Our Daily Bread

Artisan bread recipes for your daily consumption.

my Recipes

[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel that will leave you emptier of bad thoughts than this homely ceremony of making bread.”

Mary Francis Kennedy Fisher, The Art of Eating 

ITALIAN PICORINO ROMANO CHEESE & HERB BREAD

For several occasions to date, I've tried a method of baking bread which seems to be working very well now. Using a biga made within a couple of hours and autolysis of the flour in this same period, then incorporation them both into a dough, seems to work very well...

GREEN OLIVES AND ROSEMARY BREAD

Spanish pitted Queen olives with fresh rosemary bread. I used 1 1/2 tsp dried yeast; 100g water and 100g King Arthur's Unbleached bread flour. Mixed these and left it at room temperature for 1 1/2 hours. Then added 400g flour; 230g water and 1 1/2 tsp sea salt. Knead...

MY VERSION OF HOT CROSS BUNS

I have made hot cross buns many times in the past before, only during the Easter season, and have been using the King Arthur Flour’s “Easy Hot Cross Buns” recipe.  I had several issues with this recipe which somehow didn’t work for me. For instance the white cross...

POPPY SEED WITH GARLIC BREAD

I’ve made poppy seed bread many times over before and a few days ago, I decided to add  some garlic powder to the bread. I wasn’t sure how well this would turn out. What resulted was a bread with an aromatic, soft chewy crumb with a thin crispy crust. Went down well...

GRUYERE CHEESE, GREEN OLIVE AND FENNEL BREAD

Ingredients:200gm French GruyereCheese, chopped into small cubes.110 to 120 gm half sliced green Greek olives, chopped225 gm Levain starter 100% hydration255 gm filtered water370 gm Unbleached bread flour90 gm Semonila (duram) flour7 gm Olive oil7 gm fine sugar11gm...