Sundried Tomato Soda Bread Baps

These craggy bread buns use bicarbonate of soda instead of yeast - serve with plenty of butter or top with soft cheese

• Cooking Time Prep 15 mins
  Cook 20 mins - 25 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  492

• Protein

  15g

• Carbs

  74g

• Fat

  14g

• Saturates

  4g

• Fibre

  5g

• Sugar

  5g

• Salt

  1.8g

Ingredients

• 250g plain white flour, plus extra for dusting
• 250g seed & grain bread flour
• 100g porridge oats
• 1 tsp bicarbonate of soda
• 1 tsp dried thyme
• 25g butter
• 85g sundried tomatoes (from a jar), roughly chopped
• 475ml buttermilk

Directions

1. Heat oven to 200C/180C fan/gas 6 and dust a baking tray with flour. Mix the flours, oats, bicarbonate of soda, 1 tsp salt and thyme in a bowl, then rub in the butter.
2. Add the tomatoes, pour in the buttermilk and mix quickly with the blade of a knife to make a wet dough. Tip onto a floured work surface, then cut evenly into 6 and, with floured hands, shape to make rounds. Handle the dough as little as possible-not just because it is sticky, but to make sure the texture stays light. Arrange, spaced apart, on the baking tray and mark a cross in the tops with a floured knife.
3. Bake for 20-25 mins until the bases of the baps are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool. To freeze, pack the cooled baps into a rigid container. Thaw at room temperature for 3 hrs.

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Flowerpot Bread

Baking homemade bread is a chance for children to get involved in the kitchen, and flowerpots just add to the fun

• Cooking Time Prep 25 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes 5

Nutrition per serving

• Kcalories

  434

• Protein

  13g

• Carbs

  74g

• Fat

  8g

• Saturates

  1g

• Fibre

  3g

• Sugar

  4g

• Salt

  1g

Ingredients

• 500g granary, strong, wholemeal or white bread flour
• 7g sachet fast-action dried yeast
• 1 tsp salt
• 2 tbsp olive oil, plus extra for the flowerpots
• 1 tbsp clear honey
• a little milk or oil, for brushing
• Plus any of these toppings
• 1 tbsp pumpkin, sunflower, sesame or poppy seed
• 4 tbsp grated cheddar or crumbled feta cheese
• 1 tbsp chopped rosemary, thyme, oregano, chives or basil
• 1 tbsp chopped olive or sundried tomatoes
• ½ tsp chilli flakes
• You will also need
• 5 small, clean clay flowerpots (see tip below), baking parchment and cling film

Directions

1. Tip the flour, yeast and salt into a large bowl. Pour in 300ml warm water, the olive oil and honey. Mix with a wooden spoon until the mixture clumps together, then tip out onto a work surface. Use your hands to stretch and knead the dough for about 10 mins, or until it's smooth and springy. Add a little extra flour if the dough feels too sticky.
2. Brush the flowerpots with oil and line the sides with baking parchment. Divide the dough into 5 pieces and shape into smooth balls. Place one ball of dough into each flowerpot and cover with cling film. Leave in a warm place for 1 hr to rise.
3. Heat oven to 200C/180C fan/gas 6. When the dough has doubled in size, remove the cling film from the pots and gently brush with a little milk or oil. Sprinkle with your choice of topping.
4. Place the pots on a baking tray in the oven and cook for 20-25 mins until risen and golden. The pots will be very hot, so be careful when removing from the oven. Leave to cool for 10 mins before turning out and eating.

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Garlic Bread Pizzas

A fresh, easy-to-prepare snack

• Cooking Time Prep 25 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4 - 8

Nutrition per serving

• Kcalories

  809

• Protein

  30g

• Carbs

  98g

• Fat

  36g

• Saturates

  18g

• Fibre

  5g

• Sugar

  5g

• Salt

  2.23g

Ingredients

• For the base
• 500g strong white flour, plus extra for rolling
• 7g sachet fast-action yeast
• 1 tsp salt
• 2 tbsp olive oil
• For the topping
• 50g butter, softened
• 2 garlic cloves, crushed
• 300g pack mozzarella, drained
• 4 tomatoes, roughly chopped
• handful basil leaves, roughly chopped
• 1 tbsp extra-virgin olive oil
• 1 tsp balsamic vinegar

Directions

1. Tip all of the base ingredients into a mixing bowl. Pour over 300ml warm water-not too hot. Stir quite hard with a spoon until the mixture comes together.
2. Turn out onto a lightly floured surface and knead 2-3 times until the mixture forms a ball. Divide dough into 8 equalsize pieces. Take 1 piece, leaving the remainder loosely covered with oiled cling film. Lightly flour the surface again and use a rolling pin to roll out dough into a round about 15cm diameter or as thin as you can. Put pizza on a baking sheet.
3. Mix together the butter and crushed garlic, then spread a little over the pizza. Tear the mozzarella into thin strips and scatter over. Repeat for the remaining pieces of dough. You should be able to fit 2 pizzas per baking sheet; depending on how many baking sheets you have, you may have to cook in batches.
4. Heat oven to 240C/fan 220C/gas 9. Bake pizzas for 12-15 mins until crisp and cooked through. Meanwhile, mix together the remaining ingredients, then season well. When the pizza comes out of the oven, top with the tomato mixture and serve straight away.

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Artichoke Focaccia

Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia

• Cooking Time Prep 40 mins
  Cook 15 mins
• Skill Level Moderately easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  269

• Protein

  8g

• Carbs

  39g

• Fat

  10g

• Saturates

  2g

• Fibre

  2g

• Sugar

  1g

• Salt

  1.38g

Ingredients

• For the dough
• 500g strong flour
• 7g sachet fast-action yeast
• 1 heaped tsp salt
• For the filling
• large bunch rosemary
• 285g jar artichokes antipasti in oil (we used Sacla)
• 50g freshly grated parmesan (or vegetarian alternative), plus extra for grating

Directions

1. Tip the flour into a large bowl and make a well in the centre. Add the yeast and salt, then gradually pour in 350ml tepid water, stirring as you go. Bring the dough together with a spoon, then with your hands. It should be soft, but not too sticky or wet. If it won't come together, pour in a little extra water; if the dough is too wet, add extra flour. Tip onto a floured work surface and knead for about 10 mins, or until it's smooth, soft and springs back when pushed with a finger. Leave to rise in an oiled bowl covered with cling film in a warm place for 1 hr or Packed with summer flavours until the dough has doubled in size.
2. Strip leaves from half the rosemary and finely chop. Break the rest into smaller pieces. Drain the artichokes, reserving the oil, and chop into chunks.
3. When risen, tip the dough onto an oiled work surface and roll out into a 35 x 45cm rectangle. Slip an oiled baking sheet under half of the dough. Top the half with artichokes, all the Parmesan and rosemary. Grind over black pepper and drizzle with a little of the reserved oil. Fold over the other dough half, pressing the edges together and under to seal. Leave to rise in a warm place, covered with the oiled cling film, for 30 mins. Heat oven to 240C/fan 220C/gas 9.
4. Drizzle with a little more of the oil and make dents in the top with your fingers. Pop the rosemary sprigs into the dents and grate over a little more cheese. Bake for 15 mins, until golden and risen. Cool on a rack for 30 mins, cut into squares and serve.

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Classic White Loaf

Once you've mastered this basic loaf, the bread-making world's your oyster

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Easy
• Servings 16 slices

Nutrition per serving

• Kcalories

  111

• Protein

  4g

• Carbs

  24g

• Fat

  1g

• Saturates

  0g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.31g

Ingredients

• 500g strong white flour, plus extra for dusting
• 7g sachet fast-action dried yeast
• 1 tsp salt
• up to 350ml lukewarm water
• a little sunflower oil, for greasing

Directions

1. Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough-add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
2. Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

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Red Onion & Rosemary Focaccia

This simple, rustic bread makes a great partner to salads and antipasti

• Cooking Time Prep 25 mins
  Cook 40 mins
• Skill Level Easy
• Servings 8 squares

Nutrition per serving

• Kcalories

  297

• Protein

  8g

• Carbs

  51g

• Fat

  8g

• Saturates

  1g

• Fibre

  0g

• Sugar

  3g

• Salt

  1.13g

Ingredients

• 1 batch white bread dough (see 'Goes well with' recipe below)
• 5 tbsp olive oil
• 2 large red onions, sliced
• handful rosemary sprigs
• 1 tsp sea salt flakes

Directions

1. Make the basic dough, adding 2 tbsp olive oil and only a pinch of salt. While the dough is rising, cook onions in 1 tbsp olive oil for 5 mins until soft, then set aside.
2. When the dough has risen, knock it back and stretch it to fit an oiled Swiss roll tin about 25 x 35cm. Leave the dough to prove for about 20 mins.
3. Heat oven to 200C/fan 180C/gas 6. Spread the onions over the dough and scatter with the rosemary. Press your fingers into the dough to make dimples, drizzle the remaining oil over and scatter over the salt, then bake for 30 mins until golden. Leave to cool, then serve cut or torn into squares.

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Malted Walnut Seed Loaf

Top up on essential fatty acids, calcium and iron with this healthy and delicious bread

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Easy
• Servings 12 slices

Nutrition per serving

• Kcalories

  172

• Protein

  7g

• Carbs

  28g

• Fat

  4g

• Saturates

  1g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.43g

Ingredients

• 500g strong wholemeal flour (we used Doves Farm mixed grain malthouse bread flour)
• 7g sachet fast-action dried yeast
• 1 tsp salt
• up to 350ml warm water
• 100g mixed seeds (we used a mix of linseeds, hemp seeds, pumpkin seeds and sesame seeds)
• 50g walnut pieces
• a little sunflower oil, for greasing

Directions

1. Make the dough with the flour, yeast, salt and water as stated in the 'Goes well with' recipe (see right), adding most of the seeds and all the walnuts as you knead the dough. Leave to rise in a clean bowl as stated, then knock back and shape into a large round. Roll the round in the remaining seeds, then lift the bread onto a tray to prove for about 30 mins until doubled in size.
2. Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

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Cheesy Bonfire Bread

Best eaten fresh, this savoury bread can also be made ahead and frozen - perfect for Bonfire Night

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  464

• Protein

  19g

• Carbs

  53g

• Fat

  21g

• Saturates

  10g

• Fibre

  5g

• Sugar

  1g

• Salt

  3.5g

Ingredients

• 200g wholemeal flour
• 200g plain flour, plus extra for dusting
• 1 tsp bicarbonate of soda
• 2 tsp cream of tartar
• 1 tsp salt
• 1 tsp caster sugar
• 25g butter, melted
• 300ml milk, at room temperature
• 175g cheddar, coarsely grated
• 3 tbsp pumpkin seeds
• 85g ready-roasted peppers from a jar, drained and chopped

Directions

1. Heat oven to 190C/fan 170C/gas 5. Sift the dry ingredients into a large bowl and make a large well in the middle. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.
2. Dust the work surface with flour. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into 8 lumps and shape into rough rounds two finger-widths deep.
3. Place the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. The bread can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/fan 180C/gas 6 for about 30 mins.

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Cracked Black Pepper & Figgy Bread

A fiery hit that goes well with cheese

• Cooking Time Prep 1 hr, 30 mins
  Cook 45 mins
• Skill Level Easy
• Servings Cuts into about 12 slices

Nutrition per serving

• Kcalories

  266

• Protein

  8g

• Carbs

  56g

• Fat

  3g

• Saturates

  1g

• Fibre

  4g

• Sugar

  0g

• Salt

  0.88g

Ingredients

• 650g strong white flour
• 2 tsp cracked black pepper
• 2 tsp salt
• 7g sachet easy blend yeast
• 2 tbsp olive oil
• 425-450ml/¾ pint-16fl oz warm water
• 350g dried, ready-to-eat figs, roughly chopped

Directions

1. In a large bowl, stir together the flour, pepper, salt and yeast. Stir in the olive oil and enough warm water to form a soft dough. Turn out onto a lightly floured surface and knead for 10 mins until smooth and elastic.
2. Put the dough in a lightly oiled, large bowl. Cover with oiled cling film and leave in a warm place for about 1 hr or until doubled in size. Heat oven to 200C/fan 180C/gas 6. When the dough has risen, knead it again to incorporate the figs, by pushing the dough and lightly kneading them in. Don't overwork the dough; it can look quite rough.
3. Shape the dough into a rough oval and put on a lightly floured baking sheet. Using scissors, slash the top of the loaf and sprinkle over a little flour. Leave it to rise again, uncovered, until slightly swelled, about 10-15 mins (if the kitchen is warm). Bake for 40-45 mins until it sounds hollow when you tap it underneath, then cool on a wire rack.

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Mixed Seed Bread

This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour

• Cooking Time Prep 25 mins
  Cook 30 mins
• Skill Level Moderately easy
• Servings Makes 1 loaf

Nutrition per serving

• Kcalories

  315

• Protein

  11g

• Carbs

  42g

• Fat

  13g

• Saturates

  1g

• Fibre

  5g

• Sugar

  5g

• Salt

  1g

Ingredients

• 350g wholemeal flour
• 100g rye flour
• 50g quinoa flour or extra rye flour
• 2 tsp salt
• 7g sachet fast-action yeast
• 125g pack sunflower seeds
• 25g caraway seeds
• 50g each poppy seeds and sesame seeds
• 75ml black treacle
• 300ml water

Directions

1. Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl. Add the black treacle and water, then mix well. If the dough seems a little stiff, add 1 tbsp or more extra water. Mix well, then put on a lightly floured work surface and gently knead the dough for 7 mins. Put it back into a lightly oiled bowl for approx 2 hours until doubled in size.
2. Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball. Roll the dough in the sesame seeds and place on the baking tray to prove for a further hour until doubled in size.
3. Heat oven to 220C/fan 200C/gas 7. Cut the top into criss-cross slashes with a sharp knife and bake for 30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

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