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 — a practical cut that helps the bread expand evenly.

Print Recipe

Prep Time 2

Cook Time 35

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

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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