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  • BAKE: 15m
  • SERVES: 3


Make the bread mix up according to the pack instructions.

Split into three and when you’re ready to let it rise in its final shape, roll out and place in 3 × 20cm cake tins or disposable foil trays.

Preheat the oven to gas 6/200°C/180°C fan. Allow to rise as per the instructions and then indent each loaf with your fingers to create deep delves. Scatter with the thyme and garlic, drizzle with the oil and add a good scattering of sea salt. Bake for 10–15 minutes until golden.

Makes 3 small loaves / Ready in 30 minutes, plus rising time

Reproduced from Catherine Hill’s “The Weekend Cookbook”

Catherine Hill is a renowned food stylist and writer. She has worked as Food and Wine editor for titles such as Woman and Home, Essentials, Family Circle and BBC Veggie Good Food and has a client list which includes Sainsbury’s, Tesco, Sunday Times Style, Red, Delicious and Olive magazines and the Daily Mail Weekend. Her approach to food is realistic, relaxed, desirable and achievable without any pretence.

“Many thanks for your time and advice. Please tell the 'Powers That Be' that I think Wrights Flour Customer Services are brilliant. ”


Deb's Tips

‘Once you get into cooking up these fantastically quick bread mixes, there’s no end to the amount of different ingredients and flavours you can pile on top. Try adding chopped semi-dried tomatoes, baby tomato, oil and rosemary or go for caramelized onions with lots of sharp Cheddar.’ Catherine Hill - author of "The Weekend Cookbook.

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