Breads and scones

bread.jpgI have been making bread seriously now for about 2 years.It all started in a small way just making a loaf here and there.Now every weekend I make enough bread for the whole week.Usually I make rolls as they are easier for my husband to handle in his lunch break but I make as many other types as I can…Try the walnut bread recipe,just great for this time of year with a huge bowl of soup.

Walnut bread


This is great with most cheeses.

350g/12oz wholemeal flour

150g/5oz strong white flour plus extra for dusting

1 and a half tsp salt

30g/1oz yeast (or 1 sachet of dried yeast)

40g/1 oz butter softened

60 ml /2fl oz walnut oil

300ml/half pint water

150g/5oz walnut pieces


  • Put all the ingredients except the walnuts into a large bowl, then mix well with your hands for 2 minutes.When all the flour has been incorporated ,tip the dough onto a floured board and using your fingers and the heel of your hand , knead for 5 minutes.Put the dough back in the bowl  leave to rise for 1 hour.

  • Line a baking tray .Incorporate the walnuts into the dough , shape into a ball and dust with white flour.Place on the baking tray and leave to rise for 1 hour.

  • Preheat the oven to 220c/gas 7.Using a sharp knife ,cut a cross into the top of the dough ,then bake the bread for 30minutes until golden.Transfer to a wire rack to cool.

Wholemeal and white rolls


This is my usual recipe for bread everyday recipe.I like the texture of white with just a hint of wholemeal.You can change this to all strong white flour or all wholemeal .You may need more or less water.

12oz strong white flour

4 oz wholemeal flour

1 sachet yeast


1 tsp salt

300ml/10fl oz water (about)


  • Mix the two flours together in a large bowl.

  • on one side of the bowl put the yeast sachet ,on the other side the salt.(don’t mix the two)

  • Add the oil and as much water to make a dough but not too dry.

  • Put dough onto a floured board and knead for about 5 minutes with the heel of your hand until it is pliable.

  • Leave in a covered bowl for about 1 – 2 hours or until it is double in size.

  • On to the floured surface again and knead for about 1 minute and then shape into rolls about 2 0zs in size each

  • Lay spaced out on to a greased tray and leave for another hour or until really risen.

  • You can then brush with egg or milk,I tend to leave mine as they are.

  • Put in a hot oven 230c/gas 8 for about 20 – 25 minutes.

Potato and herb bread


This is a meal on its own – serve it as a sandwich filled with cooked meats and pickles.

sachet of yeast

water to mix

500g/1lb 2oz strong white flour

1 tsp salt

8 medium raw potatoes,scrubbed

1 clove garlic chopped

butter and olive oil for frying

30g/1oz any fresh herb

makes 2 loaves (can be frozen)


  • Put the flour into the bowl with the yeast on one side and the salt on the other (salt kills yeast)

  • Add enough water to the flour until you have a dough ,knead for about 5 minutes

  • then put to one side for a couple of hours .

  • Boil  the potatoes for 5 minutes ,leave to cool then cut into quarters.Fry the potatoes and garlic in a little butter and oil until golden brown.Leave to cool.

  • Grease a baking tray .Divide the dough into 2 pieces and flatten them into an oval shape.Place on a baking tray and leave to rise for 1 – 2 hours.

  • Preheat the oven to 230c/gas8.Cover the 2 pieces of dough equally with the potato mixture ,pressing it in firmly.Sprinkle with herbs over the top and bake in the oven for 25 – 30 minutes until golden brown .Transfer to a wire rack.

Brie and basil bread


I just love this bread ,instead of brie and basil another variation is to use any blue cheese.mmm..yummy!


500g/1lb2oz wholemeal flour

50ml/2fl oz olive oil

1tbs salt

1 sachet dried yeast

water to mix

100g/4oz brie cheese thinly sliced

handful of chopped basil leaves.


  • Put the flour,olive oil ,yeast and salt into a large bowl,keeping the salt and yeast separate.Slowly add the water mixing as you go until all the flour has been mixed in and your dough feels soft to the touch.

  • Tip the dough out onto a lightly floured board and knead for about 5 minutes until you have an elastic dough.Put back in the bowl and leave to rise for 2 hours.

  • Tip your dough on to the floured surface and with your hands shape into a sausage shape,then put on a baking tray.

  • Coat the top with wholemeal flour and make several slashes in the top length ways down the middle.Push the brie and basil into the grooves then rest the dough for a couple of hours .

  • Preheat the oven to 200c/gas 6.Bake the bread for 20 minutes until golden brown ,then transfer to a wire tray.


Cheese scones


I just love cheese scones,they always remind me of when I was living at home.My mum was not a good cook..But she did make great scones…You can omit the cheese and have them plain or add dried fruit. Eaten warm straight from the oven!

1lb white plain flour

30g/1oz baking powder

75g/3oz butter or  margarine

2 eggs beaten together,plus 1 egg beaten  for egg wash

240ml/8floz milk

100g/4oz cheddar cheese,grated

makes about 12


  • Put the flour,baking powder,butter ,the 2 beaten eggs and milk and bring together gently with your hands (or a wooden spoon if you don’t want the mess)
  • When the dough has formed add most of the cheese(keeping some back for on the top later) and mix again for 5 minutes
  • Tip the dough out onto a floured board and knead gently for a couple of minutes until the dough is smooth.
  • Roll out the dough to 4cm/1 and a half inches and using a cutter (or if you are like me a glass) cut out the scones.
  • Put them on a baking tray ,brush the top with the egg wash and put in the fridge for half an hour…this helps the scone to rise up straight.
  • Preheat the oven to 220c/gas 7 Remove the scones from the fridge and brush the tops again with egg wash,being careful not to let it dribble down the side as this will hinder their rise in the oven.
  • Sprinkle a little cheese onto each scone and bake for 15 minutes until golden.
  • Transfer to a wire tray to cool.

Pitta bread


Fill these pittas with any fillling you like!

500g/1lb2oz strong white flour

1tbs salt

50g/2oz caster sugar

50ml/2fl oz olive oil

1 sachet easy yeast

300ml/half pint water.


  • Put all the ingredients into a bowl and mix with your hands to bind together.When the dough has formed tip out onto a lightly floured board and knead for 5 minutes.Put back into the bowl and rest the dough for 1 hour.

  • Preheat the oven to 240c/gas 9 and put a lined baking tray in to heat up.

  • Tip the dough out on to the surface and divide into 100g/3 and a half oz pieces.

  • Using a rolling pin roll out the dough to about half inch thickness.

  • Leave to rest on the table for 5 minutes,then then place on the hot baking tray in the oven and bake for about 5 – 10 minutes.

  • The bread will balloon up but when you bring them out of the oven they will collapse ,forming the pockets of air.

Greek olive bread


The flavours of the Mediterraneon simply ooze out of this bread,speckled with black olives,red onions and herbs.

675g/1 and half lb white bread flour

10ml/2tsp salt

 1 sachet of easy yeast

350ml/12fl oz lukewarm water

75ml/5 tbsp olive oil

175g/6oz pitted black olives roughly chopped

1 red onion,ffinely chopped

30ml /2 tbsp chopped coriander or mint.

Makes 2 loaves


  • Lightly grease 2 baking sheets.

  • Sift the flour into a large  bowl

  • Add the salt on one side and the yeast on the other,add the water and the olive oil and mix to a soft dough.

  • Turn out the dough onto a floured board and knead for about 8 – 10 minutes until smooth.

  • Place in a lightly oiled bowl ,cover with lightly oiled clear film and leave to rise in a warm place for 1 hour or until doubled in bulk.

  • Turn out onto a lightly floured surface and knock back.Roll out the dough into a round .Sprinkle over the olives,onion and herbs evenly over the surface,then gently bring up the sides of the circle and gently knead together.

  • Cut the dough in half and shape each piece into a plump oval loaf.

  • Place on prepared baking sheets and cover and leave to rise in a warm place for about 45 minutes or until the loaves are plump and nearly double in size.

  • Meanwhile heat the oven to 220c/Gas 7 .

  • Dust the loaves lightly with flour and bake for 35 – 40 minutes or until golden and sounding hollow when tapped on the base.

  • Transfer to a wire tray to cool.






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