Category Archives: Bread

Cheesy Pockets


Now, I know that they don’t look all that impressive but these are a fab way of elevating a bowl of humble soup or and afternoon snack to magnificent!

I use the thinnest bread I can find, this is mountain bread, nearly paper thin. Gluten free wraps work well too but I tend to warm them in the microwave to make them a little more malleable, if you are using tortillas, again warm them a little so they don’t split when you fold them.

I pop these on the barbecue to cook but you can use an oven, preheat it to 200 degrees Centigrade and then bake for 8-10 minutes.

Makes 8.


8 sundried tomato halves, drained

2 garlic cloves

200g feta

25g parsley leaves

8 thin flatbreads or tortillas

freshly ground pepper


Process the tomatoes, garlic, feta, parsley and pepper to form a paste.

Take a flatbread and spread one eighth of the paste in the centre and fold up carefully to seal.

Wrap in foil and continue with the remaining flatbreads until you have eight parcels.

Preheat your barbecue and once it’s hot, place the parcels on and cook for 10 minutes, turning once after 5 minutes.

Festive Bread With Marzipan


Perfect for this time of year when I seem to have extra boys round the table every day. Leftovers are great toasted and if this makes too big a loaf, divide the dough and make two smaller loaves and freeze one. It freezes really well.

Makes one large or two smaller loaves.


500g plain flour

100g caster sugar

3 teaspoons instant yeast

80g butter, melted

4 egg yolks

175mls milk

330g mincemeat / fruit mince

250g marzipan


110g icing sugar

2 tablespoons milk


Weigh the flour, sugar and yeast into a bowl.

In another bowl, combine the cooled butter, yolks and milk.

Pour the wet ingredients into the dry and bring together with a fork.

Tip the dough onto a floured surface and knead for 5 minutes until quite elastic.

Pop the dough into a floured bowl, cover and place somewhere warm to double in size, takes around 2 hours.

After the dough has risen.

Flour your work surface.

Gently lift the dough and place it on the floured surface, roll out, with a rolling pin, to 70cm by 40cm.

Spread the mincemeat over the dough, leaving a 2cm gap on the nearest long side.

Cut the marzipan into three pieces, roll each piece into a 70cm thin sausage.

Place the first roll of marzipan at the top of the dough lengthwise.

Roll the dough over the marzipan a couple of times and then lay out another piece of marzipan, repeat as before and then lay the final piece of marzipan and roll the entire dough.

Line a baking sheet with baking parchment.

Gently lift or slide the dough  onto the prepared sheet and shape into a loose spiral, allowing at least 1-2 cm between the doug so it isn’t touching.

Allow to rest, somewhere warm for 90-120 minutes until doubled in size again.

Preheat the oven to 170 degrees Centigrade and bake for 35 minutes, it will look quite dark due to the sugar content.

Remove from the oven, allow to cool a little on the baking sheet before sliding onto a cooling rack.

Combine the icing ingredients and while the bread is still warm, drizzle over, serve warm, cool or toasted for breakfast.

Sweet Cranberry And Lemon Bread


As the summer holiday roll on, eight weeks for two of my boys, I seem to make more and more bread to fill them up!

This went out for afternoon tea between four boys and a slice and crumbs came back, proof it tastes great!

If, like me, you are feeding the hungry masses during the holidays consider making two loaves as this bread freezes really really well.

Best eaten on the day it is made but my boys love it toasted with butter the following day, if there have been any leftovers.

Makes 1 loaf.


425g plain flour

2 teaspoons instant yeast

75g caster sugar

pinch of salt

120g butter, melted

3 egg yolks

150mls milk

120g dried cranberries

1 small lemon

110g icing sugar


In a large bowl, combine the flour, yeast, sugar, salt, zest of the lemon and cranberries.

In a smaller bowl whisk the melted butter, egg yolks and milk.

Pour the wet ingredients into the dry and bring together to form a dough.

Tip the dough onto a floured furnace and knead for 5 minutes until it is becoming elastic.

Place the dough in a floured large bowl and cover with a damp tea towel.

Set aside for 1-2 hours, depending on the temperature, to rise until double its original size.

Once the dough has risen, gently form it into a free form loaf, around 25-30 cm long and place on a baking sheet lined with baking parchment. Keep somewhere warm.

Preheat the oven to 180 degrees Centigrade and once the dough has doubled in size again, bake in the oven for 30-35 minutes, it will be darker on the outside due to the sugar content.

Allow to cool for 5 minutes on the tray and then carefully slide onto a cooling rack.

While the bread cools, make the icing.

Sieve the icing sugar into a bowl, juice the lemon and add this to the sugar, mix well to ensure no lumps!

While the bread is still warm, pour over the icing and spread a little if you need to. Allow to cool completely.

Naan Breads With Nigella Seeds


Naan bread with an extra hit of garlic!

These are great with a bowl of soup or dhal and make great dipping bread too.

Makes 6 naan.


350g plain flour

1 teaspoon caster sugar

2 teaspoons instant yeast

3 teaspoons nigella seeds

45g ghee, melted or oil

110g Greek yogurt

150g warm water


2 garlic cloves, chopped finely

50g melted ghee or oil


In a large bowl combine the flour, sugar, yeast and nigella seeds.

In a jug, whisk together the ghee, yogurt and water.

Pour the wet ingredients into the dry and form into a dough.

Knead the dough for 5 minutes.

Place the dough back in the bowl and cover with a damp tea towel or plastic film.

Leave to rise for 1 hour.

While the dough is rising, combine the garlic and ghee, set aside.

Heat a large frying pan over a medium to high heat.

Gently divide the dough into six portions and roll out to 3mm thickness.

Brush one side of the dough with the garlic and ghee and cook this side down, as it cooks brush the top side with ghee. Turn once the underside is golden and repeat.

Keep warm under a tea towel while you cook the remaining naans.

Caramelised Onion Focaccia


Soup seems to take on a stellar level in our house when it’s served with home made bread.

I tend to cook up an enormous pan of onions and then store the caramelised onions in the sterilised jars in the fridge for moments like this!

The smoked salt flakes are not essential, but salt sprinkled over the top does add a lovely flavour.

Serves 6-8.


400g plain flour

2 teaspoons instant yeast

1/2 teaspoon salt

180g caramelised onions

175mls warm water

fresh thyme leaves

smoked salt flakes


In a large bowl combine the flour, yeast, salt, onions and water, bring together to form a dough.

Knead on a floured surface for 5-7 minutes, place in a floured bowl and cover with plastic wrap.

Set aside, somewhere warm for an hour. Line a baking tray with baking parchment.

Gently remove the dough from the bowl, using a rolling pin, gently roll out to fit your baking tray.

Lift the dough onto the prepared tray and using your fingertips, press indentations all over the bread.

Drizzle with olive oil and sprinkle over some time leaves and salt.

Leave the bread somewhere warm to rise again. While it rises, preheat the oven to 200 degrees Centigrade.

Once the bread has risen again, pop in the oven and bake for 30-35 minutes until golden and the base sounds hollow when tapped.

Allow to cool a little  on a wire rack before cutting.

Brie and Sundried Tomato Bread


Fantastic with a bowl of soup and leftovers are great for the lunch boxes or grilled and topped with a poached egg for breakfast.

Serves 6-8.


500g plain flour

2 teaspoons instant yeast

1 teaspoon salt

325-350ml water

200g Brie

200g chopped sundried tomatoes


In a large bowl, combine the flour, yeast, salt and water to form a dough.

Turn onto a floured surface and knead for 5 minutes.

Sprinkle a little flour over a bowl and pop the dough in, cover with some plastic wrap and leave in a warm place for 1 hour.

Preheat the oven to 210 degrees Centigrade. Line a baking sheet with baking parchment.

Gently lift the dough out of the bowl and lay back on the floured surface.

Use a rolling pin to roll the dough into a rectangle, around 50cm long and 20cm wide.

Lay slices of Brie down the centre, lengthwise, then sprinkle with the tomatoes. Leaving a 5cm gap at the ends.

Fold the ends in over the filling and then gently fold the top of the dough over the filling followed by the bottom. Gently push together to seal.

Turn the dough so the seam is on the base.

Lift carefully onto the prepared tray and shape into a circle.

Allow to sit, somewhere warm, for 20 minutes.

Bake for 30-35 minutes until risen and golden.

Allow to cool on a wire rack before cutting while still warm.


Fruit Mince Bread And Butter Pudding


There is something about the smell of fruit mincemeat that always makes me rather nostalgic, not just for the Festive season but cold winters nights and roaring fires!

Ofcourse, we are now heading for summer in Western Australia and when it hits it will be with us for months so just before it warms up too much, one final blast of winter comfort food!

This pudding can be made with regular or gluten free bread. If you are using gluten free bread try and find the lightest loaf you can!!! The ones like bricks are not ideal!

If you want to sneak some wholemeal bread in, go ahead, the mincemeat colours the bread enough for the fussiest of children not to notice!

Serves 8.


8 large slices of bread

250g fruit mincemeat

50g butter, softened

4 eggs, beaten

250mls milk

150mls cream

50g caster sugar


Grease a 18x22cm baking dish.

Cut the crusts off the bread, spread lightly with the butter and then cut the bread into quarters, I like triangles!

Lay a layer of bread, with each triangle overlapping, butter side up.

Sprinkle over half of the mincemeat.

Add another layer of bread and again sprinkle over the remaining mincemeat.

In a large bowl, whisk the eggs, milk, cream and sugar.

Pour this egg mixture over the bread and press gently down so that all of the bread is soaked.

Set the pudding aside, if you have time 24 hours in the fridge will do it no harm, otherwise an hour or two is enough.

Preheat the oven to 180 degrees Centigrade.

Bake the pudding for 35-40minutes until golden brown and crispy on top.





Oregano Bread Stuffed With Slow Roast Lamb


Otherwise known as the leftover “manwich”, guaranteed to fill the hungriest of teenage boys stomachs with a bowl of soup on the side! Also super for school lunch boxes and picnics!

I have used leftover slow roast leg of lamb in this recipe but feel free to play around with it, I have used pulled pork, beef ribs and roast chicken before.

I make batches of caramelised onions to keep in the fridge as a quick cheat, the recipe is in the blog!

As for a vegetarian option, leftover roast pumpkin and goats cheese is a winner with the caramelised onions on the base.

Serves 8-10.



500g plain flour

1/2 teaspoon salt

2 teaspoons instant yeast

4 teaspoons dried oregano

325-350mls warm water


150g caramelised onions

250g lamb or your choice of cooked meat

2 large tomatoes, deseeded and diced

100g mozzarella, grated


1 egg, beaten

30-40g Parmesan, finely grated


In a large bowl, combine the dough ingredients, making sure you get all the bits off the side of the bowl.

Turn onto a floured surface and knead for 5 minutes.

Flour the inside of the bowl you used to make the dough and add the dough. Cover tightly with plastic wrap and leave to rise for 1 hour.

Line a baking tray with baking parchment. 37cm x 24cm.

Preheat the oven to 200 degrees Centigrade.

Once risen, tip the dough gently onto the floured bench and cut in half.

Roll one half out until it is large enough to cover the tray.

Gently lift it onto the prepared tray, spread the caramelised onions over the base, leaving a 3 cm gap around the edge.

Sprinkle over the lamb, tomatoes and cheese.

Brush around the edges of the dough with a little of the beaten egg for the topping.

Roll the second piece of dough out to cover the existing piece.

Lay it over, press down on the edges to seal and then nip and twist all the way around the dough to seal completely, the edges should look like a turned rope.

Brush with the remaining egg and sprinkle over the Parmesan.

Set aside in a warm place for 20-30 mins and then bake for 40-45 minutes until the bread is fully cooked and the top surface is golden.

Slide the bread onto a wire rack to cool a little before cutting.