Notes about Recipes in this book

• Everyday white bread

  • Kelli_L on August 01, 2014

    Softest white bread ever.

• Potato & rosemary bread

  • eliza on December 15, 2023

    Another great bread recipe from this book. I made dough in the bread machine and made rolls instead of a loaf. I used dry yeast and replaced 100 g of the flour with whole red fife. Baked at 450 F fan with steam for 15 min, turning once, then a further 3 min, finally took out of pan and baked for 3 min. Lovely and light, good flavour, rose really well. Watch the salt; seems high in this book. I used less. Edited to add: made rolls for family Christmas meal and everyone loved them.

  • eliza on May 17, 2025

    Made another version of this as I wanted white rolls with extra protein. Flour was 400 g bread flour (Arva) and 100 g sifted red fife (Flourist). I used 1 egg from my sister’s chicks for part of the liquid. About 1.75 tsp salt and had to skip the rosemary. Will cut salt to 1.5 tsp next time. Made 9 rolls in 9” tin. Baked 450 F 15 min with steam, 3 min without steam. Great oven spring on these rolls. Note: in the posted photo, I didn’t scale them correctly so some rolls are different sizes.

  • pixie_brsj1p on April 20, 2026

    Soft & fluffy loaf, excellent flavour, great for toasties

• Multi-grain burger buns

  • eliza on December 07, 2023

    These are delicious multi grain buns. I used purple barley and a rice blend for the cooked grains. I mixed and proved the dough in the bread machine; I had to add 1-2 tablespoons extra water, used red fife for the wholegrain flour, and used dry yeast. I reduced the salt to about 12-13g since I like my salt in breads just a bit over 2%, and that was plenty for my taste. Baked at lower temp than required but I will change that next time as I had to increase bake time. Took about 4 hrs start to finish. Initial mix in bread machine. Definitely will repeat. Edited to add: cooked farro for the grains, autolyse in bread machine 30 min, made 12 rolls baked 400 10 steam 10 without.

  • eliza on October 29, 2024

    I’ve made these rolls quite a few times, varying the grains based on what I had on hand. I recently made them with quinoa for all the grain which worked well. Can make 9 larger buns or 12 smaller ones with this recipe. For 9 buns in a 9x9” pan I bake 425 fan for 18 min with steam, then 4-5 min without steam. Note that grains must be cooked ahead of time for this bread.

  • eliza on January 25, 2026

    Yet another take on these delicious rolls. This particular batch turned out some excellent springy rolls. I had cooked too much steel cut oats and needed to use them up. I’ve made leftover oatmeal muffins (from food dot com which we can’t index here) but still had some left. I calculated about 1 cup (scant) for the cooked grains so added that. I milled A&B Grains red fife for the whole grain flour and used Arva bread flour also. Did autolyse in the machine without salt or yeast, then added those plus some levain and kneaded about 5-10 min in machine. Refrigerated overnight and shaped, rose, and baked this morning. Resulting rolls were really tender and rose well. Oat based doughs are always a bit sticky and hard to work with so I find fridging helps. I could have added more salt to this particular batch (used 2 tsp). Made 12 rolls, 425 convection 16 min with steam, 3 min no steam.

• Bibliocook

  This book, with plenty of recipes for sweet and savoury breads, along with the trimmings to turn a simple loaf into a meal, will fire anyone’s passion for breadmaking.

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• Dolly Bakes

  Although this book is predominantly based around bread, it goes much wider than that. It's split into what you need to get started, teaches you the basics...looks at different types of bread...

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