BreadClub20

2021 REGIONAL WINNER – WALES

Welcome to BreadClub20 – Baking bread for fun, nutrition and well-being.

The Facebook page ‘BreadClub20’ may well be your first port of call……but here you’ll find all the recipes for my yeasted breads, sourdough and other bakery items.

Born out of Lockdown 2020 – BreadClub20 aims to start people off on their own bread baking journeys, re-energise home bakers or simply to share with you what I’ve been doing for a lifetime.

Why not come on board? There’s no subscription fee and you’ll also find us on social media at: Facebook, ‘X’ and Instagram. Just click on the words.

On this page are my last three bakes. You can click on the link for full details. However, if you explore the top menu, you’ll find recipes for Yeasted Breads, Sourdough recipes, an alphabetical guide to all the recipes and a running blog of bits and pieces.

“Let there be work, bread, water and salt for all.” (Nelson Mandela)

Above all…….Happy Baking…..

Recipes remain the intellectual property of Jon Rosser. They cannot be reproduced in written or digital form except by prior permission. The logo and titles (BreadClub20 and BC20) are registered in accordance with the Intellectual Property Act 2014.

This is our latest bake….

(for ALL the recipes – Click here for the Guide to the Recipes

Armenian Tahini Hatz

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here…. If you like what you see and enjoy the recipe, we hope you join us by ‘Liking’ and ‘Subscribing’.

Tahini hatz, known as tahinov hats (թահինով հաց in Armenian script), is a sweet, flaky Armenian flatbread filled with tahini paste, sugar, and often cinnamon. It differs sharply from the savoury, herb-stuffed zhingyalov hats by being a rich, layered treat rather than a simple staple. Click to read more..

Tahini, Honey and Cinnamon Swirls.

For this recipe, we’re using a BreadClub20 dough recipe that produces a beautiful, light and soft dough for Chelsea Buns: Click to read more..

Boulangerie-style French Baguettes

There’s nowhere quite like a baguette bought from a small boulangerie in one of the countless towns across France. There’s a consistent standard, born of tradition, history and pride. Click to read more…

Festive Sourdough Loaf

I learnt very early on in my Baking Journey that keeping it simple was the key. Too often, home bakers try to complicate their bread by adding too many inclusions. The bread gets lost among a plethora of unnecessary tastes and textures. Click to read more…

Easy Panettone

Panettone, like croissant dough, takes a long time to prepare and practice really does make perfect. Click to read more..

Khorasan Bread

Khorasan wheat (trademarked under the name ‘Kamut’) is named after the region of Khorasan, once known as Ancient Persia. It straddles part of Iran, Turkmenistan, Armenia and Central Asia. Click to read more..

Pandesal

I have Vanjo Merano from Panlasang Pino to thank for this recipe. As always, I’ve adopted it and adapted it slightly. I don’t intend to improve on it, but I do hope to capture the provenance and traditional style of this popular Filipino bread. Click to read more..

Sourdough Banh Mi

I was recently having lunch at HOP, a Vietnamese Street Eats cafe in Manchester, where I enjoyed a Banh-mi filled with crispy chicken and salad. I started thinking about how the Vietnamese usually make their Banh-Mi using commercial baker’s yeast. Click to read more..

Irish Buttermilk Sourdough Bread

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here… If you like what you see and enjoy the recipe, we hope you join us by ‘Liking’ and ‘Subscribing’.

The Irish have used buttermilk in their baking for centuries. Irish wheat was soft and low in gluten and best suited to soda as a leavening agent.

These days, traditional Irish bread is leavened with commercial yeast and soda reserved for the eponymous Irish Soda Bread. Click to read more..

Irish Buttermilk Batch Bread

An Irish batch loaf is a traditional style of leavened bread, named for being baked in a large batch, often touching each other, which results in a soft interior with a thick, dark crust on the top and bottom but no crust on the sides. It was once more common than pan loaves and is characterised by its soft, floury crumb and is popularly served with butter and jam for toast or sandwiches Click to read more…

Ballymaloe Treacle Bread

Irish Treacle Loaf

This is a recipe for an Irish Treacle Loaf – but one that uses Yeast to leaven the dough, rather than bicarbonate of soda, baking powder or cream of tartar. Click to read more…

Grapefruit and Rosemary Bread

This started off as an experiment. A lonely grapefruit in the fruit bowl on the television shelf and a handful of rosemary in the garden.

A quick scour of the web and I’ve a handful of recipes for a soda-leavened cake/bread…that’s not what I want. I want a proper yeast-leavened loaf. Click to read more…

Schiaccita con l’Uva

This Tuscan sweet bread is traditionally made using Sangiovese grapes, the essence of the Chianti wines. It’s traditionally baked to celebrate the end of the wine harvest. By nature, wine grapes are full of seeds, have a tougher skin and are smaller than the table grapes we enjoy all year round. It’s for this reason that red table grapes are not best suited to Schiaccita con l’Uva as they produce too much juice and often make the dough soggy and unpleasant. Click to read more..

Applesauce Bread with Tangzhong

Scour the Internet and you’ll find lots of recipes for Applesauce Bread. However, these will often be ‘quick breads’ which use Baking Powder or Bicarbonate of Soda as leavening agents. Click to read more…

Ginger Beer Bread

Treat yourself to a bottle of good non-alcoholic Ginger Beer for this wonderful recipe. Try to buy the best ginger beer you can, and avoid a Diet version. You can buy artisan bottles in small quantities as this recipe only takes 340 mls. Click to read more…

Toasted Poppy Seed Loaf

Believe it or not, but poppy seeds and bread have been companions since Roman Times. The Ancient Greeks, the Romans and the Egyptians all cultivated poppy seeds for their medicinal and culinary benefits. Click to read more…

Apple and Rosemary Loaf

Apple and Rosemary are two perfect matches. The fruit and the herb. In Medieval times, rosemary was associated with remembrance, love and fidelity. It was often used in rituals and charms. Early medicine used it to cure digestive disorders, headaches, and even tried it as a cure for the plague, in a concoction they called ‘Four Thieves Vinegar’. Click to read more…