Method

1. Mix flour, salt and sugar in a bowl, and stir in yeast. Rub in butter. Make a well in the centre and approximately 175ml water (hold some back incase it is too much).. Mix to form a soft dough.

2. turn out dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover and leave to rise to doubled in size and sponge like in texture.

3. knock risen dough back, then knead again on a lightly floured surface for 4 minutes until smooth.

4. Shape dough, at this stage you can score it to produce a pattern on the crust.

5. cover the shaped dough with oiled clingfilm and leave in a warm place for about 45 minutes.

6. glaze dough, and bake for 20 minutes at 220C, then reduce temperature to 180C and bakr for a further 15 minutes (if using a tin, remove from tin for the last 15 minutes).

7. tap the bottom of the bread, it should sound hollow.

Method

1. put cornmeal, flour, sugar and salt in a bowl. Add the yeast. Rub in butter. Make a well in the centre and add milk to form a soft dough. Knead on a lightly floured surface for 10 minutes, or until smooth and elastic.

2. divide dough into two, shape each piece into a 15cm round and place on a greased baking tray. Cover and leave in warm place to double in size.

3. using a sharp knife, mark the top of each loaf. Brush with water, then sprinkle generously with corn or maize meal.

4. bake at 220C for 10 minutes, then reduce heat to 190C and bake for a further 15 minutes.

5. loaves should sound hollow.

Method

1. soak 6 terracotta flowerpots (9cm diameter) in cold water overnight. Dry, then brush wuth melted fat.

2. In a large bowl, mix together flour and salt. Then add yeast. Rub in butter, then stir in herbs.

3. Make a well in the centre and add 300ml of tepid water. Mix well, adding more water if required.

4. Turn onto a floured surface and knead for 10 minutes, or until smooth.

5. Cut dough into 6 pieces. Shape the pieces into elongated balls and drop them into the pots. Alternatively, shape into rounds and place on a baking tray. Leave in a warm place until doubled in size (or risen to the top of the pots).

6. brush loaves with salt water and bake at 200C for 10 minutes. Reduce temperature to 180C and bake for a further 20 minutes. Turn loaves out of pots and bake for abother 5 minutes to crisp the sides.

Method

1. put the flours, oats, salt and bicarbonate of soda in a large bowl and mix together. Add enough buttermilk to form a soft dough.

2. knead very lightly, then shape into a large round and place on a greased baking tray.

3. bake at 230C for 15 minutes, and then reduce heat to 200C and bake for another 25 minutes.

4. The loaf should sound hollow when you tap the bottom.

Method

1. in a large bowl, mix together yeast and flour. Make a well in the centre and pour in 300ml tepid water and 75ml (5 tbsp)olive oil. Mix well to form a soft dough.

2. turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover and leave to rise for about 1 hour.

3. knead dough again for 3 minutes, then roll out to a large rectangle, about 1cm thick. Place on an oiled baking tray and cover with oiled clingfilm. Leave to rise for about 30 minutes.

4. strip the leaves from the rosemary sprig. Prick the risen dough all over with a fork. Brush the surface with more oil and sprinkle with rosemary and salt.

5. Bake at 220C for 35 minutes.

6. Cool on a wire rack, brushing with more oil to soften the crust.

Method

1. mix the flour and pepper together in a large bowl and rub in the butter.

2. peel, quarter, core and chop the apple, then stir into the dry ingredients with cheese and chopped nuts.

3. make a well in the centre of the dry ingredients.

4. whisk eggs and milk together, then pour into the well and mix to make a soft dough

5. turn onto a lightly floured surface and knead quickly into a small round. Mark a lattice on top.

6. place on a lightly greased baking tray and bake at 190C for 40 minutes, or until well risen and golden brown. Turn bread over and cook for another 5 minutes.