“NOTHING BETTER THAN THE SMELL OF FRESHLY BAKED BREAD AND THE WONDERFUL AROMA OF JUST BREWED COFFEE IN THE MORNING.”
just finished grinding the beans 
Ready with the filter, love the smell of freshly ground coffee 
Ready to taste the brew 
Croissants, perfect with a great coffee
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
― James Beard
Traditional White Sandwich Loaf
Classic white bread, soft texture, with crusty top, great for sandwiches or breakfast toast with butter and preserve of your choice
Ingredients
- 1500g Plain Strong White Flour
- 30g SeaSalt
- 30g Butter
- 3x7g Dried Yeast or 50g fresh yeast if using
- 825 ml water
- 15g Caster sugar
Directions
- Sieve flour with the salt into a suitable large bowl
- Rub butter into the the flour with the tips of your fingers
- Blend the yeast with the slightly warm water and sugar
- Making a well in the centre of the flour, blend in the water with your hand or wooden spoon and bring together to make a ball of dough
- Tip onto a floured surface and knead for at least 10 min’ until smooth & elastic or in a mixer with the dough hook if your prefer not to have the workout😂
- Place in a large oiled bowl, cover with tea towel or place inside a large plastic bag and leave to prove for approx 45min or roughly double it’s size, this may be longer if there is little heat around the house
- On a floured surface knock back the dough, divide in two and shape oblong style, place into two 900g loaf tins that have been greased and dusted with flour.
- Cover with tea towels or place inside plastic bags again and leave to prove for 45-55min.
- To finish dust the top with a little flour and carefully make three slashes on the top
- Place in pre-heated oven 210/C Fan or gas 8 for 15minutes, then reduce heat to 180°c/ gas 6 and continue cooking for further 30-35 min. The loaf should sound hollow when tapped on the base. Leave on a wire rack until cool.
Phelim’s Brownie mix, ready to be popped in the oven 
Selection of breads & Iced lime Traybake 
Ready to be sliced, loaf of white bread 
Slices of wholemeal loaf 
Ruth’s Pumpkin cookies 
Freshly Baked Crusty White & Wholemeal Irish Batch Loaves 
Try out this recipe for Crusty White Loaf 
Make this recipe for a special treat, decedent, Fudgy chocolate & Caramel Cupcake 
Roasted Tomato, Olive & Fennel Seed loaf, with some extra roasted tomatoes 
Organic Course Wholemeal & Spelt Buttermilk Soda Bread 
Seeded Sharing Loaf
Ingredients
- 500g strong white flour
- 1tspn sea-salt
- 60g Butter
- 1x7g Dried Yeast
- 10g milk powder ( this can add a little more flavour & enhances the colour )
- 210 ml water
- 15g Caster sugar
- 1 egg
Directions
1. Sieve flour with the salt into a suitable large bowl
2. Rub butter into the the flour with the tips of your fingers
3. Blend the yeast with the slightly warm water, sugar & milk powder
4. Mix in the egg
5. Blend with the flour and mix together to form a dough, knead for 8-10 on floured surface.
6. Place in a oiled bowl, cover with a tea towel or place inside a large plastic bag and leave to prove for approx 60min or roughly double its size.
7. On a floured surface knock back the dough, divide into 17-19 rolls depending how big you would like them – for guidance, say the shape of a golf ball
8. Once you have them shaped, brush with egg wash & dip them in a selection of seeds, pumpkin, sunflower or seasame
9. Place in round shape 25cm 10inch tin
10.Cover with a clean tea towel and leave for a further 45min’ to prove
11. Place in pre-heated oven Fan 200°c/ gas 6 and bake for 30 minutes
Roasted tomato, olive & fennel seed loaf
Roasted Tomato, Olive & Fennel seed Loaf
This is a great loaf to have with soup or top with some roasted tomatoes, the addition of the olive oil & roasted tomatoes should produce a crusty top with soft texture
Ingredients
- 600g strong white flour
- 1xtsp sea-salt
- 1x tsp fennel seeds
- 1x7g Dried Yeast
- 2x tbsp tomato puree
- 300ml water
- 2x tspn Caster sugar
- 2x tbsp olive oil
- 50g roasted cherry tomatoes (I used the tomatoes that I had left over from the flat bread wrap recipe)
- 50g chopped olives
Directions
1. Place half the flour with the yeast into a suitable large bowl
2. Stir in all of tepid water & mix well and cover with cling film and leave overnight to ferment.
3. Then, the next day add in the rest of the ingredients and bring together to form a soft dough, add more flour if you need to bring it together.
4. The mix may seem a little softer & sticky with having the additions of the roasted tomato & puree so just flour your surface well when kneading.
5. Knead for 8-10 on floured surface.
6. Place in an oiled bowl, cover with a tea towel or place inside a large plastic bag and leave to prove for approx 60min or roughly double its size.
7. On a floured surface knock back the dough, divide into oblong loaf shape roll,depending how big you would like them – you may have two smaller ones or as I did one large with few smaller rolls.
8. Place on floured baking parchment & leave to rise for approx 45minutes.
9. Slash top of the loaf with a sharp knife – be carefull with this as you do not want to knock out any air – and dust with little flour.
10.Bake in pre-heated oven 220°c fan/ gas 7 for 20 minutes then reduce temperature to 180°c gas 4 for 20 more minutes approx.
11. Should sound hollow when tapped. If making rolls reduce cooking time.
To keep the shape of your loaf while proving on the baking sheet, pull up the parchment around the dough & surround the dough with tin cans eg baked beans, chopped tomatoes. This will help to keep the loaf in shape as it rises.
The broken oven simple & tasty recipe ideas 