Bread + Vegan recipes (30)

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Argentine Chimichurri Bread

Recipe by: Tom Pampas

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A spicy bread, made in the bread machine, with lots of herbs and loads of flavour, based on the famous Argentine sauce. This is a great bread for sandwiches made with cured ham, or for the ultimate cheese toastie.

Basic Rye Bread

Recipe by: Kathy Nowell

Reviews(4)

A basic rye bread made in the bread machine. The extra sugar makes for a better rise.

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Basic Sourdough Bread

Recipe by: knowell

Reviews(5)

Absolutely the best - and easiest - sourdough recipe for your bread machine. Soft crust and well risen.

Best Bread Machine Loaf

Recipe by: DIGGETYDOG

Reviews(9)

This recipe is easy and foolproof. It makes a soft and tasty loaf with a flaky crust. Perfect for sandwiches and toasties.

Bread Machine Focaccia

Recipe by: TVESTA

Reviews(2)

Fantastic with a drizzle of olive oil and balsamic vinegar and a little grated Parmesan.

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Bread Machine Pizza Base

Recipe by: Marian Collins

Reviews(5)

Semolina gives this pizza base more stability and a crispy, chewy texture when cooked.

Broa (Portuguese Maize Bread)

Recipe by: Stephen Almas

Reviews(3)

A hearty peasant bread made with polenta, broa goes well with soup, eggs and fish.

Crusty olive or sunflower seed rolls

Recipe by: Brenda Houghton

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Buy the very best stoneground flour for these flavoured bread rolls, and enjoy them hot and fragrant from the oven.

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Easy Beer Bread

Recipe by: Jodi Regan

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Beer bread is a quick bread - perfect for serving with a rich beefy stew. Feel free to experiment - the taste will vary depending on what type of beer you use.

Essence of Bread

Recipe by: David Klaproth

Reviews(5)

This is about as simple as a bread recipe can be. It's crusty, yeasty and satisfying. I'm a bloke, and I can make this perfect every time. It's easiest if you use a stand-type mixer with a dough hook.

Ethiopian Injera Flatbread

Recipe by: Kevin Ryan

Reviews(4)

This is a traditional Ethiopia flatbread cooked in a frying pan. It is usually made with teff flour, a very finely milled flour made from the seeds of teff grass. Millet flour from a health food shop will work fine, however. It's a delicious bread for serving with stews or tagines.

Fougasse

Recipe by: Connie

Reviews(3)

This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes or the slits can be cut to form a lattice, making the bread easy to pull apart.

French Petits Pains

Recipe by: JOCATLIN

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Simply delicious, easy to make French bread rolls - perfect for a dinner party or family lunch. Dough can be made in mixer, bread maker or by hand. Brush before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired. You can also top with poppy seeds or sesame seeds.

Gran's White Loaf

Recipe by: Marilyn VanDoren Sim

Reviews(7)

This recipe was never written down (that I know of) until my Gran shared it with me when she was in her nineties. It always turns out perfectly for me, so I wanted to share it. It makes 3 loaves, so you might want to freeze one or two of them.

Grape Yeast Bread Starter

Recipe by: Sharon

Reviews(5)

Use unwashed, organically grown red or purple grapes for this recipe. The white powder found on the skins of the grapes is used as homemade starter yeast for bread. If you wish, you can switch to plain flour on the fifth day. The starter is fully active and ready to use in nine days.

Homemade Wholemeal Bread

Recipe by: J. Drury

Reviews(2)

This is a variation of my mother's recipe. She is 75, and still makes bread by hand. I cheat and use a mixer to save time.

Lemon Ginger Loaf

Recipe by: ruth

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A yeast bread flavoured with stem ginger. The dough is made in a bread machine and then baked in the oven.

Light rye bread

Recipe by: Azmina Govindji

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Rye flour is lower in gluten than wheat, so it produces a close-textured, moist loaf. Caraway seeds are a traditional seasoning, complementing the nutty flavour of rye to make an excellent bread that goes well with fish – particularly smoked mackerel, grilled kippers and pickled herrings – and soft cheeses.