Olive, Basil and Parmesan Loaf
Preparation Time: 10 Minutes
Cooking Time: Varies according to machine
Makes: 2 lb loaf
This is a great loaf to enjoy with pasta, grilled with a thin spread of salsa and more cheese sprinkled over the top or simply served with fresh vegetable soup.
- 1½ cups tepid water
- 3 tbsp skimmed milk powder
- 3 tbsp olive oil
- 2½ tbsp sugar
- 2 tsp salt
- 100g olives chopped roughly (mixture of stuffed green and pitted black olives)
- 50g grated parmesan cheese
- ½ cup chopped fresh basil leaves
- 4 cups of strong white bread flour
- 1½ tsp fast action yeast
Breadmaker setting: 1 Basic -
- Measure the ingredients into the pan in the order they are listed above. This ensures the best mixing and therefore the best result.
- Check the loaf size is set to 2lb and press start button.
- When the loaf is ready, remove the loaf tin using an oven glove.
- Transfer to a wire rack to cool. Serve in slices.
Milk and Honey Loaf
Preparation Time: 10 Minutes.
Cooking Time: Varies according to machine
Makes: 1 medium loaf (serves 10)
This is an easy bread to make with your bread machine, and it’s a wonderful bread for sandwiches and toast.
- 1 cup plus 1 tablespoon milk
- 3 tablespoons honey
- 3 tablespoons melted butter
- 3 cups bread flour
- 1 1/2 teaspoons salt
- 2 teaspoons active dry yeast
- Pour the milk into the bread pan. Add the honey and butter. Sprinkle over the flour, covering the milk completely. Place the salt in one corner. Make a well in the centre of the flour and add the yeast.
- Close the lid, set the machine to “Basic White / Normal”, select loaf size and crust type and press start.
- After baking, remove the pan and turn loaf out onto a wire rack to cool. Serve in slices.
Honey Oatmeal Loaf
Preparation Time: 15 Minutes plus mixing and kneading time in bread machine,plus rising.
Cooking Time: 30 – 35 minutes
Makes: 1 loaf (serves 12 – 15)
- 250ml (9 fl oz / 1 cup) water
- 100ml (3 1/2 fl oz / 1/3 cup) milk at room temperature plus some for glazing
- 2 tbsp thick set honey
- 450g (1lb / 3 cups) strong plain brown flour
- 115g (4oz / 1 heaped cup) rolled oats, plus extra for sprinkling
- 1 1/2 tsp salt
- 2 tsp granulated sugar
- 25g (1oz) butter diced
- 1 1/2 tsp fast-action dried yeast
- Pour the water and milk into the bread pan, then add the honey. Sprinkle over the flour, covering the liquid. Sprinkle over the oats. Place the salt, sugar and butter in separate corners. Make a well in the centre of the flour and add the yeast. Close the lid, set the machine to “Dough” and press start.
- Meanwhile, grease or flour 2 baking sheets and set aside. When the dough is ready, remove it, knock it back on a lightly floured surface, then shape into a round. Place on a baking sheet. Cover and leave to rise in a warm place until doubled in size.
- Preheat the oven to 230C / 450F/gas mark 8. Make a cut into the loaf top, brush with milk and sprinkle with oats.
- Bake for 10 minutes, then reduce the temperature to 200C / 400F / gas mark 6 and bake for a further 25 to 30 minutes, or until the bread has risen. lightly browned, and sounds hollow when tapped underneath.
- Turn loaf out onto a wire rack to cool. Serve in slices.
Guinness Loaf
Preparation Time: 10 Minutes
Cooking Time: Varies according to machine
Makes: 1½ lb loaf
- 1½ cups/330ml Guinness
- 5 cups/550g of malted brown flour
- ½ tsp salt
- 1½ tsp fast action yeast
Bread maker setting: 2 wholewheat.
1. Pour the Guinness into the bread pan. Sprinkle over the flour, covering the Guinness completely. Place the salt in one corner. Make a well in the centre of the flour and add the yeast.
2. Close the lid, set the machine to “Wholewheat” then select the loaf size and crust type. Press start.
3. After baking, remove the loaf tin using an oven glove, being careful as it is very hot. Allow the bread to cool in the pan for 15 minutes before turning the pan upside down and tapping the loaf onto a cooling rack.
Farmhouse Loaf
Preparation Time: 10 Minutes.
Cooking Time: Varies according to machine
Makes: 1 medium loaf (serves 10)
- 350ml (12 fl oz / 1 1/2 cups) water
- 400g (14oz 2 3/4 cups) strong plain white flour, plus extra for dusting
- 115g (4oz / 3/4 cup) strong plain wholemeal flour
- 1 tbsp skimmed milk powder
- 1 1/2 tsp salt
- 2 tsp light soft brown sugar
- 25g (1oz) butter diced
- 1 1/2 tsp fast-action dried yeast
- Pour the water into the bread pan. Sprinkle over each of the flours in turn, covering the water completely. Sprinkle over the milk powder. Place the salt, sugar and butter in separate corners. Make a well in the centre of the flour and add the yeast.
- Close the lid, set the machine to “Basic White / Normal”, select loaf size and crust type and press start. If possible, 10 minutes before the baking cycle starts, brush the top of the loaf with water and dust with a little flour. Using a sharp knife, cut a slash about 1cm (1/2 inch) deep, along the length of the loaf.
- After baking, remove the pan and turn loaf out onto a wire rack to cool. Serve in slices.
Cottage Loaf
Preparation Time: 20 Minutes plus mixing and kneading time in bread machine.
Cooking Time: 30 – 35 minutes
Makes: 1 loaf (serves 10 – 12)
- 325ml (11 fl oz / 1 1/2 cups) warm water (to mix or according to bread mix packet instructions)
- 500g (1 lb 2 oz) packet white bread mix
- 1 tsp salt
- strong white plain flour for dusting
- Pour the water into the bread pan. (For a good shaped cottage loaf, the dough needs to be firm enough for the bottom round to support the top piece without sagging, so you may not need to add all the water) Sprinkle over the bread mix, covering the water completely. Close the lid, set the machine to “Dough” and press start.
- Meanwhile, grease or flour 2 baking sheets and set aside. When the dough is ready, remove it, knock it back on a lightly floured surface, then cut off one third of the dough. Shape into plump balls and place each one on a baking sheet. Cover and leave to rise in a warm place until doubled in size.
- Preheat the oven to 220C / 425F/gas mark 7. Gently flatten the balls of dough and place the smaller ball on top of the larger one. Push the floured handle of a wooden spoon down through the centre of the dough to join the 2 pieces together, then slightly enlarge the hole with your fingers. Leave to rest for 5 – 10 minutes.
- Dissolve the salt in one tablespoon of hot water, then lightly brush over the loaf and dust with a little flour. ~Using a sharp knife, make slashes around the top and base of the bread.
- Bake for about 30 – 35 minutes, or until the bread is golden brown and sounds hollow when tapped underneath. Transfer to a wire rack to cool. Serve in slices.
Bread Recipes
Bread Recipes
Below are just some of the most popular types of bread, for each of which we will add a recipe.
Bread Recipes
Apricot Bread
Apple and Carrot Bread
Bagels
Bailey’s Irish Cream Bread
Basic White Bread
Batch Loaf
Bloomer
Bread Rolls
Brioche
Brown sliced
Campaillou
Chollah
Ciabatta
Coburg
Cottage Loaf
Croissant
Crumpets
Farmhouse Loaf
Focaacia, sundried tomatoes
Fruit Soda Bread
Guinness Bread
Honey Oatmeal Bread
Milk and Honey Bread
Olive-Basil-Parmesan-Loaf
Pitta bread
Plain soda bread
Rosemary stick
Rye
Scones (Plain & Fruit)
Seed bread
Sliced bread
Sour dough
Split tin
White bloomer whole
Wholemeal
Please help us to turn this site into one of the best resources on the internet for bread making recipes. If you have a bread recipe, either using a bread making machine or by hand, then do let us know and we will add it to our database.
If you are having any problems with making bread or with using our recipes, then why not take a look at our new Bread Making Hints and Tips page.
Please see the notes about recipes at the bottom of this page and also our measuring conversion page.
Notes about recipes.
Please note that where metric, imperial and cup measurements are given for recipes, follow one set of measures only as they are not interchangeable.
All spoon and cup measurements are level unless otherwise indicated.
1 teaspoon = 5ml
1 tablespoon = 15ml
1 cup = 250ml
Please use medium eggs unless stated otherwise. And PLEASE try to use free range.
Where cooking temperatures of ovens are stated, please remember to reduce the cooking times or temperatures when fan assisted ovens are used. Usually a reduction of 20F will suffice.
If a recipe refers to a sachet of yeast, then remember that 1 sachet usually equates to around 2 level teaspoons. Most sachets of yeast weigh around 7g.
Basic Brown Loaf
Preparation Time: 10 Minutes
Cooking Time: Varies according to machine
Makes: 1 medium loaf (serves 10)
- 350ml (12 fl oz / 1 1/2 cups) water
- 250g (9 oz / 1 3/4 cups) strong plain white flour
- 250g (9 oz / 1 3/4 cups) strong plain wholemeal flour
- 1 tbsp skimmed milk powder
- 1 1/2 tsp salt
- 2 tsp granulated sugar
- 25g (1oz) butter (diced)
- 1 tsp fast action dried yeast
1. Pour the water into the bread pan. Sprinkle over the flour, covering the water completely. Place the salt, sugar and butter in separate corners. Make a well in the centre of the flour and add the yeast.
2. Close the lid, set the machine to “basic white”, “Normal”, “Wholemeal” or equivalent and then select the loaf size and crust type. Press start.
3. After baking, remove the pan from the machine and turn out the loaf onto a wire rack to cool. Serve in slices.
Bloomer
Clive Morgan has sent me the following recipe for a bloomer loaf.
He adds the following footnote “This is my own recipe, it is a more healthy option than normal because of health issues”.
Ok, must be good then ….
- 600 grams of white bread flour
- 350 ml of hand hot water
- 3 teaspoons of granulated sugar
- 2 packets (14grams) of dried yeast
- 1 heaped teaspoon of granulated seasalt
- 3 table spoons of sesame or olive oil
- Pre Heat Oven to 50 to 70 degrees.
- Mix the contents with a spoon in a bowl.
- Empty contents on to a well floured work surface.
- Knead for ten minutes until the dough is not sticky.
- Oil a baking tray.
- Place the dough on the tray,cover with a cloth,put it into the pre heated oven.
- Turn off the oven, let the dough rise to twice its size.
- Remove from the oven, and pre heat it back to 50 to 70 Degrees.
- Re knead the dough for about 4 minutes.
- Put it onto the oiled tray.
- Shape the dough into a fat sausage shape.
- With a sharp knife,slash the top,about half of an inch deep.
- Put it back into the oven(do NOT cover).
- Turn the oven off, let the dough rise to twice its size.
- Turn oven to 230 degrees,leave the bread for 25 to 30 minutes,till brown.
- Turn out onto a wire rack to cool.
Bailey’s Irish Cream Bread
Preparation Time: 10 Minutes.
Cooking Time: Varies according to machine
Makes: 1-1/2 lb loaf.
- 1 1 1/4 c Water; very warm
- 1 pkg Yeast
- 1 c Oats
- 3 c Bread flour
- 1 tsp Salt
- 1/3 c Honey
- 2 tbs Bailey’s Irish cream; or to taste
Bake on white bread setting.
- Add ingredients according to manufacturer’s directions.
- Turn loaf out onto a wire rack to cool.