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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.

  1. Spelt, fennel and butter rolls

    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...
  2. Vanilla Toffee Buns

    Vanilla Toffee Buns
    Buns are almost universally popular and have been for centuries. Variations are numerous with regional varieties taking on their town’s name, Bath and Chelsea being obvious examples and add some intrigue as to the nature of the bun…Others take their name from their ingredients, currant buns for example don’t leave much to ponder. Good for a snack, especially if out...
  3. Mexican-Style Cornbread

    Mexican-Style Cornbread
    When it gets warm I still want to eat good bread, but I’m less inclined to bake, so I asked Vanessa to come up with a really easy delicious summery bread that we can throw in a bowl, stir, bake then eat. I’ve been after a savoury recipe that shows off the Mulino Marino maize flour, and this is it...
  4. A Taste of the Caribbean for a Wet Weekend

    A Taste of the Caribbean for a Wet Weekend
    The kids are in and out at the moment, looking through the tins in the kitchen for something to graze on before going out somewhere again. That’s teenagers I suppose, although I do like knowing that there is a cake tin that actually has cake in it, waiting for me to get peckish. Summer holidays are busy times for many...
  5. How to make Altamura Bread

    How to make Altamura Bread
    We’ve decided on a week’s delay to part 3 of the Sourdough September series. Vanessa tells me that some of the questions asked have taken her off to do some extra research to give a comprehensive reply and she’d like a little longer to do them justice. Anyway, it’ll make the 3rd part all that much better, albeit it in...
  6. Perfect Polenta Cake

    Perfect Polenta Cake
    Polenta is a golden-yellow Italian cornmeal made from dried, ground maize. It is the kind of flour that people look at, want and often don’t have a clue how to use. Despite being called polenta it is actually cornmeal, it only becomes polenta once it has been cooked. Polenta has been cooked since Roman times, when it was known as...
  7. An Orange Pullman that pulls no punches

    An Orange Pullman that pulls no punches
    This week has left me, like many I think, not quite so sure that I have any understanding of the world – or other people for that matter. Quite disconcerting, isn’t it? Guess where I head at times like this when a little comfort and certainty is needed… The first frosts mean a lack of family volunteers to let the...
  8. Fantastic Farls and How to Make Them

    Fantastic Farls and How to Make Them
    It might be a bit of a stretch to relate potato farls to artisan bread but, I think they make a nice change – and I like them. It does show another use for your Welsh Baking Stone/Griddle though. My dad is from Belfast so I have memories of the occasional homemade farls being fried in butter and slathered in...
  9. Good to see you at the Cake & Bake Show!

    Good to see you at the Cake & Bake Show! Thank you for stopping by our stand at this year’s Cake & Bake Show London! It was wonderful to see so many real bread enthusiasts at the show and we were pleased to be able to meet so many of you face-to-face. After months of planning for the Cake and...
  10. Introducing our resident baking expert!

    We’re excited to announce that the wonderful Vanessa Kimbell is now our resident baking expert! An established food writer and BBC broadcaster, Vanessa runs the successful Juniper & Rose Kitchen Garden School in Northamptonshire. She will be sharing regular recipes and how-to video demonstrations using our products – watch this space! We have already published a few of Vanessa’s recipes...