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Are you on the quest to bake the perfect loaf? We know that although bread baking is fun with tasty results, there are sometimes mishaps along the way. If you're currently standing in your kitchen&nbsp;thinking 'What went wrong with my loaf?' we've written this just for you.&nbsp;We've answered the most commonly asked questions when it comes to bread baking to help your next loaf be its best loaf yet.
<h2>What to do when your bread dough is too wet or sticky:</h2>
The more you knead dough the less sticky it should become, just try to keep kneading for a few minutes and gradually the stickiness or wetness should reduce and a smoother dough with a satin sheen should form. This indicates the gluten strands are developing and the dough is becoming more elastic. If after 5 minutes of kneading the dough is still overly wet or sticky just add a few teaspoons of flour and knead this in. 
 
Take a look at this useful video&nbsp;(one of our golden oldies from the archive) to see <a data-item-id="411cd2c4-6262-5a8a-a343-6b28d5140564" href="">how to knead dough by hand</a>.
<h2>What to do when your bread does not rise:</h2>
A room temperature of around 22°C-25°C is ideal for bread to rise (this is what we call the proving stage). Some breads will take longer than others to rise and this can be due to many factors such as temperature, ingredients and even the water temperature used. Check the liquid added to the dough is not over 37°C or it may kill off some of the yeast, similarly check the yeast is not too old or stale and inactive. Check that you haven’t added too much sugar or salt as both common mistakes may stop the yeast from working properly. If you think your room is just too cold you can always move your dough to a warmer location or just turn the light on in your oven and put the dough in – just the warmth from the light may be enough to give it a boost. 
 
For more top tips on getting your dough to rise, check out what expert bread baker Peter Sidwell has to say.
<h2>What to do when bread is too dense:</h2>
<figure data-asset-id="2c8be3ab-d538-4a51-a320-33b864f1c4f3" data-image-id="2c8be3ab-d538-4a51-a320-33b864f1c4f3"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/2aa18215-aa8a-4190-8e8d-f2db81388c8e/Allinson%27s%20strong%20white%20bread%20flour.jpg" data-asset-id="2c8be3ab-d538-4a51-a320-33b864f1c4f3" data-image-id="2c8be3ab-d538-4a51-a320-33b864f1c4f3" alt="Allinson's strong white bread flour packshot"></figure>
There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn’t enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used. Always use strong flour instead of plain and make sure too much salt was not added. This can cause the yeast to not be as effective. We recommend Allinson's strong white bread flour for bread baking.&nbsp;
<h2>Will my bread rise in oven?</h2>
During baking, the dough continues to rise for a short while due to the steam generated and the continued action of the yeast. It will stop rising when the yeast dies and the crust hardens, usually within the first 10 minutes of baking.&nbsp;
<h2>How to know when my bread is cooked:</h2>
A loaf of bread is baked when it is golden-brown all over, firm to touch and sounds hollow when taped on the underneath. The bread is still cooking during the cooling process so it is important to leave to cool for as long as you can resist! 😊
<h2>What’s the optimum temperature for proving bread?</h2>
A room temperature of around 22-25°C is the ideal temperature for bread to rise (what’s called the prove time). A much cooler temperature will lead to a longer prove time but a more complex flavour due to enzyme activity. A much warmer temperature can speed up the proving, but you may start to get an unpleasant beery taste and smell. 
 
We've answered the most commonly asked questions when it comes to troubleshooting bread, but if you're after some more specific tips, try our further reading: 
 
<a data-item-id="bc584b9f-3077-56dd-94dc-47851ad823bd" href="">How to freeze bread dough</a> 
 
<a data-item-id="ed124710-3234-555c-a58e-064e56363bad" href="">How to freeze baked bread</a> 
 
<a data-item-id="42a4ef31-b282-5902-aac4-a8c9f6376624" href="">How to shape dough into an oval</a> 
 
<a data-item-id="69d8a97b-908c-57ad-a70b-91d6bc3b6dc4" href="">How to shape dough for a tin</a>

Tips for when bread goes wrong

Interested in making bread but not sure where to start? We’ve answered all your bread-related questions in one single blog post so you can learn all the fundamentals here.
<h2> 
 
&nbsp;GENERAL BREAD QUESTIONS</h2>
 
Q: What’s a basic bread recipe? 
 
A: Making your own bread is both therapeutic and rewarding but if you’ve never made it before, don’t worry. We have an incredibly simple recipe that only requires 5 ingredients and no fancy equipment. Try out our <a data-item-id="0a6ac03e-b262-5f76-b54c-76cff9f97e09" href="">‘Very Simple White Loaf’</a> by Allinson's and you’ll end up with a loaf that looks like it came from a bakery. Once you’ve cracked this recipe, you’ll conquer any loaf! 
 
&nbsp;Q: Can you make bread without yeast? 
 
A: Absolutely! Our <a data-item-id="b7018575-ca73-5adb-bb67-e5a90705a88b" href="">Soda Bread</a> recipe is completely yeast-free and takes no more than a few minutes to prepare. You can whack it straight into the oven without having to wait for the dough to rise. 
 
&nbsp;Q. Can you make bread with plain flour? 
 
A: Again, this is where Soda Bread is your best friend. One of the greatest things about soda bread is that you can alter the white to wholemeal flour ratio. So just use 500g of plain flour instead of 250g wholemeal and 250g plain. 
 
Q: Can I turn plain flour into self-raising flour? 
 
A: Yes! All you need to do is add 2 tsp of baking powder to each 150g/60z of plain flour.
<h2> 
 
&nbsp;HOW TO FREEZE BREAD</h2>
 
 
Q: How do you freeze bread? 
 
A: It’s always best to freeze your bread as soon as possible to keep your loaf fresher for longer. We suggest cutting it into slices first once it’s cooled down and wrap tightly in cling film before freezing. This way you can grab the desired number of slices you need whilst keeping the remaining loaf in the freezer. If you don’t want to cut your loaf in slices, simply double wrap in cling film before freezing and consume within 6 months.
<h2> 
 
&nbsp;HOW TO DEFROST BREAD</h2>
 
 
Q: How do I defrost an entire loaf? 
 
A: OVEN - Take the bread out of the plastic wrap and leave to thaw in the fridge. Once defrosted, place the loaf on a tray wrapped in tin foil. Preheat the oven to 150-160C (fan) and bake for 25-30 minutes. 
 
&nbsp;Q: How do I defrost bread slices? 
 
A: MICROWAVE - Take the desired amount of sliced bread out the freezer and place on a microwaveable plate. Heat on full power in the microwave for 15-25 seconds until soft. 
 
A: TOASTER - If you’d like to consume immediately, pop the sliced bread in the toaster for a few minutes. 
 
&nbsp;Want to discover more tips and tricks about bread making? Read <a data-item-id="94857e9d-dca3-54e7-a437-7ddc654f50f4" href="">Peter Sidwell’s blog post</a> or watch his video.&nbsp;
 
<h2>&nbsp;HOW TO STORE FRESHLY BAKED BREAD</h2>
 
 
Q: How do you store freshly baked bread? 
 
A: If you don’t want to freeze your freshly baked bread but would like it to last longer, store in an airtight container for 2-3 days for ultimate freshness.
<h2> 
&nbsp; 
HOW TO FREEZE BREAD DOUGH</h2>
 
 
Q: Can I freeze bread dough? 
 
A: If you make your own bread frequently, you’ll probably prefer to freeze the dough instead of the finished loaf. Make your dough as usual and allow to prove. Shape the dough into either rolls or loaves and freeze on a lightly greased baking tray or loaf tin. Once frozen, remove from the tin/tray and double wrap in cling film. Date the dough and use within 6 months. 

<figure data-asset-id="4a6904c8-cab3-42ae-983a-665ccc728354" data-image-id="4a6904c8-cab3-42ae-983a-665ccc728354"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/8642274f-04bc-492a-a4ef-c9644a8c5d66/Allinson-s-sun-dried-tomato-and-herb-focaccia-%289%29.jpg" data-asset-id="4a6904c8-cab3-42ae-983a-665ccc728354" data-image-id="4a6904c8-cab3-42ae-983a-665ccc728354" alt="Focaccia bread"></figure>
<h2>HOW TO DEFROST BREAD DOUGH</h2>
 
 
Q: How do you defrost bread dough? 
 
A: Take your frozen dough out the freezer and allow to thaw in the fridge overnight (still wrapped in cling film). Once thawed, return the dough to an oiled baking tin or tray. Cover the dough in a tea towel. Leave the dough to rise in a warm environment and wait until it’s doubled in size. Now you can continue to bake your dough as per your recipe instructions.&nbsp;
<h2> 
 
&nbsp;TOP 10 BAKING TIPS AND TRICKS</h2>
 
 
&nbsp;1. Use the remaining egg shell to remove smaller shell fragments.&nbsp;​- So you’ve cracked an egg and behold, there’s a shell in your mixture! Use the remaining shell to scoop it out. 
 
2. To keep your <a data-item-id="1a1e0a28-16f2-57d7-a367-3eb17ab82959" href="">cookies</a> moist, place a slice of bread in an airtight container with them&nbsp;- The cookies will absorb the moisture from the bread, keeping them softer for longer! 
 
3. Use an ice-cream scoop to portion your <a data-item-id="b0d287f4-04d0-56cd-9903-4afa0875b381" href="">muffins,</a> cookies and cupcakes!&nbsp;You’ll have perfect portions every time. 
 
4. Room temperature ingredients mix better than cold ingredients&nbsp;- Try and get all your ingredients around room temperature first – your bakes will thank you later! 
 
5. Try and avoid the temptation of opening your oven to check on your bakes -&nbsp;Opening your oven frequently can cause your bakes to sink! 
 
6. Coat your chocolate chips and fruit in flour before adding them to your mixture -&nbsp;This will prevent them from sinking to the bottom of your bakes. 
 
7. Quickly soften your butter in the microwave&nbsp;- Boil some water in the microwave for 2-3 minutes. Remove the water from the microwave and replace with your butter on a plate. Close the microwave door and allow the butter to soften from the trapped heat. 
 
8. Never directly mix salt and yeast together -&nbsp;This tip is thanks to Peter Sidwell! When you place salt directly onto on yeast, the yeast will die and your dough will not rise. 
 
9. Quickly ripen bananas in the oven -&nbsp;Place your bananas on a lined tray and pop in the oven at 180C (fan) for 30-40 minutes or until the banana coating is black. This will give you the perfect mushy, <a data-item-id="f8d30e98-f8c1-5ee7-bfe5-e81bde82437c" href="">sweet bananas for baking</a>. 
 
10. Ensure you’re using the correct tin for a perfect bake -&nbsp;Recipes base their baking time on the thickness of the batter. Using too large of a tin will cause your bake to cook too quickly and potentially burn.

The Ultimate Bread Guide

Allinson's Dried Active Yeast is a more traditional yeast and is only suitable for hand baking bread - but before you use Allinson's Dried Active Yeast it needs to be reactivated.&nbsp;We show you how to do this before you bake your very own delicious homemade bread.&nbsp; 
 
Note: 500g of bread flour will require 15g of activated dried active yeast.&nbsp;
<h2>Ingredients: 
</h2>
<ul>
 <li>1tsp Sugar</li>
 <li>150ml Warm Water (1 Part Boiling to 2 Parts Cold)</li>
 <li>15g Allinson's Dried Active Yeast</li>
</ul>
<h2> 
How to Activate your Yeast: 
 
</h2>
1. Dissolve the sugar in the warm water
2. Sprinkles in the dried active yeast and whisk thoroughly
3. Leave the mixture in a warm place until the surface is covered in froth - this usually takes around 15 minutes.&nbsp;
4. Whisk again thoroughly and use immediately - this liquid mixture should not be used in addition to the amount of liquid in the recipe but included in the total amount.&nbsp;

How to Reactivate Allinson's Dried Active Yeast

Throwers, kneaders and folders - we know that nothing compares to homemade and so we want to take you on a journey through time, to find out where Allinson's passion for bread baking comes from… 
 
A Story of Passion... 

<figure data-asset-id="c1aaf8fb-4cc1-4182-b063-bb103679b6db" data-image-id="c1aaf8fb-4cc1-4182-b063-bb103679b6db"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/f6c9d244-b6d7-483f-8ed4-a29636fef5b2/Thomas-Allinson.png" data-asset-id="c1aaf8fb-4cc1-4182-b063-bb103679b6db" data-image-id="c1aaf8fb-4cc1-4182-b063-bb103679b6db" alt="portrait of thomas allinson"></figure>
It all begins 125&nbsp;years ago, with a Victorian doctor named&nbsp;Thomas Richard Allinson…Allinson was something of a pioneer, passionately encouraging people to eat well and to enjoy the simple, healthy things in life. This philosophy is still at the heart of what Allinson’s holds dear today. 
 
Born in 1858 near Manchester, Allinson began working as a chemist’s assistant at the age of 15. Using the money he saved from this (as well as some financial help from his stepfather), in 1879 he qualified in medicine, at the age of 21. 
 
During the 1880’s Dr. Allinson established his own practice in Marylebone which is where he developed his own theory of medicine, which is known as ‘Hygienic’ or ‘Allinsonian’ Medicine. With this, he believed that a healthy diet, exercise, fresh air and bathing promoted good health, as opposed to more orthodox medicines. He practiced as vegetarian diet and avoided alcohol, tobacco, coffee and tea and he especially promoted the benefits of stone-ground wholemeal breads. 

<figure data-asset-id="351ced57-2936-4bb0-97c7-cdad3cb82697" data-image-id="351ced57-2936-4bb0-97c7-cdad3cb82697"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/a1c66563-a922-4f8a-bcfe-2c68253fa4d3/Thomas-Allinson-%281%29.png" data-asset-id="351ced57-2936-4bb0-97c7-cdad3cb82697" data-image-id="351ced57-2936-4bb0-97c7-cdad3cb82697" alt="front cover of Thomas Allinson's book"></figure>
In 1889 he released the book: The Advantages of Wholemeal Bread where he proposed that wholemeal bread was more beneficial than white (or refined) bread. 
 
However, in those days such views were extremely radical and were to set him on a collision course with the medical establishment. The Royal College of Physicians doubted his theories and in 1892 he was struck off the medical register for his ‘radical thinking’. But he wouldn’t let that stop him pursuing his interest. After all, he didn’t need to be a doctor to make bread…. 

<figure data-asset-id="a8330476-3d43-42b3-9754-85fdcef7a26d" data-image-id="a8330476-3d43-42b3-9754-85fdcef7a26d"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/129b4375-6ab8-49e9-8900-e1e48eb0ce5e/Thomas-Allinson-%284%29.png" data-asset-id="a8330476-3d43-42b3-9754-85fdcef7a26d" data-image-id="a8330476-3d43-42b3-9754-85fdcef7a26d" alt="Original Allinson's loaf of bread"></figure>
&nbsp; Ever since the industrial revolution nearly all flour was produced using roller mills. This refined the flour to such a degree that valuable nutrients and fibre were lost. Convinced of the value of whole wheat, in 1892 Allinson purchased his own stone-grinding flour mill in Bethnal Green, London and sets up his own bakery - The Natural Food Company with the slogan ‘Health without medicine’, and began baking bread his way. 
 
During the first world war, in 1914, the Government finally accepts his theories on nutrition and the nutritional value of wholemeal bread. With this official acceptance, the demand for wholemeal bread and therefore, Allinson’s flour increases dramatically. 
 
The General Medical Council offer to reinstate him...he turns them down. 

<figure data-asset-id="309215bc-d4de-49db-9c67-cf53ce8f81f5" data-image-id="309215bc-d4de-49db-9c67-cf53ce8f81f5"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/7f55f8fd-1b1e-4b2d-86e5-af7256f7e159/allinson%27s%20logo.png" data-asset-id="309215bc-d4de-49db-9c67-cf53ce8f81f5" data-image-id="309215bc-d4de-49db-9c67-cf53ce8f81f5" alt="Allinson's logo"></figure>
In 1918, Dr. Allinson passes away. His legacy, the Allinson's brand became a byword for wholesome high-quality flour, which in turn produces wholesome, tasty and nutritious bread. A legacy that remains to this day.

Allinson's - A Story of Passion

<h2>1. The Ingredients are Key 
</h2>
<figure data-asset-id="6fc5413f-1328-4c0f-9dc7-5bd799ead178" data-image-id="6fc5413f-1328-4c0f-9dc7-5bd799ead178"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/28ed9aa6-a5ef-490f-8b5b-8f8247ae5789/Article-Image-Allinson-ingredients.jpg" data-asset-id="6fc5413f-1328-4c0f-9dc7-5bd799ead178" data-image-id="6fc5413f-1328-4c0f-9dc7-5bd799ead178" alt="Allinson's flour with yeast and butter"></figure>
The first rule of bread baking is to follow the ingredient quantities to the letter, this will help achieve a successful loaf.&nbsp; 
 
You may have also&nbsp;wondered at some point ‘what is the difference between plain flour and bread flour?’ Most recipes will call for Strong Bread Flour as this type of flour has more protein content than standard plain baking flour and it helps with the gluten development of your loaf. Very Strong Bread Flour has even higher protein content than the strong white bread flour. This guarantees a fuller rise and when blended with other flours such as rye and wholemeal will help give a round loaf. &nbsp; 
 
It is important to ensure that your <a data-item-id="5b372c14-252f-5013-8821-28a99f92e641" href="">yeast is in date</a> before using as this will affect the outcome of your loaf. Allinson's Easy Bake Yeast is a really convenient yeast to use when bread baking as it requires no activation and the 7g sachets are the perfect amount for a 2lb loaf. You can buy the Allinson's flour and yeast range in your local supermarket. 
 
A general rule of thumb when bread baking is to keep your yeast, salt and sugar separate from each other when adding to your mixing bowl. The sugar and salt can both kill the yeast which will&nbsp;reduce the effectiveness of the yeast if they&nbsp;come into contact at the early stages of bread baking. A simple solution to this is to add the salt and sugar to the water and the yeast to the flour mix before combining all the ingredients together.&nbsp; 

<h2>2. Water temperature</h2>
 
It is best to use luke warm water when bread baking. If the water is too hot it will activate the yeast too quickly and similarly water that is too cool can slow down the process. A good way to achieve an optimum temperature is to work on 2 parts cold water to 1 part boiling (i.e for 300ml of water – 200ml cold water and 100ml boiling water)&nbsp; 

<h2>3. How to knead bread?&nbsp;</h2>
 
Kneading bread is a process that might take a little practice. By kneading the dough you are developing the gluten which in turn will give your dough stretch and elasticity. Follow our simple video for top tips on kneading. Don’t knead for longer than 10 minutes otherwise your dough may become tough.&nbsp; 
 
If you find the process of kneading bread by hand too taxing you can also use a dough hook on a food mixer. Simply reduce the kneading time down to 5 minutes using a medium speed setting.&nbsp; 

<h2>4. Proving conditions&nbsp; 
</h2>
<figure data-asset-id="0bb4985c-1375-422b-a0ad-0b4da13d5e81" data-image-id="0bb4985c-1375-422b-a0ad-0b4da13d5e81"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/88299148-5344-4c13-9d4a-0c593ad64a4e/Dough-Baskey_1.jpg" data-asset-id="0bb4985c-1375-422b-a0ad-0b4da13d5e81" data-image-id="0bb4985c-1375-422b-a0ad-0b4da13d5e81" alt="Bread with a proving basket"></figure>
Once your dough has been kneaded, return to a lightly oiled mixing bowl and cover with a clean tea towel or oiled cling film. Alternatively, for a fancier professional looking loaf, why not use a homemade round loaf proving basket. Using a proving basket means that the dough will maintain its shape before you bake it. As the dough rises, the basket leaves a subtle imprint giving your finished loaf added flair.&nbsp; 
 
It is important to prove your dough in a nice warm condition until it has doubled in size. There is no set time for how long this will take so keep an eye on your dough. If it is a warm summer day for example it might prove a lot quicker. You don’t want your dough to overprove as it is filling with carbon dioxide (created by the ingredients) and if the dough overstretches it may tear and sink.&nbsp; 

<h2>5. How to keep bread fresh?&nbsp;</h2>
 
One of the challenges with baking bread is keeping it fresh (if you don’t gobble it all up on the first day of baking) There are some fantastic bread bins and bags available to purchase which can help with this, or alternatively, read on for helpful tips on how to freeze your bread. 
 
The easiest way to freeze your bread is to slice it before hand and wrap the slices individually so that when you come to defrosting you don’t need to defrost the whole loaf.&nbsp; 
 
First, make sure that your loaf is fully cooled.&nbsp; 
 
Then wrap your slices tightly in double layers of plastic cling film wrap.&nbsp; 
 
Bread can be frozen up to six months in a freezer. When you are ready to use it bring the bread out and let it come to room temperature. Unwrap the cling film and then wrap in tin foil. Place in the oven on 180°C for 10 minutes to warm the loaf and bring back the lovely freshness of homemade bread.&nbsp;

5 Secrets to Brilliant Bread

Over the past few years we have seen doughnuts take over from cupcakes as the hottest wedding dessert trend, and with this trend we have seen the rise of the doughnut wall – the show stopping backdrop used to display those sweet treats on your big day!&nbsp; 

<figure data-asset-id="92afa4b2-3e12-4c02-a7f3-d3e54fc6d649" data-image-id="92afa4b2-3e12-4c02-a7f3-d3e54fc6d649"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/6c895650-73d2-4145-9a94-9d073e37c73a/Love-and-a-Doughnut1.jpg" data-asset-id="92afa4b2-3e12-4c02-a7f3-d3e54fc6d649" data-image-id="92afa4b2-3e12-4c02-a7f3-d3e54fc6d649" alt="all you need is love and a doughnut quote"></figure>
And it’s not just weddings, since doughnut walls first started becoming popular we have seen them popping up as a great addition at all kinds of parties and events – and as they look so effective and are so easy to make we can see why! Why not try it for yourself and 'wow' your guests at your next event? 
 
When it comes to designing and making your doughnut wall there really are no rules. Whatever your event theme and style you can create something truly unique to you.&nbsp; 
 
Why not check out our <a href="https://www.pinterest.co.uk/bakingmaduk/diy-doughnut-wall/">Pinterest&nbsp;board</a> for&nbsp;more inspiration about how you can decorate and style your doughnut wall! 

<h2>To get started you will need</h2>
 
-Wooden Peg Board (cut to required size) 
-Wooden Dowling Rod (cut to roughly 2 inches in length) 
-Wood Glue 
-Paint Colour of Choice 
-Any Additional&nbsp;Decorative Items (such as MDF letters or bunting)
 
Top Tip: Don't worry if you can't find any peg board, MDF cut to size with holes drilled into it roughly 5 inches apart works just as well. 
 
Once you have gathered all your craft elements together, the making is the easy part. Simply apply glue to one end of the doweling rod and place into the peg board hole situated where you want the first doughnut to be positioned. Hold in place at a 45° angle until the glue begins to set. Then repeat this step for the remainder of the board. 
 
Remember to leave space between each peg positioning to allow room for the doughnut and also space at the top of the board if you wish to add MDF lettering or other decorative items at the end. 
&nbsp;
<figure data-asset-id="a3fc6307-f07c-47f3-84c0-156c26e512db" data-image-id="a3fc6307-f07c-47f3-84c0-156c26e512db"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/61a3984a-438b-4df2-8514-c0ce1a7de850/DIY_Doughnut_Wall.jpg" data-asset-id="a3fc6307-f07c-47f3-84c0-156c26e512db" data-image-id="a3fc6307-f07c-47f3-84c0-156c26e512db" alt="doughnut wall"></figure>
Once the glue has completely set you can then paint the wall with your chosen colour and finish off with any decorative items of your choice. It really is as simple as that!&nbsp; 

<h2>3 Top Tips for Doughnut Wall Styling</h2>
 
 
When displaying your doughnut wall why not add complementing cake stands positioned at different levels or painted to match kitchen roll holders to stack more doughnuts onto - you could even use the different areas to display different flavours, cater to dietary requirements or for other dessert options.&nbsp; 
 
Instead of spacing the doweling rods equal distance apart why not use them to spell out a word or initials, or even form a picture once the doughnuts are placed onto them? 
 
Need room for more? No problem. The 2 inch doweling rods should comfortably hold one doughnut but if you want to stack them just make the doweling rods longer in length.&nbsp; 
 
Add a quote! The word "Doughnuts"&nbsp;works well but this is a prime time to add some personality to your table so why not go for a quirky quote?&nbsp; "All You Need is Love and a Doughnut", "‘Hole’ Lot Of Love", &amp; "Doughnut Worry Be Happy" are just a few that would be ideal.&nbsp; 
 
And finally, why not finish your homemade wall off with homemade doughnuts for that real personal touch?

Make Your Own DIY Doughnut Wall

Make the most of the long Easter weekend by whipping up a batch of homemade hot cross buns. They will delightfully fill the house with their delicious spiced scent.&nbsp; 
 
Yes they are easy to just pick up from a supermarket but the pleasure you will get from making your own will make it all worth it - especially when you taste how much better they taste (we think anyway!) 
 
The great thing about making your own hot cross buns is that you can adapt it to your tastes - why not try adding a bit of a twist with our delicious recipes: 
 
 
 
<a data-item-id="e3cdc3af-e45f-560e-893f-bd08d8ca7a9f" href="">Classic Hot Cross Bun Recipe</a> 
 
<a data-item-id="4fb9741c-09c2-5804-8cd0-c0a15b00c2e3" href="">Chocolate Hot Cross Bun Recipe</a> 
 
<a data-item-id="dfdb72f0-5ee0-5a00-bd84-e857ff5c7ad0" href="">Orange and Cranberry Hot Cross Bun Recipe</a> 
 
<a data-item-id="477dd68c-e370-596b-b930-0f91cb4b09a8" href="">Vanilla and Chocolate Hot Cross Bun Recipe</a> 
 
<a data-item-id="42825b56-1c77-5113-ab90-c21f45cf4437" href="">Apple and Cinnamon Hot Cross Bun Recipe</a> 
 
<a data-item-id="a7a4fbcd-492d-56cb-beba-e50712a88b72" href="">Cranberry and Chocolate Hot Cross Bun Recipe</a> 
 
<a data-item-id="ce59c775-36f5-5f0e-a4a8-bf0dd66ad956" href="">Hot Cross Bun Loaf</a>

How to Make Homemade Hot Cross Buns

Another great use&nbsp;for Allinson flour! This play dough is so simple to make, you'll have the kids entertained for hours. 
<h2>All you need is:&nbsp;</h2>
 170g/6oz Plain Flour 80 g/3oz Table Salt 60 ml /2floz Warm Water 1 tbsp Vegetable oil Gel Food colouring Vanilla, Rose or Peppermint Flavouring, or your choice to perfume the dough (if you want to).

How to make Play Dough with Allinson

When time has run away from you and you need a quick dinner - sometimes a frozen pizza is just the answer. But you don't need to rely on shop bought frozen pizzas - with just a bit of preparation you can have you very own homemade frozen pizza ready to pop in the oven at the drop of a hat. Not only will it save you some money (hopefully) but you will know exacly what has gone in to it and have it exactly as you like!&nbsp;

How to Make Homemade Frozen Pizzas

It can be difficult sometimes to tell if your bread is baked through, but we have a few nifty ways of making sure your delicious homemade bread if baked to perfection, every time.&nbsp; 
 
If you try these tips and you are still finding that your bread is under or over cooked, check your oven to make sure that it is getting to the temperature it should be.&nbsp; 
 
Generally we feel that if we are ever in doubt, we bake it for a little bit longer...we'd rather have slightly over cooked bread than a doughy loaf.&nbsp;

How to Tell if your Bread is Baked?

If you like to be organised and always have a loaf of bread to hand, or can't quite get through a whole loaf before it begins to go stale then&nbsp;this is a great time saving tip to freezing a baked loaf.

How to Freeze Baked Bread

There's nothing like eating warm, <a href="https://www.bakingmad.com/recipes/very-easy-white-bread-recipe">freshly-baked bread</a> straight out of the oven. If you’re a big fan of homemade bread, why not make your dough in advance and freeze it? If you plan ahead and stash some homemade bread dough in the freezer, you can cut out some steps and save time in the kitchen. Win-win.
<h2>Can I freeze bread dough?</h2>
Yes, you can - but yeasted bread dough can only be frozen once it is shaped after the first rise.
<h2>Do I need to thaw frozen bread dough before using it?</h2>
Yes - you should always thaw frozen bread dough thoroughly before popping it into the oven to bake it, otherwise you risk a chewy, undercooked loaf.
<h2>Will my bread dough rise in the fridge?</h2>
Bread dough will rise in the fridge - but it takes a lot longer. It takes ten times longer for dough to rise in the fridge than it does at room temperature, but this can be a great benefit - for example, if you’re out all day. This means you can put your dough in the fridge overnight or whilst you are at work and it’ll be fully-risen by the time you’re ready to freeze your dough.
Letting your bread rise for longer is also a great way of letting the dough’s flavours mingle and develop - a dough which has been proven for longer is tastier and contains richer flavours.

How to Freeze Bread Dough

Salt dough decorations really are a simple and cheap way to create a priceless gift for the whole family and bake memories that will last forever. Whether it is your child's first footprint or handprint, your pets pawprint or even an imprint of the key to your first house the possibilities are endless.
If you poke a hole into the top of the salt dough before baking you can thread through a ribbon once set to make a beautiful tree decoration. 
 
Follow our step-by-step guide below for how to make salt dough ornaments.

How to Make Salt Dough Ornaments

Can you imagine anything nicer than the smell of freshly baked bread&nbsp;wafting through&nbsp;your own home?&nbsp;Bread recipes usually require just four basic ingredients: flour, water, yeast and salt, but although the ingredients may seem simple the recipe can sometimes&nbsp;seem intimidating. Words like knocking-back and proving can sometimes be off putting for those wanting to attempt&nbsp;this classic bake, so here we explain some common bread baking terms to help you rise to the occasion.
<h2>Kneading</h2>
 
 
Kneading is used to mix the ingredients together. When Flour is mixed with water the proteins form strands of gluten which gives the bread it's texture. The kneading technique warms and stretches these strands of gluten creating a light and springy dough. If the dough is not kneaded enough then the resulting loaf will be heavy and dense.
<h2>Knock-Back</h2>
 
 
After the bread has been left to rise, the dough needs to be knocked back before proving. Knocking back is the process of punching out any excess air from the dough. Removing these large air pockets will create an even texture in your loaf.
<h2>Leavened/Unleavened</h2>
 
 
Leavened Bread is bread which contains yeast or another raising agent, causing it to rise. Unleavened bread contains no yeast and is often known as a flatbread.
<h2>Proving</h2>
 
 
Proving, also known as proofing, refers to the rest period dough has after kneading. During this rest time the yeast feeds on the dough causing it to rise.
<h2>Gluten</h2>
 
 
Gluten is a mixture of two proteins that are found in the dough and responsible for giving the dough its elasticity. 
 
Now you know the jargon, what's stopping you from giving it a go? Be inspired by our collection of <a data-item-id="6a51dcf7-8bef-52ab-bd55-eec9e133555a" href="">bread recipes</a>.

Know Your Dough

I remember as a child making salt dough Christmas tree decorations with my parents, and even one unforgettable occasion where I took a bite out of said decoration. One word – salty! Yes, I was that kid that just had to taste everything! <a data-item-id="0bfb3393-0148-5b4f-b815-f06b4346409e" href="">Salt dough decorations</a> really are a simple and cheap way to create a priceless gift for the whole family and literally bake memories that will last forever. 

<figure data-asset-id="27d5651b-3e75-43d9-a391-c2b1772a87b0" data-image-id="27d5651b-3e75-43d9-a391-c2b1772a87b0"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/8e919934-b9d8-4253-bc2b-cbe230eacd00/Baking-Memories.jpg" data-asset-id="27d5651b-3e75-43d9-a391-c2b1772a87b0" data-image-id="27d5651b-3e75-43d9-a391-c2b1772a87b0" alt="Hand print salt dough shape"></figure>
With my little girl fast approaching her first birthday I thought what better time than now to create a salt dough decoration capturing her tiny little handprint as I am sure it isn’t going to stay that size for much longer. 
 
This recipe only uses three ingredients; salt, plain flour and water (which I’m pretty sure can be found in most kitchen cupboards) and best of all no scales needed you can just use a cup to measure out the correct quantities. This would be a great recipe to make with toddlers or children that are beginning to take an interest in baking as they can get involved with the mixing and kneading of the dough too. 
 
My little one was a tad too small to join in with that stage so watched on from her high chair until it was time for the hand printing. It is worth adding that if your baby/toddler enjoys getting their hands dirty, this is a great sensory activity to get them familiar with different textures. The only downside being that they may want to squish the dough, rather than give that perfect flat handprint that you are probably looking for. This happened on our first attempt but the beauty of this recipe is that you can simply squish it up and re-roll it to try again so nothing to panic about. 
 
The dough was enough to make 4 medium side decorations, but if your baby is still tiny you will probably be able to make more as you cut the dough to the size of the hand or foot. 
 
If you are planning to use these as decorations for Christmas tree, don’t forget use a straw to punch holes in the top of the dough before baking as you won’t be able to pierce it afterwards.&nbsp; 
 
We popped the decorations on a really low heat in the oven and baked for several hours whilst we went off to play with toys. It really was as simple as that. 

<figure data-asset-id="2f547e05-a768-427d-9825-531ee86ea3be" data-image-id="2f547e05-a768-427d-9825-531ee86ea3be"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/168d41aa-bd05-4a51-89b0-27ec922ada12/Baking-Memories-1.jpg" data-asset-id="2f547e05-a768-427d-9825-531ee86ea3be" data-image-id="2f547e05-a768-427d-9825-531ee86ea3be" alt="Hand print salt dough shape decorated to look like Santa"></figure>
If you have older children you could then choose to decorate the handprint with different coloured paints, there are some really fun designs on Pinterest such as hands decorated like Santa for Christmas. 
 
You can also use salt dough to mark other special life moments such as a key imprint of your first home or even imprints of your furry family members. I’m talking pets here, not your overly hairy Uncle Barry! 
 
So there you have it a quick and simple&nbsp;<a data-item-id="0bfb3393-0148-5b4f-b815-f06b4346409e" href="">Salt Dough Ornament</a> bake&nbsp;that is family-friendly and best of all costs next to nothing.

Baking Memories - Salt Dough Hand Print Ornaments

<figure data-asset-id="cfaf45e4-a725-4109-ae94-06ee92944c8a" data-image-id="cfaf45e4-a725-4109-ae94-06ee92944c8a"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/d7fc626d-dbc7-4761-ba3b-b2cb83e9e4dd/peter%20sidwell.jpg" data-asset-id="cfaf45e4-a725-4109-ae94-06ee92944c8a" data-image-id="cfaf45e4-a725-4109-ae94-06ee92944c8a" alt="peter sidwell portrait"></figure>
Baking bread at home. It’s really not as hard as you think. In fact it’s really quite easy, if you follow a simple set of top tips from both me and Allinson's flour. 
 
I made my first loaf of bread when I was only 14 years of age at secondary school and it has stayed with me ever since. Baking bread is all about touch, feel and smell so it’s quite easy to see your progress as you make your bread. Throughout my career I have tasted, tapped and torn open many a loaf and I never tire of the simplicity of a beautiful, simple, well baked loaf of bread. However, when you can make a great dough you can then use that as a platform to create all kinds of different flavours and textures to your bread. 
 
I have teamed up with Allinson's flour to help you rise up to the challenge of baking your own bread. To do this we have created a range of recipes that will act as a foundation for your creativity with bread. 
 
First things first though, it’s important to make sure you get the basics right and that’s about following my top tips. These are not long winded or technical, they are short, sharp and concise designed to help you understand the key points that lead you to a successful loaf. 
 
To be a good bread baker at home means you need just a few different recipes to allow you to create a whole range of fantastic different breads based on the basics. 
 
If you have never made bread before, don’t worry. My best advice is don’t be tempted to make your first loaf in a mixer. Try to make it by hand as the whole process is very much about touch and feel. When you are making bread it’s very easy to see and feel your progress. Once you have achieved your first bread by hand you will know how it should look and feel.
<h2> 
 
Tip 1: Always use bread flour</h2>
 
 
Buying the right flour is the first task you must get right in order to make great bread. Allinson's flour is a great quality, trusted and a reliable brand that will help you achieve great results. Bread flour is sometimes described as strong flour as there is a higher protein level in the flour. This means more gluten, so when you knead the bread the dough becomes stretchy and that will help hold the air inside when it is left to rise.
<h2> 
 
Tip 2: Use a yeast sachet</h2>
 
 
Yeast is the second vital ingredient. The best tip that I can give is to use the handy Allinson's yeast sachets as they are measured out in portions which are perfect for a loaf of bread.
<h2> 
 
Tip 3: Avoid adding flour when kneading</h2>
 
 
When kneading the bread it is really important to avoid adding any additional flour if possible, as the more flour you add the tighter the dough will become and you will end up with a dough that cant expand and rise due to the amount of flour.
<h2> 
 
Tip 4: Knead by stretching and rolling back</h2>
 
 
When teaching in my cookery school we focus heavily on the knead as most people don’t knead for long enough. Try holding the dough in one hand and stretching the dough with the other hand until you reach the edge of your work top, the more you knead the stretchier the dough will become.
<h2> 
 
Tip 5: Prove at room temperature until doubled in size</h2>
 
 
There is an old wives’ tale that says pop your bread in the airing cupboard. If you speed up the proving time by placing it in a warm place like an airing cupboard you will have a bread with very little taste. The longer you can give your bread to prove the better, so leaving it at normal room temperature to prove and double in size is a much better option. It’s more important that the dough doubles in size than a set length of time as everybody’s kitchens are a different temperate. 
 
When your dough has doubled in size it is really important that you knock out all the air so that you have a flat dough. This means that you will get an even rise on your bread when it is being baked.
<h2> 
 
Tip 6: Add steam for a crisp golden crust</h2>
 
 
When your bread is finally ready to bake, please make sure you pre heat your oven. You need a surge of heat when baking bread to give it a lift so it rises up. I also like to add a little steam to the bread when first baking and I do this by having a water sprayer in the kitchen, I add a little mist to the top of the bread and into the oven as I put the bread in to bake. The moisture on the loaf help crisp up the outside of the bread and it results in having a golden crusty loaf.
<h2> 
 
Tip 7: Release the steam</h2>
 
 
If you do add water to the oven and you want your loaf to stay crispy, make sure you open the oven door for a few minutes when the bread is cooked to let the steam back out of the oven. If you don’t, your loaf will be golden and crunchy when it first comes out of the oven but 1 hour later it will be soft.
<h2> 
 
Tip 8: Tap the bottom to check the bread is baked</h2>
 
 
Lastly, to check that your loaf is baked throughout tap the bottom of your loaf. If the loaf sound hollow then your bread is ready.

Peter Sidwell’s Top Bread Baking Tips

Be patient, the slower and longer the bread takes to rise the better the flavour. On a warm day the bread may double in size in half an hour, but on a cool day can take up to 2-3 hours. Allowing the dough to prove twice results in a much finer crumb and prevents gaping airholes than if you let it prove just the once.&nbsp; Peter Sidwell shares his top tips to help you rise to the occasion in this short video.

How to Get Your Bread to Rise

Allinson's share&nbsp;with us their expert knowledge on the true unsung hero of bread baking – yeast… 

<figure data-asset-id="309215bc-d4de-49db-9c67-cf53ce8f81f5" data-image-id="309215bc-d4de-49db-9c67-cf53ce8f81f5"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/7f55f8fd-1b1e-4b2d-86e5-af7256f7e159/allinson%27s%20logo.png" data-asset-id="309215bc-d4de-49db-9c67-cf53ce8f81f5" data-image-id="309215bc-d4de-49db-9c67-cf53ce8f81f5" alt="Allinson's logo"></figure>
&nbsp;Making bread is a simple process using a small number of simple ingredients, but as flour is usually in the limelight, we thought it was time to shout about the unsung hero of bread baking; yeast! This little micro-organism really is the life and soul of the party. Let’s face it, your loaf will literally be flat without it. 
 
So what do you need to know? Well let’s start with what the yeast does. It breaks down the starch in the flour into simple sugars, which it feeds on to create carbon dioxide. The gluten strands that make your dough lovely and stretchy hold the carbon dioxide in bubbles which expand the dough, making your bread rise. Pretty clever for a single-cell organism. 
 
The Allinson's range has 3&nbsp;different types of yeast and which can be used in slightly different ways:
<h2> 
 
NEW - Allinson's Time Saver Yeast</h2>
 
<figure data-asset-id="cdb5df63-3697-43f0-ac4d-763fe5883e38" data-image-id="cdb5df63-3697-43f0-ac4d-763fe5883e38"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/c643c11b-30de-49bf-b477-49b92443c51b/Time-Saver-Yeast.jpg" data-asset-id="cdb5df63-3697-43f0-ac4d-763fe5883e38" data-image-id="cdb5df63-3697-43f0-ac4d-763fe5883e38" alt="Allinson's time saver yeast sachets"></figure>
Allinson's know it takes time and effort to create your own delicious loaves at home, so you might not get the chance to indulge your bread baking habit as much as you’d like...That’s why they’ve channelled their 125 years of bread-making expertise and passion to bring&nbsp;you brand new Allinson’s Time Saver Yeast which reduces proving time by up to half. So now there’s no excuse to not get your hands doughy! Ready-weighed in a convenient sachet, Time Saver Yeast is the perfect partner for speedy hand baking* and you can use 1 sachet whenever a recipe calls for 7g of ‘Fast Action’, ‘Instant’ or ‘Easy Bake’ Yeast
<h2> 
 
Allinson's Easy Bake Yeast</h2>
 
Our Easy Bake yeast can be used in either hand baking or in a bread maker, and as the name suggests all you need to do is add it to the bowl and you are ready to go. We even make sachets which have the perfect amount (7g) to make 1 large loaf or a batch of rolls. If you aren’t using a sachet then measure out 2 teaspoons from your tin.
<h2> 
 
Allinson's Dried Active Yeast 
</h2>
<figure data-asset-id="a1c5c737-a40d-493c-b873-74f090d333de" data-image-id="a1c5c737-a40d-493c-b873-74f090d333de"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/d3616bc7-cce8-4a30-9874-bf86261c1274/Dried-Active-Yeast.jpg" data-asset-id="a1c5c737-a40d-493c-b873-74f090d333de" data-image-id="a1c5c737-a40d-493c-b873-74f090d333de" alt="Allinson's dried active yeast"></figure>
This is a more traditional format and is only suitable for hand baking. This is because it needs waking up with a nice warm bath! Simply dissolve a teaspoon of sugar in 150ml of warm water and add 15g of dried active yeast, then whisk and leave in a warm place for 15 minutes or until there is a layer of froth on the surface. You can buy this yeast in a 125g tin. 
 
&nbsp; 
You can interchange yeasts in a bread recipe, a simple conversion to remember is that 1 sachet of Allinson's Easy Bake yeast (7g) equates to 15g of Dried Active yeast. 
 
The other thing to remember about yeast is that it is quite delicate. It doesn’t like to be in contact with salt for a long time as the salt will kill the yeast. Unless you have all your ingredients pre-measured try to add the salt and yeast to opposite sides of the bowl, and if you are using a bread maker, add the yeast first and the salt last. 
 
Now that you know a bit more about yeast why not grab a sachet and use it to rise up to the bread baking challenge!

Yeast - The Unsung Hero

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Mmmmmmmmmmm… what’s better than the scrumptious smell of soft, freshly baked bread wafting from your kitchen? 
 
Baking your own bread is a sure-fire way to make your crowd proud in the kitchen, and the real secret is – it’s one of the most simple and satisfying things you can bake. Our good friends at Allinson have been helping families enjoy simple yet wholesome food for over a century, leading generations of bakers, sons, grandmas and mums to create simple, wholesome bread, filled with flavour and the highest quality ingredients. 
 
Allinson have developed 4 simple dough recipes; white, wholemeal, olive-oil and sweet, that can make 40 different bakes. Each recipe is sliced into six, easy-to-follow steps, so it’s never been easier to make your own little loaves of love at home. 

<figure data-asset-id="963f8dc9-9481-494b-a830-4265792c161f" data-image-id="963f8dc9-9481-494b-a830-4265792c161f"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/314f204b-6e3f-4beb-a6c1-825acf6a734c/SP13200-Allinsons-dough-tree.jpg" data-asset-id="963f8dc9-9481-494b-a830-4265792c161f" data-image-id="963f8dc9-9481-494b-a830-4265792c161f" alt="infographic of Allinson's bread recipes"></figure>
Combine these recipes with our selection of tips, tricks and video snips, and we’ve covered all you ‘knead’ to know to help you rise up as a star baker in your kitchen. 
 
Give bread a go using our dough tree recipes and see how simple it is to make so many more bakes….

Allinson's Dough Tree

So you've made your bread dough, and you have your bread tin but you're left wondering how to put the dough in the tin without knocking out too much air. This helpful tutorial shows&nbsp;Sarah Cook taking you through the process of 'How to shape dough for a tin'. Volla!&nbsp; 
 
Now you can try out our <a data-item-id="1c9ed8a9-6531-5bcc-a3cd-7a6cc2a860a5" href="">white bread rolls recipe</a>.