Sentence examples for strong bread from inspiring English sources

Wareing uses strong bread flour, rather than the more common plain variety.

"Use half plain flour and half strong bread flour," he advises.

Delia Smith and Stevie Parle use 100% strong bread flour, and Gary Rhodes New Britishh Classics 100% plain.

Favorites include the lunetta, curved like a crescent moon; the max mafaldo, coiled like a snake; and the rustico — "a strong bread," Mr. Pilano said.

River Cottage baker Daniel Stevens uses an equal mix of strong and plain white flour, in an echo of Locatelli's suggested alternative of 00 and strong bread flour.

Intriguingly, however, American culinary celebrity Alton Brown and Marcus Wareing both use strong bread flour instead – with Jacques Torres, aka "Mr Chocolate", using a mixture of strong bread and fine cake flour in the recipe for his chain of American patisseries.

The gluten in the new flour substitute will give the final product a denser, "stronger" bread than you would have otherwise.

Makes 12 For the dough strong white bread flour 60g plain flour 60g salt 1 tsp unsalted butter 40g, melted cold water 50ml For the butter layer unsalted butter 125g, at room temperature strong white bread flour 25g plain flour 25g For the filling granulated sugar 50g ground cinnamon 2 tsp icing sugar for dusting You'll need 2 baking sheets, lined with silicone sheets.

2 tsp dried yeast 90ml warm milk 2 tbsp caster sugar 400g strong white bread flour 10g fine salt 100g softened butter 4 medium eggs, lightly beaten To glaze 1 medium egg 2 tbsp milk Put the yeast, warm milk and sugar in a jug, whisk, then leave for about 15 minutes, until frothy.

Makes 12 2 tsp dried yeast 1 tbsp sugar 500g strong white bread flour 10g fine salt 1 tbsp sunflower oil 2 tbsp malt syrup (from health-food shops; or use sugar) Put the yeast, 250ml warm water and the sugar in a jug, whisk, then leave for about 15 minutes, until frothy.

Serves eight. 2 large red onions, peeled Olive oil Sea salt and freshly ground black pepper 150g blue cheese 50g walnuts A few sprigs fresh thyme For the dough 500g strong white bread flour 1 tsp easy blend yeast 10g fine sea salt 3 tbsp extra-virgin olive oil, plus extra for trickling 350ml warm water Cornmeal or polenta, to dust (optional) Combine the flour, yeast and salt in a bowl.