Brie and Basil Bread

A freshly baked brie and basil bread on a rustic wooden table, featuring a golden, crusty exterior with melted brie cheese visible on top. A few slices are cut to reveal the soft, airy interior with pockets of creamy brie and fresh basil leaves. The loaf rests on a wooden cutting board, with scattered basil leaves, cheese slices, and a bread knife nearby. Soft natural lighting enhances the warm, inviting tones.

Brie and Basil Bread

I sold this by the truckful on Saturdays from our shop in Canterbury.
Portions:1 loaf
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Ingrediënten

  • 500 g wholemeal flour plus extra for dusting
  • 50 mlolive oil
  • 10 g salt
  • 20 g yeast
  • water to mix
  • 100 g Brie cheese thinly sliced
  • 1 handful of freshly chopped basil leaves

Instructies

  • Put the flour, olive oil and salt into a large bowl and rub the mix together.
  • Dilute the yeast in a little warm water and add to the bowl.
  • Slowly add water, mixing with your hand as you do, until all the flour has been incorporated and your dough feels soft to the touch.
  • Tip the dough out onto a lightly floured surface and knead for 6 minutes until you have a pliable dough.
  • Put back in the bowl and leave to rise for 2 hours.
  • Line a baking tray.
  • Tip the dough out onto your floured surface and, using your hands, shape into a mini baguette, then place on the baking tray.
  • Coat the top with wholemeal flour and make several slashes in the dough lengthways down the middle.
  • Push the Brie and basil into the grooves, then rest the dough for 2 hours.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the bread for 20 minutes until golden brown, then transfer to a wire rack to cool.

Nutritional Information

Calories: 2175 kcal | Carbohydrates: 394 g | Protein: 78 g | Fat: 37 g | Fiber: 60 g | Sugar: 6 g
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Recipe Category Bread / Cheese
Country European / French

Onion and Bacon Fougasse

A freshly baked onion and bacon fougasse on a rustic wooden table, featuring a golden, crispy crust with a signature leaf-like shape and slits in the dough. Caramelized onions and crispy bacon pieces are baked into the surface, adding rich flavor. A few pieces are torn open to reveal the soft, airy interior. The bread rests on a wooden cutting board, with scattered fresh herbs, onion slices, and crispy bacon bits nearby. Soft natural lighting enhances the warm, inviting tones.

Onion and Bacon Fougasse

This is a traditional French bread, flat and leaf-shaped, very much like the focaccia of Italy. It’s eaten with cheese and salads. There are many flavours that go well in this style of bread – try peppers, ham, Cheddar cheese or plain basil – c’est bon!
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Ingrediënten

  • 400 g strong white flour
  • 20 g yeast
  • 200 ml water
  • teaspoons salt
  • 75 mlolive oil
  • 1 onion peeled, finely chopped and fried until translucent
  • 3 rashers of back bacon, finely chopped and fried

Instructies

  • Line three baking trays.
  • Put 200 g/7 oz of the flour with all the yeast and about 175 ml/6 fl oz of water into a bowl and beat together for about 3 minutes into a thick batter.
  • Leave to rise and fall – this should take 3–4 hours.
  • Add the rest of the flour and water along with the salt, 60 ml/2 fl oz of the oil, the fried onions and bacon and knead well for 5 minutes.
  • Put back in the bowl and leave to rise for 1 hour.
  • Divide the dough into three pieces.
  • Using a rolling pin, flatten each piece to about 2.
  • 5 cm/1 inch high, then shape each roughly into a circle.
  • Using your knife, cut two diagonal slashes down the middle of each circle and three diagonal slashes on each side.
  • Brush lightly with the remaining olive oil, place on the baking trays and leave to rise for 1 hour.
  • Preheat the oven to 230°C/450°F/gas mark 8.
  • Bake the bread for 15 minutes until golden brown, then transfer to a wire rack to cool.

Nutritional Information

Calories: 399 kcal | Carbohydrates: 25 g | Protein: 12 g | Fat: 28 g | Fiber: 1 g | Sugar: 8 g
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Recipe Category Bread / Cheese / Pork
Country European / French

Baguette

A freshly baked baguette on a rustic wooden table, featuring a golden, crispy crust with diagonal slashes on top. A few slices are cut to reveal the soft, airy interior with an open crumb. The bread rests on a wooden cutting board, with scattered flour, a serrated bread knife, and a small dish of butter nearby. Soft natural lighting enhances the warm, inviting tones.

Baguette

Portions:1 loaf
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Ingrediënten

  • 500 g strong white flour
  • 20 g yeast
  • warm water to mix
  • 10 g salt
  • 50 g butter softened

Instructies

  • Mix 200 g/7 oz of the flour with all the yeast and enough warm water to make a thick batter, then leave to rise overnight.
  • Add the rest of the flour, the salt and butter to the dough and slowly add enough water to make a soft, pliable dough.
  • Rest the dough for 1 hour.
  • Line a baking tray.
  • Bang the air out of the dough and roll into a baguette shape.
  • Put it on the baking tray and leave to prove for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Before the dough goes into the oven, using a sharp knife, make slashes along its length.
  • Bake for 30 minutes, then transfer to a wire rack to cool.

Nutritional Information

Calories: 455 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 43 g | Fiber: 1 g | Sugar: 0.5 g
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Recipe Category Bread
Country European / French

Pain de Campagne

A freshly baked Pain de Campagne on a rustic wooden table, featuring a round, golden-brown crust with a dusting of flour and a beautiful scoring pattern on top. A few slices are cut to reveal the soft, airy interior with an open crumb. The bread rests on a wooden cutting board, accompanied by a serrated bread knife, a small dish of butter, and scattered flour. Soft natural lighting enhances the warm, inviting tones.

Pain de Campagne

The French are passionate about their bread – historically, the shaving of bakers’ heads for selling underweight bread was not uncommon. This loaf typifies French bread – a big, bold, hearty loaf full of flavour. Serve toasted or with cheese, it’s a must try!
Portions:1 loaf
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Ingrediënten

  • 400 g strong white flour plus extra for dusting
  • 100 g rye flour
  • 10 g salt
  • 20 g yeast
  • 50 g butter softened
  • 1 large bunch fresh oregano destalked and chopped
  • 300 ml water

Instructies

  • Put all the ingredients except the water into a bowl, then slowly add the water and mix in with your hands until all the flour on the sides of the bowl has been incorporated.
  • Tip the dough out onto a lightly floured surface and knead for 6 minutes.
  • Put the dough back in the bowl and leave for 2 hours.
  • Line a baking tray.
  • Tip the dough out onto your floured surface and shape into a ball, then slightly flatten with your hands and dust with flour.
  • Using a knife, mark out a square shape on top of the dough, put on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.

Nutritional Information

Calories: 862 kcal | Carbohydrates: 107 g | Protein: 15 g | Fat: 44 g | Fiber: 14 g | Sugar: 14 g
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Recipe Category Bread
Country European / French

Cheese Biscuits

A plate of freshly baked cheese biscuits on a rustic wooden table, featuring golden brown biscuits with a flaky, buttery texture and melted cheese baked into the surface. Some are sprinkled with herbs or extra cheese for added flavor. A few biscuits are broken open to reveal their soft, cheesy interior. The plate rests on a wooden cutting board, with scattered cheese shreds, fresh herbs, and a small dish of butter nearby. Soft natural lighting enhances the warm, inviting tones.

Cheese Biscuits

These biscuits can be served as a snack or with cheese at the end of a meal. Any cheeses go well with them – they’re great.
Portions:40 thin biscuits
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Ingrediënten

  • 375 g strong white flour plus extra for dusting
  • 1 teaspoon salt
  • 125 g butter softened
  • 40 ml water
  • 2 medium eggs beaten in separate bowls

For the flavourings

  • 2 tablespoons poppy seeds
  • 40 g Gruyère cheese
  • 2 teaspoons caraway seeds

Instructies

  • Put the flour, salt, butter, water and 1 beaten egg into a bowl and mix well for 5 minutes.
  • Divide the dough into three pieces, and add the poppy seeds to one, the Gruyère to the second, and the caraway seeds to the third.
  • Wrap each piece in clingfilm and chill for 2 hours.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Line a baking tray.
  • Using a rolling pin, roll out each piece of dough on a lightly floured surface to about 3 mm/1⁄8 inch thick.
  • Using a round cutter of your choice (I use one 7.
  • 5 cm/3 inches wide), cut out the dough.
  • Place the discs on the baking tray and brush with the remaining beaten egg.
  • Bake for 15 minutes until golden brown, then transfer onto a wire rack to cool.

Notes / Tips / Wine Advice:

Serve warm or cold.

Nutritional Information

Calories: 29 kcal | Carbohydrates: 1 g | Protein: 0.2 g | Fat: 3 g | Fiber: 0.3 g | Sugar: 0.1 g
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Recipe Category Cheese / Coockies / Biscuit

Cheese Scones

A plate of freshly baked cheese scones on a rustic wooden table, featuring golden brown scones with a slightly crisp exterior and a soft, fluffy interior infused with melted cheese. Some are sprinkled with extra cheese or fresh herbs for added flavor. A few scones are broken open to reveal their warm, cheesy crumb. The plate rests on a wooden cutting board, with scattered cheese shreds, fresh herbs, and a small dish of butter nearby. Soft natural lighting enhances the warm, inviting tones.

Cheese Scones

Cheese and scones is a marriage made in heaven. You can add 30 g/ 1 oz of sultanas to the dough if you like.
Portions:15 scones
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 30 g caster sugar
  • 30 g baking powder
  • 75 g butter softened
  • 2 eggs beaten together, plus 1 egg, beaten, for eggwash
  • 240 ml milk
  • 100 g Cheddar cheese grated

Instructies

  • Line a baking tray.
  • Put the flour, sugar, baking powder, butter, the 2 beaten eggs and the milk into a bowl and bring together gently with your hands.
  • When the dough has formed, add most of the cheese (reserving a little for sprinkling) and mix again for 5 minutes.
  • Tip the dough out onto a lightly floured surface and knead gently for 4 minutes until the dough is smooth.
  • Roll out the dough to 4 cm/ 11⁄2 inches thick and, using a cutter size of your choice, cut out the scones.
  • Put the scones on the baking tray, brush the tops with the eggwash and put in the fridge for 30 minutes (this helps the scone to rise up straight).
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven.
  • Sprinkle a little cheese onto each scone and bake for 15 minutes until golden brown.
  • Transfer to a wire rack to cool.

Nutritional Information

Calories: 60 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 5 g | Fiber: 1 g | Sugar: 1 g
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Recipe Category Bread / Cheese

Wholemeal Scones

A plate of freshly baked wholemeal scones on a rustic wooden table, featuring golden-brown scones with a slightly rough exterior and a hearty, dense texture from wholemeal flour. A few scones are cut open, revealing their soft, crumbly interior. Some are topped with butter or jam for extra flavor. The plate rests on a wooden cutting board, with scattered whole grains, a small dish of butter, and a jar of jam nearby. Soft natural lighting enhances the warm, rustic tones.

Wholemeal Scones

These are a particular favourite of a friend of mine, Chris Davies, who insisted I put the recipe in the book. If preferred you may add 50 g/ 2 oz sultanas to the dough when it has been formed.
Portions:18 scones
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Ingrediënten

  • 250 g strong white flour plus extra for dusting
  • 250 g wholemeal flour
  • 75 g caster sugar
  • 30 g baking powder
  • 75 g butter softened
  • 2 medium eggs beaten, plus 1 egg, beaten, for eggwash
  • 270 ml milk

Instructies

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Line a baking tray.
  • Put the flours, sugar and baking powder into a large bowl and mix together.
  • Add the butter, eggs and milk and, using your hands, mix together thoroughly for 6 minutes.
  • Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten it to about 5 cm/2 inches thick.
  • Using a round cutter (any size you like – I prefer to use 5–7.
  • 5 cm/2–3 inch cutters), cut out the scones.
  • Put the scones on the baking tray and brush with the eggwash.
  • If you’ve the time, chill the eggwashed scones in the fridge for 30 minutes before baking to help with a straight rise.
  • Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven.
  • Bake for 15–20 minutes until golden brown, then transfer to a wire rack to cool a little.
  • Serve cool with strawberry jam.

Nutritional Information

Calories: 95 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 4 g | Fiber: 2 g | Sugar: 1 g
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Recipe Category Bread

Scones

A plate of freshly baked scones on a rustic wooden table, featuring golden brown scones with a slightly crisp exterior and a soft, fluffy interior. Some are topped with clotted cream and jam, while others are left plain. A few scones are broken open to reveal their warm, crumbly texture. The plate rests on a wooden cutting board, with a small dish of butter, a jar of jam, and a butter knife nearby. Soft natural lighting enhances the warm, inviting tones.

Scones

A traditional afternoon tea favourite, served with clotted cream and strawberry jam. I’ve worked in several five-star hotels and, as far as I‘m concerned, afternoon tea is the best snack of the day – especially at Cliveden.
Portions:18 scones
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 2 medium eggs beaten, plus 1 egg, beaten, for eggwash
  • 75 gcaster sugar
  • 30 g baking powder
  • 75 g butter softened
  • 230 ml milk
  • 100 g sultanas

Instructies

  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Line a baking tray.
  • Put all the ingredients except the eggwash and sultanas into a food mixer and, using a paddle blade, mix for about 2 minutes on slow speed.
  • If mixing by hand this will take about 5 minutes.
  • Incorporate the sultanas into the dough and tip out onto a lightly floured surface.
  • Using a rolling pin, roll out the dough to about 5 cm/2 inches thick, then, using a round cutter, cut out the scones.
  • (I normally use a 5–7. 5 cm/ 2–3 inch cutter for the hotel-size scone.)
  • Put the scones on the baking tray and brush with the eggwash.
  • If you’ve the time, chill the eggwashed scones in the fridge for 30 minutes before baking to help with a straight rise.
  • Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven.
  • Bake for 15 minutes, then transfer to a wire rack to cool a little.
  • Serve warm.
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Recipe Category Bread

Mixed Rolls

A variety of freshly baked mixed rolls on a rustic wooden table, featuring three different flavors: red and green peppers with onions, Stilton cheese with walnuts, and Brie with basil. Each roll has a unique shape, some with a cross-cut top, others tied in a knot, and some with a spiral design. The rolls rest on a wooden cutting board, with scattered fresh herbs, crumbled cheese, and chopped nuts nearby. Soft natural lighting enhances the warm, inviting tones.

Mixed Rolls

These rolls are great for dinner parties – with three flavours to choose from, there’s one to appeal to everyone.
Portions:20 rolls
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Ingrediënten

For the dough

  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 60 g butter softened
  • 20 g yeast
  • 300 ml pint water

For the flavourings

  • 20 gred or green peppers deseeded and finely chopped, and 20 g/3⁄4 oz onion, peeled and finely chopped
  • 20 g Stilton crumbled, and 30 g/ 1 oz chopped walnuts
  • 75 g Brie chopped, and a good handful freshly chopped basil

Instructies

  • Put all the ingredients for the dough into a bowl and mix until all the flour has been picked up.
  • Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl and leave to rest for 1 hour.
  • Line baking trays and dust with a little flour.
  • Divide the dough into three pieces.
  • Incorporate the peppers and onions into one piece and divide into 75 g/3 oz balls.
  • Place on a baking tray, then cut a cross on the top of each one.
  • Incorporate the Stilton and walnuts into the second piece of dough, then divide the dough into 75 g/3 oz pieces.
  • Roll each into a sausage and tie in a knot, then place on a baking tray.
  • Roll out the remaining piece of dough into a rectangle 1 cm/1⁄2 inch thick and scatter the top with the Brie and basil.
  • Starting from the long side, roll up the rectangle and press lightly on the edge to seal.
  • Cut through the sausage every 5 cm/2 inches and place each piece, cut-side down, on a baking tray.
  • Leave all the rolls to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the rolls for 20 minutes, then transfer to a wire rack to cool.
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Recipe Category Bread

Farl

A freshly baked farl on a rustic wooden table, featuring golden brown, flour-dusted crust with a soft, dense interior. The farl is quartered into four triangular pieces, with some cut open to reveal the fluffy texture inside. The bread rests on a wooden cutting board, accompanied by a small dish of butter, a butter knife, and scattered flour for a homemade touch. Soft natural lighting enhances the warm, inviting tones.

Farl

This bread is a very English loaf, traditionally baked on the bottom of the oven, hence its other name: oven bottoms!
Portions:1 large loaf
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 60 g butter softened
  • 300 ml water

Instructies

  • Put all the ingredients into a bowl and mix for 4 minutes.
  • Tip out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and pliable.
  • Leave in the bowl to rise for 1 hour.
  • Line a baking tray.
  • Tip the dough out onto your floured surface and shape into a ball, then flatten into a circle about 5 cm/2 inches thick.
  • Put on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Cover the top of the dough with flour and, starting from the middle, make vertical slashes down the dough all the way round.
  • Bake in the oven for 30 minutes, then transfer to a wire rack to cool.
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Recipe Category Bread
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