There is something about the smell of freshly baked bread that makes me feel at home. There’s nothing quite like it. This beautiful sweet potato bread has a perfect hint of sweetness with little crunches of the caraway and ajwain seeds. It is the perfect tear-and-share or soup accompaniment. (more…)
I like working with herbs when cooking or baking. I especially love how they can work wonders on the simplest of dishes. With just a few fragrant sprigs, each herb can add that special and distinct flavour. The Italians’ focaccia bread is one good example—the herbs added to the dough make it delightful to eat even on its own!
Whole Grain Bread and Crusty White Bread recipes
Everyone loves the smell, taste and texture of freshly cooked bread, which is why we are sharing these easy bread recipes to treat yourself with home made bread straight out of the oven. Make sure you have plenty of butter on hand to slather on the thick slices of delicious home baked bread while it is still hot.
Sugar free high protein sprouted grain bread
This tasty bread is both filling, good to eat and packed with protein and nutrients. Sprouted grains aid digestion, provide an extremely high level of protein – similar to that found in eggs and milk – and are high in vitamins and minerals.
Great comfort food never fails. With classic recipes such as pumpkin bread, one can always feel at home anytime, anywhere. Served on its own, with butter or jam, or with soups, pumpkin bread effortlessly stands out on the dinner table. In just an hour or so, you can have real homemade goodness right within the confines of your kitchen. Follow and share this recipe with loved ones to spread the warm, homey aroma of pumpkin bread.
Pumpkin bread is great on its own or with spreads and jams. You can tweak the recipe to include your own choice of nuts, herbs and dried fruit – the possibilities are endless! For starters, check out this simple and no-nonsense recipe:
SERVINGS: 2 Loaves
PREP TIME: 20 Minutes
COOK TIME: 60 Minutes
- 450 g sugar
- 250 ml vegetable oil
- 4 eggs
- 450 g unsweetened pumpkin (canned)
- 450 g flour
- 2 tsp. salt
- 2 tsp. baking soda
- 1 tsp. nutmeg
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. allspice
- 150 ml water
- Preheat the oven at 350 degrees.
- Grease the bottoms of two 22x12cm loaf pans with butter and flour.
- Mix the sugar and oil together, then stir in the eggs and pumpkin.
- Take all dry ingredients and combine in another bowl. Slowly add water. Finally, blend in with the egg-and-pumpkin mixture.
- Pour the batter evenly on two loaf pans.
- Bake for around 60 minutes. To be sure, use a cake tester.
- Let the loaf stand for ten minutes.
- Take the bread out of the pans, then cool and serve.
- By greasing only the bottoms of the pans, you get a gently rounded top of the bread.
- You can add raisins and nuts – even garlic cloves – to the mix if desired.
- Bundt cake pans also work in place of loaf pans.
- Adding as little as 2 teaspoons of vanilla can create all the difference in terms of the sweetness and savouriness of the bread.
- For a healthier approach, replace the vegetable oil with applesauce, the white flour with whole wheat flour, and use brown instead of white sugar.
Everybody loves cakes – and sponge cakes are even more special! With their light and airy consistency, they are perfect little afternoon treats to go with tea or coffee and are an ideal conclusion to a lovely meal. The classic sponge cake is served on its own, but many foodies prefer sampling their slices with a slush of jam and a sniff of whipped cream. For a fuller and healthier approach, ditching the preserves and having stone fruits or berries instead makes the cake just as delicious. Whichever way you eat your sponge cakes, the recipe below is a great way to bake your own yummy creation in a matter of minutes.