Bread Mix Recipe Guide

TRADITIONAL ARTISAN WHITE (HAND METHOD)

INGREDIENTS:
1 pack Artisan White bread mix
270ml water
2tbsp olive oil

YOU WILL ALSO NEED:
A stand mixer with a dough hook/ or a mixing bowl Proving basket or loaf tin
Optional: Cast iron baking dish

1. Add your ingredients to a stand mixer fitted with a dough hook or a bowl if kneading by hand. TOP TIP: Add the wet ingredients to the bowl first.
2. Mix on a slow speed for 3 minutes then a fast speed for 7 minutes, by this time the dough should be smooth and shiny.
3. Tip out and fold the dough under itself to form a smooth ball. Place back into the bowl and cover with cling film. Leave to rise for 1 hour. Tip the dough out and ‘knock back’
   TOP TIP: Knocking back gets rid of any oversized air pockets which could collapse in the oven.
4. Shape into a loaf either by folding in on itself as before to create surface tension.
5. Place either in a loaf tin or in a proving basket – you can use two loaf tins if they are on the smaller side. Cover with a tea towel and prove again for 1 hour.
6. While the loaf is proving, pre-heat the oven to 210°C and place a baking sheet or cast iron baking dish (if you have one large enough) into the oven to heat up – you can leave the oven empty if you used a loaf tin.
7. Place the loaf into the oven once an hour is up and the loaf is double the size.
   TOP TIP: Pop a few ice cubes in the bottom of the oven to get a nice crust on your loaf!
8. Turn the oven down to 190°C and bake for 45 minutes, or until golden brown.
9. Remove from the tin after 10 minutes and place on a wire cooling rack. Leave for at least 1 hour before slicing!

TRADITIONAL ARTISAN WHITE (BREAD MACHINE METHOD) 

INGREDIENTS:
1 pack Artisan White bread mix
270ml water
2tbsp olive oil

1. Add all ingredients to your bread maker.
   TOP TIP: add the wet ingredients to the bowl first.
2. Select the white setting (or the rapid white setting if you’re tight on time!) If you have options for size and crust, please select 700g loaf size and medium crust.
3. Once done, remove from the bread maker and cool on a wire rack. Leave for at least 1 hour before slicing!

 

ANCIENT COTSWOLD CRUNCH - (HAND METHOD)

INGREDIENTS:
1 pack Cotswold Crunch bread mix
310ml water
2tbsp olive oil

YOU WILL ALSO NEED:
A stand mixer with a dough hook/ or a mixing bowl
Proving basket or loaf tin
Optional: Cast iron baking dish

1. Add your ingredients to a stand mixer fitted with a dough hook or a bowl if kneading by hand. TOP TIP: add the wet ingredients to the bowl first
2. Mix on a slow speed for 3 minutes then a fast speed for 7 minutes, by this time the dough should be smooth and shiny.
3. Tip out and fold the dough under itself to form a smooth ball. Place back into the bowl and cover with cling film. Leave to rise for 1 hour.
4. Tip the dough out and ‘knock back’
   TOP TIP: knocking back gets rid of any oversized air pockets which could collapse in the oven).
5. Shape into a loaf either by folding in on itself as before to create surface tension. Place either in a loaf tin or in a proving basket – you can use two loaf tins if they are on the smaller side. Cover with a tea towel and prove again for 1 hour.
6. While the loaf is proving, pre-heat the oven to 210°C and place a baking sheet or cast iron baking dish (if you have one large enough) into the oven to heat up – you can leave the oven empty if you used a loaf tin. Place the loaf into the oven once an hour is up and the loaf is double the size.
   TOP TIP: pop a few ice cubes in the bottom of the oven to get a nice crust on your loaf!)
7. Turn the oven down to 190°C and bake for 45 minutes, or until golden brown
8. Remove from the tin after 10 minutes and place on a wire cooling rack. Leave for at least 1 hour before slicing!

ANCIENT COTSWOLD CRUNCH (BREAD MACHINE METHOD)

INGREDIENTS:
1 pack Cotswold Crunch bread mix
310ml water
2tbsp olive oil

1. Add all ingredients to your bread maker.
2. TOP TIP: add the wet ingredients to the bowl first.
3. Select the wholemeal setting. If you have options for size and crust, please select 700g loaf size and medium crust.
4. Once done, remove from the bread maker and cool on a wire rack. Leave for at least 1 hour before slicing!

 

HERITAGE BIBURY BARLEY (HAND METHOD)

INGREDIENTS:
1 pack Heritage Bibury Barley bread mix
330ml water
2tbsp olive oil

YOU WILL ALSO NEED:
A stand mixer with a dough hook/ or a mixing bowl
Proving basket or loaf tin
Optional: Cast iron baking dish

1. Add your ingredients to a stand mixer fitted with a dough hook or a bowl if kneading by hand. TOP TIP: add the wet ingredients to the bowl first.
2. Mix on a slow speed for 3 minutes then a fast speed for 7 minutes, by this time the dough should be smooth and shiny.
3. Tip out and fold the dough under itself to form a smooth ball. Place back into the bowl and cover with cling film. Leave to rise for 1 hour.
4. Tip the dough out and ‘knock back’
   TOP TIP: knocking back gets rid of any oversized air pockets which could collapse in the oven).
5. Shape into a loaf either by folding in on itself as before to create surface tension. Place either in a loaf tin or in a proving basket – you can use two loaf tins if they are on the smaller side. Cover with a tea towel and prove again for 1 hour.
6. While the loaf is proving, pre-heat the oven to 210°C and place a baking sheet or cast iron baking dish (if you have one large enough) into the oven to heat up – you can leave the oven empty if you used a loaf tin. Place the loaf into the oven once an hour is up and the loaf is double the size.
   TOP TIP: pop a few ice cubes in the bottom of the oven to get a nice crust on your loaf!)
7. Turn the oven down to 190°C and bake for 45 minutes, or until golden brown
8. Remove from the tin after 10 minutes and place on a wire cooling rack. Leave for at least 1 hour before slicing!

HERITAGE BIBURY BARLEY (BREAD MACHINE METHOD)

INGREDIENTS:
1 pack Heritage Bibury Barley bread mix
330ml water
2tbsp olive oil

1. Add all ingredients to your bread maker.
2. TOP TIP: add the wet ingredients to the bowl first.
3. Select the wholemeal setting. If you have options for size and crust, please select 700g loaf size and medium crust.
4. Once done, remove from the bread maker and cool on a wire rack. Leave for at least 1 hour before slicing!
   
   

COTSWOLD SPELT & RYE (HAND METHOD)

INGREDIENTS:
1 pack Cotswold Spelt & Rye bread mix
320ml water
2tbsp olive oil

YOU WILL ALSO NEED:
A stand mixer with a dough hook/ or a mixing bowl
Proving basket or loaf tin
Optional: Cast iron baking dish

1. Add your ingredients to a stand mixer fitted with a dough hook or a bowl if kneading by hand. TOP TIP: add the wet ingredients to the bowl first.
2. Mix on a slow speed for 3 minutes then a fast speed for 7 minutes, by this time the dough should be smooth and shiny.
3. Tip out and fold the dough under itself to form a smooth ball. Place back into the bowl and cover with cling film. Leave to rise for 1 hour.
4. Tip the dough out and ‘knock back’
   TOP TIP: knocking back gets rid of any oversized air pockets which could collapse in the oven).
5. Shape into a loaf either by folding in on itself as before to create surface tension. Place either in a loaf tin or in a proving basket – you can use two loaf tins if they are on the smaller side. Cover with a tea towel and prove again for 1 hour.
6. While the loaf is proving, pre-heat the oven to 210°C and place a baking sheet or cast iron baking dish (if you have one large enough) into the oven to heat up – you can leave the oven empty if you used a loaf tin. Place the loaf into the oven once an hour is up and the loaf is double the size.
   TOP TIP: pop a few ice cubes in the bottom of the oven to get a nice crust on your loaf!)
7. Turn the oven down to 190°C and bake for 45 minutes, or until golden brown
8. Remove from the tin after 10 minutes and place on a wire cooling rack. Leave for at least 1 hour before slicing!

COTSWOLD SPELT & RYE (BREAD MACHINE METHOD)

INGREDIENTS:
1 pack Cotswold Spelt & Rye bread mix
320ml water
2tbsp olive oil

1. Add all ingredients to your bread maker.
   TOP TIP: add the wet ingredients to the bowl first.
2. Select the wholemeal setting. If you have options for size and crust, please select 700g loaf size and medium crust.
3. Once done, remove from the bread maker and cool on a wire rack. Leave for at least 1 hour before slicing!

 

SICILIAN COTSWOLD PIZZA (BREAD MACINE METHOD)

INGREDIENTS:
1 pack Sicilian Cotswold Pizza mix
275ml water
2tbsp olive oil

1. Most bread makers will have a setting for mixing dough – this is sometimes called ‘leavened dough’. Add all your ingredients to the bread maker.
   TOP TIP: add the wet ingredients to the bowl first.
   Press start and wait for the bread machine to stop mixing.
2. Put the dough into a bowl and cover with clingfilm and leave in the fridge for 8 hours.
   TOP TIP: the longer you leave the dough in the fridge at this stage, the better the pizza crust will taste! You can leave it for up to 24 hours)
3. After resting in the fridge, tip the dough out onto a floured surface and use a floured knife to cut the dough into three equal portions. Fold the dough in on itself to create surface tension and a nice smooth ball, with the seams on the underside. Set onto a floured chopping board or tray and cover gently with clingfilm. Leave on the counter for a further 4-6 hours to rise
4. On a well floured surface, gently stretch out each doughball to make your pizza base! Add your favourite toppings and bake either in a pizza oven or on a preheated baking tray in a very hot oven
   TOP TIP: If you don’t have a pizza oven, a pizza stone will give great results and can be very affordable – just make sure to heat it up enough before you start!)