Panettone - classic Italian Christmas sweet bread. Yes – it’s doable. A word of warning though: it’s a fickle, capricious beast in the truly Italian style, la donna è mobile and so is panettone.
Pão de água, Portuguese water bread is a white sandwich loaf that’s light, airy and fluffy inside and has a wonderfully crunchy crust on the outside.
Partybrot, traditional German sharing bread, white and brown pull-apart rolls. It's bread baked in Germany and Switzerland, tear 'n' share rolls perfect for potluck.
Easy pita bread, ready in an hour. Pita is very gratifying because you eat bread, but so thin and not a lot of it that you can pretend you’re having a no-bread salad.
Recipe for pain Poilâne, whole grain stoneground sourdough bread. Poilâne style miche is a large rustic loaf made with natural sourdough leavening.
Porridge bread with honey, linseed and sunflower. I call this tasty loaf 'porridge bread' because it uses overnight soaked oats rather than leftover porridge.
Pumpkin bread spiced with cinnamon and cloves, with walnuts and cranberries. I’ll say it very quickly: pumpkin bread is good. Very much the thing to do with this tin of puree knocking about the cupboard.
Roasted red pepper and sun-dried tomato foldovers in simple granary bread dough. They are also known as ‘slippers’ because of their shape.
Cheat's sourdough, with yeast but fermenting over 24 hours, with added rosemary and seeds. The taste beats no knead. The texture is fantastic every time. If you have a clay cloche or a cast iron casserole – a no brainer and will come out crusty as anything.
Plain focaccia with rosemary and salt flakes; easy to make, divine to eat, warm or cold. Authentic Ligurian recipe from Samin Nosrat’s Salt, Acid, Fat, Heat.
Rustic loaf with low yeast content, heavy crust, open crumb and great flavour. The starter, as per expectations, rose up and bubbled – you only really need a tiny amount over 16 or 24 hours’ fermentation and the wild stuff in the air and in the flour will do their job.
Rye crispbread, Swedish knäckebröd style thins, full of flavour and quite easy to make. Inspired by Nigel Slater’s recipe, mine is twice baked to make it crunchy but not burnt.
Rye sourdough bread on rye starter, made with 60% rye and some wheat flour, flavoured with caraway seeds. Let it cool completely before slicing; it's best after a day or two.
Sourdough light rye bread with yoghurt. Rye bread is usually thought of as dark, stodgy, dense and weird; Pumpernickel or Borodinsky. There is absolutely nothing wrong with that type of bread but it’s not ideal for toast with butter and jam, for instance.
San Francisco style sourdough is the top rated sourdough bread recipe. The history of the San Francisco sourdough bread goes back to the California Gold Rush of the late 19th century.
Scalded rye and honey loaf with a hint of cinnamon. Scalding flour works as dough enhancer, softening the crumb and prolonging the life of a loaf.
Pumpkin and sunflower seeded rye sourdough, German style blonde Pumpernickel. Sourdough on rye starter with only a small addition of wheat flour which can be replaced with spelt.
Seeded sourdough batons with barley, oats and millet grain fermented over four days. My obsession with sourdough isn’t letting up. I’ve got five little – not so little – pots of sour in the fridge, like Winnie the Pooh and his pots of huny.
Sourdough baguettes on wheat starter, fermenting over 36 hours. They taste like they came from a French boulangerie, and just look at those air bubbles…
Sourdough no knead white bread on starter made with pineapple juice. Very tasty bread – next time I’ll add some wholemeal or even whole grain flours for a sharper taste.
Soft crust sourdough sandwich bread in a Pullman loaf tin. It's square, it's sliceable and it's sourdough, a flavoursome tender loaf with soft and chewy crust.
Tartine style sourdough country bread including recipe for starter made from scratch. I promise: it's absolutely worth the time and the effort.
Two-day bread with tomato and olive filling, Andrew Whitley's recipe from 'Bread Matters'. The dough can be left well alone, just shaped into a loaf without any additions but it’s also very well suited to become a flavoured loaf.
Tomato and cheese scaccia, Sicilian flatbread filled and folded, is as much fun to make as delicious it is to eat. See the video showing how to fold thinly rolled out pizza dough.
Homemade German pretzels, or Laugenbretzeln sprinkled with salt crystals, soft and chewy inside and brown glossy outside thanks to a dip in lye or baking soda solution before baking.
Traditional panettone made on sourdough starter known as lievito madre or pasta madre in Italian. Step-by-step recipe for classic panettone with gorgeous sugar glaze.
Black treacle rye bread with seeds, sulatanas, barley and oats, is rustic and easy to make. A gorgeous, knobbly loaf from Nigel Slater's recipe.
Tartine sourdough loaf with toasted walnut chunks. Squirrels have dug holes in my lawn, the sure sign of autumn. I don’t blame them much – they manage just about to scuff the grass and topsoil, puny diggers they are.
Wholemeal sourdough loaf on rye starter. This is mainly aimed at those people who harbour pots and tubs of weird gunk in their fridges.
Wholemeal seeded bloomer made with a mix of white and whole wheat flour and plenty of seeds. Jim Lahey's no knead bread recipe is adapted here to make a seeded bloomer.
Wholemeal seeded sourdough loaf baked in a Dutch oven. It’s a very very decent loaf of bread, crusty all right, with open crumb as they say on expert forums - that’s air bubbles to you and me.
Bread leavened with wild yeast water made from fermented dried figs. Pure magic. Possibly the most organic, natural and fascinating way of creating food. It’s no longer fermentation – it’s alchemy.
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