Starter: These large, soft pretzels are a delight at any time of the day! Proof that you don't need to travel to Germany, ...

In the warm environment of a conventional proof, you have to keep a close eye on the dough so that it doesn't overproof, but because the refrigerator slows down yeast activity, you have a lot more ...

With your fingers, mix the white flour, salt and dried yeast in a bowl. Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs. Mix the warm milk with the ...

In order to level the playing field, they whittled all the recipes down to 16 essential ingredients: yeast, flour, sugar, egg, fat (any type of oil), milk ... the butter to warm up to usable ...

Luckily, queen of baking Mary Berry has a 'fool-proof' recipe for ... Add salt and yeast on opposite sides of the bowl. Melt butter and warm milk separately, then combine with the dry ingredients ...

Put the flours, 25g cubed butter, 25g sugar, yeast and salt in a large bowl and ... Carefully pour the warm milk mixture into the centre of the flour and stir with a wooden spoon and then your ...