Learn the joy of bread making

The Joy of Bread Making
Secrets to Great Bread

The joy of
bread making

Imagine the delectable aroma of bread wafting through the kitchen as your home-made loaf bakes in the oven. The satisfying crunch as your knife cuts through the crisp crust to the light, fluffy crumb beneath. Maybe you're going to toast a slice and slather it in butter; or top it with marmalade or jam; maybe you'll make a doorstop bacon sandwich or dunk a chunk in soup. Sounds lovely, doesn't it?

Shop Our Full Range Of Bread Making Accessories
Know Your Bread
Knead

Kneading is the process which develops the gluten through working the dough with your hands or in a mixer.

Knock-back

Knocking back involves punching out the gas and air pockets in risen dough to ensure an even texture before the second proving.

Leavened/Unleavened

Leavened bread is bread which has risen due to the introduction of yeast or other raising agent. Unleavened bread contains no yeast and is often referred to as flatbread.

Proving/Rising

Allowing the bread to rise after kneading is called proving or proofing. During this process the yeast is feeding on the dough to make it rise.

Gluten

A protein composite found in foods derived from wheat. It gives dough its elasticity.

Crumb

The pattern of holes inside a loaf.
Types of Flour
Wholemeal

Made from the whole wheat grain, with nothing added or taken away.

Brown

Usually contains about 85% of the original grain. Some bran and germ have been removed.

White

Usually contains about 75% of the wheat grain. During milling, most of the bran and wheat germ have been removed.

Wheat germ

Can be white or brown flour with at least 10% added wheat germ.

Malted wheat grain

Can be white or brown flour with at least 10% added wheat germ.

Stoneground

Can be white or brown flour with at least 10% added wheat germ.
Types of Yeast
Fresh yeast

You can now find fresh yeast in the chilled section of some supermarkets or it's worth asking in the bakery section if they can sell you some.

Easy blend & fast action dried yeast

Can be added directly into the flour and is therefore the most convenient to use. This type of yeast is recommended for use in bread machines.

Other leavening ingredients

For making some fast bake breads and tea breads in a machine, other raising agents such as baking powder and bicarbonate of soda are used.
BUY with
CONFIDENCE

We know that buying a bread machine is a real investment, so like anything you buy from Lakeland, all our bread machines and bread-making accessories are covered by our 3-year guarantee.

Read more
How to make
great bread

At its most basic, bread requires just four ingredients: flour, water, yeast and salt. From this quartet, an almost infinite variety of culinary magic can be conjured.

Bread Mixes

Basic Bread

Garlic Sourdough

Mini Focaccia

Find the perfect Bread Maker

Things to consider

Will it fit in my kitchen?
Some bread machines can be on the large side, so check the dimensions and choose the one that is right for your kitchen.

Different loaf sizes
Larger machines will normally make up to three different sizes of loaf. And you can usually adjust the crust colour too.

Automatic seed & nut dispensers
Some bread machines have a special dispenser so you can add extra ingredients such as nuts and raisins during baking. More sophisticated machines will do this for you automatically.