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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.
  • Onion bread

    Onions and its cousins are flavours that compliment breads really well, especially in a chewy wholemeal loaf, so I asked Vanessa to see if she could combine some of our excellent Mulino Murino “Macina” flour with onions for a bread that can demand centre stage of a meal. The trick of this loaf is the combination of sweet wholemeal and really soft caramelised red onions - you can use any onions but red ones are much sweeter. I wanted an extra dimension to this onion bread, something that lies underneath the sweetness...

  • Spelt, fennel and butter rolls

    We often get calls from customers asking how to use particular products and we enjoy talking to our bakers as hearing about their successes and occasional failures is always interesting. I had a call from a keen baker recently asking about using glycerine in bread. You may remember that we used glycerine recently in our sweet cardamom buns but is it any good in bread? Best go to the person that knows so I asked Vanessa to take a look. Glycerine is a magical ingredient to soften your bread and...

  • Make your own Pitta bread with Baba Ganoush

    When the weather is warm my mind drifts to food I have eaten on holiday. It’s tempting to pick up packs of pitta in the supermarket as they are handy to have in stock for lunches. One squint at the long list of ingredients is enough for me to put them back. They are simple and very satisfying to make and don’t need to have any junk in there to cheapen them. I mentioned this to Vanessa and she said she had the ideal recipe for pitta that was both quick and easy. She...

  • Seeded Tear and Share bread

    It’s that time of year to be outside; the sun’s out and I’m cycling. What’s more, my bees are buzzing around the growing veg and friends are popping over for a chat in the garden. I asked Vanessa to come up with a wow-factor tear and share loaf – because I really enjoy showing off with freshly baked bread and this one is great for sharing. Don’t be put off by the variety of seeds in this recipe; it’s simply a matter of dip, shape and plonk the...

  • A flawless malt loaf, malt ice cream & a milkshake

    Malt extract is a product of the brewing industry derived from barley and is for a certain generation always associated with a daily dose cod liver oil. If you can get over that memory then malt extract is a delicious addition to your everyday baking (I used to sneak the odd taste of it when I got the chance). I’m not sure it is as good for you as it was made out to be but it is full of complex sugars and contains small amounts of both vitamin A and riboflavin. Its rich, sweet flavour does makes it a...

  • Sharpham Park Farmhouse Loaf From SPELT by Roger Saul

    From Spelt by Roger Saul © Nourish Books 2015, commissioned photography by Lara Holmes This wonderful recipe is from From Spelt by Roger Saul © Nourish Books 2015.  It is a really delicious and straight forward loaf.  If you don't have any spelt portage flakes, then try using some sunflower seeds. Cooks’ tip Warm proving is fine and will produce a good result for breads generally, but for more in-depth and complex flavours, you could try cold proving. For example, you could make a dough in the morning, leave it in a cool place all day, then finish...

  • Vanilla, Nutmeg and Chocolate Buns

    Vanilla, Nutmeg and Chocolate Buns Introduction I can't quite make my mind up whether I enjoyed making these buns more than I enjoyed eating them! They are a joy. Huge chocolate buns gently spiced with vanilla and nutmeg, they are deeply flavoured, but not too sweet.  I suppose they are a backlash against the over sugared sweet commercial chocolate baked goods that seem to taste of nothing but sugar ... so the sweetness comes from the glaze, more then the bun itself. I suppose you might liken them to a hot cross bun in their texture, and...

  • Keeping Sweet Buns Soft

    Once in a while, rather than bake bread I bake some buns instead and until recently I couldn’t get them to be as soft as buns made by a professional and I would find that any lasting longer than a day would, by the next day become a bit stale. I picked up from one of Dan Lepard’s books that glycerine might be the answer but did not have much idea why this would be, so I asked Vanessa to have a look at glycerine to see why it makes bakes both softer and longer-lasting. ...

  • French Master Baker Éric Kayser’s Shares His Secrets

    There are some bakers who spend their lives on a quest for the perfect baguette. I’ve spoken to a baker a while back who told me how he had drilled into the side of his domestic oven and had attached a rubber tube between it and his kettle to steam the oven…While I don’t recommend that you do this, I am really delighted to share a recipe and techniques for getting the perfect French baguette from the newly translated The Larousse Book of Bread. Éric Kayser is one of France’s most famous and respected bakers, some say he is the...

  • The Perfect Baguette - From the Larousse Book of Bread by Éric Kayser

    We are all really excited here at Bakerybits - there is a Larousse Book of bread freshly translated just out. The book is a step-by-step guide to French bread and as I turned each page it was everything I had ever been taught as an apprentice in a French bakery many years ago. It is written by Éric Kayser, who is is one of France’s most famous and respected bakers. Master baker and entrepreneur Éric Kayser grew up in Alsace, and is the fifth generation of a baking family. Éric is passionate about creating artisan bread and the book shows you how easy it is...

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