Easy to follow Cross Bread

Cross bread is a simple malted yeast loaf with a soft crumb and good colour.
The addition of liquid malt improves flavour, crust colour, and yeast activity without making the bread sweet.

The name refers to the traditional cross cut on the top of the loaf before baking. This is a practical cut that helps the bread expand evenly.

Cross Bread

Cross bread is a simple malted yeast loaf with a soft crumb and good colour.
The addition of liquid malt improves flavour, crust colour, and yeast activity without making the bread sweet.

The name refers to the traditional cross cut on the top of the loaf before baking. This is a practical cut. It helps the bread expand evenly.

Cross bread is a simple malted yeast loaf designed for everyday use. The addition of liquid malt improves flavour. It also enhances crust colour. The traditional cross cut on top allows the bread to expand evenly during baking. (https://kookssecrets.com/2025/12/18/french-bread-baguette/).

It’s a reliable, no-fuss loaf that slices cleanly, toasts well, and suits a wide range of fillings. (https://amzn.to/4arJ1BC)

Cross Bread

Mark Dexter

Cross bread is a simple malted yeast loaf with a soft crumb and good colour. The addition of liquid malt improves flavour, crust colour, and yeast activity without making the bread sweet.

The name refers to the traditional cross cut on the top of the loaf before baking — a practical cut that helps the bread expand evenly.

Print Recipe

Prep Time 2 hours hrs

Cook Time 35 minutes mins

Equipment

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• 1 mixing bowl
• 1 measuring jug
• 1 Wooden spoon or dough scraper
• 1 Bench or clean work surface
• 1 Baking tray or loaf tin
• 1 Sharp knife
• 1 Clean tea towel
• 1 Oven

Ingredients

  

1x2x3x

• 540 g Bakers Flour
• 10 g Salt
• 5 g Malt
• 5 g Bread Improver
• 35 g Yeast
• 300 ml Water Approx.

Instructions

 

Mix the dry ingredients

• Place the bakers flour, salt, and bread improver into a bowl.

  Mix well to combine evenly.

Add liquids and yeast

• Add the yeast, then pour in the lukewarm water and liquid malt.

  Mix until a soft dough forms.

Knead the dough

• Turn onto the bench and knead for 8–10 minutes until the dough is:

  Smooth

  Elastic

  Soft but not sticky

First rise

• Place dough into a lightly oiled bowl.

  Cover and leave in a warm place for 45–60 minutes, until doubled in size.

Knock back

• Gently press out the air.

  This evens the crumb and improves structure.

Shape

• Shape into a loaf or rolls.

  Place into a greased tin or onto a lined tray

Cut the cross

• Just before baking, use a sharp knife to cut a shallow cross on the top of the dough.

  This controls expansion and gives the bread its traditional look.

Second rise

• Allow the dough to rest for 10–15 minutes after cutting.

Bake

• Preheat oven to 220°C (fan 200°C).

  Bake for:

  30–35 minutes (loaf)

  15–20 minutes (rolls)

  Bread is ready when:

  Evenly golden brown

  Firm crust

  Hollow sound when tapped underneath

Cool

• Cool on a rack before slicing.

Ready to use

• Cross bread is ideal for:

  Sandwiches

  Toast

  Table bread

  Everyday use

Mark’s bench-side advice

• Cross tearing wide? Dough slightly under-proofed — that’s okay.

  Pale loaf? Oven not hot enough.

  Flat bread? Over-proofed — shorten the rise next time.

  Cross bread is about simple technique and control, not decoration.

KOOK’S SECRETS

Nutrition

Calories: 143kcalCarbohydrates: 14gProtein: 20gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 721mgPotassium: 480mgFiber: 9gVitamin A: 14IUVitamin C: 0.4mgCalcium: 27mgIron: 1mg

Keyword baked, comfort food, homemade, yeast bread

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