Pour the water into the bread pan. Sprinkle over the flour, covering the water completely. Sprinkle milk powder over the flour. Place the salt, sugar & butter in separate corners of the pan. Add the yeast to a small indent in the centre of the flour. Set the machine to Basic White or Normal then select the loaf size & crust type.
After baking, turn the loaf out onto a wire rack to cool. Serve in slices.
Pour the water into the bread pan. Sprinkle over the flour, covering the water completely. Sprinkle milk powder over the flour. Place the salt, sugar & butter in separate corners of the pan. Add the yeast to a small indent in the centre of the flour. Set the machine to Basic White or Normal then select the loaf size & crust type.
After baking, turn the loaf out onto a wire rack to cool. Serve in slices.
Pour the water into the bread pan. Sprinkle over each type of flour in turn, covering the water completely. Sprinkle the milk powder over the flour. Place the salt, sugar & butter in separate corners of the pan. Add the yeast to a small indent in the centre of the flour.
Close the lid, set the machine to Basic White, then select the loaf size & crust type.
After baking, remove the bread pan from the machine & turned the loaf out on to a wire rack to cool. Serve in slices.
Pour the water into the bread pan. Add the oil. Sprinkle over each flour in turn completely covering the water. Sprinkle the milk powder over the flour. Place the salt & sugar in separate corners. Add the yeast to an indent in the middle of the flour.
Set the machine to Basic White then select the loaf size & crust type.
Combine the seeds. Add them when the machine beeps to add ingredients.
Pour in the water into the bread pan then add the oil. Sprinkle over each flour in turn completely covering the water. Sprinkle the milk powder over the flour. Place the salt & sugar in separate corners. Make a small indent in the middle of the flour & add the yeast.
Set the machine to Basic White then select the loaf size & crust type. Add the seeds when the machine beeps to add ingredients.
Pour the water into the bread pan, then add the oil. Sprinkle over the flour, covering the liquid completely. Place the salt & sugar in separate corners of the pan. Make a small indent in the centre of the flour & add the yeast. Set the machine to Basic Flour or Pizza Dough.
Grease or flour 2 baking sheets & set aside. When the dough is ready, remove it from the machine, knock it back on a lightly floured surface, then divided into 8 equal portions.
Roll each portion of the dough into a ball, then flatten into a round about 10cm in diameter, making the edges slightly thicker than the centres. Place on the baking sheets, cover & leave in a warm place for about 30-45 mins, or until slightly risen.
Preheat the oven to 200°C/400°F/gas 6.
Drizzle a little olive oil over each focaccia, sprinkle with sea salt & spray with a little water.Bake for 20-25 mins, or until risen & golden brown, spraying with a little water again after the first 5 mins of cooking.
Transfer to a wire rack to cool. Serve warm or cold, whole or cut into quarters.
Pour the water into the bread pan. Sprinkle over each type of flour in turn, covering the water completely. Place the salt, sugar & butter in separate corners of the pan. Add the yeast to a small indent in the centre of the flour.
Set the machine to Wholewheat, then select the loaf size & crust type.
After baking, remove the bread pan from the machine & turn the loaf out on to a wire rack to cool. Serve in slices.
Pour the water & milk into the bread pan, then add the malt extract. Sprinkle over the flour, covering the liquid completely. Sprinkle over the oats. Place the salt, sugar & butter in separate corners of the pan. Add the yeast to a small indent in the centre. Set the machine to Dough.
When the dough is ready, remove it from the machine knock it back on a lightly floured surface, then shape it into a round. Place on a greased or floured baking sheet, cover & leave to rise in a warm place until doubled in size.
Preheat the oven to 230°C/gas 8. Cut an X shape into the top of the loaf, brush with a little milk & sprinkle with wheat.
Bake for 10 mins, then reduce to 200°C/gas 6 & bake for a further 20-25 mins, or until the bread has risen, is lightly browned & sounds hollow when tapped underneath. Transfer to a wire rack to cool.
Pour the water into the bread pan. Sprinkle over the flour, covering the water completely. Sprinkle over the milk powder. Place the salt, sugar & butter in separate corners of the pan. Put the yeast in a small indent in the centre of the flour. Set the machine to Basic White or normal then select the loaf size & crust type.
If possible, 10 mins before the baking cycle starts, brush the top of the loaf with water & dust with a little flour. Using a sharp nice cut a slash, about 1cm deep, along the length of the loaf.
After baking, turn the loaf out onto a wire rack to cool. Serve in slices.
Pour the water & milk into the bread pan. Add the honey. Sprinkle over the flour, covering the water completely. Sprinkle over the oats. Place the salt, sugar & butter in separate corners of the pan. Add the yeast to a small indent in the centre of the flour Set the machine to dough.
When the dough is ready, remove from the machine, knock it back on a lightly floured surface, then shape it into a large round. Place on a greased or floured baking sheet, cover & leave to rise in a warm place until doubled in size.
Preheat the oven to 230°C/gas 8. Slash the top of the loaf down the centre, brush with milk, & sprinkle with oats.
Bake for 10 mins, then reduce the oven to 200°C/gas 6 & bake for a further 20-25 mins, or until the bread has risen, is lightly browned & sounds hollow when tapped. Transfer to a wire rack to cool. Serve in slices.
Pour the water & milk into the bread pan Then add the Malt extract. Sprinkle over the flour, covering the water completely. Place the salt, sugar & butter in separate corners of the pan. Add the yeast to a small indent in the centre of the flour. Set the machine to dough.
When the dough is ready, remove from the machine, knock it back on a lightly floured surface, then shape it into a round. Place on a greased or floured baking sheet, cover & leave to rise in a warm place until doubled in size.
Preheat the open 230°C/gas 8.
Cut a cross shape into the top of the loaf, brush with milk, & sprinkle with the wheat.
Bake for 10 mins, then reduce the oven to 200°C/gas 6 & bake for a 20-25 mins more, or until the bread has risen, is lightly browned & sounds hollow when tapped. Transfer to a wire rack to cool. Serve in slices.
Pour the water into the bread pan, then add the oil. Sprinkle over the flour, covering the liquid completely. Place the salt & sugar in separate corners of the pan. Add the yeast to a small indent in the centre. Set the machine to dough. Add the tomatoes & olives when the machine beeps to add ingredients. Can also add crushed garlic or grated parmesan or use passata instead of some of the water.
When ready, knock the dough back on a lightly floured surface. Roll out to form a large oval. Place on a greased or floured baking sheet, cover & leave in a warm place for ~30-45 mins to double in size.
Preheat the oven to 200°C/gas 6. Make deep dimples all over the dough. Drizzle with olive oil & sprinkle with sea salt. Bake for 20-25 mins. Spray with a little water after 5 mins Transfer to a wire rack to cool. Serve warm or cold, whole or cut into quarters.
Pour the water into the bread pan. Sprinkle over both flours, covering the water completely. Place the salt & sugar in separate corners of the pan. Add the yeast to a small indent in the centre of the flour. Set the machine to french dough.
When ready, knock the dough back on a lightly floured surface . Divide in ½ & roll each out to make a rectangle about 20x7.5cm. Starting from a long edge, carefully roll up each rectangle like a Swiss roll. Gently roll & stretch each to make a loaf about 28-33cm long. Place between the folds of a tea-towel to provide support, cover & leave in a warm place for about 30-45 mins to double in size.
Preheat the oven to 220°C/gas 7. Roll the loaves onto a floured baking sheet. Using a sharp knife, cut several diagonal slashes in the top of each roll at regular intervals. Spray the inside of the oven with cold water, then immediately bake the rolls for 15-20 mins, or until crisp & golden brown. Transfer to a wire rack to cool. Serve warm or cold.
Pour the milk into a bowl, add the egg & whisk well. Pour into the bread pan. Sprinkle over the flour, covering the liquid completely & the ground spices. Place the salt, caster sugar & butter in separate corners of the pan. Make a small indent in the centre of the flour & add the yeast. Close the lid, set the machine to basic raisin dough or dough & press start.
Add the lemon zest, sultanas & mixed peel when the machine beeps.
When knock the dough back on a lightly floured surface; divide the dough into 12 or 14 portions. Kneed each into a ball & flatten slightly on greased baking sheets. Roll out the pastry on a lightly floured surface & cut into strips. Brush each bun with a little water & top with a pastry cross. Cover & leave to rise in a warm place until doubled in size.
Preheat the oven to 190°C/375°F/gas 5. Bake for 15-20 mins, or until golden. Transfer to a wire rack to cool.
Mix the flours & salt together in a large bowl, then stir in the sugar & yeast. Make a well in the centre of the flour & pour in the warm milk, beaten egg, olive oil & enough of the water to form a soft, wet dough.
On a lightly floured surface, knead for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film & leave to rise in a warm place until doubled in size.
To make rolls:Divide the dough into 12 pieces & shape into rolls. Lightly flour 3 baking sheets. Place the rolls onto the sheets & cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size.
Heat oven to 200C/fan 180C/gas 6. Brush the bread with beaten egg & sprinkle with sesame & poppy seeds. Bake for 15-20 mins until deep golden brown.
To make a flowerpot loaf:Soak one large or 8 small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil & line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half-fills the pot. Leave until doubled in size.
Heat oven to 190C/fan 170C/gas 5. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds & bake for 45-50 mins (15-20 mins for small loaves) until golden. Let it sit for 5-10 mins. Take out of the pot(s) & cool on a wire rack.
Mix the flour, salt & yeast in a large bowl. Make a well in the centre, then add the oil & water, & mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface & knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.
Heat the oven to 220C/fan 200C/gas 7. Dust the loaf with flour & cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown & the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast & ½ tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy & has a silky feel to it.
Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don't pile them on top of each other or they will stick together.)Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets & let them sit for 5 mins, then scatter with rosemary, salt & pepper & drizzle with olive oil. Bake in batches for 8-10 mins until puffy & golden. Can be made 3-4 hrs ahead.
Put the flour, yeast & salt into a bowl, add the butter & rub in with the fingertips until the mixture resembles fine breadcrumbs. Gradually mix in the water to make a soft dough.
Kneed well on a lightly floured surface for ~10 mins until smooth & elastic. Place back in the bowl, cover loosely with lightly oiled cling film. Leave in a warm place for 1 hour.
Kneed well on a lightly floured surface. Place in a 2lb bread tin, cover loosely with lightly oiled cling film. Leave in a warm place for ½ hour.
Remove the cling film & bake in a preheated oven 230C/gas 8 for 30 min.
Try adding 1 tbsp black treacle + 150g dried fruit to make a tasty tea bread.
Put the flour, yeast, sugar & salt into a bowl. Mix in the water & add the oil.
Kneed well on a lightly floured surface for 10 mins until smooth & elastic. Place back in the bowl, cover loosely with lightly oiled cling film. Leave in a warm place for 1 hour.
Kneed well on a lightly floured surface. Place in a 2lb bread tin, cover loosely with lightly oiled cling film. Leave in a warm place for 25 mins.
Remove the cling film & bake in a preheated oven 220C/gas 7 for 35-40 mins.
Try adding 1 tbsp black treacle + 150g dried fruit to make a tasty tea bread.
Heat the milk gently in a pan with the cardamom, cinnamon, cloves, nutmeg & saffron until just boiling. Turn off the heat & leave to infuse for 1 hour.
Bring back up to blood temperature then strain the milk & mix with the yeast & 1 tsp sugar.
Tip the flour into a large mixing bowl & grate over the butter. Rub in, or use a food mixer, until well mixed. Then add the rest of the sugar, salt & ginger.
Make a well in the middle. Add the beaten eggs & the yeast mixture. Stir in, adding enough milk to make a soft dough – it shouldn't look at all dry or tough. Knead for 10 mins until smooth & elastic. Lightly grease another bowl, & put the dough into it. Cover & leave in a warm place until it has doubled in size – this will probably take a couple of hours.
Tip it out on to a lightly greased work surface & knead for a minute or so, then flatten it out & scatter over the fruit & peel. Knead again to spread the fruit around evenly, then divide into 16 equal pieces & roll these into bun shapes.
Put on lined baking trays & score a cross into the top of each, then cover & put in a warm place to prove until doubled in size.
For the cross: Pre-heat the oven to 200C. Beat together the last egg with a little milk. Mix the plain flour with a pinch of salt & enough cold water to make a stiff paste. Paint the top of each bun with egg wash. Then use a piping bag or teaspoon to draw a thick cross on the top of each bun.
Put into the oven & bake for about 25 mins until golden.
For the glaze: Mix 1 tbsp caster sugar with 1 tbsp boiling water. When the buns come out of the oven, brush with this then transfer to a rack to cool. Eat with lots of butter.
Toast the tortillas over a low heat, turning once with tongs, until puffed slightly & browned in spots, ~30 secs on each side.
Put tortillas on a large baking sheet & spoon the tomato sauce over each tortilla, but leave 5mm around the edge. Sprinkle with the topping & bake in middle of oven until topping has melted & the edges are browned, ~5 mins. Season with black pepper.
Mash together the yeast & sugar & leave for 1 min. Stir into the water, then mix into the flour with a wooden spoon. Turn the dough out onto a work surface, add the salt, & knead for 10 mins.
Put the dough into a large, lightly oiled bowl, & turn over to coat. Cover with a damp cloth/cling film. Leave in a warm place for 4 hrs.
Divide the dough into satsuma-sized pieces & roll into balls. Put on a lightly-oiled baking tray, cover & store somewhere cool until you're ready to cook (if you don't want to use it all, the dough should keep at this point for about a fortnight if properly sealed, but don't divide it up until you're going to use it).
Turn the oven to maximum, & add a seasoned pizza stone, terracotta or heavy baking tray. Allow to heat for about 1 hr to make sure there are no cold spots.
Dust a worksurface with a little flour & put a ball of dough on it. Flatten it then knock the air out with fingertips; lift on to fingertips & rotate, stretching it out until it's as thin as possible, leaving a thicker ring of dough around the edges.
Slide on to a rimless baking tray or pizza paddle dusted with semolina, &, working as quickly as possible, add the toppings & a drizzle of olive oil. Slide on to the hot surface & cook for about 8 mins, until crisp & golden. Devour immediately.
In a large bowl mix flours, yeast, salt & water to form a sticky dough. Mix in oil & turn out & knead until smooth & silky. Shape into a round. Leave to rise in a clean bowl with a damp tea towel over it until doubled in size.
Preheat the oven at max, with the baking tray, pizza tray or pizza stone in too.
Take lime pieces of dough & roll into a round about 5mm thick. This should make about 8 small pizzas. Lay onto the baking tray which has been sprinkled with coarse flour & add toppings. Bake until the toppings are bubbling.
Toppings:
For tomato sauce, gently fry 2 cloves of garlic in olive oil. When soft add 500g passatta, seasoning & basil leaves & cook through.
Or use a tin of chopped tomatoes & make as above.
Or roast tomatoes & garlic in the oven for ~30 min & puree or rub through a sieve.
Grated cheese.
Heat the oven to 200C/fan 180C/gas 6. Mix the flours, bicarb & salt in a bowl. Add the buttermilk, then stir to form a dough. Knead briefly then form into a ball. Put on a floured baking sheet then slash a cross in the top.
Bake for 30-40 mins until it sounds hollow when you tap on the bottom.
Preheat the oven to 400F/200C/Gas 6.
Tip the flours, salt & bicarbonate of soda into a large mixing bowl & stir. Make a well in the centre & pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Add a little milk if the dough seems too stiff but it should not be too wet or sticky.) Turn onto a lightly floured surface & knead briefly. Form into a round & flatten the dough slightly before placing on a lightly floured baking sheet.
Cut a cross on the top & bake for about 30 mins. Cool on a wire rack.
Preheat the oven to 200C/gas 6/fan 180C.
Dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk & mix it in quickly with a table knife. Bring the dough together very lightly with your fingertips (handle it very, very gently). Shape it into a flat, round loaf 20cm in diameter.
Put the loaf on a baking sheet & score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 mins until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice & soft) & leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices – or simply slice across. Eat very fresh.
Preheat the oven to 190C/Gas 5.
Mix all the dry ingredients together. Mix the milk & yoghurt together &, slowly, add enough to the mix until it forms a soft dough. Knead for 5 mins & make into a round loaf shape. Cross the top with a knife.
Bake in the oven for 45 mins or until golden & hollow-sounding.
Preheat the oven to 220C/Gas 8. Put a large casserole dish & lid into the oven.
In a large bowl, mix the flours, sea salt, sugar & bicarbonate of soda together with your fingers. Pour in the buttermilk. Bring the mixture together as a soft dough. Shape the dough quickly (the bicarbonate of soda will start working immediately), into a shallow round loaf about 4cm thick.
Take the casserole dish from the oven, dust the inside lightly with flour then lower in the dough. Cover with the lid & return to the oven for 25 mins.
Remove from the oven & leave for 5 mins. Turn out & leave to cool slightly before eating. (Soda bread is best eaten warm).
Preheat the oven to 200°C/gas 6.
Sift the flour & bicarbonate of soda into a large bowl & stir in the salt. Make a well in the centre & pour in the buttermilk, stirring as you go. If necessary, add a 1-2 tbsp of milk to bring the mixture together to form a soft dough, just this side of sticky.
Tip it out onto a lightly floured surface & knead lightly for ~1 min, just long enough to pull it together into a loose ball.
Put the dough on a lightly floured baking sheet & dust generously with flour. Mark a deep cross in it with a sharp, serrated knife, cutting about two-thirds of the way through the loaf. Bake for 40-45 mins, until the loaf sounds hollow when tapped underneath.Cool on a wire rack for a crunchy crust, or wrap in a clean tea towel for a soft crust.
Variation:For six-seed soda bread, mix together 2 tbsps each of sunflower, pumpkin, sesame, poppy & linseeds, + 1 tsp of fennel seeds. Follow the main recipe but use ½ white & ½ wholemeal flour. Add all but 1 tbsp of the seeds to the dry ingredients before proceeding as above. After cutting a cross in the top of the loaf, brush it with a little buttermilk or ordinary milk & sprinkle with the remaining seeds.