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Homemade Fresh Bread Recipes

Fill your home with the beautiful scent of freshly baked bread with our foolproof recipes!

 

Black Olive Bread

Ingredients

  • 1 1/2 teaspoon Instant Yeast
  • 190g Flour
  • 235ml Lukewarm Water
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic Powder
  • 2 teaspoons Olive Oil
  • 90g Black Olives pitted and chopped

Instructions

  • Mix the yeast, flour, water, salt, garlic powder and olive oil together in a mixing bowl and leave for 15 minutes to activate the yeast.

  • Fold in the chopped olives, knead the dough for 5 to 10 minutes on a clean work surface dusted with flour and then transfer the dough to an oiled bowl. Cover with clingfilm and leave in a warm area for an hour.

  • Knead the dough down, place on a baking tray lined with baking paper, shape the dough into a loaf and leave to rise for 60 minutes.

  • Preheat the oven to 200C, place a baking tray on the bottom rack, dust the loaf with flour, use a knife to make shallow cuts to the dough and place in the oven. Add 120ml of water to the empty baking tray on the bottom rack and bake for 30 minutes.

Easy Sourdough Starter

Ingredients

  • 250g White Bread Flour
  • 250ml Water

Instructions

  • In a clean jar, mix 50g of flour with 50ml of water, place the lid on top but do not close and leave for 24 hours.

  • Add 50g of flour with 50ml of water to the jar and mix until combined. Place the lid on top and leave for 24 hours. Repeat using 50g of flour and 50ml of water everyday until the ingredients are used up.

  • The mixture will be bubbling at this point so you can place it in the fridge until ready to use.

Fresh Brioche Buns

Ingredients

  • 250ml Warm Water
  • 2 teaspoons Dried Yeast
  • 3 tablespoons Milk
  • 2 tablespoons Caster Sugar
  • 450g Flour
  • 4 tablespoons Unsalted Butter soft
  • 3 Eggs
  • Sesame Seeds
  • 1 teaspoon Salt

Instructions

  • Combine the warm water, warm milk, sugar and yeast in a mixing bowl and leave to sit until the yeast begins to activate.

  • In a separate bowl, rub the flour, salt and butter together until a breadcrumb texture forms. Create a well in the centre of the bowl and pour in the yeast mixture a long with two eggs.

  • Combine the mixture using your hands to form a sticky dough, dust a clean work surface with flour and knead the sticky dough for 10 minutes.

  • Oil a mixing bowl, place the dough ball inside, cover with cling film and leave to rise until it doubles in size. This will take a couple of hours.

  • When the dough is ready, knock the air out of the dough and knead for 3 minutes. If too sticky, add a small amount of flour to the dough.

  • Split the dough in to 12 pieces, roll into balls and place on to a baking tray. Cover with oiled clingfilm and leave to rise until they've double in size.

  • When your dough is ready to cook, preheat the oven to 200C or 180C for fan assisted ovens. Tip some water in to a shallow baking tray and place in the bottom of the oven.

  • Beat one egg inside a jug, brush on top of the dough balls, sprinkle with sesame seeds and place in the oven for 20 minutes or until golden brown.

Homemade Tiger Bread

Ingredients

Bread

  • 500g White Bread Flour
  • 7g Fast Action Yeast
  • 1 1/2 teaspoon Caster Sugar
  • 1 1/2 teaspoon Salt
  • 300ml Water
  • Vegetable Oil

Top

  • 90g Rice Flour
  • 3.5g Fast Action Yeast
  • 1/4 teaspoon Salt
  • 1 teaspoon Golden Caster Sugar
  • 1/2 tablespoon Toasted Sesame Oil
  • 90ml Warm Water

Instructions

The Bread

  • In a large mixing bowl, combine the flour, sugar, salt and yeast.

  • Form a well in the middle of the mixture and slowly pour in the water.

  • Mix together until a dough consistency forms. Flour a clean work surface and knead the bread for 10 minutes.

  • Oil a mixing bowl, place the dough inside the bowl, cover with clingfilm and leave in a warm area until the dough has doubled in size.

  • Tip the dough on to a clean work surface and knead.

  • Dust a baking tray with flour and shape the dough in to an oval shape. Place on to the dusted baking tray and cover with oiled clingfilm and leave to double in size once more.

  • Preheat the oven to 200C or 180C for fan assisted ovens. Mix the rice flour, fast action yeast, salt, golden caster sugar, toasted sesame oil and warm water adding more water or flour if needed.

  • Remove the clingfilm from the bread and spread the paste on top of the loaf and place in the oven for 40 minutes or until cooked.

Tsoureki Easter Bread

Ingredients

Instructions

  • In a bowl, add the water, yeast and a pinch of salt, cover the bowl in clingfilm and leave for 15 minutes.

  • Add the room temperature butter, milk and sugar to a saucepan and heat over a low heat. Mix until the sugar has dissolved and the butter has melted.

  • Leave the mixture to cool until room temperature then add to a large mixing bowl. Whisk in four eggs and the yeast mixture.

  • Sift in the flour, ground mahleb, ground star anise, ground mastic and orange zest and stir until a dough consistency forms making sure it no longer sticks to the bowl.

  • Wrap the dough in clingfilm, place in a warm area of the house until the dough doubles in size. This should take three to four hours.

  • Split the dough in to six equal pieces and roll out one piece on to a clean work surface using your hands.

  • Line a baking tray with baking paper and holding each side of the dough, shake the dough to stretch. Repeat this process with two more pieces of dough, lay each piece of dough on to the baking tray and plait the three pieces of dough together and leave to rise for an hour.

  • Whisk an egg and 1 tablespoon of lukewarm water together in a bowl. Carefully brush the top of the bread with the mixture and sprinkle almond flakes on top. Preheat the oven to 170C and bake for 50 minutes or until golden brown.

  • Repeat with the remaining dough for a second batch.

Turmeric Buns

Ingredients

  • 1 cup oat flour
  • 2 cups whole wheat flour
  • 1 tsp organic turmeric
  • 1 tbsp dry instant yeast
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1 cup water
  • 1 tsp salt
  • 1 tsp poppy seeds

Instructions

  • Mix dry ingredients except the yeast and sugar.

  • Mix the yeast, sugar and a little of the water in a bowl.

  • Add the olive oil, the yeast mix, and rest of water and mix until you have a soft dough.

  • Allow to rise for about 40 minutes.

  • Preheat the oven at 180C.

  • Divide though dough into 8 and roll into 8 balls. It may help to wet your hands slightly.

  • Sprinkle to poppy seeds on top before allowing to rise for another 30 minutes.

  • Bake for 35 minutes or until golden.

Blueberry Bun

Ingredients

Instructions

  • Begin by greasing a round baking tray. Combine the milk, 1 egg and vanilla in a bowl and add the flour, sugar, salt, butter and yeast and combine. Tip in the blueberries and ground cinnamon and mix.

  • Using a clean work surface that's been dusted with flour, knead the dough, adding more flour if the dough is too sticky.

  • Shape the dough in the equal balls and place them in the round pan, cover with clingfilm or a clean tea towel and leave in a warm area of the house to rise.

  • Preheat the oven to 175C, whisk the water and the yolk of 1 egg together and brush on top of the dough. Sprinkle with almond flakes and bake for 25 minutes or until golden brown. Remove and leave to cool.

Seeded Bread Rolls

Ingredients

Instructions

  • Add 450ml of tepid water to a mixing bowl a long with the yeast.

  • Place 500g of flour in to the bowl with 50g of your mixed seeds and combine together using a fork.

  • Covering the bowl with a food wrap or cling film, leave in your kitchen for eight hours.

  • Add 80ml of tepid water to a large mixing bowl and add the sugar and salt. Mix until the salt and sugar have dissolved.

  • Add your proved dough to the water as well as the flour, mustard, coconut oil and 50g of mixed seeds.

  • Using your hands, combine the ingredients and knead for 10 minutes. When the dough is ready it should not stick to the bowl and the texture should be smooth.

  • Line baking trays with baking paper and divide the dough in to 16 equal pieces and roll in to balls. Place on to your lined baking trays and cover with a tea towel.

  • Leave to rise for 1 hour.

  • Mix together your remaining seeds in a bowl. Brush the top of each roll with milk and roll each individual ball of dough in your seed mixture (or get creative and use a variation of different seeds for each roll).

  • Preheat the oven to 230ºC/Fan 210ºC/Gas Mark 8 and heat up a large roasting tray in the bottom of the oven.

  • When the dough has risen place in the middle of the oven. Using cold water, pour 250ml in to the hot roasting tray.

  • Bake the dough for 10 minutes and then open the oven door, releasing steam. Leave the door open for 2 minutes and reduce the oven temperature to 210ºC/Fan 190ºC/Gas mark 6.

  • Bake the rolls for another 12 minutes.

  • Carefully remove one roll from the oven. If the roll is baked it should sound hollow when the bottom is tapped. If it is not baked enough, continue baking for another 4 minutes.

Black Burger Buns

Ingredients

Instructions

  • In a large mixing bowl, whisk the yeast, sugar, warm water and warm milk together and leave to stand for 5 minutes.

  • In a separate bowl, combine the flour, charcoal powder and butter until a bread crumb texture forms.

  • While continuously mixing, add the eggs and slowly pour in the yeast mixture until thoroughly combined then mix for a further 10 minutes. (Make sure you're scraping down the side of the bowl to combine all the ingredients).

  • Using clingfilm, cover the bowl and leave to sit. Once the dough has doubled in size, lightly dust a clean work surface with flour and knock back the dough on the work surface to remove air bubbles.

  • Cut the dough in to 12 equal pieces, roll in to balls, line a baking tray with baking paper and evenly space out each ball of dough on to the tray. Cover the tray with clingfilm and leave until the dough balls have doubled in size.

  • Preheat the oven to 180C, brush the rolls with some water, scatter nigella and sesame seeds on top and place in the oven for 25 minutes.

Avocado On Organic Rye Bread

Ingredients

Rye Bread

Avocado

Instructions

Rye Bread

  • Mix the honey and water together and pour in to a bowl a long with the flour, salt and yeast. Mix together until the dough forms.

  • Using a clean work surface knead the dough for 15 minutes.

  • Oil a bowl, place the dough inside, cover with cling film and leave to double in size.

  • Knead the dough one last time, adding the rye flakes and caraway seeds as you go. Line a loaf tin with baking paper and pop the dough in to the tin. Cover with oiled cling film and leave to rise until the dough has doubled in size.

  • Heat the oven to 200C, remove the clingfilm and lightly dust the dough with rye flour.

  • Bake for 30 minutes or until brown. Allow to cool before serving.

Avocado

  • Cut the pitted and peeled avocado in to large chunks and place in to a bowl. Combine the avocado, chili flakes and lemon juice. Use a fork to lightly mash two of the chunks and then mix together.

  • Carefully cut the rye bread in to slices and toast. Spoon the avocado on top of the toast and sprinkle salt and pepper on top. Drizzle with olive oil.

Pita Bread Pizza With Spicy Hummus & Roasted Chickpeas

Ingredients

Naan

  • 1 teaspoon Dry Active Yeast
  • 188g Warm Water
  • 1 teaspoon Sugar
  • 250g Flour
  • 1 teaspoon Salt
  • 3/4 teaspoon Baking Powder
  • 3 tablespoons Coconut Cream
  • 2 tablespoons Olive Oil

Hummus

Roasted Chickpeas

Instructions

Pita

  • Tip the yeast and sugar into a bowl, pour the warm water on top and leave to sit until frothy. Then add the flour, salt, baking powder, coconut cream and olive oil and stir until a dough forms.

  • Lightly dust a clean work surface with flour, knead the dough for 5 minutes or until smooth and soft, you may need to add more flour if too sticky.

  • Place in a bowl, cover with a clean tea towel and leave to rise until the dough has doubled in size.

  • Divide the dough into 8 pieces, heat a pan over a medium heat, roll a piece of the dough into an oval shape and place the dough on the heated pan. Cook until bubbles form and golden brown then flip and cook for a couple of minutes until golden brown.

Hummus

  • Place the chickpeas and tahini into a food processor, blend until smooth, add the olive oil, the juice of one lemon, garlic, peppers, chipotle pepper, cayenne pepper and salt. Blend for a minute or two or until combined and smooth. Add extra salt or cayenne pepper to taste.

Roasted Chickpeas

  • Preheat the oven to 180 or 160C for fan assisted ovens. In a bowl, combine the chickpeas, oil, cumin, smoked paprika and coriander. Place the coated chickpeas on to a baking tray and roast for 15 minutes. Carefully remove from the oven, move the chickpeas around and return to the oven for 20 minutes.

Pizza

  • Spread the hummus on to the pita bread, top with roasted chickpeas and sprinkle mixed greens on top to serve.

Sweet Easter Bread

Ingredients

Icing

  • 100g Icing Sugar
  • 1/2 Lemon Juice

Instructions

  • For this recipe you'll need six tin cans with the labels removed and the can cleaned. Use baking paper to line the cans.

  • Sieve the mixed spice, cinnamon, salt and flour in to a mixing bowl and rub in the butter.

  • Form a well in the middle of the mixture and tip in the sugar and yeast.

  • In a separate bowl, beat the egg and room temperature milk and tip in to the well. Mix the ingredients until a dough forms.

  • On a clean work surface that's been dusted with flour, add the dried fruits and knead until smooth.

  • Add the ball of dough to a buttered mixing bowl, cover with a tea towel and leave in a warm place for two hours.

  • On a clean work surface that's been dusted with flour, press down on the dough, return to a ball shape and place in the bowl. Cover and leave for an hour.

  • Divide the dough in to six pieces and roll in to individual balls. Place each ball in to the lined cans and leave for half an hour to an hour.

  • Once the dough has risen, preheat the oven to 240C and place the bread in the oven for half an hour or until golden brown.

  • Once baked, carefully remove the bread from the tin and leave to cool.

  • When completely cool, mix the icing ingredients together and spoon on top of the bread a long with Easter decorations.

Instructions

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