Bread doughs 15 results

Fluffy coconut breads

“This recipe couldn’t be easier – the ingredients are minimal, and you don’t need any fancy equipment, but the results are unreal. Puffed up and fluffy once cooked, they act like little sponges to mop up curry sauce. ”

Navajo flatbreads

“A cross between Indian naan breads and Mexican tortillas, these flatbreads are brilliantly simple ”

Rolled bread of Parma ham, nice cheese, egg and basil

“This amazing filled bread is a brilliant idea for picnics – everyone loves it ”

Tear ‘n’ share garlic bread

“Everyone loves garlic bread, and as you’d expect, this version totally over delivers. Soft, spongy and with the crunchiest backsides you’ve ever seen, as well as being bombed with pungent garlic butter – what’s not to love? One of my favourite ways to eat this is simply with a massive green salad for lunch, but of course the great thing about garlic bread is that it can be a side for many things – chilli, pasta, soup, part of a picnic – you name it. ”

Incredible naan breads

“Eaten warm with your favourite curry, these naans are fluffy, fragrant and immensely satisfying. ”

Christmas couronne

“Couronne means ‘crown’, named for its classic ring shape. This rich, sweet bread is a speciality of Lyon, and a traditional Christmas treat in France. Stuffed with fruit and nuts, it’s similar to stollen in that it is yeast-risen, while its lightness is closer to that of panettone. Delicious served warm – enjoy! ”

Stollen

“This rich, German fruit bread is particularly popular in the city of Dresden, where a huge stollen is traditionally paraded through the streets at the annual Stollenfest. ”

Pork belly buns

“This dish is inspired by the mega chef and all-round good guy David Chang from Momofuku. These wicked buns are one of his most popular dishes, yet he’s totally humble about them – tender pork belly, simple wheat buns, pickles and sauce are ultimately the sum of them, but they’re delicious. You’ll need to start this the day before. ”

Black bread

“This can be found in every Russian home – delicious slathered in creamy butter and topped with caviar. Made with rye and wheat flours, it’s rich, dense, sweet and slightly sour, with an aroma of caraway and fennel seeds. It lasts a few days if stored in an airtight container, staying lovely and moist. ”

Filipe’s folar de olhao

“Filipe Martins rolls his dough before baking, making for a sticky, caramelised treat. ”