Bake wholesome #realbread at home with tried and tested recipes from The Bread She Bakes
Tried and tested bread recipes for home baking. Simple, delicious, rewarding – enjoy!
Happy St. Patrick’s Day! We are celebrating here. With potato bread and champagne, great combination, try it! Potato bread makes use of potatoes to replace some of the wheat flour. The addition of potatoes keeps the bread moist and prevents it from crumbling. Usually, potato bread recipes use either raw or cooked potatoes. In this recipe, … Read more
This is a recipe my aunt from Höhnhart, Upper Austria shared with me (thank you Berta :-)). Berta and I are connected by our passion for bread and while she has been a master for years, I’m just at the beginning of my bread journey! This bread is super-delicious with just butter and cheese. Add carrots, … Read more
Watching the first episode of Ottolenghi’s Mediterranean Feast set in Morocco, I was (of course) inspired by the industriousness in the Moroccan bread bakery. It brought back memories of my first authentic Moroccan meal, sitting on a balcony overlooking the bustling Jemaa el-Fnaa in Marrakesh. If you love Middle Eastern & Mediterranean food as much as I do, … Read more
I usually use jumbo oats when making granola but they also make a loaf of bread nice and wholesome. Rolled oats are oat groats (hulled whole grains) that have been rolled into flakes, steamed and lightly toasted. Note that the oats, although quite sizeable, will ‘disappear’ and completely blend into the finished loaf. The day … Read more
My friend Mariel and I decided to have a friendly Challah versus Hefezopf (Austrian: Striezel) bake-off this weekend. Challah versus Hefezopf / Striezel Challah (Hebrew for ‘loaf’) is a traditional leavened and plaited Jewish bread eaten on Sabbath and holidays. Striezel (in Austria) or Hefezopf (in Germany) is also a plaited yeast bread. What makes … Read more
Schusterlaberl (also Schusterloaberl or Schusterlaibchen) which translates as ‘shoemaker loaves’ are fragrant Austrian rye bread rolls and have always been a favourite of mine. The smell of these freshly baked rye rolls is mesmerising and brings back childhood memories of stepping into the village bakery (now unfortunately closed) in Gilgenberg. Rye Bread Rolls Recipe (Schusterlaberl) Full of nostalgic feelings, I’ve … Read more
Rye flour is my favourite flour for bread baking. It produces breads with a rich and hearty taste, complex nutty flavours and a moist, dense and chewy texture. 100% pure rye breads are higher in fibre and lower in fat than wheat loaves and therefore have added health benefits. From a practical viewpoint, I also love … Read more
Guest post by Oonagh Thompson This recipe is an adaptation of Richard Bertinet’s olive, herb and Pecorino sticks from his brilliant book ‘Dough’. These parmesan breadsticks are deliciously bready and chewy, not the crunchy kind, and are perfect with a big pot of hummus or for dunking in some homemade soup. These moreish parmesan breadsticks … Read more
It’s amazingly quick and easy to make great home-baked pita breads. Very few ingredients are needed to bake these lovely round/oval flatbreads and the delightful ‘pocket’ is simply created by steam puffing up the dough when exposed to a high temperature. Preparing the dough is very straightforward and you can choose to refrigerate part of … Read more
Very proud of my first sourdough bread which I baked with my own starter. I followed the instructions of this Sourdough Companion post and after eight days of regular feeding, my sourdough starter became ‘active’ (it doubled in size within 24 hours) and was therefore ready for baking. I used a recipe from the book Rustikale … Read more