Matthew Jones

Matthew Jones · Bread Ahead: The Expert Home Baker

I was fortunate to grow up in the seventies and eighties when the high-street baker was still very much a thing, so for me these classic Belgian buns with the cherry on top are symbolic of this era of baking. We adapted the lemon curd to be more citrussy, which balances the sweetness of the icing and the cherry. This recipe is more on the naughty side of things, but deeply satisfying.

Justin Gellatly, Matthew Jones, Louise Gellatly · Baking School: The Bread Ahead Cookbook

If a simple sliced white is your daily bread of choice, this recipe from Bread Ahead will teach you how to make it yourself with easy-to-follow instructions.

Justin Gellatly, Matthew Jones, Louise Gellatly · Baking School: The Bread Ahead Cookbook

Follow this foolproof recipe from the Bread Ahead bakery for a rich, moist rye loaf that will keep for weeks.

Justin Gellatly, Matthew Jones, Louise Gellatly · Baking School: The Bread Ahead Cookbook

A classic Italian bake, these amaretti biscuits from acclaimed London bakery, Bread Ahead make a lovely edible gift for Christmas.

Justin Gellatly, Matthew Jones, Louise Gellatly · Baking School: The Bread Ahead Cookbook

This recipe for sticky, sweet, Scandinavian cinnamon and cardamom rolls from Bread Ahead makes a perfect weekend baking project.

Justin Gellatly, Matthew Jones, Louise Gellatly · Baking School: The Bread Ahead Cookbook

This straightforward recipe for no knead sourdough from London's Bread Ahead bakery team is a great starter recipe for aspiring bread makers.

Justin Gellatly, Matthew Jones, Louise Gellatly · Baking School: The Bread Ahead Cookbook

This traditional Finnish Christmas recipe for Piparkakut makes brilliant spiced biscuits, perfect for the festive season.