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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. Stoate's Organic Stoneground Shortbread

    Stoate's Organic Stoneground Shortbread
    As you can tell, I have an on going love affair with shortbread. Of course it is a treat with strawberries and cream, elevating a regular dessert into heavenly dessert but shortbread is also one of my favourite gifts to give. I actually used the Stoates flour accidentally. The flour was outstanding.  It’s the stoneground texture that gives this shortbread something...
  2. Francis Quinn's Chai Cinnamon Swirl

    Francis Quinn's Chai Cinnamon Swirl
    When it is cold outside this fabulous recipe from Francis Quin, last year's British Bake Off winner, is perfect to enjoy with a pot of hot tea. We really like how Francis encourages everyone to have a go, inspiring us all to bake more; as you can see from this recipe she manages to be both down to earth with...
  3. Olive Oil Bread in an Oblong Baker

    Olive Oil Bread in an Oblong Baker
    Olive Oil Bread using an Oblong Covered Baker This loaf has a wonderful crispy crust and is a simple recipe all about the flavour of delicious olive oil in a delightfully crusty white loaf.  The olive oil gives it a light even texture, which goes wonderfully with olives and cured meats. Be wary of over proving, you are far...
  4. Mincemeat Tart

    Mincemeat Tart
    Mincemeat Christmas Slices I'm not a big fan of lots of pastry and I often find that mince pies can be more pastry than mincemeat, so this is my alternative version.  It is mincemeat sandwiched between a a sweet yeasted bread base and frangipani topping, and finished with a scattering of snow sugar.  I recommend using the pie baker (Cloche base...
  5. The best chopping board

    The best chopping board
    What makes a great chopping board? A bread board should be the centre piece of the table. I love chopping boards as they get older.  The more lines they get from cutting loaves, the more I love them, but not all chopping boards are created equal. I like my boards to be heavy, and robust.  I love to feel as...
  6. Sharpham Park Farmhouse Loaf From SPELT by Roger Saul

    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...
  7. Ethiopian Honey Bread

    Ethiopian Honey Bread
    I have plaited this loaf, but you could also bake it in a boule for a simpler shaped loaf. This bread is deliciously aromatic and flavoursome. The combination of spices, sweetened by the honey needs a strong white flour, although you could also use 00 Soffiata flour for a more refined texture but I think the texture in Stoate’s stoneground...
  8. Welsh Honey & Camomile Bara Brith - with a cup of Clipper Tea

    Welsh Honey & Camomile Bara Brith - with a cup of Clipper Tea
    I know that we are hard core bread bakers but bear with me .. there is a story to this cake.  It began approaching 5 years ago when I started writing my first book.  I was worried about making sure my recipes worked, I had after all only just returned to my career after children.  I advertised for recipe testers...
  9. Vanilla, Nutmeg and Chocolate Buns

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

    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...