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Mumsfoodies Making instead of Buying 🍞 Easy & Achievable Recipes 🌹
(9)

19/08/2026

Little Ciabatta Recipe 🥹

410ml Lukewarm Water (38-40°C)
7g instant yeast
500 Bread or AP flour (min 12% Protien)
10g Salt

Drizzle olive oil.

Whisk water & yeast together. Add flour and salt and mix well till it’s all combined (no flour lumps) you want to give it a beat, drizzle with olive oil cover and rest 20 min.
After 20 min WET your hand (the dough is sticky) reach round and grab the dough. Lift it high as you can without breaking and fold it down. Do this 4 times turning the bowl after each fold and wetting your hand where necessary. Flip the dough over and fold it half.
Cover and rest 20 min. After 20 min repeat the stretch and fold and flipping and folding the dough. Cover and rest 1 hour.

Put a roasting dish with water in the bottom of your oven (to create steam) Preheat oven to 220C with the water inside

Line a big baking tray or 2 with parchment paper and brush some olive oil on the bottom.

Flour top of dough and the work surface really well. Turn the dough out. Be patient it will come out. Flour the top and really gently from underneath stretch into a rectangle trying not to loose the air that’s built up in the dough.

Flour some more and then Cut into 18-20 pieces. Place on your tray cover and rest for 15min.

Bake for 8 min then take the water out. Bake for another 6-10 min. Keeping an eye on it and turning down the oven if it’s getting too dark.

to freeze wait until completely cool slice open and put in freezer bag. (I even add fillings like butter and Chedder and freeze with them inside) it will defrost airtight in 2-3 hours so can go straight into the lunchbox frozen

Enjoy D 🫶

11/08/2026

Sugar Brioche

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

120g sugar pearls or smashed up sugar cubes

1 eggs yolk and splash milk

Syrup
40g water
40g 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 absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. You can also knead it if you’re comfortable doing so. Flip it over, fold in half & cover and rest for 30 min.

After 30 min take out the dough, flatten it slightly and pour over the sugar pearls. (Save some for the topping) Completely fold over the dough until the chips are totally combined and evenly distributed.

Place back in bowl, cover and rest 30 min.

Line your loaf tin with some parchment paper.

Decompress the dough, take it out roughly shape into rectangle and cut into 8 equalish size pieces. Roll up each slice one way flip it and roll it up the other way and roll it into a ball with your hand. Place in your dish lined with parchment (or very well greased if non stick)

Preheat oven to 170C. Brush with egg wash sprinkle some more sugar on top and bake at 170C for 12 min, turn the oven down to 160C and bake for another 16 - 18 min or more if it’s not golden brown all over. .

Once you put in the oven bring your sugar water mix to a boil and wait for sugar to evaporate, about 1 min, mix and set aside. Brush generously over your loaf as soon as it comes out. Leave in the tin on a cooling rack for 10-15 min then take it out to cool on the rack.

Enjoy D 🫶🏼

10/08/2026

Mini Seeded Baguettes 🥖

Full tutorial on my page 🫶🏼

360ml lukewarm water (38-40°C)
7g Instant Yeast
500g Bread or AP flour (min 12% Protien)
10g salt
Small seeds

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. Fold the dough upwards using a spatula or dough scraper 8-10 times until it looks like a ball. Cover and rest 1 hour.

Decompress the dough with a floured hand and place the dough in a log shape on a well floured surface. Cut into 8 equalish size pieces. Add parchment paper to a large oven dish (I rubbed a bit of butter on the paper for flavour and extra crunch)
With floured hands flatten each piece. Fold over 1 third then the other third over it. Roll them up pressing down in between each roll. Pull up the last little bit out and upwards over the roll and pinch it to seal it up. Gently roll it out into a baguette shape. Make sure they’re on a floured surface while you shape the others and if it becomes too sticky flour your hands slightly,

Spray or dip in water and roll into a bowl of seeds.
Place them on your tray. Cover and rest for 20 min while your oven heats up to 240C.
Add an oven dish with some water in the bottom to heat up with the oven and create steam.

Bake for 10 min take out the water turn the oven down to 220C and bake for another 7-9 min till it sounds hollow on the bottom when you tap it.

To freeze do it as soon as they’re cool. Wrap in parchment paper and then into an airtight bag. Defrosts in a few hours.

Enjoy D 🫶

08/08/2026

Jammy Cheesecake Brioche twists

Dough:
600g bread or AP Flour
40g sugar
1 tsp salt
7g instant yeast
2 eggs
280ml lukewarm milk
120g butter

Cream cheese filling:
250g cream cheese
50g icing sugar
50g sugar
1 egg
Vanilla (I used bean)

Jam:
200g berries (I used strawberries & blueberries)
30g sugar
30ml water

Crumble:
60g plain flour
20g sugar
30g butter
Pinch salt

1 egg for brushing

Mix the dry ingredients together make a well in the bottom and add the eggs and milk. Mix with your dough hook for 6-8 minutes. Add the butter in chunks. Start slowly adding the butter on a slow speed 2 chunks at a time and once it’s all in mix on medium high for 8-10 min. Take the dough out cover and rest for 1-1.5 hours.
Decompress the dough and roll it out into a rectangle about 60-65cm long.

Add the berries, water & jam to a pot, bring to boil and simmer for 10-15 minutes. Set aside to cool (will get thicker once cool)

Mix your cream cheese ingredients together and set aside. Mix crumble ingredients and set aside.

Once your dough is ready decompress and roll it out into a rectangle. If you don’t have a non stick sheet roll it out with a little flour on the bottom.

Spread the cream cheese all over and add the jam to the top half. Spread the jam gently over the cheese mixture and fold the dough over. Slice into rectangles about 3-4cm wide. I made 10 and split between 2 trays lined with parchment paper. Twist them and place on your tray. Brush with egg wash and sprinkle with crumble. Do the first tray cover and rest and then shape the ones for the second tray. Rest for 30-40 minutes and bake (I baked each tray separately, starting with the first one I shaped)

Bake in a preheated oven 180C for 16-20 minutes turning it down to 170C after 10 min.

Enjoy D 🫶

07/08/2026

Focaccia sticks 🥖

You’ll find the full tutorial on my page

Storage & freezing instructions at the bottom.

440ml lukewarm water (38-40°C)
7g instant yeast
1 tsp honey
500g Bread Flour or AP (min 12% Protien)
10g salt

20-30ml Olive oil

Cubed Chedder / Jalapeños or whatever topping you want.

Whisk the yeast and water, add honey and whisk again. Add flour and salt and mix it really well till the flour is absorbed, drizzle with 20-30 ml olive oil. Cover rest 20 mins. After 20 min wet your hand and do 4 stretch and folds turning the bowl after each one. Flip the dough, fold in half. Cover & rest 20’min.

After 20’min wet your hands and do either 4 coil folds turning the bowl after each fold or 4 stretch and folds (if your doing stretch and fold flip the dough and fold in half at the end) I drizzled a little more olive oil and cover & rest 1 hour.

Preheat oven to 240C

Flour the work surface generously. Turn the bowl out and let the dough fall. Flour hands and really gently push it into a rectangle shape keeping as much air in as you can. Flour the top of the dough well. Using a cutter or knife slice into 8-10 pieces about 3-4cm wide. Left then gently with 2 hands onto
Place into your tray lined with olive oil (I spilt between 2 trays, 8 on each) cover and rest 15 mins. I baked each tray separately. Once ready drizzle with olive oil and press in your toppings giving them a little wiggle, you’ll see bubbles forming around them.

Bake for 12-14 min at 240C I did the last 5 min on the pizza setting to get the bottom really crispy

Storage: I wrapped min airtight in parchment paper like a present once cooled to keep them fresh and crispy. I also froze them in the parchment paper and couldn’t believe they defrosted with the crunch.

Enjoy D 🫶

06/08/2026

Pide

300 Self Raising Flour *
260g Greek or Natural Yogurt
1/2 tsp salt (optional)

*if you don’t have self raising flour mix 1 tsp baking powder into your flour*

Filling:
300 - 350g grated mozzarella
2-4 garlic cloves chopped small
Thyme or any other herb you prefer

Olive oil for brushing

Mix the yogurt and flour together and salt if using. Once it’s sh****ng I like to mix it with a floured hand on the table but you can do it in the bowl and or use a spatula. It will take about 2 min to get a softish dough with the flour combined.

Cover and rest for 10-30 min. Mix your filling ingredients together

Preheat your oven to 240C

Cut into how many pieces you want on a floured surface and roughly shape into an oval. Roll out to about 1mm thick. Be sure to flour the surface and the top of the dough it gets sticky. You can add more flour if it’s getting to sticky, flour is your friend here, add the filling to the middle and fold in the sides. and the Pinch and fold over the ends to a point creating a boat shape. Add to a dish with olive oil at the bottom, brush the sides with olive oil and bake immediately, the time will depend on the size and your oven so keep an eye on it.

I baked mine for 8 min at 240C turned the oven down to 220C and baked for another 5-7 minutes.

Enjoy D 🫶🏼

05/08/2026

Subway Rolls (hearty Italian) storage & freezing instructions at the bottom. đź’ť

200ml lukewarm milk (38°C)
160ml lukewarm water
30g sugar
7g instant yeast
500g Bread or AP flour (min 12% Protien)
8g salt

Cornmeal or semolina

Small k**b of butter (about 10g)

Whisk the lukewarm milk & water with sugar and yeast. 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 or knead by hand for 5 min if you’re comfortable with it but it’s not necessary.

Cover and rest 1 hour.

Spread some butter thinly on your pans (if it’s not non stick you may want to use grease proof paper) I did 3 on each pan.

Decompress the dough with a floured hand (it’s a sticky dough) and pull away the edges. Place it on a well floured surface shape into a rough rectangle and cut into 6 equalish pieces. I cut down the middle and each side into 3.

Flour the surface well and your fingers. Flip a piece of dough over and press it down spreading it out lengthways. Roll it up pressing in after each roll. About half way fold in the ends and continue. For the last little piece stretch it out and bring it over. Pinch sealed including the ends and place them on a floured surface covered while you shape the others. Roll the out slightly and place in your dishes. Press down to flatten. Brush with water and sprinkle semolina or cornmeal. Preheat oven to 180C
Cover and rest 20 min. After 20 min score them 4 times diagonally and bake for 16-19 min. I baked both dishes together and I rotated them half way through. If it’s getting too dark after 10 min reduce your oven to 170C

These freeze incredibly well so for freezing as soon as they’re cool slice and freeze airtight in a zip lock bag. To defrost take out what you need and defrost airtight too to keep them fresh.

To store at room temp keep airtight as soon loas they cool for 2-3 days

Enjoy D 🫶🏼

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