Abolo or ablo are bouncy steamed rice cakes which are commonly eaten in Western African countries.

They are made with a combination of corn starch, corn flour, and rice flour. By themselves the steamed buns are quite plain but paired with a hearty stew or soup they are the perfect accompaniment for a filling meal.

Treat them as dumplings which can go well with any sauce that goes well with rice.

The best part is that they are super simple to make. There are versions which are made with baking powder, but I went the yeasted way. Fermentation will result in a superior flavour. In Benin they steam them wrapped up in banana leaf parcels. I imagine they would add great flavour to the bun.

I decided to use corn meal instead of the corn starch because I wanted a slightly different texture and flavour. The recipe would work just as well with either ingredient.

Watch the video down below for detailed instructions.

Ingredients

50g (1.75oz) corn meal

30g (1oz) corn flour

20g (0.7oz) sugar

5g (0.17oz) salt

300g (10.6oz) water for cooking

160g (5.6oz) water for the dough

150g (5.3oz) rice flour

3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.3oz) fresh yeast

Method

1. In a pan combine the corn meal, corn flour, sugar, salt, and 300g (10.6oz) water. Cook on medium heat whilst whisking for around 4 minutes until the mix gets thick. Do not cook it for long after it thickens.
2. Transfer to a bowl, cover and leave to cool down completely. This must come down to room temperature. My kitchen was around 24C (75F). If your kitchen is warmer or cooler, then your final dough may ferment more rapidly or slowly.
3. Add the water and yeast. Mix well. Add the rice flour and mix until no dry flour left.
4. Cover and ferment for 1 – 1.5 hours or until doubled in size.
5. Spoon or pipe into clingfilm lined moulds.
6. Leave to ferment for 30 minutes.
7. Place in a preheated steamer, cover, and steam for 20 minutes.
8. Leave to cool down. Remove from the moulds and enjoy with your favourite stew or soup.

Check out some more Baking World Tour videos while you’re at it.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

This Brazilian corn bread is almost like a bread cookie.

The dough is made with cornmeal as well as flour. It is leavened with yeast, enriched with butter, and flavoured with fennel seeds. The result is an amazingly soft little snack full of flavour and a beautiful smell that will make your neighbours jealous.

I had got used to corn breads being relatively dense, but this is totally different. For one, we will soak the cornmeal with boiling water to make it nice and soft. There are various versions of this bread out there, and I’m sure every Brazilian granny has her own version too. This is mine.

Small, soft, and sweet just like a super fluffy cookie. They would go perfect with your morning coffee. Plain or smeared with jam or just butter. It’s all good!

The dough is so wet that instead of kneading we will give it a few folds during bulk fermentation to build up a bit of strength so that it can keep its shape. The benefit to this method is that we do not need to remove the dough from the bowl until the final shaping, making this recipe extremely simple and easy.

If you are not into the aniseed flavour of fennel seeds, then you can leave them out. I quite enjoyed it. If you are going to use fennel, then crush it with a pestle and mortar or grind it in a coffee grinder.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

120g (4.25oz) strong white bread flour

120g (4.25oz) fine cornmeal

70g (2.45oz) sugar

3g (0.1oz) salt

4g (0.14oz) instant dry yeast or 4.8g (0.16oz) active dry yeast or 12g (0.42oz) fresh yeast

4g (0.14oz) fennel seeds, ground

50g (1.75oz) soft butter

1 egg, around 50g (1.75oz)

20g (0.7oz) room temperature water

120g (4.25oz) boiling water

To finish –

30g (1oz) sugar to sprinkle on top before baking

Method

1. In a small bowl combine the cornmeal and ground fennel seeds. Add the boiled water and mix well to hydrate all the cornmeal. Cover and leave on the side to cool down completely.
2. In a large bowl combine the water and yeast. Leave to hydrate for a couple of minutes. Add the salt, sugar, egg. Mix well. Add the soaked cornmeal and the butter. Mix again until well combined. Add the white flour and mix until there is no dry flour left.
3. Keep mixing vigorously for one minute. *Desired dough temperature 23 – 25C (73 – 77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly. I used all ingredients at room temperature which was 23C (73F) for me. To learn more about dough temperature control click here.
4. Cover and ferment for 30 minutes.
5. Fold #1. Use a scraper to fold the dough 40 times.
6. Cover and ferment for 30 minutes.
7. Fold #2. Use a scarper to fold the dough 40 times again.
8. Ferment for 30 minutes.
9. Fold the dough by hand.
10. Ferment for 30 minutes.
11. Weigh the dough out in 50g (1.75oz) pieces, shape into rounds and place on a non-stick paper lined baking tray leaving plenty of space between them. You should end up with around 11 broa. Use wet tools and wet hands to handle and shape the dough because it is very sticky. But all this stickiness will result in the softest broa ever, so it is well worth it.
12. Cover lightly with clingfilm and ferment for 1.5 hours or until almost doubled in volume. *During the final hour of fermentation preheat your oven to 220C (430F) fan off.
13. Sprinkle the broa with sugar generously.
14. Bake for 13 – 15 minutes until golden brown all over. Turn the tray around halfway through the bake to get a nice and even crust.

Enjoy whilst fresh or leave for later. They will stay soft for quite some time.

Check out some more of my Baking World Tour videos.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Whether you are a complete beginner or a seasoned baker, you will appreciate a super easy recipe that yields a great result. This no-knead deep dish pizza is a perfect example of effortless baking.

I love to try many versions of the same bread as sticking to only one recipe seems quite boring to me. There are so many ways to do one thing and that is why I have so many pizza recipes on my channel along with other breads which in essence are the same but are made differently and produce a slightly different result.

You could make this pan pizza in many ways by pre-fermenting a portion of the total flour and kneading the preferment into the dough the following day. You could use more yeast and make the pizza on the same day as a straight dough. You could swap the yeast for a sourdough starter and build a leaven instead. As you can see the possibilities are plentiful.

What I decided to do is perhaps the easiest hands-off approach possible and the result is no worse because of it. A long slow fermentation builds flavour and develops texture. This long slow proof also develops gluten similarly to an autolyse and that is why we can afford to not knead or fold this dough. If you can imagine an even simpler method for this recipe, I would love to hear it.

If you are feeling really lazy, then skip making the sauce and simply get some good quality store-bought stuff instead. Or if you don’t fancy pizza, then top the dough with some roasted vegetables and parmesan and call it a focaccia. See, it is not just simple but also versatile.

The relatively high hydration gives this pizza a beautiful open crumb and a light texture.

I recently got some new pizza pans from Lloyd Pans and decided to test them out here. They worked a treat, and they better have because they were not cheap! The ones I have are quite small, so I divided the dough in two and made two pizzas. You can use one large baking dish instead or if you do not have a large one, then simply make half the recipe.

If you are interested in the pans that I am using you can find them here or here.

Ingredients

For the dough –

500g (1.1lb) strong white bread flour

1g (0.03oz) instant dry yeast or 1.2g (0.04oz) active dry yeast or 3g (0.1oz) fresh yeast

10g (0.35oz) salt

50g (1.75oz) olive oil

400g (14.1oz) cold water *

*To learn more about dough temperature control click here.

For the sauce –

1 tin, 400g (14.1oz) tomatoes

4g (0.14oz) salt

3 cloves garlic, chopped finely

Oregano to taste

Pinch of chili flakes

Olive oil for cooking

To top the pizza –

Pepperoni

Grated low moisture mozzarella

Method

1. Make the sauce. In a small pan on medium heat combine the oil, garlic, salt, and chili. Cook for around 3 minutes or until the garlic starts browning. Add the oregano and the tinned tomatoes. Bring up to a simmer and cook for 30 minutes. Check for seasoning and adjust if necessary. Pour the sauce in a bowl, cover it, and leave it in the fridge until needed.
2. Make the dough. In a large bowl combine the water, yeast, salt, and olive oil. Stir well to dissolve any large salt crystals and to hydrate the yeast. Add the flour and mix the dough with a fork until there is no dry flour left. Scrape down the sides of the bowl. *Desired dough temperature 22C (72F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer.
3. Cover and ferment for 8 – 10 hours. The fermentation time can cut down by either using warmer water or more yeast. It can also be extended by using less yeast and cooler water. My kitchen was around 24C (75F), and I made this dough just before bedtime and it was ready by the time I woke up. Yes, I had pizza for breakfast!
4. If you are making one large pizza, then you can shape it in the bowl instead of doing what I show in the video. If you are making two smaller pizzas like I did, then get a large tray, wet it with water and wet your hands. Release the dough from the bowl and place it on the tray. Water will prevent the dough from sticking to your hands and to the tray. Pinch the dough in half to get two even pieces.
5. Shape the dough pieces lightly by lifting them up and folding them underneath themselves just as if you were performing a ‘coil fold’ on a stretchy dough.
6. Brush your pans with oil and place the dough inside. Brush the surface of the dough with oil too.
7. Ferment for around 2 hours or until doubled in size. The dough should be visibly puffed up and quite wobbly when you give the tray a shake. *During the final hour of fermentation preheat your oven to 230C (450F) fan off.
8. Top the dough and bake it for 25 – 30 minutes.
9. Let it sit in the tin for at around 10 minutes before removing otherwise you risk breaking it.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Naan roghani also known as oil bread or fat bread because it is brushed with oil before baking. Although traditionally I think ghee is used, but oil works well too.

A super soft, sweet and fluffy tear and share loaf like this one will be perfect on any table. I think we are kicking off the Baking World Tour with a good recipe.

Enriched dough never fails to make my day and I’m sure you would agree.

It not only looks great with the beautiful braid around the edge and the diamond pattern decorated with black and white sesame seeds, but it also tastes amazing. Perfect all on its own with some sweet tea or as part of a substantial meal used to mop up some savoury curry.

This bread is also popular in Pakistan, but I have something different that I will bake when it’s Pakistan’s turn in the Baking World Tour.

This recipe makes one large naan. If you would like to make more, then simply multiply the amount of ingredients.

If you are not experienced with enriched dough, then this is a great recipe to dip your toe in. A very simple preparation and a very forgiving dough.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

250g (8.8oz) strong white bread flour

20g (0.7oz) olive oil

20g (0.7oz) sugar

5g (0.17oz) salt

3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.3oz) fresh yeast

25g (0.9oz) egg

140g (4.9oz) cold milk at around 6C (42F), if your kitchen is around 23C (73F).

To learn more about dough temperature control click here.

For topping –

25g (0.9oz) egg

25g (0.9oz) olive oil

Black & white sesame seeds to sprinkle

*I took one egg and whisked it, then divided it in half to use in the dough and for topping.

Method

1. In a bowl combine the milk, yeast, salt, sugar, egg & oil. Mix well to dissolve any large salt and sugar crystals and to hydrate the yeast.
2. Add the flour and mix to a dough.
3. Tip it out on your table and knead it for around 6 minutes. *Desired dough temperature around 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. If your dough is too cool after kneading, then simply knead it longer until comes up to the right temperature.
4. Cover and ferment for 2.5 – 3 hours or until doubled in size.
5. Divide the dough in two equal pieces. Divide one of the pieces in two and leave the other one whole. Pre-shape the larger dough into a round ball. Pre-shape the smaller doughs into blunt cylinders.
6. Cover and rest for around 30 minutes.
7. Roll the two cylinder shaped doughs out to around 3ft (1m). Twist them around each other.
8. Flatten the larger dough ball into a disc. Wrap the braid around the edge of the disc and seal up. Make sure everything is nice and even.
9. Cover and ferment for 1 hour or until well puffed up. During this time preheat your oven to 160C (320F) fan on.
10. Whisk the remaining egg with the remaining oil until well emulsified. Brush the loaf all over. Using your dough scraper press in a diamond pattern. Don’t hesitate here and press it in deep otherwise the lines will disappear whilst baking.
11. Decorate with sesame seeds and bake for around 25 – 30 minutes or until puffed up and golden brown all over.
12. As soon as it comes out the oven brush it with some oil to give it a nice sheen.

This bread is best eaten warm and fresh, but it will keep well too if you want to have it later.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

This stout bread is dense, fragrant, full of seeds and has a complex flavour.

Rye bread is one of my favourite breads ever. I grew up eating bread like this. And it was one of the first breads I ever baked. It is so simple, but in this recipe, I have made it even simpler and fool proof. The rich darkness comes from black treacle, cocoa powder and of course the dark stout. The seeds pop between your teeth as you bite into it.

The best part is that it is so customizable. You can replace the treacle with malt syrup or honey. You could use any seeds that you like.

This recipe makes a large loaf. You can halve it if you like. I would suggest using a loaf tin that is rather longer and wider, than higher and narrower. That way the loaf will have an easier time baking. But as I demonstrate in the video a narrow and high tin works well too.

If you have a thick bottomed pan or a thick tray, or even a baking stone, then use that as a base for baking on. It is always advisable to bake bread on a solid hot surface. But if you do not have any of those, then do not worry as it will work regardless. You might just have to bake it for slightly longer.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

400g (14.1oz) wholemeal rye flour

100g (3.5oz) strong white bread flour

50g (1.75oz) black treacle

20g (0.7oz) vegetable oil

6g (0.2oz) cocoa powder

12g (0.4oz) salt

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

30g (1oz) toasted pumpkin seeds

40g (1.4oz) toasted sunflower seeds

30g (1oz) linseeds

8g (0.3oz) fennel seeds

60g (2.1oz) toasted walnuts

500g (1.1lb) stout at around 31C (88F) if your kitchen is around 20C (68F)

To learn more about dough temperature control click here.

Method

1. In a bowl combine the stout, yeast, salt, treacle, cocoa powder, and oil. Mix well.
2. Add the seeds and white flour and mix well. You want to mix all the ingredients well before adding the rye flour.
3. Add the rye flour and mix until you do not see any dry flour. Pour into your non-stick paper lined baking tin. Desired dough temperature 26C (79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
4. Cover and ferment for 3.5 – 4 hours. During the final hour of fermentation preheat your oven and your baking vessel (if using) to 160C (320F) fan on.
5. You can glaze the loaf with 1 teaspoon of treacle mixed with 1 teaspoon of water to make the top crust extra rich. This is optional.
6. Bake the loaf for 1 hour in the tin. Remove it from the tin and bake for 30 more minutes. If your oven is more powerful, then perhaps it may take you less time. A sure way to tell if your loaf is ready is by measuring its core temperature. If it reads above 94C (200F), then it is ready.
7. Brush the loaf with oil to make it nice and shiny. This is optional too.
8. Let it cool down completely before cutting. I left it for 12 hours. If you cut it too early the inside will be gummy.

Enjoy!

This kind of bread will keep fresh for almost a week. Because we are not using a preferment it will not last as long as other rye breads. We are trading convenience for keeping quality.

If you would like your bread to keep for longer and have a sourer flavour, then you can check out my other rye bread recipes. I have yeasted versions made with preferment and I have a sourdough version too.

The use of cottage cheese or curd cheese in baked goods is quite common all over Europe.

Mascarpone or ricotta can also be used. The creamy texture work well with the bread. You get an all-in-one giant kind of bun. You could also divide the dough and make a few smaller ones.

This loaf is quite large and it looks great with the braid around the edge and the cottage cheese in the centre. It would make a beautiful table decoration for your Easter meal. You could also divide the dough and turn this recipe into perhaps 8 small individual buns.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

260g (9.2oz) strong white bread flour

30g (1oz) soft butter

5g (0.17oz) salt

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

20g (0.7oz) sugar

1 lemon worth of zest

4g (0.14oz) vanilla paste

1 whole egg, approximately 50g (1.75oz), cold from the fridge

100g (3.5oz) cold milk, around 6C (42F)

To learn more about dough temperature control click here.

For the filling –

200g (7oz) curd cheese, cottage cheese, mascarpone, or ricotta. Just make sure it is not too wet.

1 whole egg

40g (1.4oz) sugar

50g (1.75oz) raisins

1 lemon worth of zest

Mix all the ingredients and leave on the side.

1 egg yolk mixed with 1 teaspoon of milk for glazing.

Method

1. In a bowl combine all ingredients except the flour. Mix well to dissolve any large sugar and salt crystals, and to hydrate the yeast.
2. Add the flour and mix to a dough. Knead the dough for 5 minutes. Desired dough temperature around 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
3. Cover and ferment for 1 hour.
4. Fold.
5. Ferment for 1 more hour.
6. Divide the dough into 4 pieces. First piece should be around 290g (10.2oz). Divide the other piece in 3 equal parts. Shape the large dough into a ball. Shape the three smaller dough pieces into blunt cylinders.
7. Cover and rest for 20 minutes.
8. Flatten the large dough ball and place it into a baking paper lined cake tin. I am using a 18cm (7in) tin.
9. Roll out the three smaller dough pieces to around 60cm (2ft). Braid. Lay the braid on top of the flat dough piece. Try to get it as close to the sides of the tin as possible. If the dough is not stretching, then let it rest for 5 minutes before continuing.
10. Fill up with the ricotta filling.
11. Cover & ferment for 1.5 hours. During the final hour of fermentation, you can preheat your oven to 160C (320F) fan on. If you have a thick tray, cast iron skillet or a Pyrex dish, then use it as a base to for baking on. If you do not have any of these then do not worry as it will work anyway. A thick base helps to bake the bottom of a loaf.
12. Brush with the egg yolk & milk glaze.
13. Bake for around 50 minutes or until the inner temperature reads above 92C (197F).
14. Brush the edge with oil as soon as it comes out the oven.
15. Let it set in the tin for 10 minutes before removing.

Gubana is a traditional Italian Easter bread.

Sweet, enriched dough filled with a delicious mix of citrus, nuts, dried fruit, candied peel, and cocoa. It has a complex flavour and a great texture. While it may look daunting, it is quite easy to make. If you have ever made cinnamon buns, then you will be familiar with the method.

This bread was recommended to me by one of my viewers on youtube. It turns out that it is quite like a Russian Christmas bread called Krendl which I baked for my Christmas special in 2020. The flavour is different, but the method and the look are very similar. I love both, of course.

Make sure you leave this to proof well before baking. The times given in a recipe are to be taken with a grain of salt as the conditions in every kitchen are different. Yours might be cooler. If the dough has not risen well before baking, then it will be dense in the middle and it will take a long time to bake.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

300g (10.6oz) strong white bread flour

50g (1.75oz) soft butter

6g (0.2oz) salt

4g (0.15oz) dry yeast or 3x the amount of fresh yeast

30g (1oz) sugar

4g (0.15oz) vanilla paste

1 orange worth of zest

2 egg yolks (around 30g (1oz) in total), cold from the fridge

145g (5.1oz) cold milk. The weight of the milk and egg yolks should be a total of 175g (6.2oz). First weigh the yolks, then add enough milk to make up the difference.

To learn more about dough temperature control click here.

For the filling –

40g (1.5oz) toasted, crushed walnuts

40g (1.5oz) toasted, crushed hazelnuts

40g (1.5oz) toasted, crushed pine nuts

40g (1.5oz) raisins or currants

40g (1.5oz) candied mixed peel

40g (1.5oz) sugar

5g (0.17oz) cocoa powder

3g (0.1oz) cinnamon

1 lemon worth of zest

70g (2.5oz) madeira, but any sweet red wine will do. A non-alcoholic alternative could be grape juice.

For glazing –

1 egg yolk mixed with 1 teaspoon of milk

Method

1. Make the filling. In a small pan combine the wine, lemon zest, cinnamon, cocoa powder & sugar. Bring that up to a simmer. Add the rest of the ingredients and continue cooking on low heat for another 2 minutes. Place into a bowl and leave on the side to cool down completely.
2. In a bowl combine the milk, egg yolks, yeast, salt, sugar, vanilla paste & orange zest. Mix to dissolve any large salt & sugar crystals and hydrate the yeast. Add the flour and mix to a dough.
3. Knead for 3 minutes. Tear in the butter. Keep kneading for another 4 minutes. Desired dough temperature around 25-26C (77-79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
4. Cover & ferment for 1.5 hours.
5. Fold.
6. Ferment for 1.5 more hours.
7. Roll the dough out. Spread the filling all over. If the filling feels a bit stiff, then add 10g (0.3oz) water. Roll the loaf up & seal it. Twist it into shape.
8. Place on a parchment paper lined tray & ferment for 1.5 – 2 hours. During the final hour of fermentation preheat your oven to 160C (320F) FAN ON.
9. Brush the loaf with the egg & milk glaze.
10. Bake for 50 minutes or until the inner temperature reads above 94C (200F).

Pane di pasqua is an Italian Easter bread.

Sweet, soft enriched dough decorated with colourful sugar pieces. Flavoured with orange and star anise, they will make your house smell festive all day. The buns are great, but what really makes these special is the obvious whole egg nestled in the middle. It is a raw egg that gets fully cooked in the oven along with the buns. I have seen versions which are made using died eggs, but for me the plain one is good enough. This recipe makes 4 rather large buns. To make more multiply the amount of ingredients.

Watch the video down below for detailed instructions.

Ingredients

250g (8.8oz) strong white bread flour

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

5g (0.17oz) salt

20g (0.7oz) sugar

20g (0.7oz) soft butter

1 orange worth of zest

2g (0.07oz) ground star anise

1 whole egg, approximately 50g (1.75oz), cold from the fridge

100g (3.5oz) milk, cold from the fridge, around 6C (42F)

Your egg and milk should come to a combined weight of 150g (5.3oz). First weigh the egg and then add enough milk to make up the difference.

To learn more about dough temperature control click here.

1 egg for brushing

100’s & 1000’s for sprinkling

4 raw eggs in the shell at room temperature to nestle in the buns. Wash them before use!

Method

1. In a bowl combine the egg, milk, yeast, salt, sugar, butter, orange zest & star anise. Mix well.
2. Add the flour and mix to a dough.
3. Knead for 5 minutes. Desired dough temperature 25 – 26C (77-79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
4. Cover and ferment for 45 minutes.
5. Fold.
6. Ferment for 45 more minutes.
7. Divide the dough into 8 equal pieces. Preshape into cylinders.
8. Rest for 15 minutes.
9. Roll out two dough pieces at a time. Twist them around each other to form the bun.
10. Place on a parchment paper lined tray. At this point preheat your oven to 160C (320F) fan on.
11. Cover the buns and ferment for 45 minutes.
12. Brush with the egg, sprinkle with the 100’s & 1000’s all over. Neste an egg in each bun.
13. Bake for 25 minutes.
14. Brush with oil once they come out the oven.

Challah is a traditional Jewish bread. Enriched with eggs and slightly sweetened.

I have a recipe for a regular challah. But I decided to try and make a chocolate one. And it came out great! Replacing some of the flour with cocoa powder not only makes the dough chocolatey, but it also makes it a lot softer because cocoa powder does not contribute to the gluten development making this dough a lot looser. This bread is like a cake. So light and airy. With chocolate chips going through the dough.

Watch the video down below for detailed instructions.

Ingredients

450g (1lb) strong white bread flour

50g (1.75oz) cocoa powder

40g (1.4oz) vegetable oil

10g (0.35oz) salt

7g (0.25oz) dry yeast or 3x the amount of fresh yeast

40g (1.4oz) sugar

3 whole medium sized eggs *cold from the fridge

125g (4.4oz) cold water

To learn more about dough temperature control click here.

100g (3.5oz) chocolate chips

1 whole egg for brushing

Sesame seeds to sprinkle

Method

1. In a bowl whisk the eggs. Add the water, yeast, salt, sugar, vegetable oil & cocoa powder. Mix well.
2. Add the flour and mix to a dough.
3. Knead the dough for 8 minutes. Cover and let it rest for 15 minutes.
4. Fold in the chocolate chips and knead for another 2 minutes. Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
5. Cover & ferment for 1 hour.
6. Fold.
7. Ferment for 1 more hour.

8. Divide the dough in 3 equal pieces. Preshape them in cylinders.
9. Let the dough rest for 15 minutes.
10. Roll out the three dough pieces to a length equal to that between the tips of your fingers and your elbow. Taper the ends. Press the three points together and braid the dough. Tuck the ends underneath the loaf. Place the loaf on a parchment paper lined tray. At this point start preheating your oven to 160C (320F) fan on.
11. Final proof 1 – 1.5 hours or until doubled in size.
12. Brush the loaf with egg. Let it dry for 5 minutes, then brush again. Sprinkle generously with sesame seeds.
13. Bake the loaf for 45 – 50 minutes or until the internal temperature reads above 94C (200F).
14. Bake it with oil as soon as it comes out of the oven.

The age-old question – which type of yeast should I use?

The short answer is that you should use the yeast that is available to you at the time, because there is not much difference between all the different kinds of yeast out there.

There are hundreds of yeast species in nature, but only one is used for commercial yeast production – saccharomyces cerevisiae. This strain is extremely good at gas production and it helps your bread puff up.

Commercial yeast comes in different forms from liquid, which is mostly used in large bakeries, cake yeast which we commonly call fresh yeast, and dry yeast.

So, what is the difference between the types of yeast that we find in our shops?

There are three main kinds, to narrow it down – fresh yeast, instant dry yeast, and active dry yeast.

But of course, there are others like easy bake yeast, quick yeast etc. These are basically instant dry yeast, but with a different name.

The main thing to remember is that it is all the same species of yeast, only manufactured differently. The difference is in how you use it.

Instant dry yeast and fresh yeast can be added to flour and mixed in at the same time as all other ingredients.

Active dry yeast on the other hand must be dissolved in water beforehand.

Although I would always recommend dissolving any type of yeast in water before adding flour. This will ensure that there are no lumps, and everything is well dispersed.

There is also a weight difference. Normally the required amount is calculated in relation to fresh yeast. To convert fresh yeast to instant dry yeast you must multiply it by 0.33. To convert fresh yeast to active dry yeast you must multiply it by 0.4.

So, 21g of fresh yeast equals 7g of instant yeast or 8.4g of active dry yeast.

Fresh yeast has a water content of around 70%, so you must keep that in mind when calculating your dough hydration.

But with all the formal stuff out of the way. What is the real-life-bake-at-home difference?

In my experience there is no difference. I normally use instant dry yeast because it is more convenient. It is the most readily available in the local shop, it does not go off in time unlike fresh yeast which you must keep refrigerated, and it just works.

You can use all the different kinds interchangeably. All you need to do is adjust the amount.

Is there a difference in fermentation? As I demonstrate in the video, the fresh yeast did make the dough rise a bit faster. But then you must ask yourself if that is something that you need. I must add that fresh yeast will tolerate salt and sugar a little better, so perhaps the dough rose more quickly because of that.

Is there a difference in flavour in the final loaf? Not to me. Honestly, I did not feel the slightest difference. Maybe someone would, but I think 99% of people would not.

So, why are some people so hung up on a certain kind of yeast? Why do they swear by it? Because it is the yeast that they use, and they have made great bread with it. Or perhaps someone told them to use that yeast. None of which proves that the yeast is amazing.

All you need to know is that yeast does not make bread. You make bread!

My point is that you should not worry too much about the ingredients that you use. You should spend more time learning to use them.

Great bread can be made with any yeast.

And please stay away from the blogs and grandma advice. People saying that ‘you should dissolve yeast in water with a teaspoon of sugar and wait for it to bubble up to see of it is still alive’. If you have any doubt about your yeast being alive or dead, then you should probably buy it somewhere else. You do not go to the shop every day as if it is a lottery. You certainly do not have to do that with any other ingredient, right? I hope not.

Speaking of adding sugar to yeast. Click here to see me prove that wrong too. Sugar is detrimental to yeast activity so you should never add it to yeast to ‘feed it’.

The best thing that you could do is not listen to anyone, or me for that matter, and just try for yourself. Experiment. See what works. And only then go out and tell others about your awesome methods for bread making.

Happy baking!

Watch the video down below for a side-by-side comparison.