Tonight's episode of Bake Off sees the return of Bread Week, but will the bakers rise to the challenge or end up sinking in a sorry state?

Judges, Paul Hollywood and Prue Leith, have set three dough related challenges - a teacake signature, a two-tied technical and a sculpture bread showstopper, that Channel 4 has described as "the most ambitious sculpture showstopper ever set in Bread Week".

However, you don't need to be a baking expert to make a good dough. Follow our three straightforward recipes and try making a loaf, or a tear and share, at home.

There's even a spider shaped offering that's perfect to make with young children.

Stuffed Crusty Bread Rolls

Serves 10

Prep time: 50 minutes

Cooking time: 35 minutes


500g white crusty bread mix

300ml lukewarm water

45g Solesta pitted black olives

45g Cucina sundried tomatoes

2 tbsp Specially Selected pesto genovese

½ Casa Barelli Italian salami selection

1 call cucina mozzarella

Olive oil

Salt and pepper


  1. Gradually add the warm water to the white crusty bread mix until the flour is all combined and the mixture has formed dough.
  2. Then, on a floured surface, knead the dough for 10 minutes until the dough springs back if you press your finger into it. Leave the dough to rise until it has doubled in size, around 20 minutes.
  3. In the meantime, roughly chop the olives, sundried tomatoes, salami and mozzarella together and mix through the pesto to make the filling for the rolls.
  4. When the dough has doubled in size, split the mixture into 10 equally-sized balls.
  5. Then press your finger into the dough ball and add some filling to the middle then close the dough around the filling the hide it.
  6. When the filling has been equally divided between the 10 dough balls brush a little olive oil over each dough ball and sprinkle a little salt and pepper over them. Then leave them on an oiled baking tray (this will make the bottoms crisp) to rise again for another 15 minutes.
  7. Preheat the oven to 230°C/450°F/Gas Mark 8 and when the dough balls have risen bake them for 30-40 minutes.
  8. Leave them to cool slightly and they are ready to eat.

Boozy Banana Bread

Serves 6

Prep time: 20 minutes

Cooking time: 30-40 minutes


125g plain flour

½ tsp baking powder

½ tsp bicarbonate of soda

½ tsp ground cinnamon

½ tsp ground nutmeg

Pinch of sea salt

75g unsalted butter, softened

140g light brown sugar

1 free-range egg, beaten

250g peeled and mashed over-ripe (blackened) banana (about 2-3 bananas)

½ tsp good-quality vanilla extract

For the frosting:

150g icing sugar

50g of white chocolate

70g unsalted butter, softened

2 tbsp Sarson’s Browning

3 tsp dark rum (optional)


  1. Preheat the oven to 170°C/Gas Mark 3. Butter a 900g loaf tin.
  2. Sift together the flour, baking powder, bicarbonate of soda, spices and salt into a large bowl and set aside.
  3. In a separate large bowl, beat together the sugar and butter until pale and fluffy, then beat in the egg, banana and vanilla extract. Fold in the sifted flour mixture, a little at a time.
  4. Spoon the bread mixture into the prepared loaf tin, spreading the mixture out gently with a spatula or the back of a spoon.
  5. Place the loaf tin into the oven and bake for about 30 to 40 minutes, or until a skewer inserted into the middle of the cake comes out clean.
  6. Remove from the oven and allow to cool for 10 minutes before carefully turning out on to a wire rack.
  7. For the frosting, beat together the sugar and butter until creamy and fluffy. Add the Sarson’s browning and rum, if using, and continue to beat until smooth.
  8. Allow the bread to cool before icing generously with the frosting. Melt the white chocolate in the microwave for 50 seconds, then put it in a piping bag and draw lines over the icing. Drizzle the white chocolate over the icing.
  9. Store in an airtight container, in the fridge, for up to 3 days, allowing the bread to reach room temperature before enjoying it.

Spider bread

Serves 12

Prep time: 20 minutes

Cooking time: 25 minutes


25g chilled butter, cubed

500g Asda Strong White Bread Flour, plus extra for kneading

1 sachet Asda Great to Bake easy bake yeast

2 level tsp caster sugar

1 level tsp salt

1 egg, beaten, to decorate

Poppy seeds, to decorate

Sesame seeds, to decorate

Black olives, to decorate

Houmous, to serve


  1. Rub the butter into the flour until it resembles breadcrumbs. Stir in the yeast, sugar and salt.
  2. Add 325ml lukewarm water and stir with a spoon to make a soft dough. If it’s too sticky, add a little flour.
  3. Knead on a lightly floured surface for 10 minutes. Flatten. Knead for 1-2 minutes.
  4. Cut three-quarters of the dough in half and make a figure-8 shape for the body. Roll the rest into 8 legs. To attach, brush with water and push in with the handle of a wooden spoon.
  5. Cover with lightly greased cling film and leave in a warm place for 30-40 minutes, or until doubled in size.
  6. Brush with egg. Sprinkle with the seeds. Bake in a preheated oven at 220°C/200°C Fan/Gas Mark 7 for 25 minutes, or until the base sounds hollow when tapped. Cool.
  7. Slice the top of a body round and scoop out the dough. Fill with houmous. Add olive slices for eyes.