Recipes that require the addition of commercial instant, fast action, dried yeast

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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….

A bâtard / bloomer-style multigrain

The French traditionally baked their breads into baguettes and boules. A large boule became known as a miche, and a short baguette became known as a bâtard or ‘bastard’.

The bâtard should be no shorter than 6 inches and no longer than 12 inches in length. Strictly speaking, it’s made using T55 flour and the same method as one would use to make baguettes. Click to read more…

A White Overnight

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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’.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…

Amish White Bread

I’ve had a fascination with the Amish community for nearly forty years. I think it started when I saw Witness (1985) with Harrison Ford and Kelly McGillis. Then I bought a book, Among the Amish (1998) a collection of drawings and anecdotes by Keith Bowen. It left me spellbound and refuelled my fascination. Click to read more….

Apricot Brioche – Brioche Nanterre

There are two recipes for Apricot Brioche. This one – for Brioche Nanterre – and another one which is using a plaited technique. Honestly? I think the plaited brioche gives you better fruit distribution but, of course, it’s not a true and ‘authentic’ brioche Nanterre. Click to read more…

Apricot Brioche – Plaited Brioche

If you go to https://breadclub20.blogspot.com/2021/01/apricot-brioche.html, you’ll find a recipe for Apricot Brioche where the dough is formed into balls and the apricots are neatly hidden within these balls of dough. Click to read more…

Authentic Lancashire Oven Bottom Muffins

The English Oven Bottom Muffin….quintessentially as English as say, the London Red Bus or the fish and chips….well, not fish and chips, obviously; they had their origins in Spain and Portugal, after all. But, you know what I mean. Click to read more...

Bagels

Bagels or Beigels, originated in the Jewish communities of Poland. The first mention of a bajgiel is recorded as early as 1394 in the Royal Household of Kraków. By the 1600s it was often given as a food to a woman during childbirth. It would seem that the German word beugel, meaning ring or bracelet, became the Yiddish word beygal. Click to read more….

Baguette Tradition

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’.

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…

Baguette de Tradition Française

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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?

Baguettes – the John Kirkwood Way

A couple of weeks ago, someone was enquiring about how to make baguettes. The true French baguette is a wonderful bread, but it is time-consuming and requires you to devote considerable time to the mixing, kneading and proofing stages.

Here’s you’ll find my recipe for the ‘authentic’ French baguette, using T55 flour. As you see, you have to set a fair amount of time to one side….which is probably why most French bakers wash their cars in the early hours while they’re waiting for the dough to do its magic….Click to read more..

Baguettes using Sourdough Discard

Too much sourdough discard lying around the fridge? Not sure what to do with it.

You have lots of choices before you condemn it to the wormery…although I dare say the worms would be very grateful. Click to read more…

Ballymaloe Wholemeal Loaf – The ‘Grant Loaf’

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…

Banh Mi

Pronounced ‘BUNN-Mee’, the Vietnamese Bánh Mì is not only a bread but also a sandwich. The name is used not only for the bread itself and also for the culinary fusion of two cultures when made into a sandwich. Click to read more…

Bara Brith – the bread, not the cake

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…

Bara Hâd Pabi (Poppy Bread)

Bara Hâd Pabi…..or Pain aux Graines de Pavot….or Poppy Bread, if you like.

Adding poppy seeds to bread is popular throughout Central Europe and in certain areas of South Asia. The seeds are rich in thiamin, folate and essential minerals: calcium, iron, magnesium, zinc and phosphorus. That’s not bad when you think that there are over 3,300 poppy seeds to the gram and between one and two million to the pound. Click to read more

Bara Hardau (Bara Carddwy)

Bara Hadau or Bara Carddwy is an old bread made with wholemeal flour, treacle and caraway seed.

This recipe is from an 1891 book Y Ty, a’r Teulu (The House, and Domestic Economy). Click to read more…

Bara Pot Clai (Clay Pot Bread)

When my Welsh daughter married her Dutch husband, she asked me to make a hundred and so Welsh clay pot loaves for the wedding reception. I used 3-inch clay pots from the garden centre – after all, they only needed bread for the first course, not to take home for toast the next day. Click to read more….

Barbari – Iranian Flat Bread

Fancy a tasty flatbread that doesn’t need frying? One that doesn’t need masses of preparatory work and yet will be ideal to have with dips, olives or to ‘mop up’ tasty juices? Then Barbari might be the perfect choice. Click to read more

Bazlama – Turkish Flatbreads

Bazlama is a single-layerd flatbread, creamy yellow in colour and leavened using a little yeast.

It should be circular, about 2 cms in thickness and of a diameter ranging between 10 – 25 cms. Click to read more…

Beer Bread

We’ve been drinking beer and eating bread for just about as long as anyone can imagine. The first known image of somebody eating bread and drinking beer has been found as a pictogram on a seal in Tepe Gawra, in modern-day Iraq. It dates from the 4th millennium BC. Click to read more…

Breakfasr Brioche Baked in a Bundt

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

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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’.How alliterative can you be? A Breakfast Brioche Baked in a Bundt? That alliterative, apparently. Click to read more….

Bridge or Finger Rolls

Do you think it might be a matter of your age or where you were brought up?

When does a ‘bridge roll’ become a ‘finger roll’?

There’s no record of the term ‘bridge roll’ before 1926. (Good Housekeeping 1926) “Social Tea….Bridge Rolls and Cress, White and Brown Bread and Butter.” (Good Housekeeping had started being published in the UK in 1922, although it had been established in the US as early as 1885) Click to read more…

Buchty

Meet Honza… Click to read more….

Burger Baps

Every menu seems to offer a variety of burgers, even in the most ‘gastro’ of gastropubs. Burgers in ‘fast food’ outlets are on every high street in every town, the length and breadth of the country.

For me, the problem seems to be the burger bun. Invariably, it’s a brioche-style bun that is far too sweet for my taste and also not substantial enough to handle a decent-sized patty. Click to read more…

Ciabattas – Spanish-style

Back in 2004, baker Jordi Nomen, working at the Concept Pa bakery in Barcelona developed Pain de Cristal, also known as ‘Glass bread’ or ‘Crystal bread’.

The story goes that Jordi was fed up of hearing that bread crumb was fattening, so he decided to create a bread that was more air than crumb. Click to read more

Ciabatta – step-by-step

I’m sitting in my study, with the summer sunshine pouring through the window, warming my bones and dreaming of a time when I can travel once again, after a very peculiar eighteen months.

Looking through my many travel photos, there’s one of my wife and I sitting in the Italian sunshine, enjoying a picnic. We’re in the magical city of Ostuni in Puglia. We have a bottle of Primitivo red wine, a chunk of Pallone di Gravina cheese, some sliced Italian cold meats and….ciabatta. Click to read more….

Ciabatta – T55 Flour

You’ll find recipes for Ciabatta that ask for strong white bread flour and others that ask for All Purpose (UK: Plain) flour. The former produces a slightly less wet and sticky dough and is easier to work. The latter can be a nightmare if you’re unfamiliar with working with very wet and gloopy doughs. Click to read more…

Ciabatta – BC20 style

Did you know that Ciabatta was only invented in 1982?

It’s true….it was first produced by Arnaldo Cavallari and called Ciabatta Polesana after Polesine, his home in northeast Italy. click to read more…

Classic Hot Dog Rolls – the rolls you’ve been looking for…

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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…

Classic Wholemeal – BC20 Back to basics

This is another in the series ‘BC20 Back to Basics’. Today, it’s a Classic Wholemeal.

Wholemeal or Wholegrain flour is made using the whole of wheat kernel. The wheat germ is separated from the white part of the grain and then returned to the white flour at the end of the grinding process. click to read more..

Coburg, The

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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.

Cornish Saffron Loaf

It is thought that saffron may well have arrived in Britain with the Romans. After all, the Romans had been trading saffron with the Phoenicians for centuries. However, it wasn’t until the beginning of the 14th century that the Cornish started trading their tin for saffron, brought in from the Mediterranean by the Spanish. The area around Bude in Cornwall, on the southern-west tip of England, was ideal for growing the saffron corm. Click to read ore..

Country Open Bread

This is a formula and a process that delivers an artisan rustic white loaf that’s light and airy. Click to read more…

Cranberry Cobs

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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…

Crumpets – the Warburtons Way

During the first Coronavirus lockdown of 2020, Warburtons gave away their crumpet recipe and issued a challenge to home bakers to turn out a crumpet as good as those sold by Warburtons. Click to read more….

Crusty Cob – the start of your breadmaking journey

I had a request from a friend this week. ‘Can you steer me through a basic boule? I don’t have a bread machine or any ‘fancy’ equipment.’

My friend wants to start bread making and there’s nothing worse than becoming disillusioned early on. But, there’s nothing better than being rewarded by a successful first loaf at the start of a bread baking journey. Click to read more…..

Crusty 3-strand Plait

Plaited loaves are always a show-stopper.

As winter comes ever nearer, imagine a tureen of tasty homemade soup and a crusty white plaited loaf on the breadboard next to it. Click to read more…..

Do Nothing German Crusty Breakfast Rolls

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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’.This must be the easiest recipe I’ve ever come across…..I have to thank Ralph Nieboer from Breadworks for this one.
Ralph hails from Schagen, North Netherlands and is the name behind Breadworks, an online and Dutch-based workshop for breads of all kinds.
Ralph calls these ‘Do Nothing German Crusty Rolls….you can see why when you read the recipe.
Let’s imagine…..you want to be able to get up and eat fresh breakfast rolls within two hours of getting out of bed?
But, you don;’t want a load of work the night before?
Then…these might just be what you’re looking for….Brötchen…..in a flash….well, almost. Click to read more….

Easy Pumpernickel

There’s German Pumpernickel and American Pumpernickel….pumpernickel – traditionally made with sourdough starter and pumpernickel made with a commercial yeast levain.

But, sometimes, you just want a nice easy pumpernickel. One that you can put together without too much planning and forethought. Click to read more…

English Farl

Farl. The very word sounds as old as time itself.

Farl, or Fardel, is a generic word for an traditional form of basic village oven-bottom bread.

In Lowland Scotland, a fardel was a three-cornered oatcake, the word fardell meant ‘fourth part or a quarter’. Click to read more….

Éric Kayser’s French Baguettes

Éric Kayser was born in October 1964 in Lure in the Haute-Saône region of eastern France. His great-grandfather, grand father and father were traditional French bakers in Lorraine. He served his apprenticeship in Fréjus on the Côte d’Azur.

His first bakery was at 8 rue Monge in Paris. Today, there are over 200 Maison Kayser worldwide and 28 in Paris alone. Sadly, in 2020 the 16 New York locations closed and filed for bankruptcy. Click to read more…

Everyday Seeded Bread – BreadClub20 style

Sometimes you just need a reliable everyday bread that offers versatility as well as goodness.

This is my Everyday Seeded Bread…..it’s easy to make and lasts well….if it hasn’t already been eaten of course. Click to read more…

Farmhouse Baps

It’s time to make Farmhouse Baps. I always have a large supply in the freezer as it’s easy to pull a couple out after breakfast, let them thaw slowly on a cooling rack and they’re ready for lunchtime.

They’re ideal split, buttered and filled anything from : bacon, cheese, egg, tuna, cold meats…..or served with a bowl of heart-warming soup. Click to read more….

Farmhouse Boule

The ubiquitous Farmhouse Loaf.
It feels quite a while since I made a good old-fashioned yeasted loaf. Everything seems to be ‘sourdough this’ and ‘sourdough that’ these days.
Of course, strictly speaking, the Farmhouse loaf is baked in a tin and has slightly curved sides and top. It used to be batch-baked – the tins close up against each other so that the crusts touched and melded together. Click to read more….

Farmhouse Brown – Back to BC20 basics

Brown bread flour contains about 85% of the original grain. A good deal of the bran and germ are retained. It’s darker than strong white flour and ‘nuttier’. It’s not as ‘entire’ as wholemeal – it sits in the middle between white and wholemeal. Click to read more…

Farmhouse White – Back to BC20 basics

To many, the basic Farmhouse white epitomises the ‘perfect loaf’. It’s also the perfect loaf to tackle at the start of your breadmaking journey.

Well, it’s actually the perfect loaf – anytime.

It’s soft, easy to cut and ideal for sandwiches and toast…right to the very last crumb.

But, first a word about the ingredients. Click to read more…

Fiteer el Malak – Archangel Bread

A few years ago, we were in Cairo. We hired a local driver and visited the Coptic Christians in one of the the oldest parts of a vast city. The nearby Zabaleen area is also home to the famous ‘Garbage City’ where the Coptic Christian community recycles the waste they collect nightly from the houses, apartments and businesses within the city. Click to read more…

Floury and / or Scottish Baps

A ‘bap’ has become a universal term for the bread roll and the perfect ‘wrapper’ for a dinner, a snack or a picnic.

It’s a word that dates back the the 16th century and, strictly speaking, it should mean a soft roll that is enriched with either butter or lard to ensure tenderness. It should also be abut 12 – 15 cms in diameter. Click to read more…..

Fluffy Asian Bread

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

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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’.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…

Focaccia – A classic recipe from Liguria

Welcome to another step-by-step recipe from BreadClub20. You’ll find our main Facebook page by clicking here…. Please feel free to drop by and we hope you go on to join us by ‘Liking’ and ‘Subscribing’.

Classic Focaccia.….from Liguria. This recipe is typical of the focaccia you’d buy in Genoa as well as Liguria, where it’s known as Focaccia al Olio or Fugassa. Click to read more…

Focaccia – Nonna Gina’s recipe reviewed

If you’ve never come across Nonna Gina, then you’re in for a treat. Gina Petitti was born in 1935 in Faeto, close to the border of the Apulia / Puglia region of south-east Italy. It’s a mountain village, lying astride the Apennines and famous for its prosciutto. Locals speak an ancient dialect, referred to as a Franco-Provençal and usually only found in the Alpine region of northern Italy, southeastern France and southwestern Switzerland. Click to read more..

Fougasse from Provence

Fougasse is from Provence. That wonderful region of blue skies, lavender fields and the tantalising proximity of the Mediterranean.

The Romans brought fougasse to Provence as early as early as the 2nd Century B.C. when it was known as panis focacius, a flatbread baked in the ashes of the hearth.

Throughout the Roman Empire and beyonda, fougasse could be found: as focaccia in Italy, hogaza in Spain, fogassa in Catalonia, fugàssa in Liguria, pogača in the Balkans, pogačsa in Hungary, and a sweetened version in Portugal and South America, the fogaça. Click to read more…

French Baguettes

If you’ve ever been into a boulangerie you’ll know that:

a) baguettes take hours and hours to make and are usually started by the baker the night before,

b) they’re best eaten straightaway and take on a fossilised consistency by the following morning, Click to read more….

French Baguettes (long prove)

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’.The French baguette….a product that defines France. We’ve all walked home in the morning from the boulangerie with one or two tucked in under our arms, taking in that wonderful aroma and feeling its warmth through our clothes. Click to read more….

Fruit Loaf – Fully Loaded and BreadClub20 Style

There are many differing views about exactly what constitutes a fruit loaf. We all have our own favourite recipes. We all have our own likes and dislikes. We have our own ‘must put in’s’ and ‘must leave out’s’. Click to read more….

Fruited Bun Loaf – BC20 Style

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’.

Garlic and Herb Bread – Tear and Share

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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…

“Gold Hill” Granary oval and boule

Gold Hill. From the top, arguably one of the most romantic sights in England. It lies in the town of Shaftesbury in Dorset and is an ancient cobbled street that found fame when, in 1973, it was the setting for the ‘Boy on a Bike’ advertisement for Hovis bread, and later voted as Britain’s most favourite advertisement of all time. Click to read more….

Granary Baps

‘Granary’ flour is actually a registered trade mark of Rank Hovis, used to describe their malted wheat grain flour. Essentially, it’s a blend of brown, white, and rye flours to which malted wheat grains have been added.

Other mills produce their own versions; for example, Shipton Mill produce their ‘granary-type flour’ under the brand name ‘Light Malthouse Flour’. Click to read more….

Granary Bread

Other mills produce their own versions; for example, Shipton Mill produce their ‘granary-type flour’ under the brand name ‘Light Malthouse Flour’. Click to read more…

Grandma Johnston’s Limpa

Recently, a BreadClub20 baker, Keith Walker, sent me a lovely old recipe belonging to a relative of a friend of his…for Swedish Limpa. Click to read more

Guinness Soda Bread

Guinness Soda Bread – I challenge you to find an easier recipe. It takes five minutes to mix and the rest is waiting for the bake to finish. No bread machine is necessary – just a handful of ingredients, a large bowl, a loaf tin and a pair of hands.

Soda bread is a ‘quick leavening’ bread. The European arm of the early American settlers used soda or pearl ash (we know it as potash) as a leavening agent for what were known as ‘quick breads’. They could mix it quickly and easily and have it ready for the camp fire in no time at all. Click to read more…..

Honey Oatmeal Loaf

Honey and oatmeal – a marriage made in heaven. Honey has been used in bread for centuries. Oats were cultivated by the Chinese as far back as 7000 BC and eaten as a cereal by the Ancient Greeks.

Both are perfect additions to the usual bread mix. Click to read more….

Honey, Oat and Wholemeal – BC20 style

Hot Cross Buns – Toes y Groes

As we run through Lent and up to Good Friday, Easter Saturday and Resurrection Sunday, I thought it would be fitting to make authentic Hot Cross Buns.

In Welsh, we call them Toes y Groes – ‘Dough of the Cross’

Like any good bread product Click to read more….

Hot Cross Buns – Borough Market

Borough Market in Southwark, London has operated since at least 1014 and probably earlier. Snorri Sturluson, the Icelandic poet (1179 – 1241) describes Southwark as a ‘great market town’ in the Icelandic King’s saga ‘Heimskringla’ of the 12th century. Click to read more…

Hot Dog Rolls (1)

Christmas will be very different for everyone this year. We’ve had to cancel the villa in Mustique and have had to let the staff go….Yep – just joking! However, with good fortune and a fair wind, we will be able to gather as three families, if only for a few days over the festive season.

Lunches on the run up to Christmas seem to follow our family traditions and there’s always room for the hot dog brunch. Click to read more….

Hot Dog Rolls (2)

A few months ago, I published a lengthy Breadclub20 posting on Hot Dog Rolls.

You’ll find it at : https://breadclub20.blogspot.com/2020/12/hot-dog-rolls.html.

As well as tracing the social history of the Hot Dog and its accompanying roll, it also provided a recipe that was not as sweet as those sometimes preferred in the States or on the continent. Click here to read more…

Hot Dog Rolls in Silicone Moulds

.I’ve bought hot dog moulds. I’ve been after them for a while and saw them advertised on Ebay. There are lots of very small moulds for madeleines and the like, but very few that are large enough for hot dogs. Here are the ones I’ve bought…..Click to read more…

The Huffer from Essex

Many a BreadClub20 baker will tell you of the Kentish Huffkin – its lightness, versatility and how it’s perfectly suited to a variety of fillings. (https://breadclub20.blogspot.com/2022/04/kentish-huffkins.html)

Now, meet its Big Brother, the Essex Huffer. Click to read more…

Hungarian Farmhouse Split

A farmhouse loaf is traditionally a loaf with a rounded top. It usually carries a slash sown the middle to help it expand in the oven. This then becomes a ‘split farmhouse’ loaf.

The addition of a topping of glaze and fennel is popular in Hungary.

And so, we have a Hungarian Split Farmhouse Loaf. Click to read more…

Irish Malted Bread

i came across this recipe some time ago. click to read more…

Japanese Milk Bread

Japanese Milk bread is often called Hokkaido Bread. The story goes that it was introduced to Japan as late as 1862 by British baker, Robert Clarke who opened Yokohama Bakery Click to read more…

Jim Lahey’s No-Knead Bread

Jim Lahey started out as an art student in Italy. On returning to New York, with every intention of becoming a sculptor, he was downhearted at not being able to find bread in the Big Apple of the same quality as he could easily buy in Rome. click to read more..

Ka’ak – Middle Eastern bread from the Levant

Ka’ak or Kahqa is the common Arabic word for ‘biscuit’. However, it also refers to a bread that is popular throughout the region of the Levant: Lebanon, Syria, Iraq, Palestine and Jordan. Perhaps the most famous ka’ak is ka’ak il qudss from Palestinian Jerusalem.

In the 13th century cookbook, Kitab al Wusla il al Habib, there are three recipes for ka’ak. The cookbook was written in Aleppo during the time of the Ayyubids, a dynasty of Kurdish origin (1169 – 1260), whose most famous son was Saladin. Even earlier, the Egyptians have prepared kahk since the 18th dynasty (1550 – 1292 BC). Click to read more…

Kartoffelbrot

First of all, Europeans never even saw a potato, let alone taste one, until the second half of the 16th century when it was brought from Peru by the Spanish conquistadors.Click to read more….

Kentish Huffkins

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.

Khobz – Moroccan Flatbread

Khobz is from Morocco. In Arabic, khubz refers to any type of bread. Khobz belongs to a family of breads that are amongst the earliest breads evidenced by archaeologists. The story of khobz starts 14,000 years ago in Jordan as an unleavened flatbread made with all kinds of wild cereals. Click to read more…

Krentenbollen – Homemade Raisin Buns

In the Netherlands, these buns are known as Krentenbollen. The beauty of them is that they are not too sweet. The Dutch often use them to make cheese sandwiches…..filling them with slices of aged Gouda.

And, of course, all bread comes with its own story. Click to read more….

Lagana – Greek Sesame Flatbread

It’s very satisfying when someone gets in touch and offers you not only a recipe, but also a story behind it.

So it was, this week, that I received a recipe from Menna, who grew up in the village in which I live, but now lives with her own family in Skiathos, in the northwest Aegean Sea. Click to read more…..

Lancashire Bun Loaf

In 1932, Florence White published ‘ Good Things in England”, a collection of 853 regional recipes, the earliest of which dates from the 14th century. Click to read more….

Loaded Fruit Bread

Yesterday, I checked the cheese box in the fridge. For some reason we’ve bought rather a lot of mature cheddar.

Clearly, it’s time for Loaded Fruit Bread. There’s nothing nicer than fresh fruit loaf, rich dairy butter and a chunk of mature cheddar. Click to read more….

Lou’s Sandwich Loaf

This is Lou’s Sandwich Loaf. Lou is a Group Expert BreadClub20 baker and also an Administrator and Group Expert at The Sunday Times Cookbook Club on Facebook.

This is her Sandwich Loaf…posted here with her agreement, of course.

Lou’s favourite is the ‘chip butty’. For non-UK readers, a ‘butty’ is a sandwich. The word ‘butty’ dates back to 1827. The first recorded instance of it is in The Lancaster Gazette and General Advertiser of Saturday 14th April 1927. Click to read more..

Malted Sultana Loaf

This is a breakfast treat.

Serve it as it is with butter or toasted for breakfast or tea-time.

This recipe will make one very large loaf or two smaller ones. As it freezes very well, the latter might be better suited to your needs. Click to read more…..

Malt and Sultana Loaf

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2021 : World Bread Awards : Winner – Wales

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…

Malted Sunflower Seed Loaf

Malted flour – in the UK, we often refer to this as ‘Granary flour’ but that’s a registered trademark of Rank Hovis©. Elsewhere, and outside of the stable of Rank Hovis© products, it’s often referred to as ‘Malted Flour’. It’s a combination of either wholemeal or strong white flour with added millet seeds, cracked wheat, poppy seeds, oats, golden linseed, brown linseed and malted barley flour. Click to read more..

Maltese Bread

Ħobż is the Maltese word for bread. It’s also a form of bread in its own right. The word came into Maltese through the early Semitic-Arabic connections with the island. It’s a staple food that is steeped in thousands of years of history. Click to read more….

Malthouse Loaf

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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…

Manchet

As a peasant in Medieval or Tudor Britain, bread made from the finest wheat flour certainly wasn’t for the likes of me. Not while I was scraping a living out of the land and beholden to almost everyone else who walked God’s Earth. Click to read more…

Marraqueta – traditional Chilean /Peruvian bread

The house next door started life as a cowshed and a barn. Twenty-five years ago, it was sold and the owner started converting it into a beautiful, highly modern house of oak, stone and glass. Click to read more…

Maslin 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’.

During Medieval times, people with wealth ate Manchet, a bread made from more refined wheat. In fact, the richer you were, the more refined the wheat. Royalty ate Fine Manchet…not quite white flour, but definitely getting there.

You’ll find a step-by-step guide to making Manchet, here: Click to read more…

Milk Loaf – Version 1

Although Milk Roll is a specific shape, it relies on the use of a Milk Roll mould. However, this recipe is ideal for baking Milk Loaf – using a 2lb loaf tin.

You’ll find the recipe for Milk Roll at: Click to read more….

Milk Roll – Version 2

As a lad, living in the North of England, I always felt sorry for people who had never tasted Milk Loaf.

Apparently, Milk Loaf or Milk Roll as it was known, originated in Blackpool. Warburtons launched their ‘Blackpool Milk Roll’ back in 1969 and it’s still available today. Click to read more….

Milk Loaf – Version 3

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…

Monastery Bread

This is a wholemeal loaf from my childhood, enriched with a handful of porridge oats. It’s a very traditional loaf from the Northern counties of England and is sometimes referred to as Monastery Bread.

Why is it called ‘Monastery Bread’? Sadly, I haven’t a clue! Click to read more

Mon Pain Quotidien – BC20 style

I’m going back to basics today. Click to read more.

Multigrain bread – my daily bread – mon pain quotidien!

My daily bread.

I bake this on a regular basis, as 1lb or 2lb loaves or as baps / rolls.

It’s a regular bake – it never fails, honestly.

Today, I’m baking a DOUBLE MIX which will give me 6 x 1lb loaves.

Here’s the ingredients for a SINGLE mix. This is enough for 3 x 1lb loaves or a 2lb loaf + 1lb loaf or 8 baps. Click to read more…

Multigrain Rolls

The other day, I posted a recipe for my usual ‘daily bread’ – mon pain quotidien, I called it – in a moment of pretentiousness.

It’s a multi-grain, nutitious bread that’s only made with the best of ingredients. It freezes well and retains its softness and texture once thawed.

As they say in Sweden, kvalitetsdeg är bra deg – quality dough is good dough – and how you form it is up to you. Click to read more….

Naan Bread

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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.

Let’s make light and fluffy naan bread. You’ll notice that this recipe does NOT use yoghurt. That’s because I find yoghurt makes the dough too dense. It also uses active yeast – for the rise. And, it uses bread flour rather than all-purpose flour as is produces a softer naan. Click to read more…

No-knead fluffy white bread

Possibly the simplest way to make bread? It probably is. This is a guaranteed no-knead bread that produces a light fluffy loaf that feels like tangzhong or yudane or even one made from sourdough discard. Click to read more….

Noon Barbari – Persian Flatbreads

I recently made a Barbari using a recipe from an Iranian source. I ‘Googled’ Barbari and was met with a plethora of images : breads of different thicknesses, shapes and even consistencies. As it was, I wanted a small roll-style barbari for dinner that night so I went with : https://breadclub20.blogspot.com/2021/09/barbari-iranian-flat-bread.html which I called ‘Iranian Flatbread’. Click to read more…

Oven Bottom Muffins

When I was growing up in Manchester, they were called ‘barmcakes’. The same word was used for someone who was considered a bit ‘daft’. Believe it or not, the terms come from the same source.

And like all breads, there’s a story to be told…. Click to read more….

Pain de Campagne (with Pâte Fermentée)

Pâte Fermentée is literally ‘old dough’. It’s a technique popular in France whereby a dough is made using yeast or sourdough cultures and then this is added to a fresh batch of dough for a completely new bake. Once the dough has been rested for ten hours, the French refer to it as Levain de Chef. Click to read more…

Pan Gallego

I’ve long fought against the attitude that bread is ‘just for eating’. After all, bread must be our first manufactured product. Probably abut 8000BC in the Middle East, someone made a conscious decision to grind early grains, mix them with water and leave the mixture to nature. Then, and as important, there was a second conscious decision at some point to apply heat and bake what had been produced. What resulted was bread. Click to read more…

Pain à la Bière

Pain à la bière is often referred to as ‘ale bread’ or ‘beer bread’. It’s a generic bread that uses beer to enhance flavour and also to create a poolish, whose use lightens the final bake and adds an interesting texture. Click to read more..

Pain à l’Ancienne

In Peter Reinhart’s book ‘The Bread Baker’s Apprentice’, he discusses a technique which involves long and cold fermentation. click to read more…

Pain Sancerre

Pain Sancerre… a bread that is inspired by the beautiful Medieval town of Sancerre, overlooking the Loire Valley.

Sancerre, just two hours south of Paris, is on a hilltop, overlooking the River Loire and known for its award-winning wines. Click to read more…

Pan Cubano

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…

Pan de Cristal

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…

Pan de Pelota

Today, we’re making Pan de Pelota, or, believe it or not from the photo above….Football Bread.

All the problems are in the forming with far fewer issues in the making, you’ll be glad to read. I’m going out on a limb today because ‘artistic skills’ and ‘artisan baker’ aren’t exactly fond bedfellows in our house. As you can see from the photo above and at the end….it looks a lovely loaf…but ‘football’? Nah! Click to read more…

Pane di Como

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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’.Como bread of Pane di Como is traditional white bread from the area surrounding Lake Como in Northern Italy.
Sometimes referred to as ‘pan de Comm’, it is the oldest bread produced in the region and dates back to the 900s AD. It’s not particularly difficult nor unusual in the way that it is made, but it’s prized and loved throughout the area. 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…

Pain Polka

Although Pain Polka is attributed to the French, the name actually comes originally from Czech where it translates as “little half”…malá polovina.

By the time the French ‘owned it’ it was referred to as pain polka. It was the time when the polka dance and polka dots were very much in fashion. In fact the polka dance – which required the participants to take little ‘half’ steps originated in Czechoslovakia as pulka – ‘little steps’. From Czechoslovakia to Central France and the rest is baking history… Click to read more…

Pane di Piume (Feather Bread)

Pane di Piume – Italian Feather Bread. You’ll find a wide range of formulae for this bread and, it seems the only agreement is that it’s shaped into long ‘baguette-styled’ loaves and glazed with egg white.

What seems to differ in ‘recipes’ or formulae is the quantity of sugar you can add. This can be a very sweet loaf or one that has less sweetness but still a richness of taste. Click to read more….

Pane Siciliano

Pane Siciliano – Sicilian bread, or Sicilian Scroll Bread.

The shape is very distinctive. In Sicily, the ‘S’ shape is known as the Occhi dei Santa Lucia, but to translate it as ‘the Saint Lucy Snail’ is to lose every last vestige of the romantic nature of the Italian tongue. Click to read more…

Panini

Time to make a stack of panini ready for the freezer and ready for all those lunchtimes opportunities.

This is a recipe for 12 panini which you bake very lightly, so making them absolutely perfect for a second grilling when ready and for those tell-tale scorch marks that makes an authentic panini. Of course, if you don’t have a panini maker, they work just as well under the grill or on a griddle. Click to read more….

Panmarino – Tuscan rosemany and raisin bread

Panmarino is a Tuscan bread, infused with rosemary and olive oil and studded with raisins.

Tuscan bakeries, il forno, usually sell it either made with sourdough or with strong, Italian Type 2, white bread flour.

This recipe allows you to make panmarino using easily available, regular strong white bread flour. Click to read more..

Papo Secos – Portuguese bread rolls

The Papo Seco is a geological formation on the Cabo Espichel in Southern Portugal, 48km south of Lisbon. The strata dates back to the Early Cretaceous period with dinosaur fossils found there that date from the Triassic period. ‘Papo Seco’ translates as ‘dry throat’ and the characteristic scar in the geological formation has lent its name to the popular Portuguese bread roll – the papo secos. Click to read more….

Parisian Presidential Baguettes

Every year, Paris hold a Grand Prix, during which French bakers compete for the prestigious prize of ‘Best Baguette’ and, as victors, are invited to bake for the French President.

In 1995, the prize was won by Jean-Noel Julien (‘Boulangerie Jean-Noel Julien’….click here) and in 2006 by Jean-Pierre Cohier Click here to read more….

Parker House Rolls

The Parker House Hotel, Boston in 1880 was a pretty grand affair . Click to read more…

Pimlico Buns

On the main road from Pimlico to Chelsea, just by Ranelagh House and Gardens is Jew’s Row. It’s by Grosvenor Row and not far from the Chelsea Hospital. Click to read more…

Poppy Seed Bloom

There are women’s bloomers, the Bloomer potato, the early LNWR Bloomer railway locomotive class and the bloomer bread.

So, how did the bloomer loaf get its name? Click to read more…

Po’Boy Bread from Louisiana

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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..

Polish Rye – BC20 style

It’s the week before Christmas. In pre-Covid times, we would have been enjoying our usual pre-Christmas trip to Eastern Europe. The beauty of the Christmas markets, wonderful food, the chance of crisp snow and toasty-warm apartments. Click to read more...

Poppy Loaf

The poppy seed we use in bread and cakes is the same oil seed that is derived from the opium poppy. The Ancient Egyptians used them as the basis for a sedative as far back as 1550 BC. The Minoans mixed the crushed seed with milk and honey to calm crying babies. Click to read more…

Potato Bread

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…

Artisan Loaf using a Poolish

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

2021 : World Bread Awards : Winner – Wales

There will be those who are reading this who are thinking, ‘That looks nice, I think I’l bake that’.

There will be others who will be saying, ‘Seems like a straightforward recipe….I’ll try it!’

And there will be those who will declare, ‘What on Earth is a poolish?’

Let’s start with you, then. Click to read more….

Raisin Bread (ideal for little ones)

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

2021 : World Bread Awards : Winner – Wales

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…

Rustic Ciabatta

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

Scottish Morning Rolls

Firstly, a confession. I’m not Scottish. However, many bakers asked me if I would write a step-by-step guide for Scottish Morning Rolls.

Phew! That’s quite an ask as the Scottish Morning Roll is quite an institution. Click to read more…

Sesame Bread

If you like the taste of sesame, then this is for you. Click to read more….

Spicy Fruit Brioche

Is it a bird? Is it a plane?

No! It’s a hybrid – a spicy bun loaf dressed in a Brioche frock.

All the softness and richness of brioche dough, with the spice and mystery of a rich bun loaf. Click to read more…

The Starter Loaf – A BC20 Back to Basics

This is an exercise for new bakers…or those whose baking is limited to the recipes that exist within one or more of the books you regularly got to and that may well sit on a shelf somewhere in your home.

Our first instinct as new bakers is to go to the recipe book. But, once we start doing that, we gradually run the risk of being drawn into a cycle of dependence. Click to read more….

Rye and Raisin Loaf

Rye is closely related to wheat and barley and, in its earliest domesticated form, it’s been tracked back to Neolithic times.

When made into flour, rye grain produces a denser bread than that made with wheat. It’s higher in fibre and in its two forms, ‘dark’ (whole grain) and ‘light’ (processed to remove the outer seed coat, the bran and the germ), produces a bread that is darker in colour and stronger in taste. Click to read more

Seeded Spelt Loaf

Spelt is also known as dinkel wheat or hulled wheat. It’s an old wheat that’s been cultivated since 5000BC.

In Greek mythology, spelt or ζειά in Greek, was a gift from Demeter to her people. The first found traces of it date back to the fifth millennium in Transcaucasia, north east of the Black Sea, in a land which would correspond today to Georgia, Azerbaijan and Armenia. Click to read more…..

Shokupan

Shokupan is Japanese ‘plain bread’ and roughly translates, in the vernacular, as ‘eating bread’.

It’s a simple, everyday bread in Japan. It’s sold in convenience stores and supermarkets. Artisanal bakeries sell their sourdough, baguettes and crusty breads but there is a natural affection for and loyalty to the soft, everyday Shokupan. Click to read more….

Soft Burger Buns with black and white sesame (not brioche-style)

Monday night will be Burger Night. Why? Because it’s my birthday and I get to choose!
But I want a very light and pillowy burger bun that won’t collapse when it’s filled and one that will hold the juices of a medium rare home-made burger patty, lots of fried onions and English mustard. Click to read more….

Soft Sandwich Rolls – BreadClub20 style

A roll? For a sandwich? What sort of roll?

Well, first of all, I want a roll that is pillowy soft inside. I want one that will be robust enough to do justice to the addition of a filling. I want a roll that will be fresh and soft, even after a few hours.

I want a roll that I can freeze in a bag, pull out a couple after breakfast. leave to thaw and have them with bacon a few hours later for lunch. Click to read more….

Spelt and Sesa me – A Classic. – A BC20 Back to Basics

What is spelt? Spelt is a species of wheat. It’s also known as dinkel or hulled wheat. It’s ancient flour. We know that our Bronze Age ancestors were familiar with it and it was a staple right through until the Middle Ages. The Romans baked using it and it was a popular bread throughout the Roman Empire.

In its natural form, it survives today in Spain and Central Europe. However, it’s also widely produced as a healthy food and a popular flour. Click to read more…

Spelt Bread

Triticum Spelta – Spelt flour, otherwise known as dinkel wheat or hulled wheat has been a staple food for over 5000 years. From Bronze Age Man to the Romans and on into the Middle Ages, it was used for bread and bread products.

After the Romans left Northern Europe, tastes changed and Spelt now only survives as a native crop in Spain and Central .Europe. Click to read more…

‘Subs’

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…

Sultana Loaf

It’s hard to imagine a time when we didn’t know what a sultana was. They were imported to English-speaking countries in the 17th century from the Ottoman Empire and today, we import mainly from Australia and Turkey.

Sultanas are dried pale green grapes, whereas raisins are from the darker-skinned grapes and currants from the smaller Black Corinth seedless grape. Closely related, they are so very different in their dried form. Click to read more….

Sunday Bead – Bara Can

As a young lad growing up in the North of England during the 1950s, Sunday was still a day of rest. Shops were closed, public houses bolted their doors and as young children, we attended Sunday School in the local Methodist Chapel. Click to read more…

Sweet Potato Bread

Adding potatoes to bread is a very old breadmaking skill. The potato or potato flour replaces a portion of the wheat flour and provides its own starch, lightness and taste.

In Britain, adding potato to bread has produced such regional varieties as ‘slims’, ‘fadge’, ‘potato farl’, ‘potato cake’ and, in Eire, ‘tatie bread’.

In Chile, it’s ‘milcao’ or ‘chapalele’, in Germany it’s ‘kartoffelbrot’. ‘Berches’ is a Germanic-Jewish bread made for Shabbat. Click to read more….

Syrian Onion Bread

We’ve guests for lunch. I’m serving them Yotam Ottolenghi’s chicken thighs, spiced with sumac and za’atar, tossed with lemons, garlic and onions…and then roasted. It’s a great one-pot meal, served with couscous and / or baby potatoes and a green salad. (Ottolenghi ‘The Cookbook’ ISBN 9780091922344). It’s a Palestinian dish, a variation of M’sakhan (roast chicken with onions and sumac) Click to read more…

Tangzhong / Yudane Bread

PLEASE DON’T PRESS ESCAPE – YOU MIGHT FIND THIS INTERESTING!

Tangzhong is also known as ‘water-roux’.

It’s a technique in bread making to increase the fluffliness and longevity of your bread. Although the technique originated in Japan, it was the Chinese cook, Yvonne Chen in her book, “65⁰C Bread Doctor” that popularised it and called it tangzhong. In Japanese, it’s yudane. Click to read more….

The “BIGa” Mistake

Welcome to another 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’.The moral of this story is, either: “Make sure you get an early night” or “Never despair…there are always surprises around the corner”.
I had intended to make ciabatta. So, the night before, I made the biga. Click to read more….

The English Cottage Loaf

The Cottage Loaf….an archetypal vintage classic English bread. It’s formed from two cobs, one on top of the other; the top one being one-third the size of the lower cob. Click to read more…

Three Seed Loaf

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…

Three strand multiseed plait with added sourdough discard

Plaited bread occurs in many cuisines. The Swiss claim to have invented it as Zopf is a type of Swiss, Austrian and Bavarian bread that is enriched with milk, eggs and butter into a form of brioche. It is then plaited, baked and traditionally eaten on a Sunday morning. The French call it ‘tresse’ and the Italians call it ‘treccia’.

In Hebrew cuisine, it exists as Challah, a special bread of the Ashkenazi Jews, eaten on Shabbat or at otjer significant Jewish gatherings. Click to read more…

Tiger Bread

Tiger Bread, sometimes known as ‘Giraffe Bread’, originated in the Netherlands in the 1970s, where it’s known as tijgerbrood or tijgerbol (tiger roll).

In the San Francisco Bay area, it’s called ‘Dutch Crunch’ and Wegmans Food Markets of New York, market it under the name ‘Marco Polo Bread’.

Sainsbury’s now sell it under the name ‘Giraffe Bread’ ever since they received a letter from the parents of a three-year old little girl who sugested the name. Click to read more….

Torth y Cynhaeaf (Harvest Bread)

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. Click to read more…

Turkish Pide Loaf

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

2021 : World Bread Awards : Winner – Wales

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….

Twelfth Night bread

Twelfth Night bread is not the same as Twelfth Night cake. The former is most certainly a bread; the latter is, in the UK, a dense and rich fruit cake.

Twelfth Night bread, often eaten on the Feast of the Three Kings, or January 5th, has its roots in Christianity and marks the twelfth day of Christmas. Click to read more…

Ukrainian Kolach (Plain)

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….

Victorian Graham Bread – 2 recipes

‘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…

Victorian Milk Bread

Eliza Acton (1799 – 1859) was a poet and food writer. She’s best rememberd for producing the first domestic cookery book ‘Modern Cookery for Private Families’ – which introduced the English cook to Brussel sprouts and spaghetti. Click to read more….

Vienna Bread

Vienna bread is more of a ‘type’ of bread than a specific bake. It’s usually formulated from a selection of ingredients that can differ and be swapped about depending on the baker and their own baking repertoire. click to read more...

Viking Bröd

On a recent trip to København (Copenhagen), I bought a loaf from a small bakery next door to my stay. Click to read more..

Viking Wholemeal and Honey Bröd

On a recent trip to København (Copenhagen), I bought a loaf from a small bakery next door to my stay. Click to read more..

Vogel’s Bread – no-knead

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…

Waterford Blaa

In October 1685, Louis XIV of France renounced the Edict of Nantes, which outlawed Protestantism and the subsequent Edict of Fontainebleau encouraged Catholics to begin a programme of persecution of French Protestants.

The Hugenots, the victims of the Fontainebleau Edict, fled France and settled throughout Europe. Many went to Ireland, encouraged by an Act of Parliament allowing them the right to settle. A significant number settled in Waterford, the country’s oldest city, a seaport on the south-east coast. Click here to read more…..

Wholemeal & Kefir

Today, we’re making wholemeal and kefir bread. It’s light, fluffy and wholesome. The kefir imparts a pleasant taste – not sour and strong at all, just a subtle flavouring that can only be described as pleasant. Click to read more…

Wholemeal boule and oval

This is a recipe for wholemeal bread. I’m making it as a boule and an oval but it can just as easily be formed using a loaf tin or even as rolls. It’s entirely up to you.

I’m also making a DOUBLE mix – but the ingredients here are for a SINGLE mix.

Wholemeal bread is often called wholewheat bread. It’s made from from flour where the majority or all of the wholewheat grains are milled. Click to read more….

Züpfe / Zopf – Swiss Braided Loaf

Züpfe or Zopf is a Swiss, Austrian, German and Bavarian braided loaf made with bread flour, eggs, butter, sour cream, water and yeast. It is traditionally made into a pigtail or braid shape, from whence it has acquired its name, and glazed before baking. Click to read more…

BreadClub20

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Yeasted Recipes

Banh Mi

Bara Hardau (Bara Carddwy)

Buchty

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’.

Pain à la Bière

Pane di Piume (Feather Bread)

Pimlico Buns

Spicy Fruit Brioche

Viking Wholemeal and Honey Bröd

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’.

Pane di Piume (Feather Bread)

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