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Recipes

A wealth of recipes from BakeryBits showing how to make all manner of breads using yeast or sourdough and how to get the most of our equipment and ingredients.
  • Rosemary & Honey Cakes

    A not-so-sweet but very delicious cake to bake in a square tray, then cut and paint each little cake with honey and lemon glaze. I use a strong-scented honey, like heather or lavender honey for flavour, which is even better accentuated with the aroma of rosemary. Makes 16 squares Equipment 20cm/8-inch square cake tin, 5cm/2 inches deep, with loose base; base lined with baking parchment, buttered and dusted with flour Ingredients 115g/4oz softened butter 55g/2oz soft light brown sugar 6 eggs, beaten 150ml/5½oz heather honey 12 fresh rosemary leaves, finely chopped 125g/4½oz self-raising flour Pinch...

  • Jane Mason - The Book of Buns

    I phoned Mexico about midday to chat to Jane Mason about her Book of Buns.  There was no answer, but a text arrived a few moments later.  It’s 6am here...can I call you in a bit? Despite being mortified at waking Jane up I was delighted to chat to her about an hour later about her fabulous book and how she came to be the founder of Bread Angels, a network of people up and down the land running their very own home baking business called Bread Angels.  Jane explained that she found herself at a crossroads and asked...

  • Flower Pot Brioche

    Not everyone has a fluted brioche mould, but most can beg or borrow a couple of terracotta pots when making a first attempt at this soft-hearted bread that is fragrant with butter – the flute shape of a flower pot is just the job. Tips for success: this is not a recipe to attempt without a stand mixer or very big biceps. Also, use French or other lactic butter because it stays sweetly stable when worked. We find, sad to say, most British butter tends to become greasy and rancid in brioche. This recipe makes a sturdy brioche that will...

  • The Chicago Metallic Range.

    It used to be that you only get an “oo” with Typoo. (For those of us old enough to remember that), but when people pick up a Chicago Metallic tin the most common reaction is quite literally an oo. What you can see online when you look at photographs is a clean design, with a super gun metal finish, but what you don’t get to do is pick them up and feel the weight of them.  They are heavy. It is this heavy beautiful finish that gets a physical reaction from those that bake with them, and once you pick...

  • An English Twisted Loaf

    This easy wholemeal loaf is the best of everything English.  English wholemeal flour with Cornish salt, baked in an English tin. Best eaten on St George’s day toasted and smothered in cold salted English butter. We’ve used fresh organic yeast, but you could use 7g of dried yeast instead.  The roasted barely malt gives your loaf a deeper darker colour and adds a bit of sweetness. Makes  2lb loaf Level  Easy Prep 5 minutes Prove 2 hours 10 minutes Bake 45 minutes or so Ingredients 280g Prior's white flour 300g Prior's wholemeal flour 12g  Cornish seasalt 8g...

  • Sour Cherry and Fennel Muffins Recipe

    These fast, easy, (and large) muffins are a delight.  They are sweet, moist and slightly tart with the sour cherries but any similar fruit such as cranberries would do.  They can be thrown together in minutes, and the fennel sugar gives them a super crunchy topping.  To be fair I was time-pushed today as my children are on their Easter holiday so my bored eldest daughter was collared into testing the recipe.  She was very entrepreneurial selling the muffins to the neighbours for her pocket money and she’s had several orders for more tomorrow so it’s fair to say they...

  • Chocolate Sticks Recipe

    Recipe Courtesy Jane Mason The Book of Buns Buy The Book In my first book there is a description of a bread safari in the Western Cape. One of the amazing bakeries in that lovely region of the world is De Oude Bank Bakkerij in Stellenbosch. The bread is fantastic and these chocolate sticks are super fantastic. I have made the recipe up because I forgot to ask for it and I think the result is close to the real thing. Predough 100g warm water 150g plain white wheat flour pinch of yeast (any kind will...

  • Sfoof Recipe

    Recipe Courtesy Jane Mason The Book of Buns Buy The Book In London, where I live, there are plenty of excellent Lebanese shops and restaurants and both sell a tempting array of sweet things. Among the different kinds of baklava there are usually some other baked goodies including Sfoofs. The name says it all, really, and of course they are great. The turmeric makes them eye catching and the spices and nuts make them delicious. 500g plain white wheat flour 2.5g instant yeast, 5g dry yeast, or 10g fresh yeast 80g sugar 250g milk, heated to just...

  • Muesli Stangen Recipe

    Recipe Courtesy Jane Mason The Book of Buns Buy The Book Stangen translates as ‘rods’. Not a gorgeous name but definitely a gorgeous bun.  Juicy and tasty, someone once told me that these were the best buns they had ever eaten.  Please, I beg you, throw away those ghastly cereal bars that are full of highly refined ingredients and preservatives. These buns are portable, last for several days, and really fill you up. If you must eat breakfast on the run – eat these. Soaked muesli 150g muesli of your choice (the sugar-free kind is best and...

  • Key Lime Pie, courtesy Hummingbird Bakery Cookbook

    We don’t use any food colouring in our lime filling, just a bit of lime zest. Our Key Lime Pie is topped with a mound of freshly whipped cream, but you can use the same meringue as the Lemon Meringue Pie (see pages 81–82). 8 egg yolks 2 x 397g tins condensed milk Freshly squeezed juice and grated zest of 5 limes, plus extra grated zest to decorate 450ml whipping cream Crust 500g digestive biscuits 200g unsalted butter, melted 23-cm pie dish, greased Makes 10–12 slices Preheat the oven to 170°C (325°F) Gas 3. ...

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