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Bread

  1. Classic French Baguette Recipe

    Classic French Baguette Recipe A crisp home-baked baguette, with all the character, complex flavour and crunch that you might otherwise have to travel to France to find, is a dream for many bakers. Of course, you can make baguettes with your local bread flour wherever you live, but the particular characteristics that French millers give to their premium darker bread flours through the wheat varieties they mill gives the loaves made from it a deep rich colour, a delicate beige ... Read more...
  2. Jubilee Sandwich Bread

    Jubilee Sandwich Bread A great simple white-style sandwich bread that slices very smoothly, excellent for sandwiches if you’re making afternoon teas or lunches. And it toasts and grills quickly giving you that perfect mix of a golden outside and soft crumb inside, just what perfect toast should be. The loaf mainly uses strong white flour with a little wholegrain spelt and rye giving it a more complex flavour and buff colour, rounded out by the combination of ... Read more...
  3. 100% Rye Crispbread

    100% Rye Crispbread You get even more texture and crunch if you use our special knobbly crispbread rolling pin known in Sweden as a Kruskavel, the perfect easy-to-use tool for the very best crispbread. Now there are three ways you can tweak this very easy recipe. The first way used in the basic here uses baking powder and oil to give you a combination of speed, lightness and a tender crunch. And if you like, you can add 10-20g honey to it for a bit more sweetness... Read more...
  4. Soft light bread rolls

    Soft light bread rolls These are great everyday soft rolls that taste perfectly plain and straight-up, nothing brioche-like about them, even with the small amounts of different ingredients added in. The extra ingredients beyond flour, water and yeast all help to somewhat imitate the “improvers” bigger bakeries add to get the same soft light result, but easier to get hold of for the kitchen or small bakery. My advice: start out making a half batch of this ... Read more...
  5. Potato rolls with USA Pans Hot-Dog Pan

    Potato rolls with USA Pans Hot-Dog Pan Get one of our very sturdy finger roll tins, known as a USA Pans New England Hot Dog Bun Pan, and make these great bread rolls extra-soft and light with just a smidgeon of cooked potato, cream, milk and butter. Makes ten large finger rollsMethod Have the cooked mashed potato ready and leave to one side. Put the water in a mixing bowl and whisk in the yeast until dissolved. Then beat in the egg, cream, cold milk and mashed potato Measure the ... Read more...
  6. 100% Rye Sourdough

    100% Rye Sourdough For some bakers this loaf is considered the King of Sourdough as it has a reputation for both an amazing flavour (which it does) and a complexity in getting it right. It has an intense sourdough tang to it, perfect when paired with strong-flavoured foods like pickled herrings or blue cheese. Though my favourite way of eating it is toasted and buttered with Seville marmalade. Using what’s known as white (or sometimes “light”) ... Read more...
  7. Light Barley Bread

    Light Barley Bread Barley was one of the more common grains used in baking in Wales, less so in England, and its beautiful flavour and colour of the milled grain is almost forgotten. Barley is much more typical in baking when it’s sprouted and malted, and we have a great range of BakeryBits malted barley that gives loaves a great rise and flavour. There are two ways you can use barley flour in a recipe like this. Either using Matthews Heritage Bibury Barley ... Read more...
  8. Golden carrot burger buns

    Golden carrot burger buns Fresh carrot juice gives these buns a rich golden colour, extra flavour, and sweetness, and helps to keep them soft for several days. You could use other vegetable juices here, like tomato, beetroot, or a mixture, and a home-juicing machine makes this very easy. Otherwise, you can often buy fresh vegetable juices at the supermarket. But the heart of these delicious buns is the flours used, and a combination of Matthews 100% Canadian Strong White... Read more...
  9. Heart-shaped ficelle

    Heart-shaped ficelle Ficelle are very thin baguettes, crisp and so delicious, and here I’ve made them into heart-shaped rolls: they’re still long, thin and crisp but with an angled cut in the middle I was able to shape them into heart-shaped rolls that are sweet to look at, and so good to eat. The great flavour and crunch is really all down to using a type of French flour known as T55, and the Cotswold miller Matthews produce a great one - Matthews ... Read more...
  10. Recipe: 100% Emmer bread with pumpkin seeds and black barley malt

    Recipe: 100% Emmer bread with pumpkin seeds and black barley malt Ok, here’s the lowdown on getting great bread from Emmer or Einkorn flours, the heritage grains that have an undeserved reputation for being tricky souls that won’t behave themselves. In truth, we bakers are the problem when it comes to unusual ingredients. We have a tendency to obsessively search out these curious flours, then complain to the moon and back when they don’t behave like ultra-refined roller-milled wheat flour and produce the... Read more...

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