Bread Recipes
16 recipes found
Pizza Dough
Soft, elastic dough made with flour, yeast and olive oil, ready for shaping and baking.
French Onion Garlic Bread
Caramelised onions and roasted garlic on toasted bread with melted cheeses and herbs.
Brown Butter Sage Garlic Bread
Crisp garlic and sage-infused bread with nutty brown butter, golden and aromatic.
Crusty French Bread
Soft, airy loaf with a crisp crust, baked from simple ingredients for a satisfying bite.
No-Knead Bread
Sticky dough baked to a crisp crust using simple ingredients and long fermentation.
Salted Honey Butter Parker House Rolls
Soft, golden rolls with sweet honey butter and a hint of sea salt, baked to a gentle golden finish.
English Muffins
Soft, slightly tangy muffins with a chewy crumb, baked in a skillet with a hint of sweetness.
Tomato Crostini
Crisp toasted bread topped with creamy ricotta, garlicky tomatoes and tender beef, finished with arugula.
Sea Salt & Herb Skillet Rolls
Soft rolls baked in a skillet with herbs and sea salt for a savoury, golden finish.
Roasted Peaches and Orange Whipped Greek Yoghurt Crostini
Roasted peaches with zesty yoghurt on toasted crostini, topped with pecans and honey.
Strawberry and Goat Cheese Bruschetta
Toasted baguette topped with creamy goat cheese, sweet strawberries and fresh basil, drizzled with olive oil and balsami…
Baguettes
Freshly baked baguettes with a crisp crust and soft, airy interior, made from simple ingredients.
Lentil-Smothered Greens on Fried Bread
Lentils simmered with fennel and garlic, piled on toasted bread with greens.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
