Scratch By Bob

Scratch By Bob 🍳 Homemade flavors made from scratch with Bob. Fresh recipes, comfort food & kitchen magic daily.

08/29/2026

English Muffins Recipe 🫐⬇️
Part 3
(The recipes for Jam and the Basil Pesto are in my upcoming book out this October!)

350 ml milk
550 grams bread flour
1 tbsp caster sugar
7 grams dried yeast
1 tsp salt
Semolina (for dusting)

Warm the milk in a saucepan over low heat until just warm, then add the yeast and stir to combine. Combine the flour, sugar and salt together in a bowl, then add in the warm milk.

Mix together until it forms a dough, then knead for 10 mins until smooth and elastic. Once kneaded, place on a floured surface and roll out to about 2cm - 2.5cm. Cut them out with a 7.5cm round cutter (any similar size will do, it doesn’t matter too much!). Bundle together any off cuts and re-roll them until all the dough is used. Dust a tray with semolina, place the muffins on top and make sure they don’t touch each other, then dust the tops with more semolina. Cover loosely and leave to rise in a warm place for 1 hour or until doubled in size.

Place a large frying pan or, even better a skillet, over medium heat, and cook the muffins in batches. You don’t need any oil or butter, the semolina should stop them sticking. Cook for about 7 minutes on each side, or until they feel firm and are turning golden brown. If they are burning on the bottom too quickly, just turn down the heat. Once cooked, place on a cooling rack and enjoy warm, or allow them to cool down and pop in the freezer for later.


08/29/2026

English Muffins Recipe 🫐⬇️
Part 2
(The recipes for Jam and the Basil Pesto are in my upcoming book out this October!)

350 ml milk
550 grams bread flour
1 tbsp caster sugar
7 grams dried yeast
1 tsp salt
Semolina (for dusting)

Warm the milk in a saucepan over low heat until just warm, then add the yeast and stir to combine. Combine the flour, sugar and salt together in a bowl, then add in the warm milk.

Mix together until it forms a dough, then knead for 10 mins until smooth and elastic. Once kneaded, place on a floured surface and roll out to about 2cm - 2.5cm. Cut them out with a 7.5cm round cutter (any similar size will do, it doesn’t matter too much!). Bundle together any off cuts and re-roll them until all the dough is used. Dust a tray with semolina, place the muffins on top and make sure they don’t touch each other, then dust the tops with more semolina. Cover loosely and leave to rise in a warm place for 1 hour or until doubled in size.

Place a large frying pan or, even better a skillet, over medium heat, and cook the muffins in batches. You don’t need any oil or butter, the semolina should stop them sticking. Cook for about 7 minutes on each side, or until they feel firm and are turning golden brown. If they are burning on the bottom too quickly, just turn down the heat. Once cooked, place on a cooling rack and enjoy warm, or allow them to cool down and pop in the freezer for later.


08/29/2026

English Muffins Recipe 🫐⬇️
Part 1
(The recipes for Jam and the Basil Pesto are in my upcoming book out this October!)

350 ml milk
550 grams bread flour
1 tbsp caster sugar
7 grams dried yeast
1 tsp salt
Semolina (for dusting)

Warm the milk in a saucepan over low heat until just warm, then add the yeast and stir to combine. Combine the flour, sugar and salt together in a bowl, then add in the warm milk.

Mix together until it forms a dough, then knead for 10 mins until smooth and elastic. Once kneaded, place on a floured surface and roll out to about 2cm - 2.5cm. Cut them out with a 7.5cm round cutter (any similar size will do, it doesn’t matter too much!). Bundle together any off cuts and re-roll them until all the dough is used. Dust a tray with semolina, place the muffins on top and make sure they don’t touch each other, then dust the tops with more semolina. Cover loosely and leave to rise in a warm place for 1 hour or until doubled in size.

Place a large frying pan or, even better a skillet, over medium heat, and cook the muffins in batches. You don’t need any oil or butter, the semolina should stop them sticking. Cook for about 7 minutes on each side, or until they feel firm and are turning golden brown. If they are burning on the bottom too quickly, just turn down the heat. Once cooked, place on a cooling rack and enjoy warm, or allow them to cool down and pop in the freezer for later.


08/29/2026

hi

08/15/2026

It’s been a long time coming… 📗✍🏻
Part 2
This has been cooking for a long time, and it’s finally ready to bring to the table. I’m thrilled to announce that my debut cookbook, The From Scratch Kitchen, is out this October.

Filled with recipes that warm the heart and feel like home, this cookbook contains everything you need to have a from-scratch kitchen in your own home, too.

It’s available to pre-order now from the link in my bio, or from your local bookshop. I can’t wait to share it with you all.



(Stats from Institute for Fiscal Studies - The decline of home cooked food)

🎵 MokkaMusic - Soul, No Copyright Music

08/15/2026

It’s been a long time coming… 📗✍🏻
Part 1
This has been cooking for a long time, and it’s finally ready to bring to the table. I’m thrilled to announce that my debut cookbook, The From Scratch Kitchen, is out this October.

Filled with recipes that warm the heart and feel like home, this cookbook contains everything you need to have a from-scratch kitchen in your own home, too.

It’s available to pre-order now from the link in my bio, or from your local bookshop. I can’t wait to share it with you all.



(Stats from Institute for Fiscal Studies - The decline of home cooked food)

🎵 MokkaMusic - Soul, No Copyright Music

08/15/2026

It’s been a long time coming… 📗✍🏻
Part 3
This has been cooking for a long time, and it’s finally ready to bring to the table. I’m thrilled to announce that my debut cookbook, The From Scratch Kitchen, is out this October.

Filled with recipes that warm the heart and feel like home, this cookbook contains everything you need to have a from-scratch kitchen in your own home, too.

It’s available to pre-order now from the link in my bio, or from your local bookshop. I can’t wait to share it with you all.



(Stats from Institute for Fiscal Studies - The decline of home cooked food)

🎵 MokkaMusic - Soul, No Copyright Music

08/13/2026

Easter Hot Cross Buns recipe 🐣👇🏻
Part 3
600 g bread flour
90 g caster sugar
2 teaspoons mixed spice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
finely grated zest of 1 lemon
1 teaspoon salt
4 teaspoons dried yeast (or 2x 7g sachets)
360 ml milk
50 g butter, melted and cooled
1 large egg

DRIED FRUIT (feel free to swap out with 250g of any dried fruit you have on hand!)
150 g sultanas
50 g dried cranberries
60 g mixed peel

TOPPING
80 g plain flour
2 tablespoons golden syrup,
to glaze

Combine the flour, sugar, spices, lemon zest, salt and yeast in a large mixing bowl and make a well in the centre. In a small saucepan, warm the milk until lukewarm. Add the melted butter and egg to the dry ingredients and stir to combine. Gradually add the milk, stirring until you’ve added just enough milk to bring the mixture together into a soft dough ball (you may not need it all).

Knead the dough on a lightly floured surface for 5 mins, place into a clean bowl and leave to rise until doubled in size, which can take up to 2 hours depending on how warm your room is.

Turn the dough out onto a lightly floured work surface and knead for 2 minutes.

Roll out to a large rectangle and sprinkle over the dried fruit. Fold to cover the fruit and knead it into the dough until fully incorporated. Divide it into 12 portions, roll them into balls and transfer to a large baking tray lined or sprinkled with flour. Place them close together but not quite touching, then leave to rise until doubled in size, which should take about an hour.

Preheat the oven to 220ºC (200°C fan-forced). When the buns have finished rising, mix the flour with 100 ml water in a small bowl to form a paste. Add to a piping bag, snip a small hole in the end and pipe crosses across the tops of the buns. Bake for 15–20 minutes or until golden brown.

While they’re still warm, melt the golden syrup in a small saucepan over low heat until runny, then brush it over the buns to make them shiny.

08/13/2026

Easter Hot Cross Buns recipe 🐣👇🏻
Part 2
600 g bread flour
90 g caster sugar
2 teaspoons mixed spice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
finely grated zest of 1 lemon
1 teaspoon salt
4 teaspoons dried yeast (or 2x 7g sachets)
360 ml milk
50 g butter, melted and cooled
1 large egg

DRIED FRUIT (feel free to swap out with 250g of any dried fruit you have on hand!)
150 g sultanas
50 g dried cranberries
60 g mixed peel

TOPPING
80 g plain flour
2 tablespoons golden syrup,
to glaze

Combine the flour, sugar, spices, lemon zest, salt and yeast in a large mixing bowl and make a well in the centre. In a small saucepan, warm the milk until lukewarm. Add the melted butter and egg to the dry ingredients and stir to combine. Gradually add the milk, stirring until you’ve added just enough milk to bring the mixture together into a soft dough ball (you may not need it all).

Knead the dough on a lightly floured surface for 5 mins, place into a clean bowl and leave to rise until doubled in size, which can take up to 2 hours depending on how warm your room is.

Turn the dough out onto a lightly floured work surface and knead for 2 minutes.

Roll out to a large rectangle and sprinkle over the dried fruit. Fold to cover the fruit and knead it into the dough until fully incorporated. Divide it into 12 portions, roll them into balls and transfer to a large baking tray lined or sprinkled with flour. Place them close together but not quite touching, then leave to rise until doubled in size, which should take about an hour.

Preheat the oven to 220ºC (200°C fan-forced). When the buns have finished rising, mix the flour with 100 ml water in a small bowl to form a paste. Add to a piping bag, snip a small hole in the end and pipe crosses across the tops of the buns. Bake for 15–20 minutes or until golden brown.

While they’re still warm, melt the golden syrup in a small saucepan over low heat until runny, then brush it over the buns to make them shiny.

08/13/2026

Easter Hot Cross Buns recipe 🐣👇🏻
Part 1
600 g bread flour
90 g caster sugar
2 teaspoons mixed spice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
finely grated zest of 1 lemon
1 teaspoon salt
4 teaspoons dried yeast (or 2x 7g sachets)
360 ml milk
50 g butter, melted and cooled
1 large egg

DRIED FRUIT (feel free to swap out with 250g of any dried fruit you have on hand!)
150 g sultanas
50 g dried cranberries
60 g mixed peel

TOPPING
80 g plain flour
2 tablespoons golden syrup,
to glaze

Combine the flour, sugar, spices, lemon zest, salt and yeast in a large mixing bowl and make a well in the centre. In a small saucepan, warm the milk until lukewarm. Add the melted butter and egg to the dry ingredients and stir to combine. Gradually add the milk, stirring until you’ve added just enough milk to bring the mixture together into a soft dough ball (you may not need it all).

Knead the dough on a lightly floured surface for 5 mins, place into a clean bowl and leave to rise until doubled in size, which can take up to 2 hours depending on how warm your room is.

Turn the dough out onto a lightly floured work surface and knead for 2 minutes.

Roll out to a large rectangle and sprinkle over the dried fruit. Fold to cover the fruit and knead it into the dough until fully incorporated. Divide it into 12 portions, roll them into balls and transfer to a large baking tray lined or sprinkled with flour. Place them close together but not quite touching, then leave to rise until doubled in size, which should take about an hour.

Preheat the oven to 220ºC (200°C fan-forced). When the buns have finished rising, mix the flour with 100 ml water in a small bowl to form a paste. Add to a piping bag, snip a small hole in the end and pipe crosses across the tops of the buns. Bake for 15–20 minutes or until golden brown.

While they’re still warm, melt the golden syrup in a small saucepan over low heat until runny, then brush it over the buns to make them shiny.

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