Whether you’ve never kneaded before or fancy yourself the next Paul Hollywood, read on and be inspired. From artisanal sourdough to bouncy bagels or a trusty brown bloomer (and more!), it’s time to roll up your sleeves, get out the flour and start baking…

Sourdough

Sourdough bread is made with a fermented ‘starter’ of natural yeast. For a description of how to make and maintain a sourdough starter, see goodhousekeeping.co.uk/sourdough-starter

RECIPE: Sourdough

RECIPE: Step-by-step video of how to make a sourdough starter

Rosemary Focaccia

Breads made with olive oil are best enjoyed on the day of baking, but can be frozen.

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RECIPE: Rosemary focaccia

Brown Bloomer

Letting the brown bread dough rise twice before the prove helps to give it a lighter texture.

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RECIPE: Brown bloomer

Sticky Cinnamon Rolls

A classic Northern European bake, this sweet dough is enriched with butter.

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RECIPE: Sticky cinnamon rolls

Gluten-Free Loaf

Xanthan gum, made from a micro-organism, helps to give gluten-free bread some structure.

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RECIPE: Gluten-free loaf

White Dinner Rolls

Endlessly useful, this basic white bread recipe can be used to make a loaf, baps, a free-form bloomer or these dinner rolls.

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RECIPE: White dinner rolls

Bagels

This favourite originally came from Eastern Europe.

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RECIPE: Bagels

Iced buns

A nostalgic favourite.

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RECIPE: Iced buns

Learn the lingo


Get your bread baking off to a great start by familiarising yourself with these common bread-baking terms and ingredients:

Strong flour Frequently used to make yeasted breads as it has a higher protein content than other flours.

Yeast Available as fresh, active dried or fast-action dried yeast, this single-celled micro-organism is used to rise (leaven) dough and give the finished loaf a lighter, more open texture.

Gluten The result of a bonding of two proteins present in flour with the liquid in the recipe. When kneaded, gluten strengthens and forms elastic strands. Chiefly responsible for giving bread its open, chewy texture.

Enriched dough Contains enhancements such as eggs, sugar, butter or cream.

Kneading Manipulating dough in order to distribute the yeast and develop gluten. Yeasted bread is kneaded until smooth and elastic.

Rise Yeasted breads need a rise to allow the yeast to reproduce and give off carbon dioxide. This stretches the gluten, forming air bubbles.

Knocking back Kneading risen dough to even out the texture.

Prove The final rise before baking. The dough should feel soft and pillowy.

Liquid Most should be added in one go – better a slightly wet dough than too dry. If it’s too sticky, add more flour. Different liquids will result in different textures and crusts: water gives a hard crust and open texture, while milk will produce a finer crumb because of its
fat content.

Fat Not essential in breadmaking, but often used to add flavour, or give a browner crust and finer texture.

Salt Essential to help with gluten development (although too much inhibits growth of yeast). Without salt, bread tastes bland and stale.

Sugar A small amount is often added as a source of food for the yeast.

MORE: 8 best gluten-free cake recipes

Pictures by Sam Stowell
Recipes by the GH Cookery Team. Food styling by Meike Beck and Suzannah Butcher. Recipe testing by Elizabeth Hutchinson and Madeline Burkitt