Bread Recipes

Savoury Cheese Bread

Savoury Cheese Bread

What nicer way to display the red, green and gold colours of Xmas than in a tasty loaf of bread. This easy-to-make baking powder bread goes from start to finish in under an hour. The sun-dried tomatoes and finely chopped spring onions sprinkled throughout give it a festive appearance, making it perfect on the Xmas table. Read More
Scali bread

Scali Bread

This shiny, mahogany-brown braid is heavily coated with sesame seeds, giving it nutty flavor and a lovely appearance. Serve it with your pasta, or slice it for sandwiches; it's a fixture of Boston-area bakeries and supermarkets.Read More
Beer Bread

Beer Bread

Beer bread can be a simple quick bread or a yeast bread flavoured with beer. Both beer and bread have a common creation process: yeast is used to turn sugars into carbon dioxide and alcohol. In the case of bread a great percentage of the alcohol evaporates during the baking process.Read More
Bolillos - Mexican Crusty Rolls

Bolillos – Mexican Crusty Rolls

A bolillo or pan francés (meaning "French bread") is a type of savoury bread traditionally made in Mexico. It is a variation of the baguette, but shorter in length and is often baked in a stone oven.Read More
Pan de Agua - Puerto Rican Water Bread

Pan de Agua – Puerto Rican Water Bread

Similar to French or Italian bread, Puerto Rican water bread (pan de agua) uses the same basic ingredients, however the baking procedure is different. The dough is put in a cold oven, set above a pan of boiling water. The bread continues to rise as the oven heats causing the crust to become thin and crisp.Read More
Pandesal - Pan-de-sal - Filipino Bread Rolls

Pandesal – Pan-de-sal – Filipino Bread Rolls

Pandesal are popular yeast-raised bread rolls in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine breadcrumbs. These are then portioned, allowed to rise, and baked.Read More
Hokkaido Milk Bread

Hokkaido Milk Bread

These rolls are incredibly soft and airy using a simple technique involving a roux "starter," known as tangzhong. The tangzhong is mixed into the final dough, producing wonderfully tender bread roll.Read More

Onion Rolls

These soft, golden buns feature a subtle spiral of flaked onion, giving them an incredible aroma and marvelous flavour. They are perfect for all kinds of sandwich fillings and can also double up as hamburger buns.Read More
Bath Buns

Bath Buns

The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking. Variations in ingredients include enclosing a lump of sugar in the bun or adding candied fruit peel, currants, raisins or sultanas.

The change from a light, shaped bun to a heavier, often fruited or highly sugared irregular one may date from the Great Exhibition of 1851 when almost a million were produced and consumed in five and a half months (the ‘London Bath bun’).

References to Bath buns date from 1763, and Jane Austen wrote in a letter of ‘disordering my stomach with Bath Bunns’ in 1801. The original 18th-century recipe used a brioche or rich egg and butter dough which was then covered with caraway seeds coated in several layers of sugar similar to French dragée.

The bun’...

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Taboon Bread

Taboon Bread

Taboon bread is sold as street food, stuffed with hummus, falafel or shaved meat, and is a staple of Middle Eastern cuisine worldwide.Read More