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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. Back to Basics with an Easy White Loaf

    Back to Basics with an Easy White Loaf
    There are so many recipes you could choose from to make your first loaf of bread.  Make a great one and you will be hooked for life, but make a bad one and it can just as easily put you off completely.  When I told my  youngest daughter, who is seven, that I was photographing a step by step guide...
  2. Rolled Oat Sourdough Boule

    Rolled Oat Sourdough Boule
    The cold weather is drawing me instinctively towards comfort food and a love for my porridge. Oats are very versatile and adding them to sourdough changes the texture and flavour of your loaf.  The crumb is softer, and slightly moister, and the oats add a gentle flavour. Nutritionally whole oats are an excellent source of fibre, protein and vitamin E...
  3. Minestrone Sourdough

    Minestrone Sourdough
    Making Bread Together by Emmanuel Hadjiandreou is my favourite book of 2014.  I wrote about this great bread making book just before Christmas and I am delighted to be able to share this recipe for a wonderful filling bread is from infused with an array of flavours.  It has got potato, celeriac, carrot, leek, red onion, garlic and oregano – all the...
  4. Rosinbrod

    Rosinbrod
    This is quite possibly one of my favourite breads of all time.  It is dark, sweet, rich and fragrant, and improves as it ages, (not that it ever gets very old in our house.) It seems rather sticky to begin with, but it does come together.  I cannot emphasis enough that fresh spices make the world of difference when you...
  5. Sourdough Mill Loaf by Dan Lepard

    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...
  6. Orange blossom brioche bread

    Orange blossom brioche bread
      The brioche are still pride of place on the counter in the bakery where Vanessa did her apprenticeship. Orange blossom brioche bread Heaven is lightly toasted brioche,  marmalade and a pot of tea. The very first job I was given when I started my apprenticeship the bakery in the south of France was to break the eggs for the...
  7. Russian Easter Kulich

    Russian Easter Kulich
    Kulich is an Easter bread and became part of the Russian Easter tradition through the Orthodox Church. This Russian Kulich uses left over sourdough starter to add flavour, but the lactic acid also acts as a preservative so it extends the shelf life of your bread by a few days.  It  is very similar to an Italian panettone in many...
  8. Les Madeleines de Janet

    Les Madeleines de Janet
    I'm really delighted to share the is recipe because we've now got some wonderful French Madeleine tins in. If you haven’t baked a Madeleine then you missing out on one of the most delightful treats I know. The Madeleine is a light French, somewhat sophisticated small cake originating from The northwest of France, and when baked fresh they are utterly...
  9. Olive, Feta & Rosemary Sourdough Focaccia

    Olive, Feta & Rosemary Sourdough Focaccia
    I love rosemary. Related to lavender, its aromatic leaves work beautifully in any bread recipe, but this combination is magical. I’ve blended the flours to produce delicious, chewy bread and given the dough a long fermentation to really boost the flavour. The result is a robust sourdough that can really carry the depth of the olives and rosemary.  You will...
  10. Vanessa's Sourdough Scones

    Vanessa's Sourdough Scones
    Makes 6 large scones, (depending on the size of the cutter) Prep time: 10 minutes Cooking time: 20 minutes Freeze: Yes Ingredients: 225g Priors Organic White Flour 1 tsp baking powder 75g butter, chilled, cut in small pieces 50g caster sugar ¼ tsp Cornish sea salt 125ml buttermilk (but any ordinary full fat milk is also fine) 100g of unrefreshed...