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Easy yeasted bread

Bread baking intimidates. I know that from experience. However I have also learned to persevere and learn from my mistakes. Our bread baking journey began many years ago with a bread maker. Ingredients dropped in and the machine did all the work. Brilliant. I fiddled with the recipe and removed the sugar, fat and milk powder. Then unhappy with the shape of the final bake we simply used the dough function; lifting the dough out and shaping it for a loaf tin before a final prove and bake in the oven. I look back now and wonder why we were so intimidated with the dough process. But isn't hindsight is a wonderful thing. Then one day the paddle broke. I didn't want to buy a new machine and I didn't want to give up my homemade loaf and never having got the hand of kneading I didn't want to do that either. Although I now have a stand mixer, I didn't at the time. I have also learned over time that moisture and time are brea

Gotta pitta pocket or two ...

What's not to love about pitta breads? A ready made sandwich pocket that can cope with all manner of stuffings. Great hot or cold, griddled, fried (stuffed with cheese obviously) or snipped into bite size dippable chunks. Yum! And they are super easy to make for yourself. Brilliant to make with kids. They'll love how they puff up in the oven. Believe me when I say once you've made these you will wonder why you ever bothered buying them. They taste soooo good! From start to finish they will take 3-3.5 hrs depending on the warmth of your kitchen and dough handling skills. I also use the stretch and fold (no knead) method as for Easy yeasted bread My recipe makes 10 large oval pockets or you can halve it and make 6 smaller round ones if you choose. * the dough won't hurt to sit for a while if don't have sufficient baking trays* It also works with 100% wholemeal or white flour but I tend to use 50/50 ie half of each. Easy peas

Easy Peasy Focaccia

Even though I am currently gripped by a sourdough revolution and yeasted breads aren't getting a look in ... I love this focaccia recipe. It is a family staple. Well until I master a sourdough focaccia that is! I can't claim the recipe as my own it is largely based on a recipe from No Need To Knead Suzanne Dunaway It is incredibly easy to make and very forgiving. It can be baked in a shallow tin or open on a tray as a slab loaf and as rolls. It is a very wet mix which is tricksy to handle but it is no knead so time, warmth, water and a little extra yeast does the work for you. Oh and a good spatula or bread scraper! Unlike other focaccia recipes I have tried it doesn't have much oil added until baking and that is up to you. I don't drizzle with a lot of oil, particularly the rolls as it makes them greasy to handle or if it going in the freezer (it freezes and reheats really well). More oil can then be added (as re

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