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Not a definitive list - but definitely some of our favourites!


We'll add new ones, as and when, and wherever possible we've acknowledged the source and/or whoever recommended it. 


To be frank, it's very handy to refer to the recipes on the tablet or dreaded smartphone, when you are in the kitchen, cooking.

3 cups flour into the mixing bowl
Add the salt and the yeast (I know my yeast is OK)
Add the warm water and mix with the handle of a wooden spoon - it's very sticky!
After it has been covered and left to rise, the surface will be 'bubbled' or 'dimpled' as here
Turn out on to a floured surface...
...and use a scraper or large spatula to 'turn under' the dough
After shaping on a floured surface, place on baking paper and leave to rise again whilst the oven heats
Put the lid on the casserole and place in the pre-heated oven
Bake for around 30 mins and then check - remove lid and bake for a further 5-10 mins or until brown
Good crispy surface...
...and it has risen nicely


This is, without doubt, the easiest and most consistent bread I have ever made.  You don't need expensive equipment, nor do you need to spend ages kneading, stretching, pulling and thumping.  It is, frankly, a doddle.



I've been experimenting with this.  The basics of preparation have not changed at all - it is still desperately simple.  What I have been changing is the cooking method.  The parchment paper was a fiddle and the casserole pot was horribly difficult to clean. 

Loaf thbloaf 2 thbSo I tried just plonking the dough into a stainless steel saucepan with the lid on.  That worked fine too.  I'd eliminated one step - and saved on parchment paper.  But the pot still took a lot of cleaning.  So I wondered if this needed to be in a covered receptacle at all.  I fished out a loaf tin to try.  I did one extra thing, which was to add a tray of boiling water to the bottom of the oven to ensure a good crust.

I think the results speak for themselves.  The rise is terrific, the crust crunchy - and it still tastes great.  And the shape means it is much easier to make sandwiches, or to fit in the toaster.  Not does the loaf tin attract nearly as much hard to shift grease, so it's an all round winner. Give it a try


This is a dead easy bread to make - particularly if you haven't got a bread maker or a food processor with a dough hook.



You will need a casserole dish or oven proof bowl with a lid - or just an open loaf tin.



3 cups all purpose flour

1½ cups warm water

5g dried yeast

Salt (to personal taste)



Put the flour into a mixing bowl and add the salt and yeast.  Stir the dry ingredients together with the handle of your wooden spoon.

Pour the warm water mixture on to the dry ingredients.

Mix until all the water is incorporated.  This really only takes a moment or two.  (The mixture is meant to be a pretty sloppy which is why I use the wooden spoon - it's a good way to keep your hands clean.)

Cover the bowl (eg tea towel, clingfilm, large plate) and set aside to prove until the dough has doubled in size.  There should be 'bubbles' on the surface.

Once the dough has risen, place a tray of boiling water into the oven and turn it on to pre-heat to its highest setting.

Whilst the oven is heating, flour a work surface and turn out the dough - it will still be pretty sticky

Use a scraper to shape the dough into an oblong shape, turning it under with your scraper.  Once you have a shape that will fit your loaf tin, place it in the tin.  I score the surface with a floured knife to improve the crust.  Leave to rise until the oven reaches temperature.  This could well take 20-30 mins.

Once the oven has heated, place the loaf tin on the middle shelf - CAUTION - stand back when you open the door as a cloud of steam will be emitted.

Leave to bake for around 20-25 mins.  You should see a significant rise once in the oven.  I generally take it out of the oven before the top is completely browned so that I can remove the tin.  I then replace the loaf in the oven until the crust is as I like.

Remove from the oven and place on a rack to cool. 




Continue as with the previous method...

Once the dough has risen, turn on the oven to pre-heat to its highest setting.

Whilst the oven is heating, flour a work surface and turn out the dough - it will still be pretty sticky

Use a scraper or a large spatula to lift the dough from underneath and turn over towards the top.  Work all the way around until you have a round dome shape - just a couple of minutes should do.

Place some baking paper into your mixing bowl and then place the dough on to the paper.  Cover and leave whilst the oven gets up to temperature.

Place your casserole dish in the oven and pre-heat to its highest setting.  This could well take 20-30 mins.

Once at temperature, remove the casserole dish, take off the lid and lift the baking paper and dough directly into the casserole (DON'T forget to use oven gloves!) and replace the lid.

Put the casserole back into the oven and bake for around 30 mins.

After 30 mins, have a look and you should see the top is starting to crisp and brown.  Remove the lid and bake for a further 10 or so minutes - or until the top is as brown as you like.


Remove from the oven and place the bread on a rack to cool.



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