I tend to use a boilie mix as a base and make it as per the instructions, add your own flavourings and freeze it in balls the size of an apple.
Bread paste is a different ball game and you will find as many methods of making that as you will anglers. Mine, when I can be bothered, is take the crumb from a stale tin loaf, soak it briefly and squeeze it in a clean tea towel to get the moisture out, then, knead it until if forms a silky paste which can be stretched out paper thin without crumbling. It should take around half an hour. You can then add your flavouring if required, or use it old school as it comes.