There is nothing quite like the taste and aroma of warm, fresh-out-of-the-oven bread baked in your own kitchen. In this irresistible collection of bread recipes from Global Baker Dean Brettschneider, you'll find breads to match any occasion – from savoury to sweet, healthy to festive. Whether you fancy a bagel or a baguette, sourdough or sticky buns, these delectable and easy-to-follow recipes are sure to become firm favourites.

Dean also shares his expert knowledge of how to make exceptional breads with detailed step-by-step instructions on artisan techniques, plus information on essential ingredients and equipment.

You will be amazed at the quality, lightness, volume, flavour, crust and crumb of your bread after following Dean's recipes, tips and knowhow. Let's get baking!

SAMPLE RECIPE

Spinach, Pumpkin, Cumin & Feta Damper (pictured)
This is an old favourite of mine but with a new twist – toasted cumin seeds – to create a damper packed full of flavour. You can bake damper in a barbecue: just raise the baking tray a few centimetres above the grill so the damper doesn’t burn on the bottom.

Makes 3 damper loaves

500g strong bread flour
5g salt
40g baking powder
65g unsalted butter, softened
good pinch of freshly ground black pepper
10g cumin seeds, lightly toasted
350ml whole milk, tepid
120g feta, roughly cubed
100g spinach, washed, dried and roughly chopped
100g firm cooked pumpkin, cubed

Sift flour, salt, and baking powder into a large mixing bowl. Add butter and, using your fingertips, rub butter into dry ingredients until mixture resembles breadcrumbs. Toss black pepper and cumin seeds through. Make a large well in the mixture and slowly add the milk into the well. Gently combine ingredients by hand, taking care not to over-mix.

Once dough is almost fully combined, but still has some wet and floury patches throughout, add the feta, spinach and pumpkin. Fold and lift into the dough to give a rough dough mass. Do not over-mix dough at this stage as it would result in a tough damper.

Tip dough out onto work surface and divide into three equal parts. Very lightly mould each piece into a round shape and place smooth side up on a baking tray lined with baking paper. Gently flatten each dough piece to a 15cm-diameter circle, using the palm of your hand. Lightly dust with flour, then leave to rest in a cool place for 15 minutes.

Using a large knife or dough scraper, score each dough piece into quarters, cutting three-quarters of the way through the dough. Bake in a preheated 220–230ºC oven for 18–25 minutes, depending on size. Do not over-bake as this will result in a dry damper. Remove from oven and place on a wire rack to cool.

Author Biography

Dean Brettschneider is a professional baker, patissier and entrepreneur. Arguably one of the world's best bakers, with an international following, Dean is truly a global baker. He resides in Denmark, Singapore and New Zealand, where he heads up his global baking empire. He travels regularly and consults in Europe to the baking industry and to many large retailers. Dean is also the founder and co-owner of the global bakery chain Baker & Cook, which has its flagship store in Singapore. Dean is the author of several award-winning books on baking. He appears as co-host and lead judge on the successful reality TV series New Zealand's Hottest Home Baker. He also hosts the Kiwi Baker series in Shanghai, France, Singapore and California, as well as many other TV programmes that promote baking excellence.