(Posted: 08/08/2014 )

I used to love milk bread from a local bakers as a kid but they no longer sell them so I have devised my own. The inside is soft and slightly squidgy and the crust is very lightly browned. I started making them into plaited mini loaves for a bit of fun and my family love them so I continue to make them like that, although normal rolls are OK too.


If you want to make them you will need

(Posted: 05/03/2014 )

I regularly make 3 loaves at once, putting 2 in the freezer - this is how I do it.

Get everything together first

Enough ingredients for three loaves

  • Strong flour of your choice
  • Salt
  • Yeast
  • Warm water
  • Oil/butter (cut into very small pieces)


All the equipment

(Posted: 25/09/2013 )

This is much easier than you think, looks impressive, and tastes even better.


You will need

  • 500g strong white flour
  • 7g salt
  • 10g quick yeast
  • 25ml olive oil plus a little to stop it sticking to the bowl
  • 300ml (approx) water


Put the dry ingredients into a large bowl, making sure the salt and yeast are not touching, and add the oil and water.

(Posted: 23/09/2013 )

This is my own recipe for a loaf to please everyone in the family, one half wholemeal bread the other white.

This recipe makes 2 1lb loaves


You will need:

  • 800g strong white flour
  • 200g strong wholemeal flour
  • 14g salt
  • 20g quick yeast
  • 50ml olive oil plus a little to stop it sticking to the bowl
  • 600ml (approx) water
  • 2 large mixing bowls
  • 2 1lb loaf tins


(Posted: 20/06/2013 )

I call these wholemeal rolls even though they are made with 1 part wholemeal flour to 4 parts white flour. I find they are lighter and easier to eat. If you prefer you can easily make this recipe with 100% wholemeal flour.

You will need:

  • 100g strong wholemeal flour
  • 400g strong white flour
  • 10g quick yeast
  • 7g salt
  • 30ml olive oil
  • 300ml water


(Posted: 10/06/2013 )

I recently visited Cogglesford Watermill in Sleaford, Lincolnshire a beautiful old mill which still produces flour as it would have been done 200 years ago.

I bought a 1.5kg bag of their organic wholemeal flour and decided to use it this week.


(Posted: 22/05/2013 )

Whatever you call it this topping adds something different to a basic bloomer loaf, plus the kids will love it.

(Posted: 15/05/2013 )

I have always loved a muffin, cut in half, toasted, buttered and jammed…. mmmm.

I thought today I would give them a go and if they were ready in time I’d have one with a cup of tea, no more motivation needed.


I used:

(Posted: 03/05/2013 )

I wanted to try making some rolls but plain white rolls seemed a bit safe so I decided on trying milk bread.

I used 500g strong white bread flour, 8g salt, 10g quick yeast, 20g unsalted butter, 300ml semi-skimmed milk and a little olive oil for kneading.

As soon as I started kneading the dough it felt very different, a lot more solid and needed a lot more kneading!

(Posted: 29/04/2013 )

Today I will be stepping it up a bit with two different shaped loaves at the same time – oh no don’t do it I hear you say.

I used my Beginner’s Bloomer recipe for both using white flour for the bloomer and brown bread flour for the knot. For ingredients and method see Beginner’s Bloomer article.

To shape a knot take the dough from the bowl, after first proving and knock out the air. Roll it in a tight sausage and roll again into a long sausage about 30cm or so long. Pick up the sausage and take one end around and under to create the knot shape.


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