As with other recipes using yeast, this dough can be turned into more than just loaves of bread. You can shape the dough into ...

If you’ve ever dreamed of serving warm, golden, buttery bread without lifting more than a finger or two, you’re in the right ...

It should start bubbling. 3. Keep aside the water and yeast mix for 10 minutes. Now add to sugar. 4. Add salt and rosemary to the 3 cups flour and mix with hands. Add 1.5 tablespoon olive oil to flour ...

Begin your first series of stretch and folds. Grab the top edge of the dough, pull it straight up several inches, then fold ...

Place the dough in the tray and pour the extra virgin olive oil in the middle. With your fingers, spread the oil all over. Leave for 5 minutes, then poke the dough all over with your fingers to ...

Cut 3cm/1¼in sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25–30 minutes, or until the bread ...

Using clean hands mix the flours, bread soda and half of the finely chopped fresh rosemary together. Make a well in the centre of the bowl. 3. Whisk together the yogurt and milk and slowly pour ...

Joanna Gaines’ classic sea salt-and-rosemary recipe, a red onion loaf from Michelin-starred pub The Sportsman, James Morton’s contemporary sourdough version and Bread Ahead’s focaccia strewn ...