Yeast Bread

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Yeast Bread Topics

Salted Rump Steak Skewers with Roast Pumpkin Harissa and Flat Breads

Up your grilling game with our Salted Rump Steak Skewers paired with Roast Pumpkin Harissa and Flat Breads.

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Sweet Potato Flatbreads With Spicy Potato Balti

Forget meat-free Mondays. With easy-to-make recipes like this Sweet Potato Flatbread With Spicy Potato Balti, plant-based eating is bound to become a more regular prospect.

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Tomato Onion Relish Savoury Crumble

Serve this super tasty savoury take on a crumble as a side with your main meal, or if you want it to be the hero, simply add a few leafy greens to serve with it.

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Asparagus & Ricotta Focaccia Bread Recipe

Tender bright green asparagus is a springtime favourite. Baked here with garlic, lemon and ricotta on top of a golden and crunchy bread, this focaccia celebrates in-season asparagus and is a pretty addition to a table when entertaining.

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San Francisco Style Clam Chowder

Try this warming clam chowder served San Francisco style inside a sourdough cob loaf. Topped with crispy streaky bacon, this couldn’t be more tasty.

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Our Favourite Festive Desserts With Christmas Fruit Mince

A sweet and rich Christmas fruit mince is truly the most festive of dessert flavours. Whether baked into a cake or Christmas pudding, added to a sweet baked brioche wreath or even sprinkled into a summery semifreddo, it’s an ingredient that adds Christmas cheer to any dish.

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Marmite or Vegemite Pull-Apart Bread

In the 1970s or ’80s, Marmite or Vegemite sandwiches were a staple food, often making up morning tea, lunch or afternoon tea. Thie recipe for Marmite or Vegemite Pull-Apart bread is a new twist on an old favourite. Eaten warm from the oven, it is full of goodness and simply irresistible – we challenge you to try and stop at just one slice!

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Basic Sweet Dough

Use this basic sweet dough recipe for everything from Hot Cross Buns to Pretzels.

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Walnut & Wholemeal Bread

Walnut & Wholemeal Bread. The wholemeal and walnuts ensure this bread stays ‘ freshly baked’ for days. It never gets dry, […]

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Rosemary Grissini

This is a fun way to make grissini. You’re not supposed to eat all the rosemary – you simply pull off pieces of bread and small parts of the rosemary will stick to it, giving it a fabulous flavour.

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Semolina & Thyme Flower

The semolina gives the bread a very soft texture and the thyme a bit of sweetness. It’s great for any occasion

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Pesto Bread In A Jar

For this recipe you will need ovenproof jars – either glass or porcelain is fine, as long as they can go in the oven. Make one bread per person.

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Creamy Mushrooms on Toast

The perfect way to start the day.

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Milk & Pepper Bread Recipe

Milk & Pepper Bread Recipe. Ad a spin to this classic recipe with the pepper crust – it really gives the […]

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Smoked Salmon and Rocket Mini Bagels

These delicious mini bagels are almost too cute to eat! Smoked Salmon and Rocket Mini Bagel Recipe Preparation: 45 minutes […]

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Toast with St Clement’s Curd

This orange and lemon curd is to die for.

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Our Favourite Bagels

The best way to start your day!

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Chocolate Rugelach

American rugelach are made with a flaky pastry dough that usually contains cream cheese, either instead of or in addition to butter.

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Lebanese Spiced Lamb with Semolina Flatbread & Tzatziki

A delightful dish for the whole family. Lebanese Spiced Lamb with Semolina Flatbread & Tzatziki Serves 4 Ingredients: Extra virgin […]

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White Chocolate Cream Cheese, Banana and Caramel Bagels

These delightful bagels are seriously indulgent and the perfect treat for Christmas morning or for when you’re feeling festive.

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Candied Bacon & Avocado Bagels

Beautifully adorned bagels are the ultimate way to start the day. Try this recipe for caramelised tomato and bacon bagels is a Christmas winner.

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Bagels

Beautiful bagels with the ultimate toppings for the festive breakfast table this Christmas.

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Asparagus, Broccoli, Tuna & Chilli Crepes

Asparagus, Broccoli, Tuna & Chilli Crepes. It is savoury, bright and naturally sweet from the asparagus and broccoli, with just a […]

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Shawarma

The traditional way to roast meat for shawarma is on a revolving, vertical spit where joints of lamb, chicken, beef, veal and water buffalo are cooked slowly, often for up to a day. The meat is then thinly sliced and served topped with tahini before being served on a plate or wrapped in a soft flatbread. As not many of us have a revolving spit in our kitchens, pay-frying the meat – in this case chicken – is a more practical way to cook a shawarma at home.

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