1. Coconut bread
- 7g sachet dried yeast
- 2 tablespoons runny honey
- 1 ripe banana
- 1 large free-range egg
- 800g strong bread flour, plus extra for dusting
- 400ml light coconut milk
- 200g desiccated coconut
- Unsalted butter
- Stir yeast and honey into 200ml of warm water, then leave for a couple of minutes to let it rise and foam up.
- Peel and mash the banana. Crack the egg into a bowl and beat together.
- Put the flour, mashed banana, beaten eggs, coconut milk, desiccated coconut and a small pinch of sea salt in the bowl. Combine using the dough hooks in a stand mixer.
- Add the yeast mixture and let the mixer run for 15 minutes. Cover the bowl with a damp tea towel and let it sit for 1 hour.
- Turn the dough onto a clean surface dusted with flour. Add a little extra flour, so it’s more manageable, then knead for at least 10 minutes, or until it’s elastic. Cover the bowl with a damp tea towel and let it prove for 1 hour.
- Tip the dough onto a clean, floured surface. Knead for a few minutes and form into a ball.
- Divide the dough into 2 pieces and push into 2 greased 13cm x 18cm loaf tins. Cover the tins with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 200ºC.
- Cook the loaves for 30 to 35 minutes, or until the crusts are golden-brown and sound hollow when tapped.
- Move the loaves to a wire rack to cool. Best served warm with chopped mango, fresh mint and yoghurt. Hit with lime zest and juice, and honey!
- 250g cornmeal
- 250g bread flour
- 7g sachet of dried yeast
- Olive oil
- Mix cornmeal, flour and a good pinch of sea salt in a large bowl. Dissolve yeast into 275ml of warm water, then add to the bowl and mix to form a pliable sticky dough, adding a splash more water (if needed).
- On a clean flour-dusted surface, divide dough into 6 balls, then flatten each into a 10cm round, pushing your fingers into the top to give a ripple effect. Place on a lightly oiled tray, cover with a clean damp tea towel and let it sit for 45 minutes.
- Working in batches, drizzle a little oil into a large non-stick frying pan on medium heat. Once hot, cook a few dough rounds for 2 to 3 minutes on each side, or until golden and perfectly charred, then repeat. Top up the oil between batches, if needed.
3. Naan Bread
- 7g sachet of dried yeast
- 1 teaspoon runny honey
- 45g ghee, or unsalted butter
- 250g strong white bread flour
- 3 heaped tablespoons low-fat natural yoghurt
- 1 tablespoon nigella seeds
- Combine yeast, honey and 125ml of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble.
- Melt the ghee in a small pan over low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle of the dough.
- Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and the yeast mixture, then beat the mixture with a fork. Gradually start mixing the flour from the sides until it starts to form a rough dough, then bring it together with your hands. The dough should be soft and sticky so add a splash more water if you need to.
- Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
- Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½ cm thick.
- Heat a large non-stick frying pan over high heat and add the naan bread and cook for 5 to 6 minutes.
- Brush with a little of the remaining ghee, sprinkle a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Best served with your favourite curry! Yum!
4. Garlic Bread
- 800g strong bread flour
- 7g sachet of dried yeast
- 100g stale breadcrumbs
- 1 bulb of garlic
- 500g unsalted butter (room temperature)
- 1 lemon
- 30g bunch of fresh flat-leaf parsley
- 1 level teaspoon cayenne pepper
- Put the flour, yeast and 1 teaspoon of sea salt into a large bowl and make a well in the middle. Gradually pour in 550ml of warm water, continuously stirring and bringing in the flour from the outside as you go to form a rough dough.
- Move the dough to a flour-dusted surface and knead for 10 minutes, or until smooth and springy.
- Place the dough in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
- Use a garlic crusher to crush the garlic into the softened butter, grate the zest of ½ a lemon over top, then chop and add parsley, cayenne and a pinch of salt. Mix everything together.
- Place the garlic butter mix on a piece of greaseproof paper, roll up the paper and put the mix into the freezer.
- After 30 minutes, retrieve the frozen garlic butter out and slice it up accordingly to the portion you need.
- Spread one third of the soft butter all around the base and sides of a large metal tray (25cm x 35cm) then scatter in the breadcrumbs. Shake around into an even layer so they stick to the butter.
- Divide up the dough into 35 pieces, then, one-by-one, roll each one into a ball and place in the tray in rows. 5 balls across and 7 balls long would be ideal.
- Use another third of the soft butter, in and around the balls. Let them prove for 1 hour and 30 minutes, or until doubled in size again.
- Preheat the oven to 190ºC.
- Sprinkle the balls with a little salt, then bake on the bottom shelf of the oven for 30 minutes, or until they’re lovely and golden.
- Use the final third of the soft butter and spread it around to give the bread a beautiful shine.
5. Savoury Cheese Scones
- 450g strong bread flour
- 150g butter
- 2 free-range eggs
- 4 tablespoons milk
- ½ teaspoon mustard powder
- ½ teaspoon ground cumin
- 50g Cheddar
- Preheat the oven to 200ºC
- Pulse the flour and butter in a food processor until they start to look like breadcrumbs.
- Tip into a bowl and make a well in the middle.
- In another bowl, beat the eggs and milk with a fork, add a good pinch of salt and pepper and pour into the well.
- Mix the flour into the eggs and milk, adding a little more milk if needed, until you have a soft, dry dough.
- Split the dough evenly into 3 pieces. Press each piece out flat on your work surface and sprinkle 1 piece with mustard powder, 1 with cumin powder,and some grated cheese.
- Roll up each piece and knead lightly until the flavouring is just mixed in, trying not to handle the mixture too much.
- Press or roll the dough pieces flat again, until they are about 2.5cm thick. Cut out 2 circles from each piece with an 8cm cutter or use the rim of a glass, and place upside down on a baking sheet. Brush the top of each scone with the extra milk and bake in the oven for 15 minutes, until risen and brown.
For more baking inspiration, please visit our recipes page!