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Celebrations & Party Food

  1. Chocolate Stout Cake

    Chocolate Stout Cake A rich and gently-malted chocolate cake with a hint of stout beer and cinnamon. Plus, it uses a mix of white and stoneground wholemeal flour so the crumb has a slightly rough texture that tastes really good. Makes 1 deep 7” diameter round cake (that can be sliced horizontally and filled), or 1 thinner 8” diameter round cake (for a layer of cake)Method Butter the inside of a 7&rdquo... 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... Read more...
  3. All Butter Scones

    All Butter Scones Though it may seem strange to be using a bread flour in something as light and delicate as a scone, it really helps to give the crumb lightness. What’s known as “plain flour” can be made from any quality of grain, better suited to making soft cookies and brownies, whereas strong flour requires the millers to buy and mill high-quality wheat which is what cake makers and bread ... Read more...
  4. Jubilee Cheese Scones

    Jubilee Cheese Scones Here’s an idea: when you make these flavour-packed cheddar cheese scones, try to bring together ingredients from all over Britain, or wherever you live. At BakeryBits we’ve championed small British producers for over a decade, and in this recipe you get to show off the best that independent millers, farmers and artisans offer. Because the scones have lots of wholegrain flour, cheese ... Read more...
  5. Hand-Cut Cornmeal & Olive Oil Rolls

    Hand-Cut Cornmeal & Olive Oil Rolls Get yourself our premium stainless steel dough cutter and make these very easy no-knead rolls. Great flavour and crust but the star is really Mulino Marino’s extra coarse cornmeal which adds these very visible flecks of golden corn through the door, and on top too if you like. You can either make the dough in one go, will take about 3-4 hours, or leave the just-mixed dough overnight covered... Read more...
  6. Malted Oatmeal Raisin Cookies

    Malted Oatmeal Raisin Cookies Give me a box of homemade malted oatmeal cookies and I’m a happy camper. These are especially delicious as the special BakeryBits dark barley malt flour gives the cookies a rich dark colour and just a hint of malt flavour. Mixed with our BakeryBits Jumbo Rolled Oats, or Hodmedod’s Organic British-Grown Rolled Oats, and our omega-3 packed linseed and you will be full energy and a smile ... Read more...
  7. Classic Pissaladière

    Classic Pissaladière A slab of golden bread dough, full of flavour, topped with an outrageously thick layer of meltingly soft onions, criss-crossed with anchovy fillets and olives. Now I’ve called it “classic” but let’s not get started on what that actually is. Some French cooks like the onions gently caramelised, some want them utterly blonde; some want the flavour kept pure and simple while ... Read more...
  8. Victoria Butter Sandwich

    Victoria Butter Sandwich Here you have a rich butter cake recipe with a delicate soft crumb, suited to layers cakes and loaf cakes as the texture is somewhere between a pound cake and the more delicate genoise sponge. Very easy to make, and a great cake to wake up and suddenly choose to make as you don’t need to have butter at a soft room temperature. For more on the unusual technique used here see below at the end... Read more...

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