Best made using a regular stretch and fold method with wet hands each time, plus a slow overnight proving in the fridge to give the bread its open crumb and depth of flavour. The cold proofing also helps the dough hold its shape while transferring from the bowl via the peel to the oven. (Don’t worry about putting straight into the oven from the fridge. If the oven is at max heat - approx. 250c - then it will spring up beautifully.)
Sourdough white at about 75% Hydration
A tasty loaf with a pleasing texture using Italian White 00 Flour (118)
Black tea east free bread
Very flavored and tasty bread, made with flour, black tea water ferment and salt
My simple sourdough
Easy to remember recipe for a classic bread....crisp crust, slightly chewy centre...fabulous toasted and covered in butter !
Robin's overnight bread
This is a recipe for making four French Baguettes, it sounds complicated but when you get used to making it, it is in fact easy and less time consuming. It is a variation of several recipes I have found and tastes wonderful
White Sourdough
36 Hour, cold fermented, White Sourdough, 70% Hydration. This is a delicious soft crumbed loaf that is designed to fit around your normal life.
Basic Cold-raised Sandwich Bread
This is a basic cold-proofed white bread baked in a tin and suitable for making sandwiches (prawn, smoked salmon, cream-stewed chantarelles, cheese) or e.g. serving with jam or honey. This is a baseline recipe and method that is easy to use and on which you can base further experiments, e.g. developing herbal bread types.
Crusty white loaf (x2)
I know white bread is frowned on but as someone who loves any kind of bread, I love this white crispy loaf made with Shipton Mills's Canadian strong bread flour
Simple three-step bread.
From mixing to baked in less than 2 hours, this fool-proof recipe can be used to make white or wholemeal bread and is my 'relaxing after a hard day's work' loaf!
My Pain de Mie
A taste of France! The picture of a 'croquet monsieur' in 'Dough' (Richard Bertinet) is so mouth watering that I had to make it. It's a posh cheese and ham sarnie, baked with ham, béchamel sauce and topped with grated gruyere cheese. A very fine and delicious combination. Pain de mie is a fragrant and different loaf which makes a welcome addition to bread making. Perfect for toasting too. You'll see from the picture that I made 2 loaves. The top crust on the loaf on the left is slightly crooked. I knocked the weighted tray in the oven! It didn't make a difference to the taste and lets face it... once it's sliced, who's to know? This recipe is quick to make because of the high quantity of yeast. Again, a welcome change to my usual 24 hour fridge fermentation.
Ciabatta Italian Style
Having tried a great number of the ciabatta recipes and methods available on various UK food and tv sites I was never quite happy with the results .. until now
White Granary Loaf
This is a tried and tested loaf, it never fails us. We also play around with the flours, sometimes we add less white and more Organic Light Malt house Flour.
Child-friendly sourdough
A sourdough loaf that is mainly white flour but with wholemeal additions to give flavour. These loaves have been devoured by recipients, even children as young as 3.
No Added Sugar, No Dairy Organic White Spelt Loaf for Bread Makers
Easy daily white spelt loaf for your bread maker with wonderful crust, without any added sugar or dairy, easy to cut thin for sandwiches, cut it thick for lovely toast.
Easy Pain de Campagne-style sourdough
A tasty sourdough that's great for toast, with soups and just buttered!
Rustic italian loaf
I made this when I had run out of every flour but Type '00', and needed to make a loaf. It turned out really well...
Kalamata Olive Bread
When thinking about delicious sandwiches, including the bread in the overall sense of the desired taste rather than just using plain boring bread can lead to amazing results. We are currently experimenting with savoury and sometimes very spicy bread types. This is a very simple bread which works well with e.g. most cheeses, egg salad and some types of pâté. Anybody, who has ever baked a bread, can make this with excellent results.
Pain Viennois with chocolate chips
Perfect breakfast bread, soft, buttery and with chocolate chips. What's not to like?
Biga Acida (Innovative) Pagnotta
Italian biga acida/sour dough, using Italian '00' flour and strong bread flour. Based on a recipe from Dan Lepard and Richard Whittington 'Exceptional Breads'. The original recipe called for the inclusion of honey which made the bread too sweet for my taste. I have made this without honey and it works well and suited better to my personal taste. I replaced the wholemeal with spelt and used strong Canadian bread flour. Allow 5 days to make this bread. On the day of baking it could take up to 8 hours from the first kneading until the loaves are ready to go in the oven.
Pure & Simple Sourdough Recipe!
This recipe makes two loaves and involves very little hands-on time. It just uses great quality flour and slow fermentation to create an outstanding flavour and texture! More importantly it has just three ingredients and is free from any chemicals, additives and improvers typically found in mass produced supermarket bread! This recipe is for your life, not shelf life!!
Josephine's Poppy Loaf
This sourdough bread includes 10% spelt flour and seeds, which give it a great flavour while keeping the crumb texture pretty light. Also excellent toasted, on the second or third day!
Lazy Bread Rolls
These are simple to make. The egg and sugar give them a fluffy richness which goes particularly well with strong savoury flavours like burgers, sausages or cheese.
Smoked Cheese and Onion Bread
This is a variation on Richard Bertinet's Bacon and Red onion bread but uses smoked cheese (thus suitable for some vegetarians) and is fortified with sourdough batter. It makes lovely toast and would be great with a hearty soup.
Baguette
A delicious crispy outside and soft bread to go with pasta, salad or cheese or anything! Made easy using the bread maker.
Everyday White with wholemeal Rye
This is my everyday loaf because its delicious with a great texture and flavour but also a nice easy recipe.
Crusty Continental (ish) rolls
Crusty Rolls with Sourdough starter for Flavour and Crunchy crust rather than a leaven
Seedy Bloomer
This recipe is for a super tastey, seedy, crusty soft bloomer - delicious with just butter, preferably consumed on the patio with a cup of coffee!
Sesame Sourdough Loaf
This wonderful Sourdough loaf is really crispy and has a lovely subtle nutty flavour.
Fab white loaf with wholemeal and rye
This is a delicious open-crumb white loaf, made with a poolish and a wet dough, and includes wholemeal and rye for extra flavour
My first loaf
This is the recipe that got me to ditch the bread maker and make my bread by hand. Thanks Nigel Slater! No mystery or complicated processes, just a delicious, crusty white loaf that smelled and tasted glorious.
Tom's Overnight, No-Knead Sourdough
A delicious loaf in 10 minutes (if you ignore the waiting and the cooking time!), great for busy people.
Shipton's Crusty White Sourdough with modifications Rustic white sourdough
A great crusty loaf with aerated chewy crumb.
White spelt & chestnut tin loaf
A slightly sweet loaf with the lovely taste of chestnut flour. Great toasted with blackberry jam! Makes one loaf of around 600g (but I've included baker's percentages if you want to make a different-sized loaf.
Free Form Multigrain Bread (by Monica Shaw)
A fabulous recipe from local food writer and guest blogger Monica Shaw of Smarter Fitter using our brand new Seeded White Organic Flour.
Lovely soft white seeded loaf
Seeded white loaf in bread maker
Queen's Head Huffer
This recipe is our interpretation of the Huffers that we first encountered at the White Hart pub, Great Saling, Essex, in the 1980’s. They are delicious filled with cheese, prawn, sausage or ham.
Soya Good Loaf
A basic white loaf using Toasted Kibbled Soya to add protein and give a unique texture.
Crusty white loaf
This is an easy recipe for a classic crusty white loaf. The ingredients are for a single loaf, so you might want to double up and make a couple.
Overnight yeasted white pot loaf
Pot baking offers a very different approach to baking. It is a simple, low-input method that produces excellent results. Give it a try and your baking just may be transformed!
Overnight sourdough white pot loaf
Pot baking offers a very different approach to baking. It is a simple, low-input method that produces excellent results. Give it a try and your baking just may be transformed!
"Shambles"bread
sponge starter
No-knead Classic Crust
A large, crusty white loaf with loads of flavour
Crusty White Sourdough Bread
This is white-ish or slightly brown/freckled as the recipe employs the 100% wholemeal leaven. This is a great combination and gives good colour while still being clearly a white loaf.
Family White Loaf
Of the various white loaves we've tried over the years this is the best. It also happens to toast wonderfully.
Basic White Bread.
This recipe is our family's basic bread. Made every Sunday and Wednesday in a batch sufficient to satisfy demand