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Baking 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.
  • New in – pretty useful

    From the figures all over the BBC this morning, it is clear that I am not the only one to have watched Nadia win the Great British Bake Off this year. While we supplied some of the equipment used in the series Vanessa has pointed out that we need to keep more pretty things, not just the purely useful pieces of equipment that otherwise we at BakeryBits are prone to look for, much of which was on display during the programmes. Vanessa is right of course and so we have started to keep more products that are not only highly...

  • Parmesan & Caraway Pain de Mie

    Le pain is French for bread, and le mie is the soft crumb. This loaf is wonderful for sandwiches and also makes fantastic toast. The best way to make a pain de mie is in a Pullman tin. It is a sealed pan which effectively stops a crust forming and maintains moistness and softness. The pain de mie is often thought of as a sweet bread, but I asked Vanessa to come up with a savoury version. ...

  • Apple and cinnamon Rolls

    If you have a garden with an apple tree in it then it is more than likely that one year you’ll have no apples at all and the next, more than you really need. I cobbled together an apple press made from some bits of wood, kitchen worktop and a car jack, all in readiness for the overwhelming glut…maybe next year. At this time of year it isn’t too hard to get hold of a bag of locally grown apples from a friend trying to get through their glut. Give them a try; the variety of flavours and textures is...

  • Everyone likes a good homemade pizza

    I haven’t met many people that don’t like pizzas, I don’t mean the shop-bought ones that tend to be oily, overly salty and otherwise flavourless, but a homemade one. They are easy to make and your imagination can run riot when it comes to choosing toppings. Homemade pizzas are usually nice eaten cold too – the bought ones just tend to go rock hard. So for a simple recipe, Vanessa has come up with an unusual but seasonal pizza recipe that is well worth a try. We have some of the excellent Sharpham Park Spelt flours to give away to...

  • Sourdough Mill Loaf by Dan Lepard

    Photograph © Dan Lepard Dan Lepard, is undoubtedly one of the most influential bakers in the UK.  His gentle, informative style gives even the most nervous of bakers confidence. Most people know Dan from eight years of writing a weekly column for The Guardian, but it's not just the newspaper that made Dan's work lead the way for home bakers baking artisan bread.  You can pinpoint the resurgence in hand made bread to the moment that Dan’s book The Handmade Loaf was published ten years ago.  It was Dan's influence that brought me back to baking bread when my...

  • Beetroot bread

    September is a busy month for me at home with all the veg ripening at the same time. Last year I grew beetroot for the first time – dead easy and there is loads more that it can be used for than simply pickling it. This year they have done well too and they also seem to be available everywhere, making something of a resurgence. I’ve made chocolate cake with beetroot in it but not bread, so I asked Vanessa if she could try it in an everyday loaf. I wanted a simple, no fuss kind of recipe that tastes...

  • Apple and cinnamon rolls

    I look forward to the apple season each year, hoping that my twig-like trees might produce some fruit this year. Spring comes and goes with some blossom but by the time apple season starts in August, nothing much appears. I think the trees are still too young: patience seems to be the key, something that doesn’t come too easily to me. Our local varieties such as Old Somerset Russet and Pendragon seem to be slow to give much of a harvest. However, there are always loads of apples looking for a home at this time of year which is perfect...

  • LAMMAS FAYRE FLOUR

    If you want to know more about the Lammas Fayre flour grown by our friend John Letts then don’t miss this Sunday’s Countryfile on BBC1, 6pm. Find out about his research into heritage growing and a look around the farm including scything, milling and some of his thatching too. Should be very interesting. Lincolnshire Plum Bread If you haven’t already done so, you have only this weekend to register to enter this year’s Tiptree World Bread Awards. There is a wide range...

  • Every thing you need to bake your own perfect baguettes #GBBO style

    You can’t avoid the Great British Bake off just now, but then why would you want to? It’s great television and I really enjoy seeing enthusiastic amateurs having a go, occasionally making a complete mess of things while at other times creating something marvellous. I was intrigued by this week’s baguettes, not least because like many people I feel that there is something elusive about the perfect baguette. In fact our newsletter earlier this year with the baguette recipe from the renowned French baker Éric Kayser was one of our most popular recipes ever, but we had lots of...

  • Herby Italian bagels

    The herbs are growing in abundance in the garden so it’s an ideal time to use them in your everyday bread making. Whether oregano or marjoram, thyme or rosemary, throwing handful of herbs into your bread is a great way to make it delicious and full of the flavours of summer. I tried over the years to get my bagels right and although they get eaten and receive (fairly) nice comments from my family, they’re not as good as I like them. Apart from mistakes where the odd one becomes sodden when boiled and is like eating set glue, the...

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