A new recipe from Georgina Hayden.
A savoury beetroot bread from Yotam Ottolenghi to serve spread with lots of salted butter. It will keep for a week in an airtight container.
A warming bread for autumn from Jack Monroe’s ” A Year in 120 recipes”. If you like you can use sweet potato or carrot instead of the squash.
A tea bread from Mary Cadogan in BBC Good Food. It is best eaten on the day it is made but can be stored in a tin for up to 3 days.
This bread is from ” Delia’s How to Cook:Book One”. It’s best served warm and good with soup, especially her Curried Parsnip Soup or a Tomato Soup. Its also nice with cheese and apples.
Another delicious and easy bread from ” Delia’s How to Cook: Book One”. Its best served slightly warm .
An easy bread from ” Delia’s How to Cook: Book Three”. It is crusty on the outside and soft and squidgy within, best served still warm with soup . Leftovers are good toasted too.
This recipe for Cypriot Olive Bread is from ” The Taste of Cyprus” by Gilli Davies. It makes a 2lb loaf.