Happy National Toast Day everyone! This may be a humble dish, but it's certainly well-loved, bringing nostalgia and comfort to the homes of many on a daily basis! To celebrate our love of this British diet staple, we thought it would be a good idea to try something a little different on our blog today. Naturally, nothing beats a freshly browned slice with butter, but there are lots of ways that you can shake up this simple meal, in order to try new and interesting flavour combinations! 

Instead of just featuring one recipe today, we've decided to round up some of our favourite toast-related offerings, in order to help you create the ultimate breakfast or teatime treat! From loaves to jam, here are some amazing recipes you should definitely try, to elevate your toast game to new heights! 



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Homemade Bagels

It's been a while since we've featured a bread recipe here at British Bakeware, which is why we turned to Michelle over at Utterly Scrummy  for a feature, after discovering her delicious homemade bagel recipe! We love a soft and tasty Deli bagel here at British Bakeware, and would probably eat them for breakfast, lunch and dinner if we could, however, it can be hard to replicate that authentic flavour with shop-bought bagels!

Luckily, you can easily make your very own bagels at home, at a fraction of the cost of buying them from the supermarket, with only a handful of easy-to-find ingredients! Not only with this save you lots of money in the long run, you will also be able to experience the superior quality and freshness of home-baked bagels, which are also free from any nasty additives. 

The best part about Michelle's recipe, is that it also gives you the option to add your own flavours, whether you are looking to create a sweet or savoury option, providing you with lots of scope to experiment after producing your first batch!

To see Michelle's full recipe, and find out how to make these simple and tasty bagels for yourself, click here

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Brilliant Banana Bread

We're loving the return of Great British Bake Off here at British Bakeware, and this week is possibly Paul Hollywood's favourite week, as its bread week! So in keeping with the bread theme, we thought it would only be fitting that we share with you a bread recipe that you can have a go at baking at home.

But we've decided not to feature any ordinary bread recipe but instead, share a recipe that's a little different and exciting. So with that being said, this week we've decided to feature this brilliant Banana Bread recipe from the equally brilliant This Sweet. This fantastic recipe is a cross between banana bread and a drizzle-topped sponge and is topped with banana chips. These banana chips are a perfect way to convince the fussy eaters in your life, to give banana another try.

Kelly's blog is crammed with a variety of different recipes that are really simple to follow and are positively delicious! We're huge fans of her blog, and we highly recommend that you go check it out!

Get in touch with your inner Paul Hollywood, and have a go at baking this terrific bread recipe at home!

To take a look at some of our other terrific bread recipes, click here


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Homemade Loaf with Seeds and Nuts

We are thrilled to share this brilliant homemade bread recipe with you from one of our favourite bakers at bakes4fun. Robert bakes everything from giant Jaffa Cakes and doughnuts, to tasty cookies and fantastic loafs such as this one we're bring to you today! 

Robert recently purchased a 3lb deep loaf tin from us and decided to bake this brilliant homemade loaf with seeds and nuts using the loaf tin, and we loved the recipe so much that we decided we had to share it with you! There's no better smell in the world than the aroma of freshly baked bread, it just takes your breath away! You can introduce a whole range of different textures and flavours to your bread and this loaf has, by having nuts and seeds added to it to give it an added crunch! 

This brilliant recipe and image is from the equally brilliant Robert at bakes4fun and we highly recommend you check out his blog if you're looking for some baking inspiration!


  • 350g Strong white Bread Flour
  • 150g Strong Wholemeal flour
  • 7g Easy Bake Yeast
  • 7g Sea Salt 
  • 60g Mixed Seeds
  • 2 Tbsp Coldpressed Rapeseed Oil
  • 1 Tbsp Clear Runny Honey
  • 325ml Tepid Water


Step 1 - In a Large bowl, mix both flours together. Then add the yeast and salt to the opposite sides of your bowl.

Step 2 - Then add the mixed seeds and nuts to your flours and then mix through.

Step 3 - Once mixed, create a well in the centre and add the rapeseed oil and honey.

Step 4 - Add 300ml water and with your fingers like a claw, mix thoroughly in the bowl until the sides of the bowl are clean. Slowly add the additional water into your mix. 

Step 5 - When all the water is added, tip the dough onto your work surface and knead for a good 10 -15 minutes. Hold the bread with one hand and push the dough away from you with the heel of your other hand, rotate the dough and keep repeating this process until the dough is smooth. To test if the dough is ready, take a piece of it and stretch until it is thin enough to see the light through it. If the dough rips while doing this, knead a little more.

Step 6 - Once it's ready, work your dough into a ball and place into an oiled bowl. Cover with oiled clingfilm and place in a warm room. Depending on the temperature of the room, it may take between 1 and 2 hours to prove.

Step 7 - When your dough proves (doubled in size), knock it back by punching the air out of the dough.

Step 8 - Tip the dough back onto your bench, to shape for your tin. Stretch the dough into an oblong shape. Then take the top of the shortest edge of the dough and fold a third over to the centre and then do the same with the bottom edge.

Step 9 - Once shaped, make sure the seam is on the bottom and tuck the ends under a little. Then Place the dough into your tin and cover again. It will take around 45 mins to 1hr to prove.

Step 10 - Just before your bread is ready to bake, heat your oven to 240°C / 220°C fan / Gas Mark 9 and place a tin with ice cubes on the bottom of the over, this helps the bread to rise and gives it a great crust. 

Step 11 -Place your tin in the oven and immediately reduce the temperature to 220°C / 200°C / Gas Mark 7 and bake for 30 minutes. The bread should sound hollow when tapped on the bottom; this will indicate when your loaf is cooked.

Step 12 - If you want a crisp crust, after the 30 mins have past, remove the bread from the tin and then place back into the oven for a further 5 minutes

Step 13 - Stand the bread on a wire rack and allow to cool fully before storing. 

Full the recipe along with some step by step photos to guide you, visit Robert's blog here.


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Spiced Fruit Loaf

We are absolutely delighted to share this fantastic spiced fruit loaf recipe with you from one of favourite bloggers at feasting is fun. Sammie bakes everything from cookies to delicious loaves of bread such as this one and we simply had to share her recipe with you.

We recently sent Sammie at feasting is fun a selection of our products for review, as she was equally as passionate about baking using British manufactured bakeware as we are! This fantastic recipe for a spiced fruit loaf was one of many she created using our 3lb loaf tin and we love it! Fruit loaf is the perfect accompanying food for a cup of tea or coffee, especially at this time of year! The warming flavours you get from the cinnamon and ginger combined the tangy taste of the dried fruits will leave you feeling warm right through to the core. A fantastic recipe from the equally fantastic Sammie at feasting is fun, we can’t recommend her blog enough, especially if you want some inspiration for baking bread. We are delighted to share this recipe with you, so why not have a go at home!



  • 500g strong white bread flour
  • 1 large free range egg
  • 1 sachet of fast action dried yeast, around 7g
  • 1 tsp of salt
  • 320ml of whole milk
  • 1 tsp of honey
  • 2 tsp of cinnamon
  • 1 tsp of ginger
  • 225g of dried fruit (figs, cranberries, vine fruits etc.)
  • 75g of unsalted butter


Step 1- Take a measuring jug and crack the large free range egg in to it. Add the 320ml of whole milk in to make up to around 340ml in total with the egg. Beat together until well combined.

Step 2- Pour the mixture in to the bowl of a bread maker or a stand mixer, whatever you have to hand. Then add in the 1 tsp of honey and the sachet of fast action dried yeast.

Step 3-Next, take the 500g of white bread flour and add it to the mixture before adding the tsp of salt and the 75g of butter to the top of the flour.

Step 4-If you are using a bread maker, put it on to the dough cycle and add the ginger, cinnamon, and the dried fruit when you are encouraged to do so by the bread machine, or if you aren’t prompted, add it in around 5 minutes before the end.

Step 5- If you are using a stand mixer, attach the dough hook to it. Start mixing it on a medium speed until it is well combined. Stop to remove any dough that is caught on the hook before adding the spices and the dried fruit to the mixture. Mix for a further 5 minutes. Stop the process and again remove all the dough from the hook attachment. Shape the dough in to a ball and place back in to the mixer bowl. Cover it with a damp tea towel and leave it in a cupboard for around 1 hour until it has doubled in size.

Step 6-Take your 3lb loaf tin and grease it with any of the remaining butter.

Step 7-If you are using the bread mixer, once it has finished the cycle, restart the machine so it can mix the dough again for around 2 minutes.

Step 8-If you are using the stand mixer, take the dough out of the cupboard once it has doubled in size and place it back in the mixer with the dough hook and place it on a medium speed for 2 minutes to knock back, or mix, the dough again.

Step 9- Dust your surface with some flour and tip the dough on to it. The dough should feel sticky. Shape the dough in to a shape that is suitable for the 3lb loaf tin you are using. Cover it again with a damp tea towel and allow it to double in size for about an hour.

Step 10- With about 10 minutes remaining, preheat your oven to 210 degrees celcius or 190 degrees celcius if you have a fan oven. Place the 3lb loaf tin in the middle of the oven and bake for about 30 minutes.

Step 11- You will be able to tell when the spiced fruit loaf has finished baking as it will have a delicious golden brown finish. The spiced fruit loaf will also sound hollow when you tap it on the bottom. Allow to cool on a cooling rack before serving. Enjoy this with spread of butter on top and nice cup of tea!

Feasting Is Fun 

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