Yeast is often thought of as one of the more complicated aspects of bread making, but it can be very easy to use depending on the type you choose.
In this post, I’m going to compare fresh yeast vs dried yeast and explain the results you will see from each one.
I’ll also show you how to use both types of yeast along with tips and information all about yeast.
What is fresh yeast?
Fresh yeast is a micro-organism which once activated starts to ferment and produce bubbles of carbon dioxide which allows the dough to rise.
Fresh yeast is generally compressed and sold in blocks although you can buy fresh yeast online, it’s not readily available in supermarkets.
The shelf life of fresh yeast is much shorter than the dried versions, which would explain why it’s not used much nowadays.
What is dried yeast?
Like fresh yeast, dried yeast is a living micro-organism. It’s dried and sold in small granules for a longer shelf life.
Once dried the yeast is in a dormant state and will reactivate once it’s rehydrated during the bread-making process.
Dried yeast is also known as, instant, active or easy bake yeast.
It’s very popular with home and commercial bakers and is readily available in most supermarkets.
How much fresh yeast do you need for bread?
As a general rule for a standard loaf of bread where the recipe calls for 500g of flour, I use 20g of fresh yeast with one teaspoon of sugar.
This works out at 4g of fresh yeast per 100g of flour, for example, if the recipe tells you to use 300g flour multiply 4g by three, which equals 12g of fresh yeast.
You can replace dried yeast with fresh yeast in most recipes if the recipe uses sugar use some of the sugar to activate the yeast instead of adding more to the recipe.
TIP: Not sure if you have all the necessary bread baking equipment at home? Check out my recommended picks below (Amazon links):
Fresh yeast comes in a block form and needs to be activated with sugar to form a liquid before it can be used in the dough. Follow the instructions below to activate fresh yeast:
Measure the yeast in a small bowl or cup
Add a teaspoon of sugar to the yeast and leave it for a minute or so.
Stir the yeast and the sugar together and it will quickly turn to liquid.
Add the yeast to the other ingredients when mixing your dough, taking care not to let it have direct contact with salt before it’s mixed.
Fresh yeast vs dried yeast compared
Both types of yeast come with their own merits and although fresh yeast is more difficult to get hold of and tricker to use, it’s definitely worth a try if you’ve not used it before.
In the table below I’ve highlighted my findings through testing dried yeast and fresh yeast against each other:
Yeast type
Rise/proof speed
Bread texture
Bread flavour
Fresh Yeast
Slow – took an extra 2 hours
Heavier than the dried yeast loaf but still a nice loaf
Better than the dried yeast version
Dried yeast
Fast – first rise took 1 hour
Light and airy
Still good
Fresh yeast vs dried yeast – compared
So is fresh yeast better than dried yeast?
The verdict is, the dried yeast performed much better for rising speed and texture but the fresh yeast produced a better flavour, so it really depends on what outcome is important to you.
I love the smell of fresh yeast and this flavour really carries through to the finished loaf.
The fresh yeast dough also benefited from a longer rise which leads to a better flavour. If I have the extra time for rising I do like to use fresh yeast from time to time.
You can also recreate a slower rise using dried yeast by using a bit less dried yeast and or by rising it in a cool place or even overnight in a fridge.
The test was carried out at a normal room temperature (not hot and not cold).
Using sourdough with fresh yeast
Sometimes when I make bread I like to add a small amount of sourdough to a traditional bread recipe.
This adds some extra flavour to the bread without having to wait for the long rise that you need for sourdough it also helps the fresh yeast along a little bit.
I add 50g of sourdough along with 20g fresh yeast to a bread recipe containing 500g of bread flour. You may just need a little less water depending on the hydration level of your sourdough.
Summary
I hope this has helped you to understand the pros and cons of fresh and dried yeast. I recommend doing a bit of experimenting to see which you prefer.
In todays post, I want to show you the best ways to keep homemade bread fresh for as long as possible.
Including tips on what you can add to your bread to improve freshness, how you can store it and a comparison of the latest products designed for bread storage.
We’ll also explore some non-plastic and re-usable alternatives and whether they are any good.
Best ways to keep homemade bread fresher for longer
As well as added ingredients, there are ways you can store your bread to keep it fresher for longer.
Once the loaf is cut it will need to be stored in a way that stops the inside of the bread fresh and where possible retaining a crispy crust for as long as possible.
Here are some methods which I have tried and tested at various stages once the bread has been baked:
Freeze freshly made bread
Freezing fresh bread if you’re not going to use it straight away is probably one of the most obvious ways of keeping the bread fresh.
By freezing it fresh, it will still be fresh when you defrost it at a later stage.
I like to slice the bread first, place the bread into freezer bags in small batches and then defrost as you need it.
Find out more about freezing homemade bread in the following post:
I have a large family, so when I make a loaf of bread it tends to go in 24 hours. Once I cut into the bread, I slice up the whole loaf and seal up the slices in a sandwich bag.
Although some of the crispness is lost, this would happen naturally anyway, I find this method works well for keeping the bread soft.
Pre-slicing the bread saves on mess each time you want a slice of bread and it saves time.
Best products for keeping bread fresh
There are many products out there which claim to keep bread fresher for longer, but are they any good?
I’ve put together a quick table which outlines the products you can buy and whether they actually work.
Below the table are some of the best products which I recommend if you’re looking to buy.
Product type
Best for
Freshness rating
Bread Bin
All breads
4.5/5
Plastic bread Bags
Loaves
5/5
Cloth bread bags
All breads
3.5/5
Plastic bread box
All breads
5/5
Paper bags
All breads
4.5/5
TIP: Not sure if you have all the necessary bread baking equipment at home? Check out my recommended picks below (Amazon links):
Recommended products for keeping bread fresh – available from Amazon
Large paper bread bags – paper bags are a great alternative to plastic and work better than most cloth bags which tend to the air through to the bread. They can also be reused a few times providing they don’t get wet and can be recycled too.
Large plastic bread bags – Although these are plastic they are probably the best way to keep bread fresher for longer. Available in packs of 100 with ties to seal up the bag. Can be reused a few times, but not suitable for home freezing.
Large Brabantia bread bin – Available in up to 12 colours and in large or medium sizes. I like this bread bin because it looks neat on the worktop and takes up less space because it has a roll top. It closes with a nice seal to maintain freshness.
Large Sistema plastic bread box – this box creates an airtight seal which does an excellent job at keeping homemade bread fresh. It’s not very attractive, but if you have space to keep the box in a cupboard, it’s worth buying.
What ingredients make homemade bread stay fresh for longer?
1 – Fat
Adding fat to dough not only makes the dough softer, it also acts as a natural preservative and helps to keep the bread softer for longer.
The type of fat you use in bread dough is personal preference, but as a rule of thumb I tend to use butter for traditional loaves and rolls and olive oil for Italian breads, pizza and bread sticks.
Some bread recipes use lard as the fat in bread, lard is very soft and works well in baking.
The amount of fat you add to your dough mix depends on the recipe, generally it’s around 30-40g per 500g of flour.
Using oil to knead dough also helps to keep it lubricated and prevents the dough from becoming too dry by adding more flour to the mix.
2 – Milk
Although milk doesn’t act as a preservative, it does help to create a softer dough to begin with which means it will take longer to dry out.
You can make bread using all milk instead of water or you can replace some of the water with milk.
Some recipes recommend using milk powder instead of milk, this has the same affect, but will need to be mixed with water.
3- Honey
Honey is said to have its own antibacterial properties which can keep homemade bread fresher for longer.
Other benefits of using honey instead of sugar are flavour and it helps to create a crispy crust.
Honey is also thought to assist performance of the yeast as yeast is found naturally in honey.
If you’re going to try using honey in bread making, it’s best to buy a good quality organic honey rather than a cheap processed version.
You will need to add about 2 teaspoons of honey to your dough mix per 500g of flour.
4 – Vinegar
Vinegar is widely used in food preservation so it makes sense that it may prolong bread freshness.
Adding vinegar to the dough mix helps to increase yeast productivity and creates a softer loaf which stays fresher for longer.
The type of vinegar you use is up to you, I would generally add cider or white wine vinegar so the colour of the bread isn’t impacted.
Use around one tablespoon of vinegar per 500g of flour. This amount shouldn’t have any effect on the bread’s flavour.
Summary
I hope this post has given you some tips on the best ways to keep homemade bread fresh – ultimately homemade bread is best eaten as fresh as possible, but if you need to keep it for longer then experiment with what works best for you.
The good news is, stale homemade bread has many uses and it also makes the best toast, so don’t worry if things go wrong!
You may also like the following posts for ways to use stale or leftover bread:
If you’re starting out as a bread maker or you’re looking for tips and recipes to improve your skills, having some good bread-making books on your bookshelf is a great way to start.
In this post, I’m going to share with you 7 of the best bread making books which I have reviewed and recommend. All of which are available to buy from Amazon and you can preview the kindle version via the images below.
A bread making book is a perfect gift for a baking friend or family member who loves to bake their own bread at home.
Paul Hollywood is probably the king of bread making, made famous on the TV show Great British Bake Off, he also had his own BBC TV show based around bread.
Paul started baking at an early age in his family bakery and went on to work in some prestigious restaurants across the country.
His bread making experience is invaluable and his books are a must for bread makers and bakers at all levels. Here are my top three Paul Hollywood picks:
Paul Hollywood’s Bread
Paul Hollywoods ‘Bread book’ accompanies his BBC 2 show, which covers bread recipes, bread making tips, recipes that go with bread and recipes that use bread as the main ingredient.
Good for: bakers who want more than just bread recipes.
Paul Hollywoods ‘How to Bake’ book is all about how to bake and about half of the book is dedicated to bread recipes, tips and techniques. The other half is dedicated to cake and pastry recipes. This is a real go-to book for fundamental baking techniques.
Good for: bakers who want to progress their bread-making skills and want a mix of baking recipes.
Paul Hollywood’s 100 great breads, showcases various bread recipes, including traditional, Mediterranean and ancient breads. With recipes for savoury and sweet breads along with tips and techniques from the master baker himself.
Good for: Beginner bread makers looking for bread making tips and recipes.
Moving away from Paul Hollywood and onto James Morton. James was a finalist on the 2012 series of Great British Bake Off. His book ‘Brilliant Bread’ makes bread making look easy and his easy to follow tips and recipes are perfect for bread making beginners.
Good for: Bread making beginners and those who prefer a step by step approach.
Dan Lepard is an Australian baker and celebrity chef who’s passion is bread making. His book ‘The Handmade Loaf’ is all about bread and is packed full of bread recipes from across the world.
Dan shares his unique tips and techniques on how to make the best and most flavoursome bread.
Good for: Home bakers who are looking make artisan bread and to perfect their skills.
Bonnie Ohara’s Bread Making for Beginners, specifically targets those who’re new to bread making and are looking for easy step by step instructions.
This book helps you find out the science behind bread making, teaches you how to make the basis of good bread and helps you with common bread making mistakes.
Good for: Bread making beginners who are looking for step by step instructions of bread-making basics.
Ken Forkish is an award-winning American Baker and food writer.
In his book ‘Flour Water Salt Yeast’ he teaches his readers how to create perfect bread and pizza doughs. Along with the science behind what it takes to make the best dough and shows you how to make your own custom dough.
Good for: Artisan bread makers looking to improve their skills and bread-making beginners.
I hope this page has helped you to find your perfect bread making book.
Reading different bakers techniques and tips is a good way to get started on your bread making journey or just to improve your skills.
Ultimately, everyone has their own way of doing things when it comes to bread-making and once you’ve found your way it’s a skill you can keep for life.
The thought of making bread from scratch can be daunting for beginner bread makers. There are so many different types of bread and processes to learn along with new ingredients and equipment.
But it doesn’t have to be difficult, people have been making bread as a staple food for thousands of years and you can too!
In this in-depth post, I want to show you bread making tips and techniques which will help you get the best bread making results.
1. Use good bread making ingredients
At the time of writing this article, and following lockdown, it has become increasingly difficult to buy bread flour in local supermarkets.
There are some amazing flour producers using traditional milling methods across the UK and many of them sell flour online or can be found on Amazon.
Finding a good flour that you like is important for bread making, this is because some flours absorb more water than others which can have an impact on the end result.
Here are just a few good flour brands which produce a range of bread flours:
If you’re just starting out on your bread making journey and you’re wondering which bread recipe is best to gain an understanding of how things work, I would recommend a basic white loaf recipe.
This way you can experiment with yeast and the basic principles of rising and proving dough.
Although most bread recipes don’t require much hands-on time, most doughs will need plenty of time to rise and prove.
Cutting corners when it comes to time will generally result in the bread going wrong.
Bread making is best done on a day when you have time to go back to it in an hour or two at each stage.
If you plan to make bread for a certain meal, then allow about four hours for all steps and until the bread can be eaten.
I know this sounds like hard work and a long time, but you only need to spend a small amount of time doing any hands-on work, the rest of the time the dough is doing its own thing.
5. Dried yeast or fresh
In most cases in cooking fresh is usually best, but in the case of yeast, dried yeast generally produces much better results than fresh.
Here are some good reasons to use dried yeast for making bread:
It’s much more readily available and can be found in most small supermarkets.
It stays fresher for much longer, especially if you use sachets.
You don’t need to prepare or activate dried yeast.
Dough using dried yeast will rise quickly and evenly.
I recommend using Allinson’s easy bake yeast, which you can buy in sachets or small tins.
If you don’t make bread very often, I would advise buying the sachets because the tinned yeast will be very slow in rising if the tin has been open for a while (even if it’s still in date).
I find that I get much better performance from yeast in sachets, it’s always more active and gives a better rise.
For more information on this topic, you might find the following article helpful:
This was a technique made famous by Paul Hollywood on Bake Off and it’s something I always do.
Yeast which is in direct contact with salt can be killed off or performance can be affected.
Although they do come into contact with each other once the ingredients are mixed together, they are diluted throughout the mix so there’s less of an impact.
Dough which is too salty can result in a poor rise due to underperformance of the yeast. Too much sugar in the dough can also have the same effect.
6. Water in bread making
Water in bread making is a very important part of the bread-making process because it’s needed for gluten to form and the bread to rise.
It’s also essential for getting the right dough consistency.
What is the water to flour ratio in bread making
Generally, the water to flour ratio is about 5 parts flour to 3 parts water, so for a standard white loaf that’s around 300ml of water per 500g of flour.
This is only a guide because there are certain factors which can affect how much water is needed for the dough, including:
The type of flour – each flour is different and some absorb more water than others, by sticking to flour you like and know you can learn the water ration which works best for you.
The outcome you’re looking for – a wetter dough is better than a dough that is too firm because it rises better and will result in a lighter bread that isn’t dense.
Sticky dough – a stickier dough is best, but it can get messy when you’re kneading if you have a dough hook this saves sticky hands and allows you to add a little bit more water.
Wholemeal and brown flours – flours containing the wholegrain are more thirsty than white flours, I generally use 350ml water per 500g in this case.
As a general rule, you will need from 300 to 350ml of water per 500g of flour. If you mix the dough and it looks dry and flaky once it’s come together then add a bit more water to the mix.
The best water temperature for bread making
The best water temperature for bread making is around 20-25°C/68-77°F. This is tepid or just warm.
If water is cold it will produce a very slow rise and affect the performance of the yeast. Water which is too hot or warm could kill the yeast or make it rise too quickly.
To get warm water, I like to either use cooled boiled water from the kettle or mix hot water from the kettle with cold water in a jug.
I always make a bit too much in case I need to add extra water to the dough mix.
7. Which fats are best in bread making
Adding fat to the dough helps to produce bread with a soft texture that lasts a bit longer. The best fats to use in bread making are softened butter or olive oil.
I tend to use butter for a standard loaf and roll recipes and oil for Italian bread and pizza.
Olive oil is also good for greasing bread tins and using on work surfaces for kneading and shaping. Using flour for kneading can make the dough too dry and heavy.
If you prefer not to use fat in your bread, then it’s fine to leave it out of the recipe.
For more information on using fat in bread making, you might find the following post useful:
Using milk in bread making helps to create a soft loaf with a slightly sweet flavour.
You can replace some or all of the water with milk which has been warmed slightly to it’s just warm to the touch.
You can also replace fat with the same amount of milk if you prefer.
I find that when using all milk or a high proportion (to replace water) the dough tends to rise quite slowly, I recommend more rising and proving time if you’re using milk.
9. Learning to knead by hand
Even if you have a dough hook, learning to knead by hand is a useful technique to learn.
It helps you to understand how the dough changes as the gluten is stretched and what it should be like when it’s ready for rising.
You don’t need to be an expert in kneading to get it right and you can develop your own style that works best for you.
By turning, folding and stretching the dough, you will be doing all of the right things to help the gluten develop and for the dough to become elastic.
If you’re kneading by hand then it will take a bit longer than if you’re using a machine. 10-15 minutes of hand kneading is usually enough and it’s a great workout too!
The dough will become easier to handle as you knead it and will start to develop a sheen with a blistered effect once it’s ready
10. Kneading dough with a hook
If you don’t like kneading by hand and you prefer using a machine then a dough hook on a stand mixer is a good option.
A dough hook does all the hard work including mixing and kneading. All you need to do is add the ingredients and remove the hook and then cover and rise.
A dough hook kneads the dough quicker than you could by hand, I generally set a timer for about 8 minutes for most doughs, maybe a bit longer for wholemeal.
It’s great for doughs where you need a sticky or wetter mix that would be difficult to knead by hand. It also allows you to up the water in your recipe for a better performing dough.
Shaping the dough after the first rise is an important step in the bread-making process.
Shaping the dough the right way before the dough is proved will help the dough keep its shape and create a strong structure.
Dough that hasn’t been shaped properly will flop and spread on a baking sheet rather than rise up high.
Once the dough has risen for the first time, remove it from the bowl and onto an oiled surface.
Press the dough down to flatten and remove any large air bubbles and fold the dough over on its self until the top of the dough is smooth and tight.
If you’re making a round loaf fold into the middle and use the side of your hands to shape into a round.
If you’re making a tin loaf or bloomer, follow the same process but form into an oblong shape.
Make sure the bread is seam side down on the baking tray or within the bread tin.
If you’re making sourdough using a proving basket keep the seam side up as you will be tipping the dough out onto a baking sheet and the bottom will become the top.
13. How to prove dough
Proving dough correctly is a vital part of the bread-making process in order to create the best bread texture.
Proving or proofing means rising the dough for a second time once the dough has been formed into its final shape.
Dough is shaped and then proved in a bread tin or if you’re making a cob loaf or bloomer, on a baking sheet or tray.
It should be covered with a cloth or placed inside a bag that can’t stick to the dough. If the dough sticks, it will collapse when you unstick the dough from the covering.
How long does it take to prove bread dough?
Proving dough properly will take at least an hour or maybe longer depending on the dough consistency and room temperature.
It’s important to make sure the dough is proved and enough before you place it in the oven.
How can you tell if bread dough is proved?
You can tell if the dough is proved enough by gently poking your finger into the dough, if the dent you’ve made stays there, it’s not ready.
If the dough quickly springs back most of the way, then it’s ready to be baked.
It should have also at least doubled in size, see an example of before and after proving in the image below:
What happens if you over or under prove bread?
If dough is under proved, it will result in a dense and flat loaf (a bit like a brick). This is why proving the dough correctly is so important.
If the dough is over proved it will be very fluffy in texture and it might start sinking if it rises too much.
For more information on proving dough, take a look at the following article:
14. Slashing bread dough – how and why do you do it?
Slashing bread dough in various patterns has become really popular amongst bakers and some have made it into an art form.
Not only does dough slashing make the bread look really good, but it also helps it to expand and achieve a greater rise as it bakes in the oven.
For best results slash the dough with a sharp serrated knife after it’s proved (for the 2nd time). I like to leave the dough to recover for 10 minutes or so before I place it in the oven.
For more elaborate patterns you may want to invest in a bread lame which is a type of razor which creates a neat slash in the dough.
Using a sharp knife which isn’t serrated tends to drag the dough and can make it collapse.
It’s best to use a quick action so you don’t drag the dough, if the dough is shaped well and firm it should be easier to slash.
You can read my full article on slashing bread via the link below:
Most traditional bread recipes need a fairy hot oven to achieve a good crust.
Each oven varies and a fan oven will give an evenly spread higher heat whereas an oven with no fan may give more of an inconsistent heat.
The recipes on this site are assuming fan oven temperatures, so if you’re not using a fan oven or you have an Aga, you may need to adjust the temperature accordingly.
Make sure the bread has plenty of space above because it will continue to rise as it bakes and if it’s too close to the cooker element the top of the bread could burn.
To get a crispy base to the bread or more heat into the oven you can use a pizza stone. Put the stone in the oven when it’s cold and heat up to avoid cracking the stone.
Place the bread directly onto the stone using a dough peel or place the baking sheet on top.
How do you know when bread is baked properly
The first sign your bread is ready is that it’s turned a rich golden colour without burning. If the bread is still pale, it won’t be ready yet.
The outer crust should be crispy and the bread should sound hollow when you knock the base with your knuckle.
Do you need steam when baking bread?
Whether or not you need steam when baking bread really depends on the finish you’re looking for.
Steam helps to create a shiny and almost bubbly finish with a crispy crust.
Using steam in the oven creates moisture which helps the bread to expand and grow in the oven as it cooks and before it forms a crispy crust.
You can create steam in your oven by half filling a deep baking tray with hot water before you place the dough in the oven. The water will evaporate into steam as the bread bakes.
For more information on steam in bread baking, you might want to take a look at the following articles:
This homemade breadsticks with camembert recipe works great as an indulgent weekend lunch or as a dish to impress your guests with at parties.
With a cranberry and caramelised onion topping to add extra flavour to the creamy cheese.
Below the recipe are some additional tips and ideas on other ways you can serve breadsticks and how to get the best results from your bake.
Homemade breadsticks and baked Camembert with cranberry & caramelised onions
This recipe is perfect for parties or just as a sharing lunch. Homemade breadsticks are quick and easy to make and also work well with a chocolate dip.
Weigh the flour, salt and yeast into a large mixing bowl and make a well in the centre
Pour the olive oil and the warm water into the well
Bring the ingredients together to form a dough either by hand or using the dough hook on a slow speed.
Knead the dough for around 12 minutes by hand or for 10 minutes using the dough hook.
Place the dough into a large bowl, cover with cling film or a damp tea towel and leave in a warm place to rise for about an hour or until doubled in size.
Preheat the oven to 220°C/430°F
Once the dough has risen, scrape it out of the bowl using a dough scraper onto an oiled surface.
With the side of your hands shape the dough into a rectangular shape and flatten the dough into a rectangle which is about ½CM thick.
Line a large baking tray (or 2 smaller ones) with a sheet of baking paper.
Using a knife or the dough scraper cut the dough into 2CM strips across the shorter side.
Take one strip and leaving it on the work surface, gently twist one end to form a loose spiral shape, then do the same at the other end until the spirals meet in the midde and place onto the lined baking tray.
Repeat the previous step with all of the dough strips.
Gently eggwash the top of each stick – this will create a golden colour as they bake.
If you're using poppy seeds, take a pinch of seeds and sprinkle across each stick – you can also do every other like I did to create a mixture of plain and poppy seed breadsticks.
Bake the sticks in the preheated oven for about 15-20 minutes or until golden brown and crispy on the outside, then leave to cool on a wire rack.
Make the baked camembert
Turn the oven down to 180°C.
Heat up the oil over a gentle heat in a small pan, slice the onion and add it to the oil and gently fry until the onions become soft and caramelised.
Take the cheese out of any outer packaging and score the top so that the flavours can get inside.
Place the cheese in a small ovenproof dish or tin lined with baking paper, which can catch any cheese which leaks out (see tips below).
Spoon the cranberry sauce and the onions over the top of the cheese and bake for around 15 minutes until the cheese has melted inside.
Serve the cheese straight away while it's still runny with the breadsticks and enjoy!
Notes
Camembert generally comes in 250g portions, but you can get larger cheeses especially around Christmas time. If you’re serving 6 people and you can only get the smaller 250g cheeses I would recommend using two cheeses for this recipe.
Here are some tips and ideas on how you can get the best results from this recipe, along with other ways you can use breadsticks and camembert.
Should you leave camembert in the box to bake?
Some makes of camembert cheese come in their own little wooden box which can be used as an attractive way to serve the cheese.
You can also bake the cheese inside the box, but you’ll need to do the following if you choose to bake it this way:
Remove any plastic packaging from the cheese.
If you’re adding a topping, place the lid underneath the bottom of the box.
The boxes are usually stapled together and will leak if you’ve scored the cheese and it leaks out. To stop this happening, line the box with some greaseproof paper.
Another good way to bake the cheese is by using a baker dish, you can buy these from Amazon and they’re the perfect way to bake camembert as they stop the cheese from spreading out.
More baked camembert topping ideas
Other ingredients you can use to make exciting toppings for camembert:
Insert a few sprigs of rosemary with some slices of fresh garlic before baking.
Cut 2 rashers of bacon into small strips and pan fry until crispy, use with cranberry & caramelised onion.
Pile on some lightly chopped walnuts and drizzle honey over the top.
What else can you do with breadsticks?
Breadsticks are best used to dip into something yummy, such as garlic dip or hummus.
They’re also really nice dipped into a chocolate spread such as Nutella – this is my kids favourite.
Try topping with different seeds
Other seeds work well with homemade breadsticks, try using sesame or flax seeds as well as poppy seeds to add more flavour and texture.
You might also like…
If you enjoyed making homemade bread sticks, you might also like to try making your own bread rolls, see the full recipe in the link below:
Banana bread is massively on-trend at the moment and you really see why when you bake homemade banana bread.
I wanted to take banana bread to the next level, so I came up with this banana and fruit tea bread recipe, which is spicy and extra moist while having a crunchy top.
This rich and fruity banana bread recipe contains tea and spice flavours along with soft brown sugar, which all help to create a banana bread which had the flavour and moistness that you won’t be able to resist.
Banana and Fruit Tea Bread Recipe
Moist and spicy banana tea bread loaf for slicing which works well warm with ice cream, with whipped cream or just on it's own.
Make the strong tea – place 2 teabags in a small bowl, pour over 100ml boiling water and leave to cool and infuse for 5-10 minutes.
Remove the teabags, add the sultanas to the tea and leave to soak while you prep the rest of the ingredients.
Grease a 2lb (1kg) loaf tin with butter and line with baking paper or use a cake tin liner (no greasing required).
Pre-heat the oven to 170°C/340°F.
Add the softened butter, sugar and golden syrup to the mixing bowl and beat until soft and fluffy.
Add the ripe bananas and continue to beat (if the bananas are very ripe they won't need pre-mashing). Don't worry if the mixture looks a bit curdled at this point.
Weigh out the flour, cinnamon and mixed spice into a bowl.
Add one spoon of flour to the butter, sugar & banana mix along with one egg and gently beat until combined.
Repeat the previous step and add the 2nd egg and beat until combined.
Add the flour and spice mix to the mixing bowl along with the tea-infused sultanas and gently mix until the ingredients are all combined and you have a creamy looking batter.
Scrape the mixture into the lined loaf tin and bake for about 1 hour to 1 hour and 10 minutes or until a skewer comes out clean. (See below for tips on how to tell if the bread is cooked).
Here are some answers to commonly asked questions about banana bread which will help you to get the best results from your bake:
How long does banana bread last
Banana bread is so good when it’s freshly cooked because it still has some crunch on the top, but it also keeps really well for 2-3 days at room temperature.
For optimum freshness, store the bread in an airtight container, somewhere cool and out of direct sunlight.
How ripe should bananas be for banana bread?
When it comes to banana’s for banana bread, the riper they are the better, so if they’ve gone brown they will be fine to use.
The only time I probably wouldn’t use them is if they’ve gone very black or if they’ve gone moldy.
Very ripe banana’s are best because they’re much more flavorsome, they easily mash up using the mixer with no pre-mashing required and they’re extra sweet.
Top tip – Soak the sultanas in tea overnight
For extra flavour and softer fruit, if you have time, follow steps 1 & 2 and then cover the bowl containing the tea-infused sultanas with cling film and soak overnight.
If you don’t have time to do this, don’t worry, just continue to follow the quick recipe version.
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