• mjes on September 26, 2019

  This cookbook has been the cookbook of the month for March 2019 for the Great British Chefs Cookbook Club

Notes about Recipes in this book

• White dough

  • Astrid5555 on May 05, 2016

    Excellent base recipe for a lot of other delicious breads in this book.

• Fougasse

  • Astrid5555 on October 01, 2016

    These are made from RB's simple "White dough" and are easy to make. They look quite impressive once you have mastered the shaping and cutting. Great for dinner parties because you can parbake them in advance and finish them innthe oven right on time once needed.

  • Kellythesocialfoodie on August 04, 2023

    Before leaving the dough to rest you can add olives, roasted peppers, roasted onions or herbs

• Layered rolls

  • Astrid5555 on December 31, 2013

    Super simple and fun to make. Next time would make them smaller by using small cookie cutters. Used half a recipe of white dough, as I had leftovers from the Olive, herb and Romano sticks.

• Olive, herb, and Romano sticks

  • Astrid5555 on January 01, 2014

    Looks impressive, tastes great - a real winner!

• Baguettes

  • Kellythesocialfoodie on August 04, 2023

    Variation: epis

  • kateastoria on September 02, 2025

    most successful crusty baguettes i've found

• Pain facon beaucaire

  • kateastoria on September 02, 2025

    great everyday sandwich rolls. Super-fast to shape and slice. Always have a really good crumb.

• Pain de mie/everyday loaves

  • kateastoria on March 12, 2026

    Excellent in a 9" pullman pan

• Coarse salt and rosemary focaccia

  • Astrid5555 on July 28, 2016

    This is a simple yet delicious focaccia recipe. Made in my standmixer instead of by hand due to time constraints, works well! Very wet dough.

  • Kellythesocialfoodie on August 04, 2023

    Variation: pesto olive and peppadew

• Ciabatta

  • Kellythesocialfoodie on August 07, 2023

    Variation olive ciabatta

• Seaweed bread

  • kateastoria on September 02, 2025

    couldn't really taste the guinness or the seaweed. Not sure it was worth the hassle compared to white doug; the cider bread is so much tastier.

• Brown rolls

  • Delys77 on February 25, 2013

    There are about 62% whole what can be completed in just a few hours of proofing without any fermentation (Biga). The result is quite light, with very good flavour an excellent texture. The only challenge was that they took closer to 13 minutes to brown. Perhaps next time I will use the convection function.

• Walnut bread

  • reader1trees on March 28, 2024

    I made this using Doves Farm light rye flour and it was a great success. My only problem came when moving the proved dough onto the baking sheet which spoiled the perfect appearance so if I made this again I would do the second proof on a lined sheet rather than a cloth. The loaves didn't rise much in the oven and because they have a large surface area they cook through very quickly so keep an eye on them and check quite early on. They cut into lots of small slices which are good for dipping or using as part of a mezze style meal.

• Somerset cider bread

  • mjes on October 05, 2021

    This rye-wheat-cider bread is an excellent base for open-faced sandwiches especially ones with pork. However, I don't see my using it as a daily all-purpose bread.

  • kateastoria on September 02, 2025

    So delicious. Leave dough in fridge overnight for extra depth.

• Doughnuts

  • Astrid5555 on October 08, 2016

    These are quick and easy to make and delicious! Made without filling and coated only with cinnamon sugar. Kids could not get enough of them!