James Martin Recipes

Category: bread

  • Milk Bread Recipe

    Milk Bread Recipe

    If you love soft, fluffy homemade bread with a rich buttery flavor, this milk bread recipe is one you’ll want to bake again and again. Known for its tender crumb and beautifully light texture, milk bread is perfect for sandwiches, breakfast toast, or simply enjoying warm with butter. This recipe uses simple pantry ingredients and an easy step-by-step method that works wonderfully for beginner bakers. From start to finish, the entire process takes around 3 hours, including rising time, and rewards you with bakery-style bread that stays soft for days.

    What Is Milk Bread?

    Milk bread is an incredibly soft and slightly sweet bread made with milk, butter, sugar, and yeast. It is famous for its pillowy texture and delicate crumb that almost melts in your mouth. Japanese milk bread, often called Hokkaido milk bread, is especially loved for its feathery softness and rich flavor.

    This homemade version bakes into a golden loaf with a beautifully tender interior that pulls apart easily. The milk and butter give the bread richness, while the kneading process creates the smooth elastic dough responsible for its signature texture.

    Milk Bread Recipe Ingredients

    For the Dough

    • 4 cups bread flour
    • 2¼ teaspoons instant yeast
    • ¼ cup granulated sugar
    • 1 teaspoon salt
    • 1 cup warm whole milk
    • 1 large egg
    • ¼ cup unsalted butter, softened
    • 2 tablespoons milk powder

    For Brushing

    • 1 tablespoon milk
    • 1 tablespoon melted butter

    Kitchen Equipment

    • Large mixing bowl
    • Stand mixer with dough hook or mixing spoon
    • 9×5-inch loaf tin
    • Measuring cups and spoons
    • Pastry brush
    • Wire cooling rack

    Preparation and Baking Time

    • Prep Time: 25 minutes
    • Rising Time: 1 hour 30 minutes
    • Baking Time: 30 minutes
    • Total Time: Approximately 3 hours
    • Servings: 10 slices

    How to Make Milk Bread Recipe

    • Prepare the yeast mixture: Warm the milk until slightly warm but not hot. Pour it into a large bowl and stir in the sugar and yeast. Leave for 5 to 10 minutes until slightly foamy.
    • Mix the dough: Add the bread flour, salt, milk powder, egg, and softened butter to the bowl. Mix until a shaggy dough forms.
    • Knead until smooth: Knead the dough for 10 to 12 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead on medium speed with the dough hook attachment.
    • First rise: Place the dough into a lightly greased bowl and cover with a clean towel. Leave to rise in a warm place for about 1 hour or until doubled in size.
    • Shape the dough: Punch down the risen dough and divide it into three equal portions. Shape each portion into a smooth ball, then roll into oval shapes and fold into thirds before rolling up tightly.
    • Prepare the loaf tin: Grease a 9×5-inch loaf tin lightly with butter. Arrange the rolled dough pieces side by side inside the tin.
    • Second rise: Cover loosely and allow the dough to rise again for 40 to 45 minutes until puffy and nearly doubled.
    • Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven so the bread bakes evenly.
    • Brush and bake: Brush the top gently with milk for a shiny golden finish. Bake for 28 to 32 minutes until deeply golden and the loaf sounds hollow when tapped underneath.
    • Finish and cool: Remove the loaf from the tin and brush lightly with melted butter while still warm. Cool completely on a wire rack before slicing.
    How to Make Milk Bread Recipe

    Helpful Tips for the Best Milk Bread

    Why is my milk bread not soft enough?

    Milk bread becomes soft through proper kneading and enough rising time. Make sure the dough is kneaded until elastic and avoid adding too much extra flour.

    Can I make milk bread without a stand mixer?

    Yes, this dough can easily be kneaded by hand. It takes slightly longer, but the texture turns out beautifully soft and fluffy.

    How do I know when the bread is fully baked?

    The loaf should have a deep golden top and sound hollow when tapped underneath. You can also check that the internal temperature reaches 88°C to 90°C.

    Why did my bread collapse after baking?

    Over-proofing can cause the loaf to collapse. Allow the dough to rise until doubled but not excessively puffed.

    Can I use plain flour instead of bread flour?

    You can, but bread flour gives the loaf a softer and chewier texture because of its higher protein content.

    Serving Suggestions

    • Serve warm with butter and jam
    • Use for soft sandwiches
    • Toast and drizzle with honey
    • Make French toast with thick slices
    • Pair with soup for a comforting meal

    Storage Instructions

    Room Temperature

    Store the bread in an airtight container or bread bag for up to 3 days. Keep it in a cool dry place.

    Refrigerator

    Although refrigeration can dry bread slightly, you can refrigerate it for up to 5 days in a sealed container.

    Freezing

    Slice the bread before freezing so individual pieces can be removed easily. Freeze in an airtight freezer bag for up to 2 months.

    Nutrition Information

    • Calories: 220 kcal
    • Carbohydrates: 34g
    • Protein: 7g
    • Fat: 6g
    • Saturated Fat: 3g
    • Sodium: 240mg

    Nutrition values are estimates and may vary depending on ingredients used.

    FAQs

    Can I make milk bread ahead of time?

    Yes, you can bake the bread a day in advance and store it tightly wrapped to keep it soft and fresh.

    Why is Japanese milk bread so soft?

    The milk, butter, and enriched dough create a tender crumb while proper kneading develops elasticity for the signature fluffy texture.

    Can I freeze milk bread dough?

    Yes, after the first rise you can freeze the shaped dough tightly wrapped for up to 1 month.

    What is the best way to reheat milk bread?

    Warm slices in the microwave for 10 seconds or toast lightly for a fresh bakery-style texture.

    Milk Bread Recipe
    Print

    Milk Bread Recipe

    Recipe by Milli RoseCourse: BreadCuisine: JapaneseDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Soft, fluffy homemade milk bread with a rich buttery flavor and tender crumb. Perfect for sandwiches, toast, or enjoying warm with butter.

    Ingredients

    • 4 cups bread flour

    • 2¼ teaspoons instant yeast

    • ¼ cup granulated sugar

    • 1 teaspoon salt

    • 1 cup warm whole milk

    • 1 large egg

    • ¼ cup unsalted butter, softened

    • 2 tablespoons milk powder

    Directions

    • Warm the milk and mix with sugar and yeast. Leave until foamy.
    • Add flour, salt, milk powder, egg, and butter. Mix into a dough.
    • Knead until smooth and elastic.
    • Place in a greased bowl and leave to rise until doubled.
    • Divide and shape the dough into rolls before placing into the loaf tin.
    • Allow the dough to rise again until puffy.
    • Preheat oven to 180°C and brush the dough with milk.
    • Bake for 28 to 32 minutes until golden brown.
    • Brush with melted butter and cool completely before slicing.

    Notes

    • Use bread flour for the softest texture.
    • Avoid adding too much extra flour during kneading.
    • The loaf freezes beautifully for later use.
  • Mary Berry Banana Bread Recipe

    Mary Berry Banana Bread Recipe

    Mary Berry Banana Bread is a wonderfully moist and tender loaf made with ripe bananas, warm vanilla, and a soft buttery crumb. It has a rich banana flavour with a light sweetness that makes it perfect for breakfast, afternoon tea, or an easy homemade treat. This is a simple beginner-friendly bake that uses everyday ingredients and comes together with very little effort. Total time is around 1 hour 20 minutes, including preparation and baking.

    Ingredients

    For the Banana Bread

    • 225g self-raising flour
    • 1 tsp baking powder
    • 100g butter, softened
    • 175g caster sugar
    • 2 large eggs
    • 3 ripe bananas, mashed
    • 2 tbsp milk
    • 1 tsp vanilla extract

    For Preparing the Tin

    • Butter for greasing
    • Baking parchment

    How to Make Mary Berry Banana Bread Recipe

    • Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 2lb loaf tin with baking parchment.
    • Mix the base batter: Place the flour, baking powder, softened butter, sugar, and eggs into a large bowl. Beat until smooth and creamy.
    • Add the bananas: Fold in the mashed bananas, milk, and vanilla extract until evenly combined. Do not overmix.
    • Fill the tin: Spoon the mixture into the prepared loaf tin and smooth the top with a spatula.
    • Bake the loaf: Bake for 55 to 60 minutes until risen, golden, and a skewer inserted into the centre comes out clean.
    • Cool the bread: Leave in the tin for 10 minutes, then transfer to a wire rack to cool fully.
    • Serve: Slice thickly and enjoy plain, buttered, or lightly toasted.
    How to Make Mary Berry Banana Bread Recipe

    Tips

    How do I make banana bread extra moist?

    Use very ripe bananas with dark skins, as they contain more moisture and sweetness.

    Why did my loaf sink in the middle?

    This usually happens if the loaf is underbaked or the oven door was opened too early.

    Can I add nuts or chocolate chips?

    Yes, fold in 75g chopped walnuts or chocolate chips for extra texture and flavour.

    How do I know when it is ready?

    A skewer inserted into the centre should come out clean or with a few dry crumbs.

    Serving Suggestions

    • Serve warm with butter
    • Enjoy with tea or coffee
    • Top with sliced banana and honey
    • Toast lightly for breakfast

    Storage

    Room Temperature

    Keep in an airtight container for up to 3 days.

    Refrigerator

    Store for up to 1 week. Bring to room temperature before serving for the best texture.

    Freezing

    Wrap slices individually and freeze for up to 3 months. Defrost at room temperature.

    Nutrition

    • Calories: 295 kcal
    • Carbohydrates: 42g
    • Protein: 4g
    • Fat: 12g
    • Saturated Fat: 7g
    • Sodium: 180mg

    Nutrition values are approximate and may vary depending on ingredients used.

    FAQs

    Can I use frozen bananas for banana bread?

    Yes, thaw them fully and drain any excess liquid before mashing and adding to the mixture.

    What size loaf tin works best?

    A standard 2lb loaf tin gives the best shape and even baking.

    Can I make this recipe with wholemeal flour?

    Yes, replace up to half the flour with wholemeal flour for a heartier loaf.

    Can I freeze banana bread slices?

    Yes, wrap slices well and freeze for up to 3 months.

    Mary Berry Banana Bread Recipe
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    Mary Berry Banana Bread Recipe

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
    Servings

    10

    slices
    Prep time

    15

    minutes
    Cooking time

    1

    hour 
    Total time

    75

    minutes
    Calories

    295

    kcal

    1

    hour 

    15

    minutes

    Moist and flavourful Mary Berry Banana Bread made with ripe bananas and a soft buttery crumb. A classic easy loaf perfect for breakfast or tea time.

    Ingredients

    • 225g self-raising flour

    • 1 tsp baking powder

    • 100g butter, softened

    • 175g caster sugar

    • 2 large eggs

    • 3 ripe bananas, mashed

    • 2 tbsp milk

    • 1 tsp vanilla extract

    • Butter for greasing tin

    • Baking parchment

    Directions

    • Preheat oven to 180°C (160°C fan). Grease and line a 2lb loaf tin.
    • Place butter, sugar, eggs, flour and baking powder into a large bowl.
    • Beat until smooth and well combined.
    • Fold in mashed bananas, milk and vanilla extract gently.
    • Spoon mixture into loaf tin and level the top.
    • Bake for 55 to 60 minutes until golden and a skewer comes out clean.
    • Cool in tin for 10 minutes, then transfer to a wire rack.
    • Slice and serve once fully cooled or slightly warm.

    Notes

    • Use very ripe bananas for the best flavour.
    • Cover loosely with foil if the loaf browns too quickly.
    • Freeze slices individually for quick snacks.
  • James Martin Banana Bread

    James Martin Banana Bread

    This James Martin Banana Bread is a wonderfully moist and tender loaf with a rich banana flavour and a lightly golden crust. It is simple to prepare, making it ideal for both beginners and confident home bakers. The texture is soft with just the right amount of sweetness, perfect for slicing thickly and enjoying with a cup of tea. From start to finish, it takes around 1 hour and 15 minutes, including baking and cooling time.

    Ingredients

    For the banana bread

    • 225g ripe bananas (about 2–3 large), mashed
    • 175g self-raising flour
    • 150g caster sugar
    • 100g unsalted butter, softened
    • 2 large eggs
    • 1 tsp baking powder
    • 1 tsp vanilla extract
    • 2 tbsp milk
    • Pinch of salt

    Optional additions

    • 75g chopped walnuts
    • 75g dark chocolate chips

    How to Make James Martin Banana Bread

    • Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 2lb loaf tin with baking parchment.
    • Mix the butter and sugar: In a large bowl, cream the softened butter and caster sugar together until light and fluffy.
    • Add the eggs: Beat in the eggs one at a time, mixing well after each addition to prevent curdling.
    • Combine the dry ingredients: Sift in the self-raising flour, baking powder, and salt. Fold gently to combine.
    • Add banana and flavouring: Stir in the mashed bananas, vanilla extract, and milk until you have a smooth batter.
    • Add extras: Fold in walnuts or chocolate chips if using.
    • Fill the tin: Spoon the mixture into the prepared loaf tin and level the top.
    • Bake the bread: Bake for 50–60 minutes until golden and a skewer inserted into the centre comes out clean.
    • Cool: Leave the banana bread to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
    How to Make James Martin Banana Bread

    Tips

    Why is my banana bread dense?

    This can happen if the batter is overmixed. Fold ingredients gently to keep the loaf light and airy.

    How ripe should bananas be?

    Very ripe bananas with brown spots are ideal as they provide the best sweetness and flavour.

    How do I know when it is fully baked?

    Insert a skewer into the centre. If it comes out clean or with a few dry crumbs, it is ready.

    Can I make it more moist?

    Adding a tablespoon of yogurt or using very ripe bananas helps create an extra moist texture.

    Serving Suggestions

    • Serve warm with butter
    • Enjoy with a cup of tea or coffee
    • Spread with honey or jam for extra sweetness
    • Lightly toast slices for a crisp edge

    Storage

    Room temperature

    Store in an airtight container for up to 3 days. Keep it in a cool, dry place.

    Refrigerator

    Refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

    Freezing

    Freeze slices or the whole loaf for up to 3 months. Wrap well and thaw at room temperature.

    Nutrition

    • Calories: 290 kcal
    • Carbohydrates: 38g
    • Protein: 5g
    • Fat: 13g
    • Saturated Fat: 7g
    • Sodium: 180mg

    These values are approximate and may vary depending on ingredients used.

    FAQs

    Can I use plain flour instead of self-raising flour?

    Yes, add 2 teaspoons of baking powder to plain flour to achieve a similar rise.

    Can I make this banana bread without eggs?

    You can replace eggs with mashed banana or yogurt, though the texture may be slightly different.

    Why did my banana bread sink in the middle?

    This can happen if it is underbaked or the oven door was opened too early during baking.

    Can I add spices to this recipe?

    Yes, a pinch of cinnamon or nutmeg works beautifully with banana flavour.

    James Martin Banana Bread
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    James Martin Banana Bread

    Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Moist and fluffy banana bread with rich banana flavour and a soft crumb. A simple and comforting bake perfect for everyday enjoyment.

    Ingredients

    • 225g ripe bananas, mashed

    • 175g self-raising flour

    • 150g caster sugar

    • 100g unsalted butter, softened

    • 2 large eggs

    • 1 tsp baking powder

    • 1 tsp vanilla extract

    • 2 tbsp milk

    • Pinch of salt

    Directions

    • Preheat oven to 180°C (160°C fan). Grease and line a loaf tin.
    • Cream butter and sugar until light and fluffy.
    • Beat in eggs one at a time.
    • Fold in flour, baking powder and salt.
    • Stir in mashed bananas, vanilla and milk.
    • Pour into tin and level top.
    • Bake for 50–60 minutes until cooked through.
    • Cool in tin, then transfer to rack.

    Notes

    • Use very ripe bananas for best flavour.
    • Do not overmix the batter.
    • Store in an airtight container to keep moist.
  • James Martin Prawn Toast

    James Martin Prawn Toast

    James Martin Prawn Toast is a crisp, golden starter packed with savoury prawn flavour and a hint of sesame. The topping is smooth and aromatic, spread generously over bread before frying or baking until perfectly crunchy. It’s a simple recipe with restaurant-style results and only takes about 30 minutes from start to finish. Ideal for beginners, this classic appetiser is perfect for sharing or serving as part of a homemade Chinese-style meal.

    Ingredients

    For the Prawn Filling

    • 250g raw king prawns, peeled and deveined
    • 1 garlic clove, finely chopped
    • 1 tsp fresh ginger, grated
    • 1 tbsp soy sauce
    • 1 tsp sesame oil
    • 1 spring onion, finely sliced
    • 1 egg white
    • ½ tsp salt
    • ¼ tsp white pepper

    For the Toast

    • 6 slices white bread
    • 3 tbsp sesame seeds
    • Vegetable oil, for frying

    Optional Garnish

    • Extra sliced spring onions
    • Sweet chilli sauce or soy sauce for dipping

    How to Make James Martin Prawn Toast

    • Prepare the bread: Trim the crusts from the bread slices and cut each slice diagonally into two triangles. Set aside while you prepare the filling.
    • Make the prawn mixture: Place the peeled prawns into a food processor along with the garlic, ginger, soy sauce, sesame oil, egg white, salt and white pepper. Blend until smooth and slightly sticky.
    • Add the spring onion: Transfer the prawn paste to a bowl and fold in the sliced spring onion for a fresh flavour and a little texture.
    • Spread the filling: Spread the prawn mixture evenly over one side of each bread triangle, pressing it gently so it sticks well.
    • Add sesame seeds: Sprinkle sesame seeds over the prawn topping and press lightly so they adhere.
    • Heat the oil: Pour about 2–3cm of vegetable oil into a deep frying pan and heat until hot but not smoking.
    • Fry the prawn toast: Place the bread triangles prawn-side down into the hot oil and fry for about 2 minutes until golden and crisp.
    • Finish frying: Turn the toasts over and fry for another minute until the bread is crisp and golden.
    • Drain and serve: Remove from the oil and place on kitchen paper to drain excess oil. Serve warm with dipping sauce.
    How to Make James Martin Prawn Toast

    Tips for the Best James Martin Prawn Toast

    How do I keep the prawn mixture from falling off?

    Press the mixture firmly onto the bread and ensure the surface is evenly covered. Chilling the assembled toast for 10 minutes before frying also helps it stay in place.

    Can I bake prawn toast instead of frying?

    Yes. Brush lightly with oil and bake at 200°C for about 10–12 minutes until crisp and cooked through.

    Why is my prawn toast soggy?

    This usually happens when the oil is not hot enough. Make sure the oil is properly heated so the bread crisps quickly.

    Can I make the filling ahead of time?

    Yes. The prawn mixture can be prepared up to 24 hours in advance and kept covered in the refrigerator.

    Serving Suggestions

    • Serve as a starter with sweet chilli sauce.
    • Add to a Chinese-style sharing platter.
    • Pair with stir-fried noodles or fried rice.
    • Garnish with fresh spring onions and sesame seeds.

    Storage

    Room Temperature

    Prawn toast is best eaten fresh and hot. It can sit at room temperature for up to 1 hour before serving.

    Refrigerator

    Store leftover prawn toast in an airtight container for up to 2 days. Reheat in the oven to restore crispness.

    Freezing

    You can freeze the uncooked prawn-topped bread for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

    Nutrition

    • Calories: 210 kcal
    • Carbohydrates: 18g
    • Protein: 12g
    • Fat: 10g
    • Saturated Fat: 2g
    • Sodium: 480mg

    Nutrition values are estimates and may vary depending on ingredients used.

    FAQs

    Can I make prawn toast in an air fryer?

    Yes. Lightly brush the toast with oil and cook in an air fryer at 190°C for about 6 to 8 minutes until crisp and cooked through.

    What bread works best for prawn toast?

    Soft white sandwich bread works best because it crisps nicely while supporting the prawn topping.

    Can I use cooked prawns?

    Raw prawns are recommended because they blend better and cook perfectly during frying. Cooked prawns can become rubbery.

    What dipping sauce goes with prawn toast?

    Sweet chilli sauce, soy sauce, or a light garlic dipping sauce all pair beautifully with the crisp sesame prawn toast.

    James Martin Prawn Toast
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    James Martin Prawn Toast

    Recipe by Milli RoseCourse: StarterCuisine: ChineseDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Crispy sesame prawn toast inspired by James Martin. A classic appetiser made with seasoned prawn paste spread on bread and fried until golden and crunchy.

    Ingredients

    • 250g raw king prawns, peeled and deveined

    • 1 garlic clove, chopped

    • 1 tsp grated ginger

    • 1 tbsp soy sauce

    • 1 tsp sesame oil

    • 1 egg white

    • 1 spring onion, sliced

    • ½ tsp salt

    • ¼ tsp white pepper

    • 6 slices white bread

    • 3 tbsp sesame seeds

    Directions

    • Trim crusts and cut bread into triangles.
    • Blend prawns with garlic, ginger, soy sauce, sesame oil, egg white, salt and pepper until smooth.
    • Fold sliced spring onion into the mixture.
    • Spread prawn mixture over bread triangles.
    • Sprinkle sesame seeds over the prawn topping.
    • Heat vegetable oil in a frying pan.
    • Fry prawn side down until golden and crisp.
    • Turn and fry bread side until crisp.
    • Drain on kitchen paper and serve warm.

    Notes

    • Use raw prawns for the best texture.
    • Oil should be hot to ensure crisp toast.
    • Serve immediately for maximum crunch.
  • James Martin Bread Sauce

    James Martin Bread Sauce

    This classic James Martin bread sauce is rich, creamy, and gently spiced, with a soft spoonable texture that feels comforting and familiar. Made with milk, onion, cloves, and fresh breadcrumbs, it has a mellow savoury flavour that pairs beautifully with roast poultry. The recipe is straightforward and beginner friendly, with very little hands-on work. From start to finish, it takes about 30 minutes.

    Ingredients

    For the base

    • 600ml whole milk
    • 1 small onion, peeled and halved
    • 6 whole cloves
    • 1 bay leaf
    • 8 black peppercorns

    For thickening and seasoning

    • 75g fresh white breadcrumbs
    • 40g unsalted butter
    • 3 tbsp double cream
    • Salt, to taste
    • Freshly ground white pepper, to taste
    • Freshly grated nutmeg, a pinch
    James Martin Bread Sauce

    How to Make James Martin Bread Sauce

    • Prepare the oven: Preheat the oven to 180°C or 160°C fan. This gentle heat is used later to keep the sauce warm without drying it out.
    • Infuse the milk: Pour the milk into a saucepan. Add the onion, cloves, bay leaf, and peppercorns. Heat slowly until just below boiling, then remove from the heat, cover, and leave to infuse for 15 minutes.
    • Strain and return to heat: Strain the milk into a clean saucepan, discarding the aromatics. Place the pan back over low heat.
    • Add the breadcrumbs: Stir in the breadcrumbs gradually, mixing well to avoid lumps. Cook gently for 5 to 7 minutes until thickened and creamy.
    • Finish the sauce: Stir in the butter and double cream until fully melted and smooth. Season with salt, white pepper, and a pinch of nutmeg.
    • Keep warm: Transfer the sauce to an ovenproof dish, cover loosely with foil, and place in the oven for up to 10 minutes until ready to serve.

    Tips for the Best Bread Sauce

    Why is my bread sauce too thick?

    If the sauce becomes too thick, stir in a little warm milk until it reaches a soft, spoonable consistency.

    Can I make bread sauce smoother?

    Yes, use finer breadcrumbs or blend briefly with a stick blender for a more uniform texture.

    How do I avoid a bland flavour?

    Make sure the milk infuses for long enough and season gradually. Nutmeg makes a big difference.

    Can I prepare this ahead of time?

    You can make it earlier in the day and reheat gently with a splash of milk.

    Serving Suggestions

    • Serve with roast turkey or chicken
    • Pair with stuffing and gravy for Sunday lunch
    • Offer alongside roast vegetables for a traditional plate

    Storage

    Room temperature

    Do not leave bread sauce at room temperature for more than 2 hours.

    Refrigerator

    Store in an airtight container for up to 2 days. Reheat gently on the hob or in the oven.

    Freezing

    Freezing is not recommended as the sauce can split and lose its creamy texture.

    Nutrition

    • Calories: 210 kcal
    • Carbohydrates: 18g
    • Protein: 6g
    • Fat: 13g
    • Saturated fat: 8g
    • Sodium: 120mg

    Nutrition values are estimates and may vary depending on ingredients used.

    FAQs

    Can I make bread sauce without cream?

    Yes, you can leave out the cream and add a little extra butter or milk instead. The sauce will still be rich but slightly lighter.

    What type of bread works best?

    Fresh white bread gives the smoothest texture. Avoid seeded or heavily crusted loaves.

    Can I reheat bread sauce?

    Yes, reheat gently over low heat or in the oven, stirring well and adding milk if needed.

    Is bread sauce served hot or warm?

    Bread sauce is best served warm, not boiling hot, so the flavour stays balanced.

    James Martin Bread Sauce
    Print

    James Martin Bread Sauce

    Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy
    Servings

    6

    people
    Prep time

    10

    minutes
    Cooking time

    20

    minutes
    Total time

    30

    minutes
    Calories

    210

    kcal

    Creamy traditional bread sauce made with infused milk, fresh breadcrumbs, butter, and warming spices.

    Ingredients

    • 600ml whole milk

    • 1 small onion

    • 6 whole cloves

    • 1 bay leaf

    • 8 black peppercorns

    • 75g fresh white breadcrumbs

    • 40g unsalted butter

    • 3 tbsp double cream

    • Salt

    • Nutmeg and white pepper

    Directions

    • Heat milk with onion, cloves, bay leaf, and peppercorns until just below boiling.
    • Remove from heat, cover, and infuse for 15 minutes.
    • Strain milk and return to low heat.
    • Stir in breadcrumbs and cook until thickened.
    • Add butter and cream, then season to taste.
    • Keep warm and serve.

    Notes

    • Stir regularly to prevent sticking.
    • Add extra milk if reheating.
  • James Martin White Bread

    James Martin White Bread

    This James Martin white bread is a classic everyday loaf with a soft crumb, light structure, and golden crust. It has a clean, comforting flavour that works just as well for toast as it does for sandwiches. The recipe is straightforward and beginner friendly, using simple ingredients and clear steps. Total time is around 2 hours including rising, with very little hands-on effort.

    Ingredients

    For the bread dough

    • 500g strong white bread flour
    • 10g salt
    • 7g fast-action dried yeast
    • 20g unsalted butter, softened
    • 300ml warm water
    • 1 tsp caster sugar
    James Martin White Bread

    How to Make James Martin White Bread

    • Prepare the oven and tin: Lightly grease a 900g loaf tin and set aside. The oven does not need preheating yet as the bread will rise before baking.
    • Mix the dry ingredients: Add the flour to a large bowl. Stir in the salt on one side and the yeast and sugar on the other so they do not touch directly.
    • Add the liquids: Pour in the warm water and add the softened butter. Bring everything together with a spoon until a rough dough forms.
    • Knead the dough: Tip the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and no longer sticky.
    • First rise: Place the dough in a lightly oiled bowl, cover with a clean tea towel, and leave in a warm place for about 1 hour or until doubled in size.
    • Shape the loaf: Knock back the risen dough, shape it into a log, and place it into the prepared loaf tin.
    • Second rise: Cover again and leave to rise for 30 to 40 minutes until the dough just crowns the top of the tin.
    • Bake: Preheat the oven to 220°C or 200°C fan. Bake the bread for 25 to 30 minutes until golden and hollow sounding when tapped underneath.
    • Cool: Remove from the tin and cool completely on a wire rack before slicing for the best texture.

    Tips for Best Results

    Why is my bread dense?

    This usually means the dough did not rise fully. Make sure the water is warm, not hot, and give the dough enough time to double in size.

    How do I get a softer crust?

    Brush the top with a little melted butter as soon as it comes out of the oven, then cool under a clean tea towel.

    Can I knead this dough in a mixer?

    Yes, use a dough hook and knead on low speed for about 6 minutes until smooth and elastic.

    Serving Suggestions

    • Slice thickly and serve warm with butter
    • Use for classic sandwiches or toasties
    • Toast and top with jam or honey

    Storage

    Room temperature

    Store the bread in a bread bin or sealed bag for up to 2 days. Avoid refrigeration as it dries the loaf.

    Refrigerator

    Not recommended, as it makes the bread stale faster.

    Freezing

    Slice the loaf, wrap well, and freeze for up to 3 months. Toast slices straight from frozen.

    Nutrition

    • Calories: 190 kcal per slice
    • Carbohydrates: 36g
    • Protein: 6g
    • Fat: 2g
    • Saturated fat: 1g
    • Sodium: 390mg

    Nutrition values are estimates and may vary depending on ingredients used.

    FAQs

    Can I bake this as a loaf instead?

    Yes, this recipe is designed for a standard loaf tin and works perfectly baked as a loaf.

    What size loaf tin works best?

    A standard 900g loaf tin gives the best shape and even baking.

    Can I use plain flour instead of bread flour?

    Bread flour is best for structure, but plain flour can be used. The loaf will be slightly softer and less chewy.

    Is this bread suitable for sandwiches?

    Yes, it slices cleanly and holds fillings well, making it ideal for everyday sandwiches.

    James Martin White Bread
    Print

    James Martin White Bread

    Recipe by Milli RoseCourse: BreadCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Soft, classic white bread inspired by James Martin, perfect for toast, sandwiches, and everyday baking.

    Ingredients

    • 500g strong white bread flour

    • 10g salt

    • 7g fast-action dried yeast

    • 20g unsalted butter, softened

    • 300ml warm water

    • 1 tsp caster sugar

    Directions

    • Mix flour, salt, yeast, and sugar in a bowl.
    • Add warm water and butter, then mix to form a dough.
    • Knead until smooth and elastic.
    • Leave to rise until doubled in size.
    • Shape and place into a greased loaf tin.
    • Allow to rise again, then bake until golden.
    • Cool fully on a wire rack before slicing.

    Notes

    • Use strong bread flour for best structure.
    • Allow full rising time for a lighter loaf.
    • Bread can be frozen once cooled.
  • James Martin White Bread

    James Martin White Bread

    This James Martin white bread is a classic everyday loaf with a soft, airy crumb and a lightly golden crust. It has a clean, comforting flavour that works just as well for sandwiches as it does with butter straight from the oven. The recipe is beginner-friendly, requires simple ingredients, and delivers reliable results every time. Total time is around 2 hours including proving.

    Ingredients

    For the bread dough

    • 500g strong white bread flour
    • 10g fine sea salt
    • 7g fast-action dried yeast
    • 30g unsalted butter, softened
    • 320ml warm water
    • A little oil, for greasing
    James Martin White Bread

    How to Make James Martin White Bread

    • Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a sturdy baking tray or loaf tin on the middle shelf so the bread bakes evenly.
    • Mix the dry ingredients: Tip the flour into a large bowl. Add the salt to one side and the yeast to the other, then mix gently with your fingers.
    • Add butter and water: Rub the butter into the flour until it resembles fine crumbs. Gradually pour in the warm water, mixing to form a soft dough.
    • Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth, elastic, and springy.
    • First prove: Place the dough in a lightly oiled bowl, cover, and leave in a warm place for about 1 hour, or until doubled in size.
    • Shape the loaf: Knock back the dough, shape into a loaf, and place into a greased loaf tin or onto a lined baking tray.
    • Second prove: Cover loosely and leave to rise for 30 to 40 minutes until well risen and puffy.
    • Bake: Bake for 25 to 30 minutes until golden and the loaf sounds hollow when tapped underneath.
    • Cool: Remove from the tin and cool completely on a wire rack before slicing.

    Tips

    Why did my bread not rise properly?

    This is usually caused by old yeast or water that is too hot. Always check the yeast is in date and keep the water just warm, not hot.

    How do I get a softer crust?

    Brush the loaf lightly with melted butter as soon as it comes out of the oven, then cover with a clean tea towel while cooling.

    Can I make this bread by hand without a mixer?

    Yes, this dough is designed for hand kneading and develops its structure beautifully with steady, firm kneading.

    Serving Suggestions

    • Thick slices with butter and sea salt
    • Toasted with jam or honey
    • Sandwiches with cheese or cold cuts
    • Cut into cubes for homemade croutons

    Storage

    Room temperature

    Store the bread in a bread bin or wrapped in foil for up to 2 days.

    Refrigerator

    Refrigeration is not recommended as it dries the bread out more quickly.

    Freezing

    Slice the loaf, wrap well, and freeze for up to 3 months. Toast directly from frozen for best results.

    Nutrition

    • Calories: 165 kcal per slice
    • Carbohydrates: 31g
    • Protein: 6g
    • Fat: 2g
    • Saturated fat: 1g
    • Sodium: 240mg

    Nutrition values are estimates and may vary based on ingredients used.

    FAQs

    Can I bake this as a loaf instead?

    Yes, this recipe is designed for a standard loaf tin, but it can also be shaped free-form and baked on a tray.

    What size loaf tin works best?

    A standard 900g loaf tin gives the best shape and even baking.

    Can I use wholemeal flour?

    You can replace up to half the flour with wholemeal, though the loaf will be slightly denser.

    Is this bread suitable for sandwiches?

    Yes, the soft crumb and mild flavour make it ideal for everyday sandwiches.

    James Martin White Bread
    Print

    James Martin White Bread

    Recipe by Milli RoseCourse: BreadCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Soft, classic white bread inspired by James Martin, with a light crumb and golden crust. Perfect for sandwiches, toast, and everyday baking.

    Ingredients

    • 500g strong white bread flour

    • 10g fine sea salt

    • 7g fast-action dried yeast

    • 30g unsalted butter, softened

    • 320ml warm water

    • Oil, for greasing

    Directions

    • Preheat the oven to 220°C (200°C fan) and prepare a loaf tin or baking tray.
    • Mix flour, salt, and yeast in a large bowl.
    • Rub in the butter, then add warm water to form a dough.
    • Knead for 10 minutes until smooth and elastic.
    • Prove until doubled in size.
    • Shape, prove again, then bake for 25 to 30 minutes.
    • Cool completely on a wire rack before slicing.

    Notes

    • Use fresh yeast for best rise.
    • Allow the bread to cool fully before slicing.
    • Freeze sliced bread for easy use.
  • James Martin Banana And Walnut Bread

    James Martin Banana And Walnut Bread

    This comforting banana and walnut bread is a classic bake that never goes out of style. Soft, moist, and gently nutty, it is perfect for using up ripe bananas and enjoying with a cup of tea. The recipe is straightforward and beginner-friendly, with no special equipment needed. From start to finish, it takes around 75 minutes including baking and cooling.

    Ingredients

    For the banana and walnut bread

    • 125g unsalted butter, softened
    • 150g light brown sugar
    • 2 large eggs
    • 3 ripe bananas, mashed
    • 225g self-raising flour
    • 1 tsp baking powder
    • 1 tsp ground cinnamon
    • 75g walnuts, roughly chopped
    • 2 tbsp milk

    How to Make James Martin Banana And Walnut Bread

    • Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a loaf tin so the bread lifts out easily after baking.
    • Mix the base: Cream the butter and sugar together until pale and fluffy. This helps create a soft, even texture.
    • Add the wet ingredients: Beat in the eggs one at a time, then stir through the mashed bananas until well combined.
    • Fold everything together: Gently fold in the flour, baking powder, cinnamon, walnuts and milk until just mixed.
    • Bake: Spoon into the tin, level the top and bake for 50 to 55 minutes until golden and cooked through.
    • Cool: Leave to cool briefly in the tin before transferring to a wire rack to cool completely.
    How to Make James Martin Banana And Walnut Bread

    Tips

    Why did my banana bread sink?

    This usually happens if the bread is underbaked. Always test the centre with a skewer before removing it from the oven.

    How ripe should the bananas be?

    The riper the bananas, the better. Soft bananas with brown skins give the sweetest flavour and moistest crumb.

    Can I toast the walnuts first?

    Yes, lightly toasting the walnuts enhances their flavour. Allow them to cool before adding to the mixture.

    Serving Suggestions

    • Serve warm with butter
    • Enjoy with a cup of tea or coffee
    • Spread with honey or soft cream cheese

    Storage

    Room Temperature

    Keep wrapped in foil or an airtight container for up to 3 days.

    Refrigerator

    Store for up to 5 days, allowing slices to come to room temperature before serving.

    Freezing

    Freeze sliced or whole for up to 3 months. Defrost fully before eating.

    Nutrition

    • Calories: 320
    • Carbohydrates: 42g
    • Protein: 6g
    • Fat: 15g
    • Saturated Fat: 8g
    • Sodium: 180mg

    Nutrition values are estimates and may vary depending on ingredients used.

    Can I bake this as a loaf instead?

    Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

    What size tray bake tin works best?

    A tin around 23 x 30cm gives the ideal depth and even baking.

    Can I use wholemeal flour?

    You can replace half the flour with wholemeal, but the cake will be slightly denser.

    Is this cake suitable for children?

    Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.

    James Martin Banana And Walnut Bread
    Print

    James Martin Banana And Walnut Bread

    Recipe by Rose MeltonCourse: BakingCuisine: BritishDifficulty: Easy
    Servings

    10

    slices
    Prep time

    15

    minutes
    Cooking time

    55

    minutes
    Total time

    75

    minutes
    Calories

    320

    kcal

    1

    hour 

    10

    minutes

    A moist and flavourful banana and walnut bread with a soft crumb and lightly toasted nuts. Ideal for afternoon tea or a simple homemade treat.

    Ingredients

    • 125g unsalted butter, softened

    • 150g light brown sugar

    • 2 large eggs

    • 3 ripe bananas, mashed

    • 225g self-raising flour

    • 1 tsp baking powder

    • 1 tsp ground cinnamon

    • 75g walnuts, roughly chopped

    • 2 tbsp milk

    • Butter, for greasing

    • Baking parchment

    Directions

    • Preheat the oven to 180°C (160°C fan). Grease and line a 900g loaf tin with baking parchment.
    • Cream the butter and sugar together in a large bowl until light and fluffy.
    • Beat in the eggs one at a time, then mix in the mashed bananas.
    • Fold in the flour, baking powder and cinnamon, followed by the chopped walnuts and milk.
    • Spoon the mixture into the prepared tin and level the surface.
    • Bake for 50–55 minutes until golden and a skewer inserted into the centre comes out clean.
    • Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

    Notes

    • Use very ripe bananas for the best flavour.
    • Cover loosely with foil if the top browns too quickly.
    • Delicious served warm or cold.
  • James Martin Soda Bread

    James Martin Soda Bread

    James Martin soda bread is a classic, no-fuss loaf that comes together quickly using simple pantry ingredients. It has a crisp, golden crust with a soft, slightly dense crumb and a mild, wheaty flavor that pairs beautifully with butter. This is an easy recipe suitable for beginners, with no yeast or long rising time required. From start to finish, it takes about 45 minutes.

    Ingredients

    For the Soda Bread

    • 450g plain flour
    • 1 tsp salt
    • 1 tsp sugar
    • 1 tsp bicarbonate of soda
    • 350 ml buttermilk, plus a little extra if needed
    James Martin Soda Bread

    How to Make James Martin Soda Bread

    • Prepare the Oven:Preheat your oven to 200°C. Lightly dust a baking tray with flour or line it with baking parchment.
    • Mix the Dry Ingredients:Sift the flour into a large mixing bowl. Add the salt, sugar, and bicarbonate of soda, then stir well so everything is evenly combined.
    • Add the Buttermilk:Make a well in the center and pour in most of the buttermilk. Use your hand or a wooden spoon to bring the dough together gently. Add the remaining buttermilk only if the dough feels too dry. It should be soft but not sticky.
    • Shape and Bake:Turn the dough out onto a lightly floured surface and shape it into a round loaf. Place it on the prepared tray and cut a deep cross on top. Bake for 30 to 35 minutes until the bread is golden and sounds hollow when tapped underneath.
    • Cool:Transfer the loaf to a wire rack and allow it to cool for at least 15 minutes before slicing.

    Tips for the Best Soda Bread

    Why is my soda bread dense?

    This usually happens if the dough is overworked. Mix gently and stop as soon as the dough comes together.

    Can I use milk instead of buttermilk?

    Yes, but add 1 tablespoon of lemon juice or vinegar to the milk and let it stand for 5 minutes before using.

    How do I know when it is fully baked?

    Tap the bottom of the loaf. If it sounds hollow, it is done.

    Should I let it rest before slicing?

    Yes, resting allows the crumb to set and makes slicing easier.

    Serving Suggestions

    • Serve warm with salted butter
    • Pair with soups and stews
    • Enjoy with cheese and chutney
    • Toast slices for breakfast

    Storage

    Room Temperature

    Keep wrapped in a clean tea towel for up to 2 days.

    Refrigerator

    Not recommended, as it can dry out the bread.

    Freezing

    Freeze sliced soda bread for up to 3 months. Defrost at room temperature and toast if desired.

    Nutrition

    • Calories: 180 kcal
    • Carbohydrates: 36 g
    • Protein: 6 g
    • Fat: 1 g
    • Saturated Fat: 0.2 g
    • Sodium: 320 mg

    Nutrition values are estimates and may vary based on ingredients used.

    FAQs

    Is soda bread the same as Irish bread?

    Yes, traditional soda bread is an Irish staple made without yeast.

    Can I add seeds or grains?

    Yes, you can add oats, sunflower seeds, or caraway seeds for extra texture.

    Why do you cut a cross on top?

    It helps the bread cook evenly and allows heat to reach the center.

    Can I make this gluten free?

    You can use a gluten free plain flour blend, but the texture will be slightly different.

    Mary Berry 3-Layer Victoria Sponge Recipe
    Print

    Mary Berry 3-Layer Victoria Sponge Recipe

    Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal
    Total time

    1

    hour 

    10

    minutes

    Light, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.

    Ingredients

    • 225g unsalted butter, softened

    • 225g caster sugar

    • 4 large eggs

    • 225g self-raising flour

    • 1 tsp baking powder

    • 2 tbsp milk

    • 150ml double cream

    • 2 tbsp icing sugar

    • 4–5 tbsp strawberry jam

    • Fresh strawberries, sliced

    • Icing sugar, for dusting

    • Butter, for greasing tins

    • Baking parchment

    Directions

    • Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
    • Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
    • Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
    • Divide evenly between tins and level the tops.
    • Bake for 20–25 minutes until golden, springy and cooked through.
    • Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
    • Whip double cream with icing sugar until soft peaks form.
    • Sandwich the sponges with strawberry jam and whipped cream.
    • Dust with icing sugar and decorate with fresh strawberries before serving.

    Notes

    • Ensure butter is fully softened for best rise.
    • Do not open the oven door early to prevent sinking.
    • Sponge layers can be frozen unfilled for up to 3 months.

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