This Pumpkin Sourdough Bread is soft and crusty with a hint of warm pumpkin pie spices. It's perfect for fall and can be ...

It’s the alcohol which gives bread the aroma and taste that we all know and love, so generally speaking the slower a loaf is fermented, the more flavoursome it will be. Shape the dough into a ...

If you're not a seasoned baker, you might be deterred from experimenting with making a homemade loaf ... bread are partially baked before they're packaged. If you put frozen homemade bread dough ...

This week’s recipe turns brioche mother dough into sliceable loaves for French toast or smearing with homemade jam. Unlike ...

Nigel Slater proves that making your own bread doesn't have to be ... of soda will start working immediately), shape the dough into a shallow round loaf about 4cm/1½in thick.

The dough is then cut into 1.5-kilo balls ... 1/2 times the weight of an average American loaf of bread. Once the dough has risen, it is ready to be shaped. This is where master bread maker ...