Bread Recipes

Bread really is easy to make, as long as you follow a few simple rules. Get it right and you'll never look back - or want to eat shop-bought loaves again!

 
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Pitta BreadMakes 12

Pitta Bread

Home-made pitta bread is a million times better than the often doughy tasteless versions on offer in shops, and they're not at all difficult to make.

 
 
Mozzarella in CarrozzaServes 2

Mozzarella in Carrozza

A fantastic variation on the toasted sandwich, or even Croque Monsieur, this is a real Italian treat!

 
 
Mini Focaccia Bread with Blue Cheese, Garlic and Thyme ToppingMakes 4 mini focaccia

Mini Focaccia Bread with Blue Cheese, Garlic and Thyme Topping

Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.

 
 
Welsh Rarebit SouffleServes 3

Welsh Rarebit Souffle

This, if you've got the time, is a Welsh rarebit with a difference. It's rich golden brown, light and puffy.

 
 
Celeriac and Lancashire Cheese BreadMakes 1 loaf (serves 4-6)

Celeriac and Lancashire Cheese Bread

This is yet another favourite and blissfully easy bread, which is crunchy and crusty on the outside and soft and squidgy within.

 
 
Mini Focaccia Bread with Red Onion, Olive and Rosemary ToppingMakes enough for 4 mini focaccia

Mini Focaccia Bread with Red Onion, Olive and Rosemary Topping

Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.

 
 
AnchoïadeServes 1

Anchoïade

This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence! If you're wondering what to do with the rest of the anchovy fillets, cover them in a bowl with clingfilm and store to use later for Pizza Amalfit

 
 
Parsnip, Parmesan and Sage BreadMakes 1 loaf, to serve 4-6

Parsnip, Parmesan and Sage Bread

I love to serve this bread with Curried Parsnip and Apple Soup with Parsnip Crisps, as it extends the parsnip flavour, but it's also good with tomato or any other soup.

 
 
Stilton RarebitServes 4 as a snack or 10 as a pre-dinner nibble

Stilton Rarebit

This recipe makes the most of leftover Stilton – but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).

 
 
Filled Focaccia with Ham and Melted FontinaServes 4

Filled Focaccia with Ham and Melted Fontina

I suppose I would describe this as a kind of hot, home-made sandwich. Lovely to serve straight from the oven for lunch. We've used ham, cheese and sage here, but any kind of filling at all would be fine, including vegetables such as mushrooms or pres

 
 
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