Features
10 of our favourite bread recipes
by Genevieve Halbert
published on 25 February 2020, last updated on 4 June 2021
Bread can be an intimidating prospect, even for accomplished bakers, while the mere mention of yeast or starter can be enough to trigger all-out panic in a novice chef. But with bread, as with most things in life, it’s worth embracing a ‘feel the fear and do it anyway’ kind of philosophy. Bread making is an incredibly rewarding process and with the right instructions even a total beginner can achieve an excellent loaf. So, read on for ten of our favourite bread recipes, from an easy-peasy pita recipe to a no-knead sourdough.
Easy Mug Bread from Brilliant Bread by James Morton
If you’re intimidated by the idea of bread making, this is a great recipe to start off with. A deliciously simple crusty white loaf, no complex techniques required.
No-Knead Sourdough from Baking School: The Bread Ahead Cookbook by Justin Gellatly, Louise Gellatly & Matthew Jones
Get your copy of Bread, Cake, Doughnut, Pudding here .
Paul Hollywood’s Bagels from The Weekend Baker by Paul Hollywood
An authentic bagel recipe from the Master of Baking himself, Paul Hollywood. This recipe is customisable, so you can really make it your own by adding nuts, seeds, garlic, or even chocolate chips.
Get your copy of The Weekend Baker here.
Soda Bread from Bread, Cake, Doughnut, Pudding by Justin Gellatly
Get your copy of Bread, Cake, Doughnut, Pudding here .
White Pita Bread from Brilliant Bread by James Morton
Pitas are among the simplest of yeasted breads, and you’ll be amazed at how much better they taste than the shop-bought alternatives. Serve with hummus as a delicious snack, or stuff them with with warm falafel and fresh salad for a tasty Middle Eastern-inspired lunch.
Get your copy of Brilliant Bread here.
Fig and Toasted Hazelnut Wholemeal Bread from The Great British Bake Off: Big Book of Baking by Linda Collister
This beautiful wholemeal loaf, studded with toasted hazelnuts and sweet figs, makes an ideal accompaniment to a cheese, antipasti, or charcuterie board.
Get your copy of The Great British Bake Off: Big Book of Baking here.
Focaccia from Brilliant Bread by James Morton
This classic Italian bread is finished with flaked sea salt, olive oil, and fresh rosemary. Its spongy texture and deeply savoury flavours make it ridiculously moreish.
Get your copy of Brilliant Bread here.
Focaccia with Black Grapes from The River Cafe Classic Italian Cookbook by Rose Gray & Ruth Rogers
Another focaccia-style loaf, this loaf from The River Cafe is technically a schiacciata, a flat bread traditionally made in Italy during the grape harvest. With its topping of sweet, black grapes, it’s wonderful served for breakfast or afternoon tea.
Get your copy of The River Cafe Classic Italian Cookbook here .
Walnut Rye with Burrata and Honey Nut Pesto from The Recipe Wheel by Rosie Ramsden
Get your copy of The Recipe Wheel here .
Garlic and Herb Tear-and-Share Bread from Stork: The Art of Home Baking by Stork
If you’re looking for a simple, tasty bread that everyone will love, try this garlic and herb tear and share – it’s especially good with hot soup or as part of an antipasti-style board.
Get your copy of Stork: The Art of Home Baking here .
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