Welcome to BreadClub20 – baking bread for fun, nutrition and well-being…

Tiptree WORLD BREAD AWARDS HEROES

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, Twitter 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…..

THE LATEST BAKES and POSTS

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

Potato 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 go on to join us by ‘Liking’ and ‘Subscribing’.

Bakers have been adding potatoes to bread since the 18th century. Originally, potato flour was used because it was cheaper than wheat or rye flour – especially in times when flour was scarce or there was a famine. Click to read more….

Beltane Hearth Bread

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Beannachtai na Bealtaine!


When May 1st falls on a Sunday, it is doubly auspicious. It’s then that it’s properly Beltane. It’s halfway between the Spring equinox and the Summer solstice. Traditionally, it is a festival day in Ireland, Scotland and the Isle of Man. In Wales, we call it Calan Mai. In times gone by, special bonfires would be built to bless the fields, the animals and the community and feasts would be prepared. Families would bake Hearth bread – baked on the hearth – on a pan, griddle or stone in the ashes of the fire. Click to read more…

Pan de Cristal

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Pan de Cristal. Cristal Bread. Glass Bread. It’s known by many names but it’s always a distinctive, high hydration, bread originating from Barcelona in the Catalan area of Spain. 

It’s a relatively new bread, developed in 2004 by the Guzmán Artisanal Bakery for the Barcelona Baker, Jordi Nomen. Nomen went on to form his own bakery Concept-Pa in Barcelona. He was tired of hearing the myth that the crumb in bread made you fat, so set out to make a bread with virtually no crumb at all. Click to read more…

Lace Sourdough

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Somewhere between a ciabatta and a high-hydration sourdough lies the Lace Sourdough. At 73% hydration, it’s not a ridiculously highly-hydrated sourdough, but there is enough work in it to generate the lacy open-texture of a loaf that you’d think was a good deal more highly-hydrated than it is. Click to read more…

Three Seed Bread

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Seeded bread combines the best – the fibre, minerals, anti-oxidants  and vitamins of seeds with the benefits of bread made from good quality flour. 

This is no exception…

I’m baking these in some long low tins that I have. If you want to use a 2lb tin – then use this recipe for ONE loaf, not two.  Click to read more….

Torth y Cynhaeaf (Harvest Bread)

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Torth y Cynhaeaf – Harvest bread. Made with wholemeal flour, it should be within everyone’s baking repertoire, a staple in every farmhouse kitchen and should hold a central place in the bakers’ canon. 

Kentish Huffkins

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It’s the 16th Century and Henry VIII is on the throne. From his travels to France, he’s developed a taste for cherries and has instructed cherry trees to be planted in what would become the orchards of Kent. 

Milk Loaf

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The Milk Loaf – a bread of my childhood. 

Back in the land of memory, it always seemed to be made by Warburtons – and it was always round. 

In fact, it was traditionally from the Northern seaside resort of Blackpool. A light-textured bread with a soft crust, made from milk, flour, yeast, salt, butter and sugar. It was always about 7 inches in diameter and weighed in at at 600 gms. Click to read more…

Malted Bread with Zante Currants

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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 go on to join us by ‘Liking’ and ‘Subscribing’.

Try going into your local supermarket and asking for Zante currants or Corinthian raisins. Chances are, they’ll tell you there is no demand for them, but they do have just plain old ordinary currants. Click to read more…

Victorian Graham Bread – 2 recipes

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‘Graham Bread’  – an inspiration from the 19th century reformer, Sylvester Graham; a man who argued that a vegetarian diet, supplemented by coarsely-milled flour baked at home into bread, was the way to a long and healthy life. He died in 1851, aged 57. Click to read more…

Vogel’s Bread – no-knead

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The New Zealanders seem to be accredited with the production of Vogel’s bread. It was first baked in NZ in 1967 by Hans Klisser who owned a small bakery in Farmhouse Lane,  Aukland. Click to read more…

The Ballymaloe Wholemeal Loaf – The ‘Grant Loaf’

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If there was ever a bread that would be eligible for PGI status (Protected Geographical Indication), then it should be the ‘Grant Loaf’ that was later refined at Ballymaloe in County Cork, Ireland. Click to read more…

Ukrainian Kolach (Plain)

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The current situation in Ukraine (Day 14) is dreadful and horrendous. I’m trying to encourage everyone to bake for Ukraine, if only to keep the plight of our European cousins in the forefront of our minds and prayers. 

Recently, I found a wonderful piece on YouTube – where a lady from the Ukrainian Cultural heritage Village made a non-enriched Kolach – a celebratory Ukrainian bread, very much a part of Christmas festivities. Click to read more….

Pan Cubano

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There are a few ‘top league’ breads in Cuban and Puerto Rican cuisine. 

Pan Sobao or Pan de Manteca – semi-sweet, pillowy soft and chewy – due to the presence of melted lard within the dough. Ideal toasted with a café con leche. 

Pan de agua – sometimes known as ‘water bread’ It’s crusty and definitely looks to France for its inspiration. 

And then there is Pan Cubano. Not so much an ‘indigenous’ bread but more one that is born out of the cultures of Cuban-American cuisine, with a cross-fertilisation from French and Italian baking.  Click to read more…

Bara Brith – the loaf, not the cake

 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 go on to join us by ‘Liking’ and ‘Subscribing’.

Search for a recipe for Bara Brith and you’ll be bombarded with recipes for a fairly rich fruit cake.

In fact, over at the BreadClub20 library of recipes at 

https://breadclub20.blogspot.com/

you’ll find a recipe for Bara Brith – the Cake! It’s an old recipe from a small village in the North of Wales. Click to read more…

Subs’

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In 1965, the first Subway outlet opened in Bridgeport, Connecticut.  The first UK ‘Subway’ outlet arrived in Brighton in 1996. Today, there are 41,600 outlets worldwide. It’s the 4th largest fast food outlet after McDonalds, Starbucks and KFC.  Interestingly, the Subway that is credited with being the ‘most remote’ is in Utqiagvik, Alaska…unless, of course, you live there! click to read more…

Louisiana Po’Boy Bread

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2021 : World Bread Awards : Winner – Wales

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This is a rather special bake. I’m heading into ‘iconic bread’ territory. 

I had a request a while back from Sean Phoenix, a friend, fellow-traveller, educator and writer who wanted a recipe for Po’Boy bread –  just like he had tasted on his travels in Louisiana. Click to read more…

Tear and Share Garlic and Herb Bread

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2021 : World Bread Awards : Winner – Wales

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Today’s recipe is for a simple ‘Tear and Share’ garlic and herb bread that will happily sit as the centre piece of a lunch or simple dinner table. Click to read more…

Classic Hot Dog Rolls

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2021 : World Bread Awards : Winner – Wales

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I bought a hot dog yesterday – when I was out shopping. The sausage was perfect, but the bun fell apart under the weight of the onions, mustard and tomato sauce. 

You’ve got to be able to make a hot-dog roll (it’s a ‘roll’ here in the UK, not a ‘bun’, by the way) that stands on its own two…er…’feet’, is strong enough to keep its integrity until the last bite and yet, is as fluffy as a cloud and as welcoming as a warm duvet.  click to read more…

Raisin Bread (ideal for little ones)

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2021 : World Bread Awards : Winner – Wales

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Raisins are packed with essential vitamins, minerals and anti-oxidants. Like currants and sultanas, they are essentially dried grapes. And that’s where ‘simply put’ ends. 

A raisin is a grape that has been dried for about three weeks. As it dries, it changes to the dark colour it bears, developing a soft texture and a sweet taste. 

A sultana are green seedless grapes coated in an oil to speed up the drying process and lighter in colour than a raisin. In Australia, they are darker, mainly because the oil coating is missing and the time it takes to dry them is extended. In the US, they are often referred to as ‘golden raisins’. Click to read more…

Malthouse Loaf

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2021 : World Bread Awards : Winner – Wales

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Ah, I hear you say…..what’s ‘Malthouse flour’. 

Well, that’s easy. Malthouse flour is a blend of organic wheat, rye and barley wheat flours to which has been added malted wheat flakes. Click to read more…

100% Wholemeal Boule

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2021 : World Bread Awards : Winner – Wales

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‘Wholemeal’ flour? 

In America and various other parts of the world, it’s called ‘Whole-grain’. 

It’s basically the whole wheat grain or berry milled into flour with no sifting as would they would do with white flour. 

All of the germ and all of the bran remain. Click to read more….

Sourdough – 81% hydration with time stamps

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2021 : World Bread Awards : Winner – Wales

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Working towards a more open crumb usually means dealing with a slightly higher level of hydration in your dough. However, high hydration doughs are not something to be feared. Not if you approach them the right way. 

Today’s Sourdough is based on a recipe from Chicago. It requires a dough of 81% hydration. 

This is how we achieve this level of hydration: click to read more…

A White Overnight

BreadClub20….the award-winning site for Happy Bakers. 

2021 : World Bread Awards : Winner – Wales

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 go on to join us by ‘Liking’ and ‘Subscribing’.Over here in the UK, you can tune into Channel 4’s ‘Sunday Brunch’ and see Jack Sturgess at work. Many readers will be more familiar with his YouTube channel ‘Bake with Jack’, that has been running since 2016. 
This recipe is one of Jack’s. It’s for a white loaf that is proofed overnight and baked the following day. Click to read more…

Weekday Sourdough

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2021 : World Bread Awards : Winner – Wales

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There are days when you want to try out a new sourdough recipe. There are days when you have the time to sit down and improvise; tweaking your own recipe in the search for that ‘nirvana’ of the bread world. Click to read more...

Naan Bread


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2021 : World Bread Awards : Winner – Wales

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What’s your favourite naan? Mine is always fluffy…with great big bubbles. It should be light and it should be chewy. After all, I prefer it to rice with a curry. 

The problem is that, all too often, naan that you try are rather heavy and a little dense. Click to read more…

Malt and Sultana Loaf

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2021 : World Bread Awards : Winner – Wales

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Malt and sultana loaf is a superb choice for breakfast. Eaten toasted or not, it needs to be generously coasted in butter and enjoyed with a good cup of tea. But of course, that’s me. You will find your own perfect accompaniments to this glorious bread…at breakfast or tea-time, the choice is yours. Click to read more…..

Fluffy Asian Bread


BreadClub20….the award-winning site for Happy Bakers. 

2021 : World Bread Awards : Winner – Wales

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 go on to join us by ‘Liking’ and ‘Subscribing’.A YouTube channel provider, ‘Laura Kitchen’ recently posted a video on how to make ‘Condensed Fluffy Loaf’. Not the catchiest of titles, so I’ve takien the liberty of renaming it ‘Fluffy Bread – Asian style’ for the purposes of this review.  click to read more…

Southern Sourdough

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2021 : World Bread Awards : Winner – Wales

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Some of you may well be familiar with ‘Henry’s Bread Kitchen’. Henry Hunter is an artisan bread maker who runs a business in Blythewood, South Carolina. Click to read more…

Turkish Pide Loaf

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2021 : World Bread Awards : Winner – Wales

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Search Google for ‘Turkish bread’ recipes and you’ll turn up lots and lots for flat breads. But, visit Australia and you’ll find a Turkish bread that is extremely popular. It’s soft, thin and, in Australia, covered in nigella seeds, sesame seeds and sea salt. Click to read more….

The Coburg

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2021 : World Bread Awards : Winner – Wales

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These days, you’ll rarely see a Coburg loaf outside of a traditional or artisan bakery. But, that wasn’t always the case. The Coburg was massively popular during Victorian times and many people think that the name was acquired in recognition of Queen Victoria’s husband, Prince Albert Saxe-Coburg-Gotha. 

Rustic Ciabatta

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2021 : World Bread Awards : Winner – Wales

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Meet Arnoldo Cavallari, the man who invented the Ciabatta. Click to read more….

Pain de Campagne from the Jura Mountains

BreadClub20….the award-winning site for Happy Bakers. 

2021 : World Bread Awards : Winner – Wales

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 go on to join us by ‘Liking’ and ‘Subscribing’.There are two main ways to make and bake Pain de Campagne. The first is by using a sourdough levain. The second is by using a baker’s yeast biga. The use of pre-ferments binds and also separates the two styles and processes under the same name.  They both require the creation of a pre-ferment the day before and then the pre-ferment is incorporated into the mix. Click to read more…

Breakfast Brioche Baked in a Bundt

BreadClub20….the award-winning site for Happy Bakers. 

2021 : World Bread Awards : Winner – Wales

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 go on to join us by ‘Liking’ and ‘Subscribing’.How alliterative can you be? A Breakfast Brioche Baked in a Bundt? That alliterative, apparently. Click to read more…

Baguette de Tradition Française

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2021 : World Bread Awards : Winner – Wales

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I’m off to a 55th Wedding Anniversary and, as usual, I’ve asked the hosts what they would like me to bring. 

Can you make an authentic French baguette…the sort we used to buy when we went to Paris?

French baguettes take time and you need to plan ahead. True, there are lots of quicker recipes for ‘lookalike’ French baguettes – made with a poolish or with a sourdough starter. However, we must remember one very important thing…the ingredients for a true baguette tradition are enshrined in law. Click to read more…

Artisan Sourdough

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2021 : World Bread Awards : Winner – Wales

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Today, we’re going to make high hydration (81%) sourdough loaves and bake them in a Dutch Oven. If you haven’t got a Dutch Oven, here are some alternatives:

(i) a large round or oval cast iron casserole with lid Click to read more…

Cranberry Cobs

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2021 : World Bread Awards : Winner – Wales

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I came across this recipe on YouTube, made it and was really disappointed. It was far too sweet…but it had promise. 

Back to the lab….well, the Utility Room at least. Blinds down, doors locked and the modifications started. 

And that has led to this….success on a plate. Try it, I’m sure you won’t be disappointed. Click to read more…