14 Chefs Share Bread Recipes from Around the World

14 Chefs Share Bread Recipes from Around the World

Broaden your horizons from the comfort of your kitchen with bread recipes from around the world. We’ve called upon 14 top chefs from our favourite restaurants to share their tips behind creating arepas, roti, milk rolls and more. Ready? Set. Rise.

the banana bread and sack off the sourdough. It’s 2021
and nobody’s got time for daily feeding sessions or watching
bananas go black just so you can mash them.

Now the novelty factor of lockdown baking has worn off, we’re
broadening the horizon of our pastry skills with recipes from
around the world. From Venezuelan arepas to Turkish
ramazam pide, Japanese
milk rolls to Sri
roti, the world of bread is varied and delightful – and
we’ve called upon big-name chefs to help you recreate them at

Roti, milk rolls and ramazam: chefs share their go-to dough

Richard Corrigan’s Irish Soda Bread

It’s approaching lunchtime and you’re hungry, at which point
embarking on a sourdough-making marathon is out of the equation. No
worries; Richard Corrigan’s super-quick Irish soda bread comes to
the rescue. With no resting time and no kneading, it can go from
mixing bowl to kitchen table in less than an hour. The recipe comes
from Bentley’s Oyster Bar & Grill, and is best enjoyed
with salty butter.

Makes one large loaf


  • 250g plain flour
  • 10g salt
  • 15g bicarbonate of soda
  • 150g wholemeal flour
  • 150g jumbo oat flakes
  • 1 tbsp clear honey
  • 1 tbsp black treacle
  • 500ml buttermilk


  1. Preheat the oven to 200°C and line a baking sheet with baking
  2. Combine all of the dry ingredients together in a bowl. Make a
    well in the centre, then mix in the honey, treacle and buttermilk,
    working everything together lightly with your hands until you have
    a loose, wet dough.
  3. Flour your hands and shape the dough into a round.
  4. Lift onto the lined baking sheet before using a sharp knife to
    cut a deep cross on top (as the loaf cooks this will help release
    steam). Put it into the oven and bake for about 45 minutes or until
    the loaf sounds hollow when you tap the base.
  5. Place on a wire rack, cover with a damp cloth and leave to
  6. Don’t even think of putting margarine on it; this bread needs
    and deserves proper butter.

Kricket’s Indian Kulchas

Kulcha is a type of leavened bread originating from the Indian
subcontinent, popular in Pakistan and India – the city of Amritsar
in Punjab is especially famous for its kulcha recipe. If you want
to jazz the below recipe up, Kricket’s co-founder and Head Chef
Will Bowlby suggests spiking yours with green chilli, garlic and a
hard cheese such as parmesan or cheddar – think of it as a naan
with an upgrade.

Makes 10 flatbreads


  • 130ml whole milk
  • 4 large free-range eggs
  • 2 tbsp caster (superfine) sugar
  • 2 tsp sea salt
  • 100ml cold water, plus extra if needed
  • 100ml vegetable oil, plus extra for oiling
  • 500g self-raising flour, plus extra for dusting


  1. Combine the milk, eggs, sugar, salt, two-thirds of the water
    and the vegetable oil in a jug or bowl.
  2. Sift the flour into a bowl. Gradually incorporate the wet
    ingredients into the flour and combine to form a smooth dough,
    adding a little more water, if necessary, as you knead.
  3. Once the dough is smooth, place it on a lightly floured
    surface, cover it with a damp cloth and leave to rest for about 30
  4. Once the dough is rested, divide it into 10 portions of about
    80 g (3 oz) each and roll into round balls. Place on a lightly
    oiled baking sheet, cover as before and set aside until ready to
  5. Roll out the balls dough on a lightly floured surface to 15 cm
    (6 in) circles.
  6. Place the flatbreads, one at a time, on a hot, dry tawa or in a
    large frying pan (skillet) over a high heat, and cook for 3-4
    minutes on each side 24 until puffed up, lightly browned and
    charred in places.
  7. Remove from the pan, brush the bread generously with butter.
    Sprinkle with the green chillies, garlic and grated cheese if

Selin Kiazim Turkish Ramadam Pide

We’re obsessed with everything Selin Kiazim cooks up at her
Shoreditch restaurant Oklava, but you can’t go wrong with the
simplicity of this fluffy flatbread. Follow Selin’s
to see minute-by-minute videos of her other


  • 500g strong white bread flour
  • 365g lukewarm water
  • 7g fast-action yeast
  • 1 tsp fine salt

For the top:

  • Sesame seeds, for sprinkling
  • 2 tbsp plain flour
  • 3-4 tbsp water
  • 1 tsp flaky sea salt


  1. Mix together the flour and water in a bowl to form a fairly wet
    dough (it should stick to your hands a bit).
  2. Tip the dough out onto a clean surface (do not add any extra
    flour) and start to knead. The best way to do this is to pick up
    the dough, slap it onto the surface and fold over as it hits the
    surface. Do this for approx. 5 mins or until the dough has
    tightened, has a smooth surface and is sticking to your hands less.
    Alternatively, you could do this in a stand mixer with the dough
  3. Add the yeast and continue to knead for another 2-3 minutes by
    hand (or 1-2 minutes in a stand mixer) until it is thoroughly
  4. Add the salt and knead again for 2-3 minutes by hand (or 1-2
    minutes in a stand mixer).
  5. Shape the dough into a ball and place into a slightly greased
    bowl. Cover with a clean cloth and leave the dough to proof up in a
    warm place for approx. 90 mins, or until doubled in size.
  6. Tip the dough out onto a floured surface and fold in on itself
    to form a rough ball, scatter a little flour over the top. Leave
    the dough on the surface to rest for another 15 mins.
  7. Turn the dough upside down so the smooth side is on the surface
    (using a scraper or spatula will help to get the dough off the
    surface) and pat out into a rough rectangle shape. Fold the shorter
    side into the centre and fold the other shorter side on top of that
    so you end up with a fluffy rectangle shape. Place this onto a
    large baking tray lined with baking parchment and leave to rest for
    45 minutes to one hour or until doubled in size.
  8. Meanwhile whisk together the water and flour for the topping to
    form a smooth glue-like paste.
  9. Pour this paste over the dough and gently spread across. Then
    use four fingers in a line to indent the dough in a criss cross
    fashion (push all the way down to the tray) and sprinkle over the
    sesame seeds and flaky sea salt and leave for 20 minutes or until
    it has puffed up again.
  10. Preheat the oven to 210ºC.
  11. Fill a cup half full of water. Place the tray into the oven on
    the top shelf and throw the water onto a baking tray in the bottom
    of the oven (this will help hydrate the oven to achieve a good
    crust) and immediately close the door.
  12. Cook for 18 minutes or until golden brown. Leave to cool before

Poilâne’s Parisian Pain de Mie

Indisputably the best bakery in Paris (read, in the world),
Poilâne has kept its top-notch reputation since it opened in the
1930s, and has stayed in the same family ever since.
Third-generation baker Apollonia Poilâne was handed this recipe
from her father, who probably received it from his father before
him. “This sandwich loaf has a fine crumb and a slightly sweet
flavour from the addition of milk, and it slices cleanly. The bread
is good with savoury fillings, but I love it spread with
chocolate,” Apollonia says.

Makes one 23 x 13cm loaf


  • 294g bread flour
  • 98g plain flour, plus more as needed
  • 13g granulated sugar
  • 5g active dry yeast
  • 8g fine sea salt
  • 2 tsp freshly ground black peppercorns
  • 236ml lukewarm whole milk
  • 3 scant tbsp lukewarm water
  • 42g unsalted butter, softened
  • Neutral oil, such as rapeseed, for the pan


  1. In the bowl of a stand mixer fitted with the hook attachment,
    combine the flours, sugar, and yeast. Mix in the salt and pepper.
    Gradually add the milk and water and knead until a dough forms,
    about one minute.
  2. Add the butter, one tablespoon at a time, waiting until it’s
    almost completely blended before adding the next, until all the
    butter is mixed in and the dough is elastic and sticky, about three
  3. Cover the bowl with a damp kitchen towel and set aside in a
    warm (preferably 22°C to 25°C), draft-free place until it is almost
    doubled in size, two to three hours.
  4. Oil a 23 x 13cm loaf pan. Lightly flour a work surface. Turn
    the dough out onto the surface and briefly knead it gently to press
    out any large bubbles, being careful not to deflate the dough too
    much. Gently stretch two opposite sides of the dough and fold them
    into the centre. Stretch and fold the remaining opposing sides of
    the dough to form a ball. Shape the dough into a log about the
    length of the pan and transfer it to the pan seam side down,
    tucking the ends underneath if necessary to create a smooth, even
    surface. Oil enough plastic wrap to cover the dough and cover the
    pan with it, oil side down.
  5. Let it rest in a warm, draft-free place until the dough has
    risen to just about 1-2cm from the top of the pan. This could take
    anything from 30 minutes to 1 ½ hours, depending on the temperature
    where it is rising, so keep an eye on it.
  6. Preheat the oven to 200°C. Remove the damp tea towel and wrap
    the pan tightly in a double layer of aluminum foil, oiling the part
    of the foil that will be in contact with the dough. (Be sure the
    short ends of the pan are well wrapped, too, or some dough might
    escape during baking.) Bake for 35 minutes.
  7. Carefully remove the foil, return the bread to the oven, and
    bake until the top is light brown, 10 to 15 minutes more; the
    centre of the loaf should register between 88°C and 93°C on an
    instant-read thermometer.
  8. Leave to cool in the pan for 15 minutes. Carefully invert the
    bread onto a cooling rack and cool completely before slicing.

Chez Pipo’s Cote D’Azur Socca Bread

All along the coast from Provence to Liguria, a crumbly chickpea
flatbread known as socca (or farinata in Italy) is cooked in large
frying pans and eaten with gusto. In Nice, restaurant Chez Pipo
holds a monopoly as the place to enjoy socca, and have shared an
adaptation of the recipe which brought them such fame.

Serves 8 people


  • 1l cold water
  • 300g chickpea flour
  • 8 tbsp olive oil
  • 1 tsp of fine salt


  1. Pour the cold water, chickpea flour, olive oil and salt into a
    bowl. Beat briskly with a whisk to remove lumps.
  2. Oil a shallow copper baking tin, ideally around 50cm in
    diameter. Heat the oven to 280°C and heat up the baking tray, then
    pour and spread the socca mixture into the tray to form a shallow
    2-3mm layer.
  3. Bake for 7-8 minutes, removing from the oven as soon as the
    pastry is golden brown and crisp, and beginning to blister in
  4. Cut small pieces, season with pepper and serve quickly, ideally
    with a chilled glass of rosé.

Arepa & Co. Venezuelan Arepas

A Venezuelan and Colombian staple, these soft and fluffy buns
are made from cornmeal or maize meal. To spruce them up, London
pop-up Arepa & Co. suggests experimenting with adding grated
carrot, quinoa flakes, oats or flax seeds to the mix.

Serves 6-8 people


  • 900ml water
  • 1 pinch salt
  • 500g cornmeal


  1. In a bowl, pour the water and salt.
  2. Gradually add the maize meal, gently mix with your hands until
    a smooth dough is formed.
  3. Let it rest for three minutes.
  4. Separate the dough into 150g portions and shape it into a
  5. Press the ball with your palms to form a large patty shape
    (1.5cm thickness)
  6. Spray the griddle with a tiny amount of oil and place the arepa
    in a frying pan over medium heat for five minutes each side, until
    it gets crusty brown on both sides.
  7. Let it rest for a minute and slice it open from the side
    creating a pocket sandwich and fill it with anything you would
    like. Arepa reina pepiada (chicken and avocado) is a very popular
    and widely eaten filling in Venezuela.

Biancazerozero’s Roman Pinsa

A recipe that predates pizza, this ancient Roman (yes, really)
bread is making a comeback in parts of Italy thanks to its
slow-fermented and whole grain wheats being easier to digest. The
name pinsa comes from the latin pinsare, meaning to stretch or
knead. This recipe is inspired by Florentine restaurant
Biancazerozero, where a special dough of wheat, soy and rice flour
is left to rise for at least 48 hours before cooking: it’s worth
the wait.

Makes 8 pizzas


  • 600g plain flour
  • 200g soy flour
  • 200g rice flour
  • 800ml ice-cold water
  • 7g fast-action yeast


  1. First, whisk the flour mixture with the water, gradually
    pouring the water in while you whisk it to make a smooth
  2. Cover the bowl with a damp tea towel and let rest for 30
    minutes. Mix again and let rest for another 30 minutes.
  3. Mix with a wooden spoon for the third time.
  4. Now cover again with a damp tea towel and place the bowl with
    the dough in the fridge for about 24 hours.
  5. Divide the dough into eight balls, and leave to rise for a
    final 24 hours in the fridge uncovered.
  6. Set the oven to 250ºC and roll out the dough onto a lightly
    floured tray. Cook for three minutes, then allow to cool and cover
    with your topping of choice (we like burrata, anchovies and a
    drizzle of lemon-infused oil). Bake again until crisp and

Beaver Bakery’s Japanese Hokkaido Milk Rolls

Japanese milk rolls or Hokkaido milk bread are yeasted rolls
that are as soft, tender and as pillowy as they come. With a
golden brown exterior and fluffy white interior, these rolls are
perfect for day and night dinner parties additionally, they make
for a delicious breakfast or snack topped with some butter and jam.


For the starter

  • 25g strong white bread flour
  • 100ml whole milk
  • 50ml double cream, plus extra for brushing

For the dough

  • 350g strong white bread flour
  • 25g caster sugar
  • 1 tsp salt
  • 15g fresh yeast (find this in bakeries, large supermarkets and
    health food shops)
  • 210-230ml whole milk, lukewarm
  • 70g unsalted butter, softened and cubed, plus extra for


  1. To make the starter, put the flour into a small saucepan. Stir
    in the milk and cream, then bring to a simmer over a low-medium
    heat. Cook for 5-8 minutes, stirring often, until the mixture
    thickens (like a loose roux) and comes away from the sides of the
    pan as you stir. Scrape out the starter into a bowl (use a
    spatula), cover with a piece of cling film directly touching the
    surface, then leave to cool to nearly room temperature.
  2. In a large mixing bowl (or the bowl of a stand mixer), combine
    the flour, sugar and salt. Crumble the yeast into the bowl, then
    rub it into the flour mixture until there are no big lumps. Add
    210ml milk and the cooled starter to the flour, then stir with a
    palette knife (or the dough mixer’s hook) to bring together – add
    the remaining 20ml milk if the dough looks too dry.
  3. Turn out and knead on a floured surface (or using a stand
    mixer) until smooth and elastic – it will be a very wet dough so if
    you’re kneading by hand, pull it up and clap back onto the surface.
    It will be messy at the start, but it will come together after a
  4. Once smooth, you can begin to incorporate the butter – again
    using the pull-and-slap technique. Put a piece of butter in the
    middle of the dough, bring up half of it to enclose the butter,
    then pull it up high and slap it down until the butter is
    incorporated into the dough. Repeat until you’ve used all the
    butter – the dough will be smooth, glossy and very sticky. If using
    a stand mixer, knead in the butter, a small lump at a time, using
    the dough hook.
  5. Lightly butter the inside of a large mixing bowl, scoop up the
    dough into a rough ball, then drop it gently into the bowl. Cover
    with a dry tea towel and leave somewhere warm to rise for 50-60
    minutes until doubled in size.
  6. Tip the risen dough back onto a work surface and punch it down
    (knock back) to distribute the air. With oiled hands divide into 12
    equal balls, then drop them into the cups of the muffin tray. Cover
    with a plastic bag or piece of lightly oiled cling film and leave
    to prove for 30 minutes until puffed. Meanwhile, heat the oven to
  7. Once the rolls have proved, brush them all over with cream,
    then bake in the oven for 20 minutes until golden brown and shiny.
    Remove from the tin, leave to cool, then tear apart and eat.

Myristica’s Caribbean Nutmeg Brioche

What baked good isn’t made more delicious with a sprinkling of
nutmeg? Chef Michelle Trusselle combined her love of French baking
with her Caribbean origins to create this signature nutmeg brioche,
which pays homage to Grenada, the small Caribbean island known for
its spices. At her Myristica supper clubs, Michelle serves it with
whipped nutmeg butter and a generous sprinkle of rum salt.


For the brioche:

  • 400g plain flour
  • 10g salt
  • 50g sugar
  • 160g unsalted butter, cubed
  • 36g fast-action yeast
  • 52g water
  • 4 egg yolks
  • 80g whole eggs
  • 2 tsp ground nutmeg

For the egg wash:

  • 3 egg yolks
  • 15ml milk


  1. Dissolve the yeast in the warm water.
  2. Add the water to the egg yolk, whole egg and whisk.
  3. Combine all dry ingredients together and mix using a
  4. Add egg mixture to the dry ingredients and mix well for five
  5. When a smooth dough has formed gradually add the butter, being
    careful not to add more until it’s incorporated.
  6. Once incorporated cover and allow the dough to double in size.
    This stage is important as it develops the flavour of the
  7. Once the dough has doubled knock back the dough (gently punch
    the dough so that all the air is released).
  8. Cut and weigh the dough into 45g balls.
  9. Shape into tight balls and place in an oiled tin and
  10. Allow to double in size again, then preheat the oven to
  11. Whisk the egg yolks with the milk and gently brush the brioche
    so that they are evenly coated in egg wash.
  12. Bake in the oven for five minutes. Do not open the door during
    this time as you want the oven to remain nice and hot to ensure the
    breadcooks evenly.
  13. After five minutes spin the tray around and leave in for
    another five minutes.
  14. Remove from the oven and allow it too cool for five minutes
    before serving.
  15. It’s best eaten warm with whipped nutmeg butter, but any great
    quality salted butter will suffice!

Ciccio Sultano’s Sicilian Castelvetrano bread

Coming from the small town of Castelvetrano in Sicily, this
bread is all about celebrating ancient grains such as Rossello,
Biancolilla and Timilia. It’s dark crust earns it the nickname pane
nero, or black bread, and the unprocessed grains mean it’s rich in


  • 1 kg Castelvetrano flour mix (any combination of rossello,
    biancolilla and timilia flour)
  • 15g salt
  • 10g brewer’s yeast (or 200g sourdough starter)
  • 700-750g water
  • Sesame seeds, for sprinkling


  1. Knead the flour, brewer’s yeast and water slowly, taking care
    to add the salt only five minutes before the dough is ready.
  2. Leave the dough to rest for an hour in a bread machine or bowl
    and then take the dough out and lay it on a pastry board for
    another 30 minutes. During the leavening, the humidity must ideally
    be between 60 and 70 per cent.
  3. Break the dough into 625g parts. With the help of a spatula and
    a scale, form round loaves, sprinkle them with sesame and lay them
    upside down, so that the sesame adheres, on tea towels for about
    two hours at a temperature of around 25ºC.
  4. After two hours, bake the rested loaf at around 200ºC for 40

Hoppers’ Sri Lankan Roti

Flakey and incredibly moreish, Sri Lankan roti is almost a bit
like a flattened croissant. The crisp layers require a bit of
technique and practice to get right, so the recipe below includes a
little extra dough.

Makes 5-6 roti


  • 300 plain flour
  • 100g warm milk
  • 80-120g warm water
  • 2g salt
  • 3g sugar
  • 1/5 tsp baking powder
  • Vegetable or any neutral oil, to brush


  1. Mix all ingredients apart from the oil, and knead well by hand.
    Don’t add all your water at once, hold back about 30g and trickle
    it in a splash at a time. Stop when your dough is the consistency
    of a smooth and soft playdough that is moist but doesn’t stick to
    your hands.
  2. Bring the dough together in a ball, cover and rest for an hour.
  3. Divide into 80-100g balls. Oil each ball well and rest covered
    for 3-4 hours or over overnight in the fridge.
  4. Roll into 2cm thick discs and rest for 2-3 mins. Then carefully
    stretch the disc on a clean kitchen counter into a rectangle as far
    as you can without tearing them, or roll out into a very thin
    rectangle. Brush a thin layer of oil and sprinkle a couple of
    pinches of flour over it.
  5. Roll the dough tightly from top to bottom like a Swiss roll.
    Then coil the roll into a tight circle, pinching the edge to secure
    it from unravelling. Rest covered for 10 minutes and then roll out
    into a 10-12cm disc.
  6. Heat a non-stick pan over medium-high heat. Add a teaspoon of
    oil and fry the roti for a minute. Then flip over and fry for a
    further minute. Repeat for 15-20 seconds on each side, flipping
    thereafter, until the roti is golden and crisp. It should take
    between 3-4 minutes in all.

Bar Douro’s Portuguese Regueifa

This brioche-like bread is easy to make at home, but doesn’t
last long in our kitchens. It’s served with custard-y crème de ovos
and a decent sprinkling of cinnamon.

Serves 12-15 people


For the regueifa dough:

  • 5 egg yolks
  • 1 whole egg
  • 150g caster sugar
  • 95g unsalted butter, room temperature
  • 700g self-raising flour
  • 25g yeast
  • 300ml water

Crème de ovos:

  • 12 egg yolks
  • 240g caster sugar
  • 300ml water
  • Peel of 1 lemon
  • 30g lemon juice
  • 50g butter, melted to brush
  • Cinnamon powder to sprinkle


  1. Start by making the regueifa dough. Combine 250g of the flour
    with the yeast and water and mix well. Leave to proof for one
  2. Combine the yolks and egg with the sugar in a bowl and whisk
    until it doubles in volume.
  3. Combine the whipped eggs with the preferment and add the
    remaining flour. Knead well.
  4. When the flour is well mixed add the butter little by little
    until it’s all incorporated.
  5. Leave to prove for two hours.
  6. Cut the dough in half and roll it in two long strips. Pinch the
    ends together and plait, crossing one strip over the other, until
    you reach the end of the dough. Then twist the ends together and
    pinch. Prove again for one hour, covered with cling film.
  7. Brush with butter and bake in the oven at 170ºC for 20 minutes
    or until it’s fully cooked inside (check with a clean knife).
  8. Next, make the crème de ovos. Heat the sugar with the water and
    the lemon peel for four minutes.
  9. Remove from the stove. Add 1/3 of the sugar syrup to the yolks
    and stir in (in order to bring the temperature of the yolks up
    gradually). When mixed well, add the yolks to the rest of the sugar
    syrup in the pan.
  10. Take back to the stove and cook over low heat until it’s
    thickened. Mix well, scraping the bottom of the pan.
  11. Season with the lemon juice, strain and cool in the fridge
    until you’re ready to eat.
  12. To serve, slice the regueifa and then drizzle one side of it
    with the crème de ovos and sprinkle with the cinnamon.

Amandine Liberté Moroccan Khobz Flatbread

The most widely eaten bread in Morocco is khobz. It’s sometimes
described as a flatbread, but the round, flattish loaves are
slightly thicker. Traditionally large rounds were made and brought
to the community bread ovens. However, today many people bake their
bread at home. Crusty with a coarse interior, it’s perfect for
scooping up Moroccan salads and tagines.


  • 4 cups white flour, preferably high gluten or bread flour
  • 2 tsp salt
  • 2 tsp sugar
  • 1 tbsp yeast
  • 2 tbsp oil, olive oil or vegetable oil
  • 1 1/4 cups water, lukewarm
  • Oil, semolina or cornmeal – optional (for preparing the


  1. Prepare a large baking sheet by lining it with parchment paper
    (or lightly oiling, or dusting with semolina or cornmeal). Set
  2. Combine the flour, salt and sugar in a large bowl. Make a well
    in the centre and add the yeast.
  3. Add some of the water to the yeast in the well and lightly stir
    with your fingers to dissolve the yeast. Add the rest of the water
    and oil to the bowl and stir to combine all ingredients.
  4. Knead the dough (in the bowl if it’s large enough or on a
    floured work surface) for five to 10 minutes until smooth and
    elastic. While kneading, work in a little flour or water as needed
    to ensure the dough is soft and pliable but not sticky.
  5. Divide the dough into two smooth mounds and place well apart on
    the prepared pan. Cover with a towel and leave to rest for 10 to 15
  6. After resting, pat the mounds of dough into flat, round loaves
    about 0.5cm thick. Cover again with a towel and leave to rise for
    about an hour (longer in a cold room), until the dough springs back
    when pressed lightly.
  7. Preheat your oven to 225°C. When the oven is hot, lightly score
    the top of the bread with a sharp knife or poke in several places
    with a fork.
  8. Bake the khobz in the preheated oven, rotating the pan if
    necessary, for about 20 minutes or golden brown. The loaves should
    sound hollow when tapped.
  9. Transfer the khobz to a rack or towel-lined basket to

Havskatten’s Swedish Hönökaka flatbread

We all love Swedish sweet baked goodies, but it turns out the
country’s flatbread is pretty banging too. This recipe comes from
Havskatten Hotel on Hönö island off Sweden’s West Coast in the
Gothenburg archipelago. It goes down a treat every time.


  • 25g yeast
  • 125g butter
  • 125ml sugar
  • 3/4 tbsp salt
  • 625ml water
  • 1kg white bread flour


  1. Crumble the yeast into a bowl of warm water (37ºC) to
  2. Mix in room temperature butter and sugar.
  3. Pour in all the flour, then knead for roughly six minutes (or
    let a machine do the work for you) before adding salt. Knead for
    another four minutes.
  4. Decant the dough into a large bowl, cover with a damp tea towel
    and let it rise to double size, for about one hour.
  5. Pick up the dough on a floured baking table. Divide it into 10
    equal pieces and form into round buns, weighing about 360g
  6. Rest for about 30 minutes under a kitchen towel. Roll out, and
    prove further for about 30 minutes.
  7. Prick with a sharp knife to create small holes throughout the
  8. Preheat the oven to 275ºC and bake in the middle for just five

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