Welcome to Bread Ahead Online Baking.

These are difficult times for us all, our main focus is to keep doing what we do best and hopefully spread some much needed positivity and joy. If you can’t come to us then we can come to you, everyday at 2pm on Instagram live we’ll be sharing our favourite baking lessons with you.

Check out the schedule below and the ingredients you’ll need to get baking along with us.

We hope to see as many of you as possible, so please tune in, comment, share and happy baking.

 

You can now purchase and download our Online Baking Recipe E Book

 

BREAD PUDDING 30.03.20

500g bread without crust

200g soft dark brown sugar

150g raisins

50g mixed peel

2 eggs

100g apple

15g mixed spice

50g black treacle

SHORTBREAD 31.03.20

 

SHORTBREAD

375g plain flour

250g cold butter diced

65g caster sugar

30g demerara sugar

30g soft light brown sugar

4g fine sea salt

6 cm round pastry cutter

FOCACCIA 02.04.20

500g strong white flour

10g salt

6g fresh yeast (3g if using dried yeast)

400g cold water

80g olive oil (for folding and topping)

sea salt flakes, rosemary or selection of toppings

BAKEWELL TART 03.04.20

Pastry Base

100g plain flour

100g unsalted butter

50g caster sugar

50g semolina

Almond Cream

150g unsalted butter

150g caster sugar

3 medium eggs

150g ground almonds

1 tablespoon plain flour

NO KNEAD SOURDOUGH 04.04.20

500g strong white bread flour, plus extra for dusting

150g rye starter

350g water

11g fine sea salt

semolina, for dusting

GLUTEN FREE ORANGE CAKE 05.04.20

2 large oranges (boiled whole for 2 hours)

6 medium eggs

280g caster sugar

300g ground almonds

15g baking powder

GRISSINI - BREADSTICKS 06.04.20

250g strong white flour

3g salt

3g fresh yeast (or 2g instant/quick/fast-acting dried yeast) 160g cold water

20g polenta

Herbs to season

CRÈME PATISSIERE - DOUGHNUT FILLING 07.04.20

Makes enough to fill 10 doughnuts generously

1/2 vanilla pod

500ml full fat milk

6 egg yolks

85g caster sugar

38g plain white flour

125ml double cream

 

CHOCOLATE CHIP AMERICAN COOKIES 08.04.20

300g unsalted butter

180g caster sugar

360g soft light brown sugar

3 medium eggs

24g golden syrup

700g plain four

10g baking powder

10g bicarbonate soda

5g fine sea salt

600g chocolate chips

CIABATTA & AMARETTI 09.04.20

CIABATTA

400g strong white flour

8g salt

6g fresh yeast (or 2g instant/quick/fast-acting dried yeast) 350g cold water

20g of olive oil for folding

 

AMARETTI (makes 18)

2 egg whites (70g)

188g caster sugar

300g ground almonds

100g icing sugar, for dusting

HOT CROSS BUNS 10.04.20

250g strong white bread flour

3g salt

40g caster sugar

6g mixed spice

3g nutmeg

30g unsalted butter

40g sultanas

25g mixed peel

30g peeled, cored and diced apple

8g fresh yeast (4 dried yeast)

140g full fat milk

THE CROSS

100g strong white flour

a pinch of caster sugar

a pinch of fine sea salt

THE GLAZE

100g caster sugar

50ml lemon juice

BAGEL & PRETZEL 11.04.20

BAGELS

7g fresh yeast

7g malt syrup (you can substitute honey if desired)

270g cold water

465g strong white bread flour

7g fine sea salt

60g sugar

Egg white (for brushing)

Seeds (optional)

PRETZELS

6g fresh yeast

210g cold water

375g strong white bread flour

7g fine sea salt

20g olive oil

HOT CROSS BUNS 12.04.20

250g strong white bread flour

3g salt

40g caster sugar

6g mixed spice

3g nutmeg

30g unsalted butter

40g sultanas

25g mixed peel

30g peeled, cored and diced apple

8g fresh yeast (4 dried yeast)

140g full fat milk

THE CROSS

100g strong white flour

a pinch of caster sugar

a pinch of fine sea salt

THE GLAZE

100g caster sugar

50ml lemon juice

BREAD PUDDING 13.04.20

500g bread without crust

200g soft dark brown sugar

150g raisins

50g mixed peel

2 eggs

100g apple

15g mixed spice

50g black treacle

SCONES & SHORTBREAD 14.04.20

SCONES

500g plain flour

2 teaspoons bicarbonate of soda

2 teaspoons cream of tartar

2 teaspoons caster sugar

2 teaspoons fine sea salt

80g cold unsalted butter diced small

250g buttermilk

90g full fat milk

1 egg beaten

SHORTBREAD

375g plain flour

250g cold butter diced

65g caster sugar

30g demerara sugar

30g soft light brown sugar

4g fine sea salt

6 cm round pastry cutter

GINGER CAKE 15.04.20

300g self-raising flour

2 tablespoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground mixed spice

375ml full fat milk

165g soft dark brown sugar

1 teaspoon bicarbonate of soda

150g unsalted butter, diced, plus extra for greasing

85g black treacle

165g golden syrup

65g stem ginger, chopped

80g stem syrup from the ginger jar

1 egg, beaten

MATTHEW'S CHOCOLATE CAKE 16.04.20

CAKE

736g self – raising flour

8g baking powder

120g cocoa powder

566g sugar

15g bicarbonate of soda

850g milk

850g vegetable oil

10 medium eggs (500g)

160g golden syrup

CHOCOLATE GANACHE

800g dark chocolate (70% cocoa)

480g caster sugar

700g double cream

4g salt

100g butter

CHOCOLATE BROWNIE 17.04.20

300g unsalted butter

500g chocolate broken up

6 eggs

100g malt syrup

500g caster sugar

125g plain flour

15g cocoa powder

1 tsp fine sea salt

GLUTEN FREE DOUGHNUTS 18.04.20

MAKES 12 DOUGHNUTS

70g unsalted butter

40g pure honey

160g buckwheat flour (we use Rude Health)

1 teaspoon fine sea salt

1 teaspoon baking powder

65g soft light brown sugar

125g ground almonds

2 eggs, beaten

195g natural yoghurt

50g milk

2 teaspoons vanilla extract

CINNAMON BUNS 19.04.20

50g rye flour

450g strong bread flour, plus extra for dusting

300g full fat milk

80g caster sugar

10g fresh yeast

10g fine sea salt

100g butter

1 teaspoon ground cinnamon

1 egg

PUFF PASTRY 20.04.20

MAKES 2.5KG

1kg strong white bread flour, plus extra for dusting

15g fine sea salt

250g cold unsalted butter, diced

450g cold water

25g white wine vinegar

750g softened unsalted butter

CROISSANTS 21.04.20

DAY 1

500g strong white bread flour, plus extra for dusting

12g fine sea salt

55g sugar

40g softened unsalted butter

30g fresh yeast

140g full fat milk

140g water

DAY 2

250g unsalted butter

1 egg, beaten, for the eggwash

THE BAKER'S SANDWICH - THE BREAD 22.04.20

560g strong white bread flour, plus extra for dusting

10g fine sea salt

50g caster sugar

12g fresh yeast

190g full fat milk

3 eggs

65g softened unsalted butter

THE BAKER'S SANDWICH - THE FILLING 23.04.20

slices of salty ham and a good strong cheese

sea salt and cracked black pepper

1 egg beaten, for the eggwash

1 tbsp poppy seeds

PAIN DE CAMPAGNE 24.04.20

DAY 1 – OLD DOUGH

50g water

2g fresh yeast

80g strong white flour

DAY 2

350g strong white flour

20g rye flour

6g fine sea salt

4g fresh yeast

230g water

130g old dough (as above)

MADELEINES 25.04.20

205g unsalted butter (to make 165g of brown butter)

45g clear honey

4 eggs

150g caster sugar

20g demerara sugar

160g plain flour, sifted, plus extra for dusting

10g baking powder

softened butter and plain flour, for the tray

YOU WILL NEED

a madeleine tray

FOCACCIA 26.04.20

500g strong white bread flour
10g salt
6g fresh yeast (or 3g instant/quick/fast-acting dried yeast) 400g cold water
80g olive oil (for folding and topping)
sea salt flakes , rosemary or your favourite toppings

CARROT CAKE 27.04.20

150 g soft light brown sugar

2 eggs

150 ml sunflower oil

150 g plain flour

½ teaspoon bicarbonate of soda

½ teaspoon baking powder

½ teaspoon ground cinnamon, plus extra to decorate

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon vanilla extract

150 g carrots, grated

50 g shelled walnuts, chopped, plus 50 g extra, chopped and whole, to decorate

CREAM CHEESE FROSTING

300g icing sugar, sifted

50g unsalted butter

125g cream cheese at room temperature

BRIOCHE 29.04.20

MAKES 1 LOAF

250g strong white bread flour, plus extra for dusting

6g fine sea salt

15g caster sugar

8g fresh yeast

3 eggs

125g softened unsalted butter, plus extra for greasing

1 egg, beaten, for the eggwash

DOUGHNUTS 30.04.20

170g strong flour

1 medium egg (equivalent to 50g)

40g water

15g caster sugar

5g fresh yeast

3g salt

40g softened butter