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“Bloomer Bread is not really a type of bread as much as it is a shape. It is cylindrical with a flat bottom, and has several diagonal slashes across the top. It's a British "style" of baking bread. The slow rising means the yeast does the work and develops a rich flavor.”
READY IN:
1hr
SERVES:
6-8
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the dry ingredients, except for the yeast, in large mixing bowl.
  2. Mix the yeast with the warm milk. Add to the dry ingredients, mix well, then knead the dough for 8 minutes until smooth and elastic. Roll the dough in flour, put in a warm bowl and leave at room temp for 4 hours.
  3. Punch down dough, knead it again, roll it in flour and let rise again another 2-3 hours.
  4. Punch down the dough, give it a final kneading, shape into a baguette shape, cut slashes across the top with a sharp knife, brush with water and let rise another 30-50 minutes.
  5. Bake in preheated 400F oven for 20 minutes.
  6. Reduce temp to 325F and bake for another 20-30 minutes until brown and loaf sounds hollow when tapped on the bottom.

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