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Nos recettes de pain


Basic Breads

Wholemeal loaf Wholesome but not heavy. A long fermentation improves flavour.

Oatcakes Good anytime, anywhere with anything. Easy to make, keep well, cheap to make.

A simple white loaf Some foods call for a lighter texture and taste than wholemeal. This size of loaf is good to use as a bread soup bowl.

Tiger topping I prefer a dusting of flour as decoration but TT is easy and fun.

Malt and rye rolls More permutations with stronger flavours. This includes information on rolls using Mathews Cotswold Crunch flour.

Soft rolls These are made with butter and milk, soft and tanned.

Harvest mice Fun to shape and bake. Use one batch of white roll dough for 12 mice.

Pittas with onion seeds Quick, easy, cheap, tasty bread to eat with stews, curries, dips and so on.

Wholemeal pittas really soft and maybe more interesting than white.

Arabian flatbread Very soft and silky, made with lots of oil.

Thyme flatbread Ideal with dips or just on its own.

Freuchie Soda Bread My version is baked in a tin rather than on a griddle. Good fresh or toasted.

A big, crusty white bloomer Great for sandwiches or with anything that needs mopped up.


French & Italian Breads

Wee baguettes Delicious more or less straight out of the oven. Uses a fairly wet dough.

Baguettes/fougasse sponges Quantities for an overnight sponge and remaining ingredients for two wee baguettes and a fougasse

Pizza (overnight) Very little work to do and no kneading but takes a while. Great taste.

Olive and parmesan breadsticks These are good on their own, even better with a dip.

Fougasses Really pretty. Maximum crust in the minimum space.

Focaccia or Bigger focaccia A meal in itself traditionally garnished with olives and sprigs of rosemary.

16 Croissants 8 Croissants Fun to do and great as a Sunday morning treat. There are two recipe sheets here for croissants using the same ingredients but different quantities and a different technique for incorporating the butter.

Biscotti Easy to bake. Scope for your imagination: morello cherries, walnuts, lime zest, ginger …


Sweeter but still breads

Pirozhki Wee Russian pies traditionally filled with chopped cabbage, onion, chives and egg.

St Lucia Saffron Buns Traditional Swedish spiced bread for St.Lucia's day on 13th December.

Challah A wonderful platted bread to share of a morning and it's fun to make, child's play.

Walnut cob Walnuts, honey and wholemeal flour make this as near cake as good bread can get!

Anster whey bread The liquid in this recipe is whey which gives the bread unusual cheesey taste.

Staffordshire oatcakes A yeasted oatmeal and white flour crepe, delicious with sweet and savoury.

Spiced apple loaf Soft, with lots of unsweetened apple. Add your favourite spices.

Apple buns Nice contrast between sweet bun and unsweetened apple.

Fougasse for halloween Main ingredient is imagination.


Breakfast breads

Milk loaf Because of the butter and syrup in this bread it toasts quickly to a lovely golden brown.

Lemon bread Light lemon scented bread with a lovely yellow crumb. Great with a poached egg.

Soft rolls These are made with butter and milk, soft and tanned.

Freuchie Soda Bread My version is baked in a tin rather than on a griddle. Good fresh or toasted.

Crusty no-knead breads

Harvest loaf with poolish A little rye, wheat germ, bran and wholemeal make this bread slightly darker.

White cob with biga A great, slightly fuller taste than white made with poolish

White cob with poolish As with all these breads this has a crunchy crust open texture and good flavour.

wholemeal loaf with biga Very succulent but still with a good crust.

walnut boule with biga Just the best of breads!

whey boule with biga This has a very distinctive taste unlike any other bread, almost as though it was made with cheese.

Sourdough breads

Rye sourdough Dark and delicious with sweetness from sultanas.

A wee white sourdough cob A gently flavoured sourdough.

Sweet Sourdough Cob Made with a little honey - soft crumb, chewy crust and wonderful flavour.

Crusty white Sourdough A simple sourdough almost all white flour - with a manageable dough.

Notes on Sourdough Starters Yet another attempt to demistify starters - just do it!.

Yeasted white breads enriched with butter and eggs

Olive cob A good bread to have with a salad.

Milk loaf Because of the butter and syrup in this bread it toasts quickly to a lovely golden brown.

Lemon bread Light lemon scented bread with a lovely yellow crumb. Great with a poached egg.

Croissants Straightforward dough, the work is in laminating the butter in the dough.

Brioche Lots of butter and eggs so not for everyday, but delicious now and then.

Unyeasted Breads

Oatmeal pancakes The oatmeal gives a lovely nutty taste. There is no wheat in this recipe.

Hazelnut flapjacks A mixture of rolled oats, medium oatmeal and crushed hazelnuts.

Shortbreads Shortbread made simply, with good butter and baked slowly is a delicious treat.

Wholemeal scones So quick, 30 minutes from thinking about it to eating it.

Fruit & nut scones Quick and as easy. Walnuts or sultanas are good additions.

lovely melt in the mouth digestives Again, quick and easy.

Yeasted cakes and buns

Hot Cross Buns With orange zest, ground ginger, cinnamon & nutmeg. Good toasted too.

Rosemary & raisin Buns Not too sweet, no spices, just big juicy raisins and a hint of rosemary.

Skillingsboller Masses of almond flakes and a good dose of butter/brown sugar. Thank you Norway.

Stollen Really one of these things where homemade beats shop-bought by a mile.

Plum cake This is delicious and looks so colourful and appetising. Good when plums are plentiful.

Polish Poppyseed Roulade filled with poppy seeds, mixed peel, ground almond and butter.

Nos ingrédients

Puisque nous travaillons dans des cuisines domestiques ou communautaires, notre environnement n’est pas sans noix. Dans les recettes où j'utilise normalement des produits laitiers, des alternatives sont proposées aux végétaliens pour la plupart mais pas toutes (le challah sans beurre et sans œufs ne serait pas challah!). Nous utilisons principalement, mais pas exclusivement, des farines organiques, par exemple les flocons d'avoine que nous utilisons proviennent de l'usine Hogarth à Kelso; merveilleux repas à base d'avoine locale, mais pas biologique. Les farines proviennent principalement de Shipton Mill dans le Gloucestershire, Bacheldre Mill à Powis, Mungos Wells à East Lothian et Mitchells dans les Cotswolds.
Le beurre et le lait sont toujours biologiques. Pour les moules, les plateaux, les moules à pain et toutes les autres paraphenales de cuisson, reportez-vous aux Bakery Bits . Si vous suivez un cours, vous bénéficiez d’une réduction sur leur produits.

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shaping throwing dough three bakers sbacheldre mill