Mumsfoodies

Mumsfoodies Making instead of Buying 🍞 Easy & Achievable Recipes 🌹
(2)

20/09/2026

Artisan Loaf 🍞

370ml lukewarm water (38-40°C)
7g Instant Yeast
500g Bread or AP flour (min 12% Protien)
10g salt

Whisk the water with instant yeast. Add the flour and salt and mix until it becomes a dough. You can use a spatula, spoon or your wet hand. Cover and rest for 5 min then fold the dough upwards using a spatula or dough scraper 10-20 times until it looks like a soft ball. Cover and rest 1 hour.

Flour the top of the dough, the surface and your hands, scrape away the edges of the dough from the bowl and turn it out. Give it a wiggle and it should fall out. Fold over 1/3 press it in, fold the other 1/3 over that and roll it up pressing in after each roll. Turn it 90° seam side up and roll it up again. Drag it toward you a few times till it’s a tight ball.

Put a clean tea towel in a bowl and flour it well, the bottom and sides. Place your ball smooth side down, move away the ball and sprinkle more flour on the sides so it doesn’t stick. Cover up fully with towel and place in fridge for 1 hour.

Heat your Dutch oven for at least 30 min at 250C. Turn the dough out onto parchment paper and used your sharpest knife to score the top. (The cold dough will be easier to score) lift paper with dough into the Dutch oven put lid on and bake for 20 min at 250C take off lid turn it down to 220C and bake for another 15-18 min. Place on a cooling rack wait for it to cool and ENJOY

D 🫶🏼

19/09/2026

Mini chocolate brioche

The slow tutorial video is on my page

Dough:
260ml Lukewarm milk 38-40°C (310ml if you want to skip egg)
7g instant yeast
30g sugar
1 egg
500g Bread or AP flour (min 12% Protien)
1 tsp salt
100g softened butter

Filling:
80g very cold butter
70g sugar
100-150g chocolate chips

1 egg yolk + 1 tsp water

Sugar syrup (you can just use honey & melted butter if you prefer)
60g water
60g brown sugar

Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can use a floured hand for this if you find it easier. Cover and rest for 3-5 min so the dough settles down and then fold the dough over itself turning the bowl after each fold. About 10-20 times until it’s soft and supple. You can also knead it if you’re comfortable doing so or have a mixer.
Flip it over, fold in half & cover and rest for 1 hour. Put your butter in the freezer to cool down

Line a tray with parchment paper

Roll the dough out into a rectangle and grate the butter around, sprinkle sugar and chocolate chips. Slice in half long ways and roll each side up, be sure they’re seam side down. Press each roll down slightly to flatten after each roll. Cut into 2.5 inch pieces. I measured with my knife. Spread them over the tray, they can be pretty close, cover and rest 20 min and preheat oven to 175C. make your syrup by being the water and sugar to a boil and simmer for 5 min, put it in a bowl and let it cool down.

One the buns are ready with egg wash and bake for 13-16 min.
brush with syrup as soon as they’re out. Leave in tray for 10 min then on to a cooling rack,

To freeze place in an airtight bag AS SOON as they’re cool and freeze. Defrost as many as you need airtight in about 1-2 hours. When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time.

room temperature airtight as soon as they cool for about 3 days.

Enjoy D 🫶🏼

16/09/2026

Pizza Mini Baguettes - For freezing too.

Full tutorial in the video before this one

130ml lukewarm milk (38°C)
230ml lukewarm water (38°C)
20gsugar
7g instant yeast
500g Bread or AP flour (min 12% Protien)
8g salt

Filling:
Pizza sauce - I used passata mixed with tbs tomato paste, 1 garlic clove, salt and pepper
Mozzarella grated 300g

Garlic parsley oil for after cooking.

Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times) if you have a mixer you can use it.
Cover and rest 1 hour. Mix filling ingredients.

With a floured had and pull away the edges. Place it on a well floured surface and cut into 12. Flip a piece over add pizza sauce and cheese only to the middle (or the edges won’t stick) pinch and squeeze it sealed shut. Repeat for all 12, flip it seam side down and gently roll the ends into a baguette shape.

Add to dish lined with parchment paper (I like to spread a bit of pil on it too) press them down a bit and cover for 20 min.

Preheat oven to 220C

Sprinkle some flour and score diagonally downwards.

For freezing bake for 3-4 min (you want to pull them out before they get golden) once cooled on a rack place the rack in the freezer for 1-2 hours till they’re hard. Wrap them up and store in the freezer for whenever you need. Bake straight from frozen at preheated 210C for 5-8 min (keep an eye on them)

To eat straight away bake for 10-13 min. If you’re brushing garlic oil do as soon as they come out

These have been an amazing addition to my freezer stash and something I will definitely continue to do. Hope you give them a try

Enjoy D 🫶🏼

15/09/2026

Pizza Mini Baguettes - For freezing too. 🍕

130ml lukewarm milk (38°C)
230ml lukewarm water (38°C)
20g sugar
7g instant yeast
500g Bread or AP flour (min 12% Protien)
8g salt

Filling:
Pizza sauce - I used passata mixed with tbs tomato paste, 1 garlic clove, salt and pepper
Mozzarella grated 300g

Garlic parsley oil for after cooking.

Inspired by who used my stuffed garlic bread recipe with all kinds of yummy fillings for lunchboxes. 🥰

Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times) if you have a mixer you can use it.
Cover and rest 1 hour. Mix filling ingredients.

With a floured had and pull away the edges. Place it on a well floured surface and cut into 12. Flip a piece over add pizza sauce and cheese only to the middle (or the edges won’t stick) pinch and squeeze it sealed shut. Repeat for all 12, flip it seam side down and gently roll the ends into a baguette shape.

Add to dish lined with parchment paper (I like to spread a bit of pil on it too) press them down a bit and cover for 20 min.

Preheat oven to 220C

Sprinkle some flour and score diagonally downwards.

For freezing bake for 3-4 min (you want to pull them out before they get golden) once cooled on a rack place the rack in the freezer for 1-2 hours till they’re hard. Wrap them up and store in the freezer for whenever you need. Bake straight from frozen at preheated 210C for 5-8 min (keep an eye on them)

To eat straight away bake for 10-13 min. If you’re brushing garlic oil do as soon as they come out

These have been an amazing addition to my freezer stash and something I will definitely continue to do. Hope you give them a try

Enjoy D 🫶🏼

13/09/2026

Blueberry Cream Cheese Buns

7g instant yeast
260ml milk (310ml milk & NO egg)
1 x Egg
30g sugar
85g melted butter (salted)
480g bread flour

Filling:
100g frozen blueberries
30ml water
2 x Tbs sugar

70g cream cheese

Honey for brushing

Icing optional
1/2 Tbs of blueberry compote from above
150g icing sugar
30g cream cheese
Boiled water

Mix all the dough ingredients together in the order listed, IF you’re using egg add it in after the flour, mix till combined and knead on a well floured surface for 5-10min. Cover and rest for 60 min.

As soon as you’ve done that add the blueberries and water to a sauce pan. Bring to boil and simmer for approx 10 min until the water has evaporated add the sugar towards the end. Spread on a plate and cool in the freezer for speed. Once cooled blend with a hand blender or mash with a fork (take out 1/2 Tbs for the icing and set aside) and mix the rest with the cream cheese and put in fridge.

Once dough has risen decompress and roll it out into a rectangle, TIP: keep shaping into a rectangle as you roll using a dough scraper or clean ruler.

Preheat oven 180C

Spread the blueberry mixture all over and fold over in thirds vertically as shown in reel, sprinkle some flour and roll out slightly, fold upwards as shown in reel, sprinkle flour and roll out.
Cut into 8 slices and cut 3 slices inside each section, twist them and tuck as shown in reel. Add the buns to a dish with parchment paper and cover and rest for 30-40 min

Bake for 10 minutes at 180 turn the heat down to 170C and bake for another 10-12 minutes, brush with honey as soon as they’re out.

Icing:
Whisk the compote you saved with the other ingredients

Spoon over buns and enjoy

Advance prep: after shaping cover and rest at room temperature for 15 min then cover airtight and put in the fridge. Cook straight from the fridge into a warm oven.

D 🫶

12/09/2026

Full recipe & link to tutorial in comments 🥨🫶🏼

11/09/2026

Mini Cookies - Cookie Crisp

Full recipe in comments 🍪💝

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