Bread
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Banana Bread
Sun-dried tomato & basil flatbread
Cornbread
Cob
Naan Bread
Blueberry Twist Bread
Garlic Bread
Chocolate Babka
Hokkaido Milk Bread Rolls
Flatbread/Tortillas
Herb & Cheese Babka Rolls
Sun-Dried Tomato or Olive Ciabatta Rolls
Pissaladiere
Multi - Seed Loaf
Elephant Focaccia
Garlic, Tomato & Basil Focaccia
Baguettes
Rosemary & Sea Salt Focaccia
Peshwari Naan Bread
Jam Donut Babka
Garlic Doughballs
Sea Salt & Pepper Focaccia
Ciabatta
White Bread
Strawberry Buns
Floral Focaccia
Brioche
Tomato & Basil Bread Rolls
Potato & Rosemary Bread
Pita Bread
Fruit Loaf
Dinner Rolls
Bagels
Hot Cross Buns
Sun-dried Tomato & Basil Flatbread
Ingredients
1 Cup warm water
1 tbsp Granulated sugar
1 1/2 tsp Active dried yeast
1/2 Cup Sun-dried tomatoes - Finely Diced
3 cloves Garlic - Minced
6 tbsp Oil - plus extra for coating
2 cups Plain flour
Salt - to taste
1 tsp cracked black pepper
6 leaves fresh basil - Finely chopped
Method
In a small bowl combine the water and sugar, Stir in the yeast and let it sit for a few minutes, until bubbles appear. Mix in the sun-dried tomatoes, garlic and 2 tbsp oil.
In a large bowl combine flour, salt, pepper and basil.
Mix the wet ingredients into the dry.
Turn out the dough onto a lightly floured surface. Knead until the dough is smooth and pliable. Knead into a ball. You can add a little more flour if needed.
lightly coat a large bowl with 1/2 tsp oil. Place the dough into the oil, turning it to coat the whole thing in the oil.
Cover the bowl with cling film and put in a warm place.
Leave the dough to rise for 1-1 1/2 hours or until the dough has doubled in size.
Gently transfer the dough onto a lightly floured surface and knead for 5 minutes.
Preheat oven 200C
Line a baking tray with baking parchment.
Using your fingers spread the dough evenly onto your tray.
Brush a thin layer of oil onto the dough.
Bake for 20 minutes or until beginning to brown.
Enjoy!
Cornbread
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Ingredients
1 Cup Oat milk
1/4 (56g) Butter
sea salt - To taste
1/4 Cup (5g) Coriander
1/2 Cup Yoghurt
Pepper - To taste
2 Cloves garlic - Minced
1 1/2 Cup (180g) Plain flour
3/4 Cup (105g) Cornflour
1 tbsp Baking powder
Method
Preheat the oven to 200C
In a large bowl mix the milk, butter, salt, coriander, yoghurt, pepper and garlic.
Sift the flour, cornflour and baking powder onto the mix.
Stir it all together well
Cooking in a skillet
Melt 1 tbsp of butter in a hot skillet.
Make sure you brush it all over.
Pour the batter into the skillet
Bake in the oven for 30 minutes or until you can put a toothpick in and it comes out clean.
Cooking in a loaf tin
Grease the loaf tin using butter.
Pour the batter into the tin.
Bake in the oven for 30 minutes or until you can put a toothpick in and it comes out clean.
Serve and enjoy!
Cob
Ingredients
4 cups of Strong White Flour
2 tsp of Instant Yeast
¾ tsp of Salt
1 tbsp Olive Oil + 1 tsp for rising
1 ¼ cups of Warm Water
Method
Preheat the oven to 200C
Mix the yeast with warm water to help activate it.
Sift the flour into a large mixing bowl and add the yeast, salt and olive oil, mix to form a dough.
Put the dough into a bowl and cover to prove for 1-2 hours or until doubled
Once the dough has risen, knead it for 8-10 minutes on a lightly floured surface.
Shape the dough and place on a baking sheet in the oven for 25 minutes.
Serve
Enjoy!
Chocolate Babka
Ingredients
Dough;
3/4 Cup (185ml) Milk of your choice
2 tsp instant dried yeast
1/4 Cup (40g) Caster Sugar
2 Cup (340g) Plain Flour
1/2 tsp Salt (Optional)
1/2 (55g) Olive Oil
2 tbsp (30g) Butter
Filling;
1/2 Cup & 2 tbsp (95g) Caster Sugar
2 1/2 tbsp (20g) Cocoa Powder
1 tsp Cinnamon
1/4 tsp Salt (Optional)
2 tbsp (30g) Olive Oil
2 tbsp (30g) Butter
1/2 Cup (55g) Chocolate Chips
Sugar Syrup;
1 tbsp Caster Sugar
1 1/2 tbsp Water
Method
Dough;
Warm your milk. Add the yeast and 1 tbsp Sugar. Leave this for 10 minutes until there is bubbles.
In a large mixing bowl sift your flour and add your sugar. Add salt if you are choosing to.
Mix in the wet ingredients.
Knead for 8-10 minutes.
Put the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise for 40-60 minutes, or until doubled in size.
Filling;
In a small bowl stir everything together except the chocolate chips.
Set aside.
Assembling the loaf;
Grease a bread tin.
Knead the dough for 5-8 minutes.
Roll out 30 x 40cm rectangle
Spread the filling on the dough. Leave 1.5 cm gap round all sides.
Sprinkle the chocolate chips evenly.
Tightly roll the dough.
Cut 1.5cm off both ends.
Cut the dough in half, length ways.
Always keeping the cut edges facing up, twirl the two pieces together.
Pinch and twirl the ends to keep the dough in place.
Place the dough in your bread tin.
Cover with a tea towel and let rise for a further 60-90 minutes or until doubled in size.
Preheat the oven 160C
Bake for 40-45 minutes.
Brush the dough with the sugar syrup and leave to cool 10 minutes before cutting.
Sugar syrup;
Dissolve the sugar in the water, using a saucepan and a low heat.
Serve
Enjoy!
Blueberry Twist Bread
This tastes amazing with a bit of cream!
Ingredients
450g Plain Flour
21g Dried Active Yeast
3 tbsp Granulated Sugar
200ml Milk
60g Butter
1 tsp Salt
200g Blueberry Jam
Method
Heat the milk so it is lukewarm.
Sift the flour into a large bowl.
Add the yeast and sugar to the flour.
Stir in 4 tbsp Milk.
Leave to rest for 15 minutes.
Add the remaining milk and butter to the mix to form the dough.
Knead the dough for 5-8 minutes.
Place the dough in a lightly oiled bowl and cover with a clean tea towel.
Leave to rise for 1 hour in a warm place.
Knead the dough for roughly 8 minutes.
Roll the dough into a rectangle.
Spread the jam over the dough, leaving about an inch border.
Roll the dough into a log.
Cut the dough in half, lengthways.
Keeping the cut facing upwards, twist the two pieces together.
Twist the dough into a ball and place in a greased tin of your choice.
Cover the tin with a clean tea towel and let rise for 40 minutes.
Preheat the oven to 180C
Brush the dough, lightly, with milk.
Cook for 40-50 minutes.
Let cool before serving.
Serve
Enjoy!
Garlic, Tomato & Basil Focaccia
Watch this being made on my youtube channel https://www.youtube.com/watch?v=kKxyRJ7whKY&feature=share&fbclid=IwAR3noMnqp8oaAQ45FI5xhkzXfsL7vFb-M95o2zqU0Y3KqrxxGiiKAyOyeA0
Serves 6 Generously
Ingredients
1 ⅓ Cup Warm Water
2 tsp Caster Sugar
2 ¼ tsp Dried Active Yeast
3 ¾ Cup Plain Flour
2 tsp Salt
½ Cup Olive Oil
Handful Fresh Basil - Diced
2 garlic cloves - Minced
Handful Cherry Tomatoes - Halved
Method
In a small bowl, mix the warm water, sugar and yeast. Set aside for 15 minutes.
In a large bowl, sift the flour.
Mix in the salt, ¼ cup olive oil, basil and garlic. Mix well.
Mix in the yeast mix to create your dough.
Knead for 5-6 minutes.
Using the last of your oil, grease a large bowl.
Place your dough in the bowl, cover with cling film and leave to rise in a warm place for 1 ½ hours. Or until doubled in size.
Preheat the oven to 200C
Grease a 9x13” tray with oil.
Transfer the dough into the oven tray.
Using your hands, spread the dough out in the tray.
Cover the tray with cling film and set aside for 20 minutes.
Gently use your finger tips to make some holes in the focaccias surface.
Gently push your tomatoes into the dough.
Brush a little oil on the top of the dough.
Sprinkle some extra basil and salt over the top.
Cook for 20-25 minutes.
Serve
Enjoy!
Baguettes
Makes 2
Ingredients
1 Cup Warm Water
1 tbsp Caster Sugar
1 packet yeast - 1-2 tsp
3 Cups Plain Flour
1 tsp Salt
Olive oil - for greasing
Method
Mix the water, sugar and yeast. Stir until sugar has dissolved. Let sit for 5 minutes.
Sift in the flour and salt.
Stir until a dough forms.
Knead until dough is soft and elastic.
Lightly grease a large, clean bowl.
Place the dough in the bowl and cover with a clean tea towel.
Let rise, in a warm place, for 60-90 minutes or until doubled in size.
Transfer the dough to a lightly floured surface and knead for 4-5 minutes.
Divide the dough into 2 equal parts.
Form each part into a log.
Place the logs onto a lined baking tray.
Make 1-2 deep diagonal cuts into each loaf.
Loosely cover with cling film and let rise, in a warm place, for 30-60 minutes.
Preheat the oven 180C
Bake the loaves for 30 minutes or until the crust is golden.
Serve
Enjoy!
Garlic Bread
Makes 2 Loaves
Ingredients
2 Baguettes -
See recipe https://marisasveganrecipes.wixsite.com/mysite/post/vegan-baguettes
Garlic Butter -
See Recipe https://marisasveganrecipes.wixsite.com/mysite/post/vegan-garlic-butter
Method
Preheat the oven 200C
Cut the baguettes into slices 2cm thick. Don’t get all the way to the bottom.
Place the baguettes on a large sheet of foil and spread the garlic butter over both sides of each slice of bread.
Wrap the bread in foil.
Bake for 20 minutes.
Unwrap the baguettes and bake for a further 5 minutes
Serve
Enjoy!
Hokkaido Milk Bread Rolls
Makes 13 Rolls
Ingredients
Tangzhong;
¼ Cup Strong White Flour
⅔ Cup Milk
Yeast Mix;
2 tsp Dried Active Yeast
1 tsp Caster Sugar
⅔ Cup Milk
Others;
3 ⅓ Cup Strong White Flour
¼ Cup Caster Sugar
1 tsp Salt
2 tbsp Aquafabba
2 tbsp & 2 tsp Butter
Glaze;
½ tbsp Maple Syrup
1 tbsp Water
Method
Tangzhang;
In a small saucepan,on a medium heat whisk the bread and milk until there are no lumps.
Whisk constantly until the mix has thickened to a mousse like consistency.
Scrape the mix into a small bowl and cover with baking parchment. Gently press the baking parchment to touch the top of the mix.
Let cool to room temperature.
Yeast Mix;
While the tangzhang is cooling make the yeast mix.
Heat the milk up so it is luke warm.
Add the sugar and yeast to the milk.
Set aside for roughly 10 minutes or until the tangzhang is cooled.
Making the dough;
Sift the flour into a large bowl.
Add the salt, sugar, tangzhong, yeast mix and aquafaba.
Mix until is forms a dough.
Knead the dough till is is smooth and stretchy.
Soften your butter and add it to the dough,
Knead until the dough is smooth, elastic and not greasy from the butter anymore.
Rise;
Lightly oil a clean bowl.
Place the dough in the bowl, cover and keep in a warm place for 1-2 hours or until the dough has doubled in size.
Glaze;
Just before the dough has finished rising, make the glaze.
Place the maple syrup and water in a small bowl and mix together.
Finishing the bread;
Preheat the oven 180C and lightly oil a baking tray
Knock back the dough and knead for a minute or 2.
Split the dough into equal sized pieces.
Roll each piece into a little ball.
Place the balls on your baking tray, about 1cm apart.
Brush a little of the glaze over the bread rolls.
Bake for 20-30 minutes.
Once the rolls come out the oven, brush with a little more glaze over the top.
Let cool for 10 minutes.
Serve
Enjoy!
Rosemary & Sea Salt Focaccia
Ingredients
1 ⅓ Cup Warm Water
2 tsp Caster sugar
2 ¼ tsp Dried Active Yeast
3 ¾ Cup Plain Flour
2 tsp Salt
½ Cup Olive Oil
2-3 tsp Fresh Rosemary
Method
Mix the warm water, sugar and yeast in a small bowl. Set aside for 15 minutes.
In a large bowl, sift the flour.
Add ¼ Cup oil, rosemary and the yeast mix to the flour.
Mix to combine and then knead for roughly 5-6 minutes.
Lightly oil a clean bowl, place the dough in the bowl, cover and keep in a warm place for 1 ½ hours or until the dough has doubled in size.
Preheat the oven 200C
Split the dough in half.
Spread the dough, using your fingers, on a tray and shape it.
Make holes in the dough with your fingertips.
Brush a little oil over the top.
Sprinkle the salt over the top.
Cook for 20-25 minutes.
Serve
Enjoy!
Peshwari Naan
Makes 3 large
Ingredients
2 ¼ Cup Plain Flour
1 ½ tsp Yeast
1 tsp Granulated Sugar
100g Yoghurt
150ml Warm Water
1 tsp Salt
2 tbsp Oil
Butter to cook
Filling;
1/4 Cup Almond Flakes
100g Sultanas
1/2 Cup Coconut - Desicated or grated
Onion Granules - To sprinkle
Method
In a small bowl add the warm water, sugar and yeast. Set aside for 5 minutes or until the mix starts to bubble.
In a large bowl sift the flour.
Add the salt, oil and make a well in the middle.
Add the yeast mix and yoghurt and mix so all the dry flour is wet.
Lightly flour a clean surface and place the dough on it. Flour your fingertips.
Knead the dough until it’s smooth, soft and shiny.
Lightly oil a clean bowl, place the dough in the bowl and turn to cover it lightly with oil. Cover the bowl and let rise 1 - 1 ½ hours or until dough has doubled in size.
Knead the dough for a furth 5-6 minutes.
Divide the dough into 3 pieces and rolls into balls.
Flattern the ball a little, add 1 third of the sultanas, coconut and almond flakes.
Bring the edges of the dough into the middle to seal the filling in.
Shape your naans - You can gently spread the dough with your fingers or use a rolling pin.
Heat a little butter in a frying pan
Place 1 naan at a time in the frying pan. Fry each side till brown, you should see some bubbling.
Repeat until you’ve cooked all 3.
Serve
Enjoy!
Flatbread/Tortillas
Makes 4
Ingredients
200g Plain Flour
100ml Warm Water
2 tbsp Olive Oil
Pinch of Salt
Oil to fry
Suggested Toppings;
Vegan Pesto - Why not try one of our Pesto recipes; 1 & 2
Vegan Cheese
Spinach
Red onion
Cucumber
Tomatoes
Pepper
Method
Sift the flour into a large bowl, and add the salt.
Add the water a little bit at a time and mix together.
Add the oil and knead the dough for 5 minutes.
Cut the dough into 4
Roll the each piece out as circularas possible
Heat 1-2tsp of oil in a frying pan.
Fry your tortillas for roughly 2 minutes each side.
Cover with the toppings of your choice
Serve
Enjoy!
Jam Donut Babka
Ingredients:
2 ½ Cups Plain Flour
½ Cup Vegan Milk of choice
½ Cup Vegan Butter
3 Tbsp Caster Sugar + ½ Cup sugar for glaze.
1 pack Instant Dried Yeast - 2.5 tsp
½ tsp Ground Cinnamon
2-3 tbsp Raspberry Jam
Method:
Combine 1 tbsp sugar with the warm milk and dried yeast.
Leave for 10-15 minutes.
Mix all ingredients in a large bowl.
Knead the dough or 5-10 mins.
Cover dough and leave in a warm place for 1 hour.
Roll out the dough into a rectangle.
You need to roll it like a swiss roll, using the long side.
Spread jam on top.
Roll dough lengthways into a log shape.
Use a knife to cut the roll lengthways into 2 long strips.
Twirl the two strips and carefully put it into a loaf tin.
Cover and set aside to rise for 1 hour.
Preheat the oven to 170c.
Bake the Babka for 30-40 mins or until the outside is golden brown.
For the sugar glaze, dissolve ½ Cup sugar with 2tbsp of water in a pan on medium heat.
Drizzle sugar glaze over Babka while it is still hot.
Serve
Enjoy!
Garlic Doughballs
Makes 32
Ingredients
Dough;
450g Plain Flour
1 tsp Easy Bake Yeast
1 tsp Salt
300ml Warm Water
6 tbsp Olive Oil
Garlic Butter;
100g Butter
2 Cloves Garlic - Minced
Method
Dough;
In a large bowl sift the flour.
Add the yeast and salt. Stir to combine them.
Make a well in the center of the flour mix and add the water and 5 tbsp of oil.
Stir with a fork until it starts to become a dough and then knead the it for 5 minutes to become a smooth dough.
Spread the last tbsp of oil in a large bowl.
Add the dough, cover with a clean tea towel and place in a warm place for 60-90 minutes or until the dough has doubled in size.
Knead the dough again, to knock the air out.
Cut the dough into 32 equal pieces; Cut the dough in half, half again, half again and continue until you have 32 equal pieces.
Roll each one into balls.
Cover a large baking tray or two with parchment.
Place the balls on the parchment, cover loosely with cling film and leave in a warm place for 30 minutes.
Garlic Butter;
Soften the butter
Mix the garlic in.
Finishing the garlic doughballs;
Preheat the oven 180C
Spread the garlic butter over the dough balls.
Bake for 12-15 minutes.
Serve
Enjoy!
Sea Salt & Pepper Focaccia
Ingredients
1 ⅓ Cup Warm Water
2 tsp Caster Sugar
2 ¼ tsp Dried Active Yeast
3 ¾ Cup Plain Flour
2 tsp Salt
2 tsp Pepper
¼ tsp + 2 tbsp Olive Oil
Method
In a small bowl mix the warm water, yeast and sugar. Let sit for 10 minutes.
In a large bowl sift the flour.
Add 1 tsp salt and pepper. Mix to combine.
Pour in the oil and yeast mix.
Mix with a fork until it starts to become a dough then knead with your hands till you have a smooth ball.
Spread 2 tbsp oil in a clean, large, bowl.
Add the dough, cover with a clean tea towel and let rise in a warm place for 1-1 ½ hours or until doubled in size.
Preheat the oven 200C
Gently tip the dough onto a floured surface.
Cut into 2 halves.
Shape both pieces into an oval or whichever shape you would like.
Transfer them to a large baking tray.
Use your fingers to create holes in the dough.
Sprinkle half a tsp salt and pepper over each loaf.
Bake for 20-25 minutes.
Serve
Enjoy
Makes 2
Herb & Cheese Babka Rolls
This goes great with our homemade roasted carrot soup.
Ingredients
Dough:
2 ½ Cups Plain Flour
½ Cup Vegan Milk, warm
½ Cup Vegan Butter
3 tbsp Caster Sugar
2 ½ tsp Instant Yeast
Filling:
1 tsp Dry Rosemary
1 tsp Dry Thyme
1 tsp Dry Basil
½ tsp Sea Salt
½ Cup Grated Vegan Cheese
Method
Mix the flour, sugar and yeast in a large bowl.
Add the warm milk and butter.
Knead the dough for 5 mins.
Cover and leave to rise in a warm place for 1 hour.
Preheat the oven to 170c.
Mix herbs together.
When dough has risen, roll it out into a large rectangle.
Sprinkle the herbs and cheese over the dough.
Use a rolling pin to flatten the filling into the dough. This will help it to stick to the dough while you are rolling it.
Roll dough into a log shape.
Cut the log in half lengthways.
Pinch one end together to stop it from coming apart.
Then slowly twirl the two sides together.
Take either end and roll them into the middle.
Cut through the middle of the twirls to form two separate rolls. Tuck the end of the twirls under the rolls. Watch the video above to see how I formed this shape.
Sprinkle a little more of the herb mix and grated cheese on top of the buns.
Bake for 30-40 minutes.
Serve
Enjoy!
Makes 2
Ciabatta
Ingredients
Starter; - To be made the day before
1 Cup Bread Flour
⅓ Cup Water
⅛ tsp Dried Active Yeast
2 tbsp Warm Water
Bread
2 Cup Bread Flour
½ tsp Dried Active Yeast
1.5 tsp Sea Salt
¾ Cup Water
1 tbsp Olive Oil
2 tbsp Warm Milk
Method
Starter; To be made the night before
Mix yeast with 2 tbsp warm water and let sit for a few minutes
Stir yeast mix with ⅓ cup water and flour.
Mix till combined.
Cover with a clean tea towel, at room temperature, overnight.
Bread;
In a large bowl mix the yeast and warm milk, let sit for a few minutes.
Add the starter, olive oil, flour and water.
Mix to form a dough
Lightly oil a bowl, place your dough in the bowl, cover and let rise in a warm place for up 1-2 hours or until it has doubled in size.
Lightly flour your side, gently turn the dough out onto the side.
Cut the dough into 2 equal pieces and shape into 2 logs. Don’t touch the top or it will deflate, only touch the sides.
Transfer your logs onto a prepared baking tray.
Cover with a damp tea towel and leave in a warm place for 1-2 hours or until they have doubled in size.
Preheat the oven to 210C
Remove the tea towel and place the ciabatta in the oven.
Bake for 25 minutes or until lightly browned and sounds hollow when you tap the bottom.
Let cool
Serve
Enjoy!
Makes 2 Loaves
White Bread
Makes 2 Loaves
Ingredients:
6 Cups Plain Flour
1 tbsp Caster Sugar
½ tsp Salt
1 tbsp Active Yeast
2 tbsp Soft Butter
2 Cup Hot Water
Method
Combine 2 cups of flour with sugar, salt and yeast.
Add the water and butter and mix until combined.
Stir in the remaining flour.
Knead the dough for around 8-10 minutes.
Oil a large bowl and place the dough inside.
Turn the dough a few times to make sure it is covered in oil.
Cover the bowl and leave the dough to rise in a warm place for 1 hour.
While the dough is rising, prepare 2 loaf tins, by covering it with oil.
When the dough has risen, knead for another 5 minutes.
Cut the dough in half.
Transfer the two balls of dough into the loaf tins.
Cover and leave to rise for another 30 minutes, or until it had doubled in size.
Preheat the oven to 200c.
Bake the bread for 25-30 minutes.
Remove from loaf tins and let cool.
Serve
Enjoy!
Strawberry Buns
Ingredients
150g Vegan Milk, Warm
300g Plain Flour
7g Dry Active Yeast
25g Caster Sugar
100g Vegan Butter, Softened
2 tbsp Strawberry Jam
3-4 Medium Fresh Strawberries, Diced
Method
Mix together the milk and flour.
Add the yeast, sugar, and butter.
Mix until it forms a dough.
Knead the dough for about 2 - 4 minutes.
Cover the dough and leave to rise in a warm place for 1 hour.
Roll out the dough into a rectangle, about 40cm x 30cm.
Spread the jam in a thin layer onto the dough.
Sprinkle the strawberry pieces onto the jam.
Fold the dough into thirds, like an envelope shape.
Lightly roll the dough lengthways to seal the layers.
Slice the dough lengthways into 10 strips, each around 3 cm wide.
Cut each strip lengthways but leave the top attached.
Gently twist the two sides together and fold round into a light knot.
Place the strawberry knots onto a lined baking tray.
Cover and rise in a warm place for 45 minutes.
Preheat the oven to 200c.
Bake for 10-15 minutes, until golden brown.
Serve
Enjoy!
Makes 8-10
Sun-Dried Tomato Or Olive Ciabatta Rolls
Makes 8 Rolls
Ingredients
400g Strong White Flour
7g Easy Bake Yeast
225ml Water
Salt to taste
1 Cup Sun-Dried Tomatoes - Chopped
Or
1 Cup Olives - Chopped
Olive Oil for greasing
Method
Combine 200g flour, 4g yeast into a medium bowl.
Slowly add the water and mix to create a dough.
Lightly oil a large bowl, place the dough in the bowl, cover with cling film.
Place the bowl in a warm place until it has doubled in size. This can take 1-6 hours depending on the heat.
Once the dough has risen sift the remaining 200g of flour into the bowl.
Add the yeast.
Mix the water and salt together separately until the salt has dissolved and then add to the mix.
Knead all together to create a smooth dough.
Add your sun-dried tomatoes or olives and knead into the dough.
Lightly oil a large square tub and place your dough inside. Cover with a clear lid or clingfilm.
Let rise for 1 hour or until double in sized.
Place baking parchment on a baking tray
Gently transfer the dough onto a lightly oiled surface and shape - Touch the top as little as possible, you don’t want to knock the air out.
Carefully transfer your dough to the baking tray.
Cover with a piece of baking parchment and leave for a further 30
minutes.
Preheat the oven 200C
Bake for 30 minutes or until when you tap the bottom of the bread it sounds hollow.
Serve
Enjoy!
Floral Focaccia
Ingredients
1 ⅓ Cup Warm Water
2 tsp Sugar
7g Fast Acting Yeast
3 ¾ Cup Plain Flour
¼ Cup Olive Oil + more for greasing
Topping:
1 Small Red Onion
3-5 Spring Onions
Method
Sift the Flour into a large bowl.
Mix in the oil.
Then mix in the yeast, sugar and water to create dough.
Knead for five minutes.
Oil a large mixing bowl and place the dough inside.
Cover and let rise for 1 ½ hours.
Preheat the oven to 200c.
Prepare your onions to top.
Cut the spring onions in half.
Dice ¼ of the red onion.
With the rest of the red onion cut into slices from the centre outwards.
When the dough has risen, use your fingers to spread it onto an oiled oven tray.
Place your onions on top of the dough to form flower shapes, sprinkling the diced onion at the bottom.
Bake for 20 minutes.
Serve
Enjoy.
Brioche
Ingredients
3 ⅓ Cups Plain Flour
⅔ Cup Milk
¼ Cup Granulated Sugar
¼ Cup Melted Butter
2 ½ tsp Easy Bake Yeast
2 tbsp Cider Vinegar
3 tsp Vanilla
½ tsp Salt
2 tbsp Golden Syrup
Method
Sift your flour into a large bowl.
Add the sugar, milk, melted butter, year, vinegar, vanilla and salt to the flour.
Mix together to create a dough.
Knead for 5 minutes or until the dough is soft and elastic.
Place back into the bowl and cover with a damp tea towel.
Place in a warm place for up to two hours or until doubled in size.
Prepare your loaf tin.
Divide the dough into 4 equal pieces.
Shape each piece into a mini loaf.
Place all 4 loaves into your prepared loaf tin.
Cover with your damp tea towel for 30-60 minutes.
Preheat the oven 180C
Bake for 30-40 minutes or until the dough has browned and when you tap the bottom it sounds hollow.
Once just out the oven, brush the golden syrup over the brioche.
Leave to cool for 15 minutes
Serve
Enjoy!
Tomato & Basil Bread Rolls
Ingredients
2 tbsp Caster Sugar
1 Packet Instant yeast
2 Cups Plain Flour
½ Cup Vegan Milk
¼ Water
2 tbsp Vegan Butter
¼ Cup Tomatoes, Diced
2 tbsp Fresh Basil, Diced
Method
In a large mixing bowl, combine ¾ cup of flour, yeast and sugar.
In a pan over medium heat, combine the water, milk and butter until warm. Be careful not to overheat it.
Add the wet ingredients to the dry ingredients and mix for 2 minutes.
Add the rest of the flour and mix to create a dough.
On a floured surface, knead the dough for 10 minutes.
Fold in the tomato and basil towards the end of kneading.
Divide the dough into 4 pieces and place them on a lined baking tray. For smaller rolls split into more pieces.
Cover and leave to rise for 30-40 minutes.
Preheat the oven to 190.
Bake the rolls for 18-20 minutes.
Serve
Enjoy.
Makes 4
Pissaladiere
Ingredients
Dough;
4 Cups Bread or Plain Flour
1 ½ tsp Sea Salt
2 tsp Dried Active Yeast
4 tbsp Olive Oil
1 ¼ Cup Warm Water
Topping;
40g Butter
2 tbsp Olive Oil
1/5kg Onions - Thinly Sliced
1 tbsp Sage
2 large Roasted Red Peppers, Kept in Brine - Thinly Sliced
½ Cup Pitted Olives
Method
Dough;
Sift the flour into a large mixing bowl.
Add the salt and yeast. Mix to combine.
In a small, separate bowl, mix the water and oil together.
Pour this into the flour mix.
Mix together to create a dough.
Knead for 10-15 minutes until your have an elastic dough.
Place in a lightly oiled bowl, cover with cling film and place in a warm place for 1 hour or until the dough has doubled in size.
Top;
Melt the butter with 1 tbsp of oil in a medium saucepan.
Add the onions and the sage. Mix to combine.
Cover your saucepan and simmer, on a low heat, for 45 minutes. Stir occasionally so the onions don’t burn.
Finishing;
Preheat the oven 200C and prepare a large baking tray.
Roll your dough into a large rectangle, roughly 34x26 cm
Place this on your baking tray.
Brush the remaining 1 tbsp of oil over the dough.
Spread the onions, evenly, over the dough,
Place your red peppers in a lattice across the onions.
Place the olives in the middle of each square.
Bake for 20 minutes.
Serve
Enjoy!
Serves 6
Potato & Rosemary Bread
Ingredients
385g Mashed Potato
375g Plain Flour
1 Packet Instant Yeast
⅓ Cup Vegan Milk
3 tbsp Oil
2 tbsp Dried Rosemary
Method
In a large mixing bowl stir together the flour, yeast and rosemary.
Add the milk, oil and mashed potato.
Mix together until combined.
Knead the dough for about 5 minutes.
Put the dough in an oiled bowl and cover.
Leave to rise for 45 minutes.
Half the dough and place them onto a lined baking tray.
Use your hands to shape the dough into oblong shapes.
Let sit for another 10 minutes while you preheat the oven to 220c.
Bake for 40 minutes.
Let cool for 30-60 minutes before cutting into the load.
Serve
Enjoy!
Makes 2 small loaves
Dinner Rolls
Makes 6-9
Ingredients
3 ½ Cups Bread Flour
1 Cup Warm Water
2-3 tbsp + more for greasing Olive Oil
2 tbsp Caster Sugar
1 tsp Sea Salt
2 ¼ tsp Dried Active Yeast
1 tbsp Butter
Method
In a small bowl mix the water, yeast and sugar. Set aside for 5-10 minutes or until you get bubbles.
Sift the flour into a large mixing bowl.
Add the oil, salt, butter and yeast mix.
Mix to combine and then knead for 8-10 minutes or until you have a soft pliable dough.
Grease a clean bowl, with a little olive oil, and place the dough inside. Cover the bowl with a damp tea towel and place in a warm place for 60-90 minutes or until doubled in size.
Knead the dough for 2-3 minutes
Shape into a bun shape, you can make them any shape and size you would like.
Grease a baking tray and place the dough inside, about 1” apart. Cover, loosely with cling film for 30-60 minutes or until doubled in size.
Preheat the oven 180 C
Bake for 10-15 minutes or until golden brown and sounds hollow when you tap the bottom.
Serve
Enjoy!
Multi-Seed Loaf
Ingredients
Dough;
1 Cup Warm Water
2 ¼ tsp Instant Yeast
2 tbsp Golden Syrup
2 tbsp Olive Oil
1 ¼ Tsp Salt
½ Cup Oats
3 tbsp Sesame Seeds
2 tbsp Chia Seed
2 tbsp Poppy Seeds
2 ⅓ Cups Bread Flour
Top;
2-3 tbsp Milk
2 tbsp Sunflower Seeds
1 tsp Chia Seeds
1 tsp Sesame Seeds
1 tsp Poppy Seeds
Method
Dough;
Sift the flour into a large mixing bowl.
Pour the water into the middle of the flour.
Add the yeast into the water.
Add the rest of the ingredients into the bowl.
Mix all the ingredients together to make a dough.
Knead until your dough is pliable, about 10 minutes.
Roll your dough into a ball.
Lightly oil a large bowl, place the dough in the center, cover with a clean tea towel and place in a warm place to rise for 1 hour or until doubled in size.
Lightly oil a loaf tin.
Knead your dough for 1-2 minutes.
Turn your dough into a log shape and place in the center of your loaf tin.
Cover with a clean tea towel and let rise for 30 minutes or until doubled in size.
Top;
Preheat the oven 170C
Mix the seeds in a small bowl.
Brush the milk over the loaf
Sprinkle your mixed seeds over the top of your loaf.
Place the loaf in the oven for 30-40 minutes or until it sounds hollow.
Let cool a little before removing from the loaf tin.
Serve
Enjoy!
Pita Bread
Makes 8
Ingredients
1 Cup Lukewarm Water
1 tbsp Caster Sugar
2 ¼ tsp Active Yeast / 1 Packet
3 Cups Plain Flour
1 tbsp Oil
Method
Stir together the warm water, sugar, yeast and 1 cup of flour.
Let sit for 15 minutes.
Add the olive oil and 1 ½ cups of flour.
Stir until combined, then knead for around 5 minutes.
Lightly oil the bowl and the dough and cover.
Let rise in a warm place for 2 hours.
Cut the dough into 8 equal balls and then cover with lightly oils cling film and leave for another 30 minutes.
Roll each ball out until around ¼ thick.
Let sit again for a final 30 minutes.
Brush a small amount of oil into a frying pan and leave over medium heat.
Fry each pit bread for about 2 minutes on each side.
Serve
Enjoy!
Bagels
Ingredients
Dough:
2 Cups Plain flour
1 Packet Active Yeast
1 tsp Oil
¾ Cup Warm Water
Water Bath:
4 Cups Water
1 tsp Maple Syrup
Seasoning:
Mixed Sesame seeds
Poppy Seeds
Method
Combine the flour and yeast.
Add the oil and water and mix.
Knead the dough until soft. It should not be sticky.
Oil the mixing bowl and a small amount over the dough and cover with a towel.
Leave to rise in a warm place for 2 hours.
Divide the dough into 4 equal balls. Use the palm of your hand to flatten the balls slightly.
Use your finger to press a hole in the centre of each ball.
Preheat the oven to 200c.
Bring the water to boil in a medium-size pot and then add the syrup.
Cook each bagel in the water for 2 minutes on each side then transfer onto a lined baking tray.
Sprinkle the seasoning onto each of the bagels.
Bake for 25 minutes.
Serve
Enjoy!
Elephant Focaccia
Ingredients
1 ⅓ Cup Warm Water
2 tsp Caster Sugar
1 ½ tsp Easy Bake Yeast
3 ¾ Cup Plain Flour
¼ Cup Olive Oil + More for Greasing
Topping;
Red Onion
Courgette Peel
Green Pepper
Slice Tomato
Method
Sift the flour into a large bowl.
Mix in the oil
Add the yeast, salt, sugar and warm water.
Mix together to create a dough
Knead for 5 minutes or until your dough is smooth and stretchy.
Oil a clean, large, bowl.
Place the dough inside, cover with a clean tea towel and leave to rise for 1 ½ hours or until the dough is doubled in size.
Preheat the oven 190C
Oil a baking tray 9 ½” x 12”
Use your fingertips to spread the dough evenly across your tray.
Carefully spread some olive oil over the dough
Carefully place your toppings to look like an elephant; I used courgette peel to make the outline of the face and trunk, I also put a small circle of courgette in between the red onion for the eyes but you can’t see it. Red onions make the eyes and ears, tomato makes the trunk and cut the bottom of the pepper to make a flower
Place foil over the tray
Bake for 15-20 minutes or until the bread is slightly browned and the base sounds hollow when you tap it.
Serve
Enjoy!
Fruit Loaf
Ingredients
200g Dried Fruit
180ml Strong Tea
90g Caster Sugar
1 tsp Ground Ginger
1 tsp Ground Cinnamon
160g Plain Flour
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
3 tsp Oil
Method
Brew the tea until strong.
Soak the dried fruit in the tea until it has cooled down.
Preheat the oven to 160c.
Mix together the flour, sugar, ginger, cinnamon, baking powder, and bicarbonate of soda.
Add the fruit, tea, and oil and fold together until combined.
Spoon the mixture into a lined loaf tine and flatten the mixture.
Bake for 40-50 minutes.
Let cool before removing it from the loaf tin.
Serve
Enjoy!
Hot Cross Buns
Ingredients
300ml Vegan Milk
50g Butter
500g Plain Flour
1 Sachet Yeast
70g Caster Sugar
70 Mixed Dried Fruit
For the cross;
70g Plain Flour
7-10 tbsp water
Method
Warm the milk on medium heat.
Take off the heat and add the butter. Stir until melted.
Mix the flour, yeast, and sugar in a large bowl.
Stir in the milk and butter until dough forms. It may be a little sticky at this point.
Leave the dough to rise somewhere warm in an oiled bowl for 1 hour.
When risen, knead the dried fruit into the dough.
Cut the dough into 12 pieces and roll each piece in your hand to form a ball. Put flour on your hands to stop it from sticking.
Place each ball onto a lined baking tray at least 2 cm away from each other.
Cover and leave to rise for another 45 minutes.
Preheat the oven to 220c.
Make the cross by mixing the flour with one tbsp of water at a time until it forms a pipeable dough.
When the buns have risen, pipe a cross on top of each one.
Bake for 15-20 minutes.
Serve
Enjoy!
Makes 12
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