📝 About This Recipe
A true cornerstone of Lancashire bakery culture, the Barmcake is the quintessential soft, floury roll that defines the Northern English breakfast. Traditionally leavened with 'barm'—the yeast foam from beer brewing—this modern version uses a touch of honey and butter to achieve that signature pillowy texture and delicate crust. Whether it's cradling crispy bacon or a hot chip shop pie, this roll is prized for its incredible softness and ability to soak up savory juices without falling apart.
🥗 Ingredients
The Yeast Bloom
- 300 ml Warm Water (between 100°F and 110°F)
- 7 g Active Dry Yeast (one standard sachet)
- 1 teaspoon Runny Honey (to feed the yeast and add a hint of sweetness)
The Dough
- 500 g Strong White Bread Flour (plus extra for dusting)
- 10 g Fine Sea Salt
- 40 g Unsalted Butter (softened at room temperature)
- 1 tablespoon Milk Powder (optional, for extra softness)
The Finish
- 2 tablespoons Whole Milk (for brushing)
- 1 tablespoon Bread Flour (for dusting the tops)
👨🍳 Instructions
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1
In a small jug, combine the warm water, honey, and active dry yeast. Stir gently and leave it in a warm spot for about 10 minutes until a thick, frothy foam forms on the surface.
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2
In a large mixing bowl or the bowl of a stand mixer, sift together the bread flour, salt, and milk powder.
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3
Add the softened butter to the flour. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
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4
Make a well in the center of the flour mixture and pour in the yeast liquid. Stir with a wooden spoon until a shaggy dough begins to form.
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5
Turn the dough out onto a lightly floured surface. Knead by hand for 10 minutes (or 7 minutes in a stand mixer with a dough hook) until the dough is smooth, elastic, and bounces back when poked.
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6
Lightly grease a clean bowl with a drop of oil. Place the dough inside, cover with a damp cloth, and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
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7
Gently punch the air out of the risen dough. Turn it out onto your work surface and divide it into 8 equal pieces (approx. 100-110g each).
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8
Shape each piece into a smooth ball by tensioning the dough against the work surface. Once round, use the palm of your hand to flatten the ball into a disc about 1 inch thick.
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9
Place the discs onto two large baking trays lined with parchment paper, leaving plenty of space between them as they will expand significantly.
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10
Cover the trays loosely with a clean tea towel or oiled cling film. Let them prove for another 45-60 minutes until they look puffy and light.
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11
While the rolls prove, preheat your oven to 400°F (200°C). Place a shallow tray of water at the bottom of the oven to create steam.
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12
Just before baking, gently brush the tops of the rolls with a little milk and use a fine sieve to dust them with a light coating of flour for that authentic rustic look.
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13
Bake for 15-18 minutes. The barmcakes should be a pale golden brown—don't let them get too dark, as they need to remain soft.
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14
Remove from the oven and immediately wrap the hot rolls in a clean, dry tea towel. This traps the steam and ensures the crust stays ultra-soft rather than becoming crunchy.
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15
Allow to cool for at least 20 minutes before slicing. Serve fresh and enjoy the ultimate taste of the North.
💡 Chef's Tips
Always use a kitchen scale for the flour and water to ensure the perfect hydration levels. Wrapping the finished barmcakes in a tea towel while cooling is the secret to their famous 'soft-crust' texture. If your kitchen is cold, let the dough rise inside an oven that is turned off but has a bowl of hot water sitting at the bottom. Don't skip the milk powder; it acts as a natural dough conditioner that creates a tighter, softer crumb. Avoid over-baking; the rolls should sound hollow when tapped on the bottom but still look relatively light in color.
🍽️ Serving Suggestions
Serve warm with thick-cut back bacon, a fried egg, and a generous dollop of brown sauce. Use as the base for a 'Chip Butty'—filled with hot, vinegary thick-cut chips and plenty of salted butter. Pair with a hearty bowl of Lancashire Hotpot for dipping into the rich gravy. Toast lightly the next day and serve with high-quality salted butter and strawberry jam. Go classic Northern style by filling with a hot 'Wigan Kebab' (a meat and potato pie placed inside the roll).