Great British Bake Off - Bake it Better: Sweet Bread & Buns - Linda Collister (2016)

Recipes

Easy does it

Scones

Easy does it

HANDS-ON TIME:
10 minutes

BAKING TIME:
12 minutes

MAKES:
8

SPECIAL EQUIPMENT:
baking sheet, 6cm round cutter (plain or fluted)

STORAGE:
Once cold, pop into a freezer bag and freeze for up to 1 month

The key to light scones with a crisp exterior is to work quickly, handling the dough as little as possible and baking in a hot oven. These scones are perfect warm from the oven with jam and clotted cream.

250g self-raising flour

good pinch of salt

50g caster sugar

50g unsalted butter, chilled and diced

1 medium egg

100ml buttermilk, plus extra if needed (or use 2 tablespoons natural yoghurt made up to 100ml with milk)

1. Preheat the oven to 220°C (200°C fan), 425°F, Gas 7 and line a baking sheet with baking paper.

2. Sift the flour, salt and sugar into a mixing bowl. Add the pieces of butter to the bowl and toss them in the flour just to separate and coat them. Rub the butter into the flour using just the tips of your fingers, lifting your hands up above the rim of the bowl so the crumbs and flakes of the mixture fall through your fingers back into the bowl. Keep doing this until the mixture looks like fine crumbs - give the bowl a shake to check there are no lumps of butter visible.

3. Beat the egg with the buttermilk, just until combined, then stir this mixture into the crumbs using a round-bladed knife to make a fairly soft but not wet dough. If there are dry crumbs at the bottom of the bowl, or the dough feels dry and seems difficult to bring together, add a little more buttermilk (or milk) a teaspoon at a time. The dough should look a bit rough and shaggy so don’t overwork it and try to keep a light touch.

4. Lightly flour your fingers and the worktop and turn the dough out onto it. Knead the dough very gently for just a couple of seconds so it looks slightly smoother, then press the dough out to about 3cm thick.

5. Dip the cutter in some flour (this will make it easier to cut out the scones without them sticking) and stamp out rounds. Gather up the trimmings, press them together and stamp out more rounds.

6. Arrange the rounds on the lined baking sheet, setting them slightly apart to give them space to grow, then dust them lightly with flour. Bake for about 12 minutes, or until a rich golden brown, then transfer to a wire rack to cool slightly. Eat warm from the oven.

Try Something Different

You can easily flavour these scones by stirring the following into the bowl before you add the egg mixture: 50g sultanas or raisins; 50g dried cranberries and the finely grated zest of 1 orange; 50g milk or dark chocolate chips.

Drop Scones with Maple Syrup and Lemon

Easy does it

HANDS-ON TIME:
5 minutes

COOKING TIME:
4 minutes (cook in batches)

MAKES:
about 16 scones

SPECIAL EQUIPMENT:
flat griddle or heavy-based frying pan

STORAGE:
Wrap in a clean dry cloth and eat the same day or lightly toast the next day

You don’t have to heat up the oven to cook these griddle scones - you just need a good, heavy-based frying pan. Also known as Scotch pancakes, they are made from a rich pancake batter sweetened with maple syrup and flavoured with lemon zest - perfect for those mornings when you fancy a change from toast.

100g plain flour

¾ teaspoon bicarbonate of soda

1½ teaspoons cream of tartar

1 tablespoon caster sugar

finely grated zest of 1 small unwaxed lemon

140ml milk

1 medium egg

2 tablespoons pure maple syrup

a little butter or vegetable oil for the greasing

1. Sift the flour, bicarbonate of soda, cream of tartar and caster sugar into a mixing bowl. Stir in the lemon zest and make a well in the centre of the mixture.

2. Put the milk into a measuring jug, then break in the egg and add the maple syrup. Beat lightly with a fork just until everything is combined. Pour into the well. Using a wire hand whisk, gradually work the flour into the liquids to make a smooth and lump-free batter. Stop whisking as soon as you can’t see any lumps as you don’t want to overwork the flour and make the scones tough.

3. Heat the griddle or frying pan over a medium heat and grease it very lightly by rubbing it with a dab of soft butter (or splash of oil) on a ball of kitchen paper. Check the pan is the correct heat before you start to cook: drop a teaspoon of the scone batter into the centre of the pan; the batter should hold its shape and the underside turn golden in 2 minutes, so adjust the heat under the pan as necessary.

4. Cook the scones in batches using a tablespoon of batter for each one. Cook for about 2 minutes until the upper surface has started to set, and the underside is golden. Turn the scones over using a palette knife and cook for another 2 minutes until the other side is golden. Transfer the scones to a warm plate lined with a clean dry cloth. Fold over the ends of the cloth to keep the scones warm and eat as soon as possible with butter or a little more maple syrup.

Try Something Different

For a fruitier drop scone, stir in 30g sultanas along with the lemon zest.

Sweet Soda Bread

Easy does it

HANDS-ON TIME:
10 minutes

BAKING TIME:
35-40 minutes

MAKES:
1 medium loaf

SPECIAL EQUIPMENT:
baking sheet

STORAGE:
Once cold, wrap in a clean dry cloth and eat the same day or the next day

There’s no yeast, no strong bread flour, no kneading and no proving involved here: soda breads are raised and lightened by combining acidic buttermilk and alkaline bicarbonate of soda. This simple yet attractive loaf is full of flavour, although there’s plenty of scope for adding extra ingredients (see below for an easy suggestion).

225g stoneground wholemeal plain flour, plus extra for dusting

225g plain white flour

1½ tablespoons light brown muscovado sugar

7g salt

1 teaspoon bicarbonate of soda

375-400ml buttermilk

1. Preheat the oven to 220°C (200°C fan), 425°F, Gas 7. Line a baking sheet with baking paper and lightly dust with flour.

2. Sift both flours, the sugar, salt and bicarbonate of soda into a mixing bowl, then add any specks of bran left in the sieve to the bowl. Make a well in the centre.

3. Pour 375ml of the buttermilk into the well and mix it into the dry ingredients with a round-bladed knife, or your hands, to make a soft and just slightly sticky, rough-looking dough. Different brands of flour vary, so work in more buttermilk if the dough feels dry and won’t come together.

4. Lightly flour the worktop and your hands, then turn out the dough and quickly shape it into a rough-looking ball. Put the ball onto the prepared baking sheet and gently flatten it so it is about 19cm across and 3cm high. Sprinkle with a little more wholemeal flour then cut a deep cross in the top - this will help the dough rise and bake evenly as the heat can quickly penetrate the centre. It also gives the loaf the traditional soda bread appearance.

5. Bake for 35-40 minutes, until a deep golden brown. To test if the loaf is done, tap it underneath and it should sound hollow. Transfer the loaf to a wire rack and leave to cool until just warm before slicing.

Try Something Different

To make a fruity speckled soda bread, replace the light brown muscovado sugar with 50g demerara sugar, then stir in 150g large raisins or sultanas. Mix and finish the loaf as above but sprinkle with demerara sugar instead of the wholemeal flour. Bake as above.

Toasted Coconut Banana Bread

Easy does it

HANDS-ON TIME:
20 minutes

BAKING TIME:
1 hour

MAKES:
1 medium loaf

SPECIAL EQUIPMENT:
450g loaf tin (about 19 × 12.5 × 7.5cm)

STORAGE:
Wrap the cooled loaf tightly in clingfilm or put into a freezer bag and freeze for up to 1 month

Toasting the unsweetened desiccated coconut deepens the flavour and balances the over-ripe fruit: it’s vital to use bananas with skins almost entirely covered with dark brown spots so you know they are ripe enough. Try this spread with lime marmalade for breakfast.

50g desiccated coconut

100g unsalted butter, softened

1 medium unwaxed lime

90g light muscovado sugar

2 medium eggs, at room temperature, beaten to mix

250g peeled very ripe bananas (about 3 medium)

3 tablespoons unsweetened natural yoghurt

250g fine wholemeal plain flour

good pinch of salt

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

1. Preheat the oven to 180°C (160°C fan), 350°F, Gas 4. Grease the tin with butter and line the base and two short sides with a long strip of baking paper.

2. Tip the coconut into a baking dish and toast in the oven until it turns a light golden colour - watch carefully as it will only take 3 or 4 minutes. Cool.

3. Meanwhile, put the soft butter into a mixing bowl. Finely grate the lime zest into the bowl then beat with a wooden spoon, or a hand-held electric whisk, until the butter is the consistency of mayonnaise. Add the sugar and beat well until the mixture is fluffy and light.

4. Gradually beat in the eggs, a tablespoon at a time, beating well after each addition - don’t worry if the mixture looks slightly sloppy and almost curdled by the time all the eggs have been added; this won’t affect the bake.

5. Mash the bananas fairly roughly with a fork - make sure there are some small lumps so the mixture keeps a bit of texture - then add to the bowl with the toasted coconut. Gently stir in with a large metal spoon or plastic spatula. Squeeze the juice from the lime and add 1 tablespoon to the mixture with the yoghurt then gently stir in.

6. Sift the flour, salt, baking powder and bicarbonate of soda into the bowl (adding any specks of bran left in the sieve) and gently stir in.

7. As soon as everything is thoroughly combined, scrape the mixture into the prepared tin and spread it so the corners are evenly filled and the surface is smooth and flat. Bake for about 1 hour until the top is golden and a cocktail stick or skewer inserted into the centre of the loaf comes out clean.

8. Run a round-bladed knife around the inside of the tin to loosen the loaf then carefully turn it out onto a wire rack. Leave until cold before cutting in thick slices. Best eaten within 3 days.

Very Easy Apple and Cinnamon Buns

Easy does it

HANDS-ON TIME:
10 minutes

BAKING TIME:
25 minutes

MAKES:
12 buns

SPECIAL EQUIPMENT:
12-hole muffin tin, paper muffin cases

STORAGE:
Best eaten on the day you make them but you can store the cooled buns in an airtight container and eat the next day.

These buns are made using the simple technique of stirring wet ingredients into dry - here they are flavoured and topped with chopped apples and baked in paper cases to make the perfect-sized treat for picnics and lunchboxes.

2 large, tart eating apples (about 325-350g in total)

1 tablespoon ground cinnamon

175g plain flour

good pinch of salt

1½ teaspoons baking powder

150g caster sugar

3 medium eggs, at room temperature

3 tablespoons buttermilk

75ml sunflower oil

45g light muscovado sugar

75g pecan pieces

icing sugar, for dusting

1. Preheat the oven to 200°C (180°C fan), 400°F, Gas 6 and fill a 12-hole muffin tin with paper muffin cases.

2. Peel and quarter the apples, then cut out the cores and chop the flesh into chunks roughly the size of your little fingernail - they don’t need to be neat or even. Put into a bowl, sprinkle over the cinnamon and toss thoroughly so the chunks are well coated. Put to one side for now.

3. Sift the flour, salt and baking powder into a large mixing bowl, then stir in the caster sugar and make a well in the centre. Put the eggs, buttermilk and sunflower oil in a jug and beat together with a fork until well combined.

4. Pour the egg mixture into the well in the dry ingredients and use a wooden spoon to quickly mix everything together, then add half of the apple/cinnamon mixture and stir well until evenly distributed. The mixture will be very soft and sticky. Save the rest of the apple mix for the topping. Spoon the bun mixture into the tin, dividing it evenly between the muffin cases so that they are about half full.

5. Add the muscovado sugar and pecan pieces to the remaining apple and cinnamon mixture and mix well. Carefully spoon this mixture on top of the buns, making sure they are evenly topped. Bake for 25 minutes, or until the buns feel firm when carefully pressed in the centre. It’s a good idea to check after 20 minutes and rotate the tray so they bake evenly.

6. Transfer the buns to a wire rack and leave to cool a little. Dust with icing sugar before serving warm; or enjoy them the next day at room temperature with butter or cream cheese.

Crumpets

Easy does it

HANDS-ON TIME:
30 minutes

HANDS-OFF TIME:
20 minutes + 1 hour

BAKING TIME:
10 minutes

MAKES:
10 crumpets

SPECIAL EQUIPMENT:
heavy-based frying pan or unridged griddle pan, 4 × 9cm crumpet rings (preferably non-stick)

STORAGE:
Once cold, the crumpets can be put into a freezer bag or container and frozen for up to 1 month

The simple yeast batter is boosted with raising agents to give the crumpets their unique holey appearance; they will need to be cooked as soon as the bicarbonate of soda has been added. The dough is mixed - literally - with your hand, which will add warmth to the batter.

225g strong white bread flour

225g plain flour

7g sachet fast-action dried yeast

¾ teaspoon cream of tartar

500ml lukewarm water

6g salt

½ teaspoon bicarbonate of soda

150ml lukewarm milk

1. Put both the flours and the yeast into a large mixing bowl and mix thoroughly. Mix in the cream of tartar and make a well in the centre. Pour the lukewarm water into the well, and using your hand gradually beat the flour into the water. Here your hand works like a paddle and is much more efficient than a wooden spoon. Keep beating for about 2 minutes to make a very smooth, thick batter. Cover the bowl tightly with clingfilm and leave on the worktop to rise for 1 hour - the batter will increase to about double in size, then sink back.

2. Uncover the bowl and sprinkle the salt over the bubbly batter. Beat the batter with your hand for a minute, then re-cover the bowl and leave for 20 minutes. Lightly grease the crumpet rings with butter.

3. Add the bicarbonate of soda to the lukewarm milk and stir well. Uncover the bowl, pour the milk into the batter and stir gently with a spoon or your hand for a couple of minutes until thoroughly combined. Transfer some of the batter to a jug to make filling the crumpet rings easier and cover the rest until needed.

4. Set the ungreased griddle or frying pan over a medium heat. When the griddle is very hot, set a crumpet ring just off-centre. Pour in enough batter to half-fill the ring (this will be your ‘test’ crumpet). If holes do not form on the surface it means the batter is too thick and you will need to stir in a little more lukewarm water; if the batter is too thin and runs out of the ring, stir in a little more flour. As soon as the mixture has puffed up and the surface is set and covered with holes - about 8-9 minutes - very carefully ease off the ring (use a dry tea towel so you don’t burn your fingers). Use a palette knife to flip the crumpet over and cook the holey side until lightly speckled - about 2-3 minutes. The flat side should be a deep golden brown so adjust the heat under the griddle as necessary.

5. Wrap the crumpet in a clean tea towel and continue cooking the rest of the batter in batches of three or four. Eat warm from the griddle or toasted, with butter and jam.

Milk and Honey Loaf

Easy does it

HANDS-ON TIME:
30 minutes

HANDS-OFF TIME:
2 hours

BAKING TIME:
35 minutes

MAKES:
1 large loaf

SPECIAL EQUIPMENT:
900g loaf tin (about 26 × 12.5 × 7.5cm)

STORAGE:
Wrap the cooled loaf (whole or sliced) tightly in cling film or put into a freezer bag and freeze for up to 1 month

Using milk to mix the dough will make the crumb softer and lighter, as well as adding flavour. The result is a slightly domed loaf, with a thin crust, that slices easily for sandwiches and toast, and also keeps well.

500g strong white bread flour, plus extra for dusting

8g fine sea salt

10g unsalted butter, at room temperature, plus a little extra for finishing

7g sachet fast-action dried yeast

10g clear honey

50ml lukewarm water

300ml lukewarm milk

1. Put the flour and salt into a large mixing bowl (or the bowl of a large food mixer fitted with the dough hook attachment) and mix well. Cut the butter into small flakes and add to the bowl. Rub into the flour using just the tips of your fingers, then sprinkle the yeast into the bowl and mix in, making sure it is thoroughly combined with the flour. Make a well in the centre.

2. Weigh the honey into a small bowl, add the lukewarm water and stir until dissolved. Pour into the well, followed by the lukewarm milk. Mix everything together with your hands, or use the mixer set on the slowest speed, to make a soft dough. If there are dry crumbs in the base of the bowl, or the dough feels dry and too firm to bring together, add more milk or water a tablespoon at a time. If the dough feels sticky, or clings to the sides of the bowl, then work in a little more flour.

3. Sprinkle the worktop with a little flour then turn out the dough. Knead the dough thoroughly for 10 minutes, or for 5 minutes using the mixer on the slowest speed, until it feels silky smooth and stretchy. Return the dough to the bowl, if necessary, then cover with a snap-on lid or cling film. Leave to rise on the worktop, at normal room temperature, until the ball of dough has doubled in size; this should take about 1 hour. Grease the tin with butter.

4. Punch down (knock back) the risen dough with your knuckles to deflate it, then turn it out onto a lightly floured worktop. Knead the dough gently for 2 minutes - this is to make sure all the larger air bubbles are deflated and the texture of the dough is very even. Cover the ball of dough with the upturned bowl and leave it to relax for 5 minutes.

5. Lightly flour a rolling pin and roll out the dough to a rectangle about 26 × 30cm and of an even thickness. Starting from one short end roll up the dough fairly tightly (like a Swiss roll), pinching the dough together each time you roll it.

6. Pinch the seam firmly together (for a neater, rounded finish you could tuck the ends under) and set the loaf in the prepared tin, seam-side down. Slip the tin into a large plastic bag, trapping in some air so the plastic doesn’t stick to the dough, and tie the ends. Leave the loaf to prove and rise on the worktop until it has doubled in size - this will take about 1 hour at normal room temperature. Towards the end of this rising time preheat the oven to 220°C (200°C fan), 425°F, Gas 7.

7. Take the tin out of the bag and bake the loaf for about 35 minutes, or until the top is a rich golden brown. To test if the bread is done, carefully turn it out and tap it underneath - if it sounds hollow then the loaf is fully baked, but if there is a dull ‘thud’ instead, put it back in the tin and bake for a further 5 minutes, then test again.

8. Set the cooked loaf on a wire rack, then rub the top gently with a dab of soft butter on a small ball of kitchen paper - this will give a slightly glossy finish and will help the crust stay soft (if you prefer a crisp crust then omit this step). Leave the bread to cool completely before slicing.

Try Something Different

For a wholemeal loaf replace some or all of the white flour with wholemeal bread flour. You will need to work in a little extra lukewarm milk (or water) to make the dough come together to the right consistency.

Barm Brack

Easy does it

HANDS-ON TIME:
30 minutes, plus soaking

HANDS-OFF TIME:
2-3 hours

BAKING TIME:
50-55 minutes

MAKES:
1 medium loaf

SPECIAL EQUIPMENT:
dough scraper, 20cm round springclip cake tin

STORAGE:
Once cold, wrap (whole or sliced) in clingfilm or use a freezer bag and freeze for up to 1 month

This round Irish loaf, traditionally baked for Halloween, is more like a spicy cake than simple bread: eat sliced and buttered, or toasted - ghost stories optional. Watch carefully as the loaf bakes as the sweet dough can easily ‘catch’, leading to an overbrowned crust.

125g currants

125g sultanas

450g strong white bread flour, plus extra for dusting

7g (1½ teaspoons) salt

1 teaspoon mixed spice

1 teaspoon ground cinnamon

few gratings of nutmeg

85g unsalted butter, diced

85g light muscovado sugar

7g sachet fast-action dried yeast

2 medium eggs, at room temperature

125ml lukewarm milk

For the glaze

1 tablespoon caster or granulated sugar

1. Put the currants and sultanas into a medium bowl and add enough hand-hot water to just cover, then leave to soak and slightly soften and plump up just while you make the dough.

2. Put the flour, salt, mixed spice, cinnamon and nutmeg into a large mixing bowl (or the bowl of a free-standing mixer) and mix well with your hands. Add the diced butter and rub into the flour, using just the tips of your fingers, until the mixture looks like fine crumbs. Stir in the sugar, then the yeast. Make a well in the centre.

3. Put the eggs and lukewarm milk into a jug and beat lightly with a fork just until combined. Pour into the well then, using your hand as a paddle, gradually work the liquid into the flour to make a soft but not sticky dough. If there are dry crumbs in the bottom of the bowl, or if the dough feels dry and hard, work in a little more lukewarm milk, a tablespoon at a time, but make sure that the dough doesn’t stick to your fingers or the sides of the bowl. (You can also mix the dough using the dough hook attachment of the mixer on the slowest speed.)

4. Tip the dried fruit mixture into a sieve or colander set over the sink and leave it to drain thoroughly.

5. Lightly flour the worktop and your fingers and turn out the dough. Knead the dough thoroughly for 10 minutes, or 5 minutes with the dough hook on the slowest speed, until the dough feels very smooth and pliable.

6. Scatter the fruit mixture over the dough and very gently knead it into the dough (again, use the slowest speed if using the dough hook). Keep on kneading and turning the dough around until the fruit is evenly distributed: the dough will feel sticky and heavy but try to add as little extra flour as possible (a dough scraper is vital for lifting and turning the dough around on the worktop). Return the dough to the bowl, if necessary, then cover the bowl tightly with cling film or a snap-on lid and leave on the worktop to rise for 1-1½ hours, or until doubled in size. Lightly grease the tin with butter.

7. Punch down (knock back) the risen dough to deflate it then turn it out onto a lightly floured worktop. Gently shape the dough into a ball, then flatten it to make a neat round to fit your tin. Set the round in the prepared tin (make sure it is centred so it bakes to an even shape). Slip the tin into a large plastic bag, trapping in some air so the plastic doesn’t stick to the dough, and tie the ends. Leave to prove and rise on the worktop for 1-1½ hours, or until the dough has doubled in size. Towards the end of the rising time preheat the oven to 200°C (180°C fan), 400°F, Gas 6.

8. Uncover the tin and bake the loaf for about 50-55 minutes, or until it is a rich brown and the turned-out loaf sounds hollow when tapped underneath. It’s a good idea to test the loaf after 40 minutes and cover the top with a sheet of baking paper or foil, if it seems to be browning too quickly.

9. Set the baked loaf back in its tin, then quickly make the sticky glaze by dissolving the sugar in 2 tablespoons boiling water from the kettle. Brush this glaze over the top of the loaf then put it back into the oven for another 2 minutes. Turn the loaf out onto a wire rack and leave to cool completely before slicing.

Try Something Different

To make an iced loaf, omit the sticky glaze and instead mix 6 tablespoons fondant icing sugar with 1½-2 teaspoons cold water to make a thick smooth paste, then spoon or spread over the top of the cold loaf and leave until set before slicing.

Bara Brith

Easy does it

HANDS-ON TIME:
25 minutes

HANDS-OFF TIME:
6 hours or overnight + 3-4 hours

BAKING TIME:
30-35 minutes

MAKES:
1 large loaf

SPECIAL EQUIPMENT:
900g loaf tin (about 26 × 12.5 × 7.5cm)

STORAGE:
Once cold, wrap in clingfilm (whole or sliced) or pop into freezer bags and freeze for up to 1 month

Otherwise known as Welsh Currant Bread, this is perfect thickly sliced and spread with slightly salted butter, or tangy soft cheese. Soaking the dried fruit makes the dough softer than usual, so knead it gently in the mixing bowl. Watch carefully during baking to avoid over-browning.

225g dried mixed fruit (currants, raisins, sultanas and chopped peel)

350ml strong hot tea

60g light muscovado sugar

½ teaspoon mixed spice

50g unsalted butter, melted

475g strong white bread flour, plus extra for dusting

7g (1½ teaspoons) salt

7g sachet fast-action dried yeast

1. Put the dried fruit in a heatproof bowl and stir in the hot tea. Cover and leave to soak for at least 6 hours, or overnight. The next day stir in the sugar, mixed spice and melted butter.

2. In a separate, larger bowl combine the flour and salt then mix in the yeast with your hand. Add the wet fruit mixture to the bowl and work everything together to make a very soft, slightly sticky, dough - if the dough feels stiff or dry, work in a little lukewarm water, a tablespoon at a time.

3. Gently knead the dough in the bowl for 5 minutes or until the fruit is evenly distributed and the dough feels very elastic, pliable and lighter. Cover the bowl with clingfilm and leave the dough to rise on the worktop for 1½-2 hours at room temperature, or until doubled in size. Grease the tin with butter.

4. Punch down (knock back) the risen dough to deflate it, then lightly flour the worktop and your fingers and turn the dough out. Shape the dough into a loaf to fit the tin: gently pat it out to an even 26 × 30cm rectangle, then roll it up fairly tightly from one short end, like a Swiss roll, pinching the dough together as you go. Pinch the seam to seal the roll then tuck under the ends and gently lift the loaf into the prepared tin, seam-side down.

5. Slip the tin into a large plastic bag, trapping in some air so the plastic doesn’t stick to the dough, and tie the ends. Leave the dough to prove and rise on the worktop for 1½-2 hours, until it has doubled in size. Towards the end of the rising time, preheat the oven to 200°C (180°C fan), 400°F, Gas 6.

6. Remove the tin from the bag and bake for 30 minutes, checking after 25 minutes: if necessary rotate the tin so it colours evenly. If it looks like it is browning too much cover the top with a sheet of baking paper or foil. After another 5 minutes, test for ‘doneness’ by turning out the loaf and tapping the base: if it sounds hollow, the loaf is baked, if not return the loaf to the tin and bake for another 5 minutes, then test again. Turn the baked loaf out onto a wire rack and leave to cool completely before slicing.

Apricot and Macadamia Light Rye Loaf

Easy does it

HANDS-ON TIME:
30 minutes

HANDS-OFF TIME:
2-2½ hours

BAKING TIME:
35 minutes

MAKES:
1 large loaf

SPECIAL EQUIPMENT:
baking sheet

STORAGE:
Once cold, tightly wrap the loaf (whole or sliced) in clingfilm or put into a freezer bag and freeze for up to 1 month

Using a small proportion of rye flour boosts the flavour of a dough without making it difficult to work or heavy to eat. This good-looking bread slices well and is an ideal accompaniment to pâtés, terrines and cheeses, as well as breakfast toast.

100g soft-dried apricots

1 tablespoon clear honey

175ml boiling water

75g macadamia nuts

450g strong white bread flour

50g wholemeal rye flour, plus extra for dusting

8g salt

7g sachet fast-action dried yeast

175ml lukewarm milk

1. Preheat the oven to 180°C (160°C fan), 350°F, Gas 4 and line a baking sheet with baking paper.

2. Using kitchen scissors snip the apricots into quarters and put them into a heatproof bowl. Add the honey and boiling water then leave until the water cools to lukewarm, by which time the fruit will have plumped up. Meanwhile, tip the macadamia nuts into a baking dish and put in the oven until lightly toasted, about 5 minutes. Set to one side to cool until needed.

3. Put both the flours and salt into a large mixing bowl, or the bowl of a free-standing mixer, and mix well. Sprinkle the yeast into the bowl and thoroughly mix in. Stir in the cooled nuts and then make a well in the centre.

4. Dip your finger into the apricot soaking water to check it is lukewarm, then tip the apricots and the liquid into the well. Pour in the lukewarm milk and gradually work the liquid into the flour, using your hand or the dough hook attachment of the mixer set to its slowest speed. You are looking for a soft but not sticky dough; flours vary so if there are dry crumbs in the base of the bowl, or the dough feels dry or hard, work in a little more lukewarm water, a tablespoon at a time.

5. Dust the worktop with a little rye flour, then turn out the dough and knead it thoroughly for 10 minutes (or 5 minutes with the dough hook on slow speed), or until it feels very elastic and slightly firmer. Don’t worry if the nuts break up a little during kneading. Return the dough to the bowl, if necessary, then cover tightly with clingfilm or a snap-on lid and leave to rise on the worktop until doubled in size - about 1-1½ hours.

6. Punch down (knock back) the risen dough to deflate it, then turn it out onto the worktop (again, lightly sprinkled with rye flour). Gently knead the dough for 1 minute then shape into an oval about 23cm long. Make a good crease lengthwise along the centre of the dough using the edge of your hand, then roll the dough over to make a neat sausage shape (with the crease in the centre of the dough).

7. Gently roll the dough onto the lined baking sheet so the seam is underneath, then use your hands to shape the loaf into a neat and even oval. Sprinkle the top with a little more rye flour then slip the baking sheet into a large plastic bag, trapping in some air so the plastic doesn’t stick to the dough. Leave to prove and rise on the worktop until doubled in size - about 1 hour. Towards the end of the rising time preheat the oven to 220°C (200°C fan), 425°F, Gas 7.

8. Uncover the risen loaf and, using a large sharp knife or razor blade, make 5 slashes across the top on a slight diagonal. Bake for 30-35 minutes, or until the loaf is a good golden brown. Test the bread is cooked by tapping the base - it should sound hollow. If there’s a dull ‘thud’, pop the loaf back in the oven for another 5 minutes, then test again. Turn the cooked loaf out onto a wire rack and leave to cool completely before slicing.

Try Something Different

For a different fruit and nut combination, use the same amount of soft-dried figs and hazelnuts instead of the apricots and macadamia nuts.

Traditional Hot Cross Buns

Easy does it

HANDS-ON TIME:
30 minutes

HANDS-OFF TIME:
1¾ hours

BAKING TIME:
15 minutes

MAKES:
12 buns

SPECIAL EQUIPMENT:
baking sheet, small disposable piping bag

STORAGE:
Once cold, the buns can be packed into a freezer bag and frozen for up to 1 month

Rich with spices and studded with vine fruits and chopped mixed peel, the buns are finished with a piped dough cross before baking and glazed after baking for a brilliant shine.

350g strong white bread flour, plus extra for dusting

100g wholegrain bread flour (wheat or spelt)

7g salt

3 tablespoons caster sugar

2 teaspoons mixed spice

7g sachet fast-action dried yeast

50g unsalted butter, at room temperature, diced

125g dried mixed fruit and peel

2 medium eggs, at room temperature

175ml lukewarm milk

For the piped cross

4 tablespoons strong white bread flour

about 2 tablespoons cold water

For the glaze

4 tablespoons very hot milk

2 tablespoons caster sugar

1. Combine both the flours, salt, sugar and mixed spice in a large mixing bowl or the bowl of a free-standing mixer. Sprinkle the yeast into the bowl and mix in. When thoroughly combined add the pieces of butter and rub into the flour mixture using just the tips of your fingers. When the mixture looks like fine crumbs mix in the dried fruit mixture. Make a well in the centre.

2. Add the eggs to the lukewarm milk and beat with a fork until thoroughly combined, then pour into the well in the flour mixture. Using your hand, or the dough hook attachment of the mixer on slow speed, gradually work the liquid into the flour to make a soft but not sticky dough. Flours vary so if there are dry crumbs in the base of the bowl, or if the dough feels stiff and dry, work in more milk, a tablespoon at a time. If the dough sticks to the sides of the bowl, work in more flour, a tablespoon at a time.

3. Lightly flour the worktop and your fingers then turn out the dough and knead it thoroughly for 10 minutes or until it feels very elastic and silky smooth - try to use as little extra flour as possible for kneading as it can make the dough too dry. (You can also knead the dough for about 5 minutes using the dough hook on slow speed.)

4. Return the dough to the bowl, if necessary, then cover it tightly with clingfilm or a snap-on lid. Leave to rise on the worktop until doubled in size - about 1 hour. Line a baking sheet with baking paper.

5. Uncover the risen dough and punch down (knock back) to deflate it. Weigh the deflated dough and divide it into 12 equal portions. Using your hands, shape each portion of dough into a neat ball then arrange them 3cm apart on the lined baking sheet. Slip the baking sheet into a large plastic bag, trapping in some air so the plastic doesn’t stick to the dough, and tie the ends. Leave to prove and rise on the worktop until doubled in size - about 45 minutes. Towards the end of the rising time preheat the oven to 200°C (180°C fan), 400°F, Gas 6.

6. To make the piped cross, put the 4 tablespoons strong white bread flour into a small bowl and stir in about 2 tablespoons of cold water to make a smooth, thick mixture that can be piped (you may not need all the water). Spoon into a disposable piping bag and snip off the tip. Uncover the buns and pipe a cross over the top of each one.

7. Bake the buns for 15 minutes, or until they are a good golden brown. Set the baking sheet on a wire rack while you glaze the buns: mix the 4 tablespoons very hot (just below boiling point) milk with the 2 tablespoons caster sugar, just until the sugar has dissolved, then quickly brush the hot, sticky glaze over the hot buns. Transfer the buns to a wire rack and leave to cool.

Try Something Different

For a different flavour use a bag of luxury dried fruit mix (containing glacé cherries and chopped apricots) or use a mixture of soft-dried cherries and berries.

Muesli Round with Rhubarb and Strawberry Compote

Easy does it

HANDS-ON TIME:
25 minutes

HANDS-OFF TIME:
2-5 hours + 2 hours

BAKING TIME:
35 minutes

MAKES:
1 large loaf

SPECIAL EQUIPMENT:
baking sheet

STORAGE:
Once cold, wrap (whole or sliced) in clingfilm or pop into a freezer bag and freeze for up to 1 month

Oat-based Swiss Bircher-style muesli, soaked in apple juice, adds plenty of texture as well as flavour to a bread dough. The dough will feel slightly ‘gluey’ or gummy thanks to the oats, but will bake to a craggy, chewy, moist loaf that’s delicious for breakfast, especially when served with this fresh fruit compote.

250g Swiss Bircher muesli

400ml cloudy apple juice, at room temperature

125g strong white bread flour, plus extra for dusting

125g wholegrain spelt bread flour

8g salt

7g sachet fast-action dried yeast

extra muesli (or spelt flour), for sprinkling

For the rhubarb and strawberry compote

400g pink rhubarb, trimmed and cut into 2cm chunks

250g strawberries, hulled and halved if very large

3 tablespoons clear honey, or to taste

1. Tip the muesli into a mixing bowl and stir in the apple juice. Cover and leave to soak for at least 2 hours, but no more than 5 hours.

2. Meanwhile, prepare the compote. Put the rhubarb chunks and strawberries into a medium pan and add the honey. Place over a very low heat and cook gently, stirring occasionally, for 8-10 minutes, or until the rhubarb is just tender when pierced with the tip of a sharp knife. Taste and add more honey as needed. Allow to cool and then chill until needed.

3. Put both the flours and the salt into a large bowl, or the bowl of a free-standing mixer, and mix well. Sprinkle in the yeast and mix in.

4. Scrape the soaked mixture into the large bowl then mix everything together with your hand, or the dough hook attachment on slow speed, to make a soft dough that feels slightly ‘gummy’. Mueslis and flours vary so if the dough feels dry and crumbly, or is difficult to bring together, work in more apple juice (or water), a teaspoon at a time.

5. Leave the mixed dough to sit in the bowl for 5 minutes to let the flours become fully hydrated before you start to knead. At this point, if the dough seems stiff, work in a little more apple juice or water.

6. Sprinkle the worktop and your fingers with a little flour then turn out the dough and knead it thoroughly for 10 minutes (or 5 minutes with the dough hook on the slowest speed) until the dough feels stretchy and pliable.

7. Return the dough to the bowl, if necessary, then cover it tightly with clingfilm or a snap-on lid and leave to rise on the worktop until doubled in size - about 1 hour. Line a baking sheet with baking paper.

8. Punch down (knock back) the risen dough to deflate it, then turn it out onto a lightly floured worktop. Gently knead the dough for a couple of seconds just to shape it into a neat ball about 18cm across.

9. Transfer the dough to the lined baking sheet and sprinkle the loaf with a little muesli (or spelt flour).

10. Using a very sharp knife, or razor blade, slash the top several times vertically then horizontally to make a neat chequerboard pattern (the top will crack as it rises and then again in the heat of the oven, so this will help keep the loaf in shape).

11. Slip the sheet into a large plastic bag, trapping in some air so the plastic doesn’t stick to the dough, and tie the ends. Leave on the worktop to prove and rise until the loaf has doubled in size - about 1 hour. Towards the end of the rising time, preheat the oven to 220°C (200°C fan), 425°F, Gas 7.

12. Uncover the loaf and bake for about 35 minutes, or until golden brown. To test if the loaf is cooked, tap the base of the loaf: it should sound hollow. Transfer to a wire rack and leave to cool completely before slicing. Serve with the rhubarb and strawberry compote.

Try Something Different

The same dough can be shaped into 12 triangular rolls. At the end of Step 7 gently flatten the ball to make a 25cm round, then cut into 12 wedges. Gently pull the wedges apart and transfer to the baking sheet. Sprinkle with muesli then leave to rise as above and bake for about 20 minutes.

Yorkshire Teacakes

Easy does it

HANDS-ON TIME:
30 minutes

HANDS-OFF TIME:
1¾-2 hours

BAKING TIME:
20 minutes

MAKES:
8 teacakes

SPECIAL EQUIPMENT:
2 baking sheets

STORAGE:
Once cold, put whole or split teacakes into freezer bags and freeze for up to 1 month (split teacakes can be toasted from frozen)

Large and fairly flat, these buns, studded with dried sultanas, raisins and currants, are made to be split then toasted and eaten hot with butter at teatime. Shaping is key here, so take the time to divide the dough evenly and roll and flatten into neat discs.

450g strong white bread flour, plus extra for dusting

6g salt

2 tablespoons caster sugar

7g sachet fast-action dried yeast

50g unsalted butter, at room temperature

100g dried mixed vine fruit (sultanas, raisins, currants)

250ml lukewarm milk

extra milk, for brushing

1. Put the flour, salt and sugar in a large mixing bowl, or the bowl of a free-standing mixer, and mix well. Sprinkle in the yeast and mix thoroughly. Add the diced butter and rub into the flour, using the tips of your fingers, until the mixture looks like fine crumbs. Add the dried fruit and mix in, breaking up any clumps. Make a well in the centre.

2. Pour the lukewarm milk into the well, then gradually work everything together using your hand, or the dough hook attachment on the slowest speed, to make a soft but not sticky dough. If the dough feels dry or difficult to bring together, work in more milk, a tablespoon at a time. If the dough sticks to your fingers or the bowl, work in a little more flour, a tablespoon at a time.

3. Turn the dough onto a lightly floured worktop and knead until very pliable and stretchy - about 10 minutes, or 5 minutes using the dough hook on the slowest speed. Return the dough to the bowl, if necessary, then tightly cover the bowl with clingfilm or a snap-on lid. Leave on the worktop to rise for about 1 hour, or until doubled in size. Line 2 baking sheets with baking paper.

4. Punch down (knock back) the risen dough to deflate it, then turn it out onto a lightly floured worktop. Dust your fingers with flour and knead the dough briefly just to shape it into a ball. Weigh and divide the dough into 8 equal portions. Shape each portion into a neat ball. Cover with a dry tea towel and leave to rest for 5 minutes.

5. Gently flatten the balls with your fingers to make 8 perfectly round discs 10cm across and about 2cm high. Space them well apart on the lined baking sheets, and cover loosely with clingfilm. Leave to prove and rise on the worktop for 45-60 minutes, or until doubled in size. Towards the end of the rising time preheat the oven to 200°C (180°C fan), 400°F, Gas 6.

6. Glaze the risen teacakes with extra milk - to give them a good, rich shine. Bake for 18-20 minutes, or until a deep golden colour. Transfer to a wire rack to cool completely before splitting in half.

Iced Fingers

Easy does it

HANDS-ON TIME:
50 minutes

HANDS-OFF TIME:
1¾ hours

BAKING TIME:
12 minutes

MAKES:
12 fingers

SPECIAL EQUIPMENT:
baking sheet, squeezy icing bottle or small piping bag fitted with a 2-3mm plain round piping nozzle

STORAGE:
Best eaten the day they are made

Very soft and light, these slightly sweet bread fingers are filled with red jam and topped with a slick of coloured icing - an ever-popular old-fashioned treat, sometimes called London buns. The dough needs to be slightly soft, but firm enough to hold a good shape. Try to keep the icing as neat as you can!

450g strong white bread flour, plus extra for dusting

6g salt

45g caster sugar

50g unsalted butter, chilled and diced

7g sachet fast-action dried yeast

1 medium egg, at room temperature

225ml lukewarm milk

To finish

4 tablespoons seedless or sieved raspberry jam

250g fondant icing sugar

pink and yellow food colouring pastes

1. Put the flour, salt and sugar into a large bowl, or the bowl of a free-standing mixer, and mix well with your hand or the dough hook attachment. Add the diced butter to the bowl and rub it into the flour, using just the tips of your fingers, until the mixture looks like fine crumbs. Sprinkle the yeast on top and thoroughly mix in. Make a well in the centre.

2. Add the egg to the lukewarm milk and beat with a fork, just until combined, then pour into the well. Using your hand, or the dough hook attachment on slow speed, gradually work the liquid into the flour to make a soft but not sticky dough. If the dough feels stiff and dry, or there are dry crumbs in the base of the bowl, work in more lukewarm milk, a tablespoon at a time. If the dough sticks to the sides of the bowl or won’t hold a shape, work in more flour, a tablespoon at a time.

3. Turn out the dough onto a lightly floured worktop and knead it thoroughly for 10 minutes, or 5 minutes using the dough hook on slow speed, until it feels slightly firmer and very smooth and elastic. Return the dough to the bowl, if necessary, and cover it tightly with clingfilm or a snap-on lid. Leave to rise on the worktop for about 1 hour, or until doubled in size. Line a baking sheet with baking paper.

4. Punch down (knock back) the risen dough to deflate it, then turn it out onto a very lightly floured worktop and knead it briefly, just to shape it into a ball. Weigh the dough and divide it into 12 equal portions. Shape each portion into a neat ball then, with your hands, roll it on the worktop into a perfectly even sausage or finger 12cm long.

5. Set the fingers 2.5cm apart on the lined baking sheet then cover very loosely with a large sheet of clingfilm (or slip the sheet into a large plastic bag, trapping some air inside to stop the plastic sticking to the dough, and tie the ends). Leave on the worktop to prove and rise for about 45 minutes, or until the fingers have doubled in size and are just touching. Towards the end of the rising time preheat the oven to 220°C (200°C fan), 425°F, Gas 7.

6. Uncover the fingers and bake for 12-15 minutes, or until golden brown - check after 10 minutes and rotate the baking sheet so the fingers colour evenly. Remove and transfer to a wire rack to cool completely.

7. To finish the fingers, stir the 4 tablespoons of raspberry jam well so it is fluid, then transfer to a squeezy bottle or a piping bag fitted with a 2-3mm plain round piping nozzle. Carefully pull the fingers apart. Push the tip of the bottle into the middle of one long side of one finger and squeeze in a little jam - about a teaspoon. Repeat with the other fingers.

8. Sift the 250g fondant icing sugar into a bowl and gradually stir in about 3 tablespoons cold water, or enough to make a smooth and thick icing that just runs off the back of the spoon. Divide the icing between three shallow bowls. Leave one bowl of icing white and use a cocktail stick to add pink and yellow food colouring paste to each of the other bowls. Always add the colour a little at a time, mixing well until the icing is the shade you want.

9. Dip the fingers into the icing, one at a time, smoothing off the excess with your finger. (Alternatively, if you find this step a bit sticky and messy, you can spoon the icing over the top of each finger.) Leave to set on a wire rack until the icing is firm, about 45 minutes, before serving.

Try Something Different

To make orange cardamom fingers, add the finely grated zest of 1 medium orange and the crushed seeds of 4 cardamom pods to the flour with the sugar, then make and bake as the main recipe. Cool, then split horizontally and fill with lemon (or orange) curd - about 150g. Whip 200ml chilled double cream with ½ teaspoon vanilla extract and 2 teaspoons icing sugar to soft peaks. Transfer to a piping bag fitted with a 1cm plain round nozzle and pipe a line or dots of cream on top of the curd. Make up the fondant icing using squeezed orange juice instead of water and ice the top of each finger. Leave plain or decorate with shreds of orange peel and leave to set.

Devonshire Splits

Easy does it

HANDS-ON TIME:
35 minutes

HANDS-OFF TIME:
1 hour 50 minutes

BAKING TIME:
15 minutes

MAKES:
12 buns

SPECIAL EQUIPMENT:
large baking sheet

STORAGE:
Leave the unsplit and unfilled buns to cool completely, then pop into a freezer bag and freeze for up to 1 month

These little buns have a very soft and light crumb and a thin, sweet crust. The texture of the dough is crucial - it should be soft but still hold its shape, and be perfectly kneaded. If your kitchen is cool it is a good idea to warm the mixing bowl before mixing the dough as the gentle heat will help create a light dough.

400g strong white bread flour, plus extra for dusting

6g salt

1 teaspoon sugar

60g unsalted butter, at room temperature, diced

7g sachet fast-action dried yeast

250ml lukewarm milk

vegetable oil for greasing

icing sugar, for dusting

To serve

225g clotted cream

300g raspberry jam

1. Put the flour, salt and sugar into a mixing bowl, or the bowl of a free-standing mixer, and mix well with your hand. Add the pieces of butter and rub in with the tips of your fingers until the mixture looks like fine crumbs. Sprinkle the yeast into the bowl and thoroughly mix in. Then make a well in the centre.

2. Pour the lukewarm milk into the bowl and using your hand, or the dough hook attachment of the mixer on slow speed, gradually work the liquid into the flour mixture to make a soft, but not too sticky dough. If the dough feels dry or crumbly, and is hard to bring together, work in more lukewarm milk, a tablespoon at a time. If the dough sticks to your fingers or the sides of the bowl, work in a little more flour.

3. Before you start kneading rub a little oil over the worktop, instead of sprinkling it with flour (the dough will firm up as you knead it and you want to avoid working in extra flour and making the dough tough and dry). Scrape out the dough and knead it thoroughly until it feels very pliable and satiny smooth - about 10 minutes (or 5 minutes with the dough hook on slow speed). Return the dough to the bowl, if necessary, and cover it tightly with clingfilm or a snap-on lid and leave it to rise on the worktop for about 1 hour, or until doubled in size.

4. Punch down (knock back) the risen dough to deflate it then turn it out onto a worktop very lightly dusted with flour. Knead it once or twice to bring it into a ball then weigh the dough and divide it into 12 equal portions. Cover the portions of dough with a dry tea towel and leave to rest for 5 minutes before shaping.

5. To shape the round buns, form one portion of dough into a ball on the worktop then cup your hand over the ball (you want to have your fingertips and wrist just touching the worktop) and gently rotate your hand so the dough rolls around, smoothing the surface and shaping it into a neat ball.

6. Line a large baking sheet with baking paper and arrange the rolls on it in four rows of three, setting them 2cm apart. Slip the sheet into a large plastic bag, trapping in some air so the plastic doesn’t stick to the dough, and tie the ends. Leave to prove and rise on the worktop until the buns have doubled in size, about 45 minutes. Towards the end of the rising time preheat the oven to 220°C (200°C fan), 425°F, Gas 7.

7. Uncover the buns - they will now be touching - and bake for 15-18 minutes, or until the buns are a rich golden colour; check after 13 minutes and rotate the sheet so the buns colour evenly.

8. As soon as the buns are ready, set the sheet on a wire rack and quickly sift icing sugar over the top. Carefully slide the buns, still on the baking paper, onto the rack and cover with a dry tea towel - this will keep the crust soft. Leave for a few minutes, until barely warm.

9. Uncover and gently pull the buns apart. (To freeze the buns, leave them to cool completely.) While they are still warm, carefully split them horizontally and fill with the clotted cream and raspberry jam. Dust with more icing sugar and serve immediately.

Sticky Malted Loaf

Easy does it

HANDS-ON TIME:
15 minutes

BAKING TIME:
50 minutes

MAKES:
1 medium loaf

SPECIAL EQUIPMENT:
900g loaf tin (about 26 × 12.5 × 7.5cm)

STORAGE:
Once cold, wrap in foil and store in an airtight container or cake tin for up to 5 days

The sweet, sticky malt extract gives this loaf its unique, caramelly flavour. The best way to incorporate such a thick syrup is to use the quick melt-and-mix method, where all the ingredients go into a large pan - no kneading and no rising.

80g malt extract

1 tablespoon golden syrup

25g dark muscovado sugar

150ml water

25g unsalted butter

300g stoned chopped dates

½ teaspoon bicarbonate of soda

100g walnut pieces

1 medium egg, at room temperature, lightly beaten

225g wholemeal plain flour

2 teaspoons baking powder

good pinch of salt

1. Weigh the malt extract into a pan large enough to hold all the ingredients (warm a metal spoon in hot water first so that the malt extract slides from the spoon). Add the golden syrup, sugar, water, butter and dates. Set the pan over a low heat, stirring with a wooden spoon until the butter melts.

2. Bring to a boil then simmer for a minute, stirring. Remove the pan from the heat and stir in the bicarbonate of soda - the mixture will foam up. When thoroughly combined leave to cool until the mixture feels lukewarm when you dip in your little finger. Meanwhile, preheat the oven to 170°C (150°C fan), 325°F, Gas 3 and grease the inside and the rim of the tin with butter. Line it with a long strip of baking paper to cover the base and two short sides.

3. Add the walnuts and beaten egg to the pan and mix in thoroughly. Sift the flour, baking powder and salt into the pan (add any specks of bran left in the sieve to the pan) and stir everything together until thoroughly combined.

4. Scrape the heavy, sticky mixture into the tin and spread it evenly so the corners are equally filled and the surface is flat and smooth. Bake for about 45 minutes, or until golden brown and a skewer inserted into the centre comes out clean; check the bread after 40 minutes to avoid over-baking.

5. Remove the tin from the oven and set it on a wire rack. Run a round-bladed knife around the inside to loosen the loaf, then leave it to cool completely before removing from the tin. Peel off the lining paper, then wrap in foil. Leave for 24 hours to allow the flavours to develop and deepen before cutting into thick slices and spreading with butter.

Try Something Different

For a sweeter, softer texture replace the walnut pieces with the same quantity of raisins.

Cinnamon and Raisin Bagels

Easy does it

HANDS-ON TIME:
50 minutes

HANDS-OFF TIME:
1 hour 50 minutes

BAKING TIME:
20 minutes

MAKES:
12 bagels

SPECIAL EQUIPMENT:
2 or 3 baking sheets

STORAGE:
Once cold, wrap the bagels (whole or split) in clingfilm or pop into a freezer bag and freeze for up to 1 month

The famous chewy crumb and glossy crust is the result of quickly poaching the risen dough rings in boiling water before baking. There is a big difference between ‘chewy’ and ‘tough’, so do follow all the resting times for the dough.

500g extra-strong white bread flour, plus extra for dusting

2 teaspoons ground cinnamon

8g salt

30g light muscovado sugar

7g sachet fast-action dried yeast

50g raisins

250ml lukewarm water

1 medium egg, at room temperature

2 teaspoons malt extract

2 tablespoons sunflower oil or melted butter

To finish

1 tablespoon malt extract, for poaching

1 medium egg white plus a pinch of salt, to glaze

1. Put the flour, cinnamon, salt and sugar into a large mixing bowl, or the bowl of a free-standing mixer, and mix well with your hand. Sprinkle in the yeast, mix in, then add the raisins and mix thoroughly. Make a well in the centre.

2. Put the lukewarm water into a jug, break in the egg and add the malt extract and sunflower oil (or melted butter). Beat everything together with a fork until combined. Pour the liquid mixture into the well in the flour then with your hand, or the dough hook on the slowest speed, gradually draw in the flour to make a soft but not sticky dough. If the dough feels tough or dry, or if there are dry crumbs in the base of the bowl, work in more water, a tablespoon at a time. Cover the bowl with clingfilm, a snap-on lid or a damp tea towel and leave it to rest for 10 minutes - this makes kneading this dough easier.

3. Turn out the dough onto a lightly floured worktop and knead it very thoroughly for 10 minutes, or 5 minutes using the dough hook on the slowest speed, until the dough feels very elastic and smooth. Return the dough to the bowl, if necessary, and cover with clingfilm or a snap-on lid, or slip the bowl into a large plastic bag and close the ends tightly. Leave to rise on the worktop at room temperature for 1½ hours, or until doubled in size.

4. Punch down (knock back) the risen dough with your knuckles to deflate it, then turn it out onto a lightly floured work surface. Knead the dough once or twice just to shape it into a ball then weigh it and divide it into 12 equal portions. Shape each piece of dough into a neat ball, then cover with a dry tea towel and leave the dough to relax for 10 minutes.

5. Slightly flatten the balls with your hands, then push a floured forefinger through the centre of each ball to form a ring.

6. Gently twirl and rotate the ring on your finger to enlarge the hole by stretching the dough; it will close up a little as it cooks so aim to make the hole about 3cm across now. Arrange the bagels, spaced well apart, on a well-floured baking sheet. Cover once more with the dry tea towel and leave for 15 minutes. Meanwhile, preheat the oven to 200°C (180°C fan), 400°F, Gas 6 and line two baking sheets with baking paper.

7. Bring a large pan of water to the boil and stir in the 1 tablespoon of malt extract (this will help give a nice shiny crust). Gently drop the bagels, two or three at a time, into the boiling water and poach for exactly 30 seconds - they will swell up so avoid overcrowding the pan. Using a slotted spoon, carefully flip them over and poach for a further 30 seconds. Lift out the bagels with the slotted spoon, draining them thoroughly, and arrange them on the lined baking sheets, spaced well apart.

8. When all the bagels have been poached beat the 1 egg white with a pinch of salt just until broken up, then very lightly brush it over the bagels to glaze. Don’t get the glaze on the baking paper as this will ‘glue’ the dough to it. Bake for about 20 minutes until they are a glossy golden brown. Remove from the oven and put them on a wire rack to cool completely before splitting and eating. Best eaten the same day, or toasted the next day.

Try Something Different

For a cinnamon and choc chip version, simply replace the raisins with the same amount of dark chocolate chips and continue as above.

Cornish Saffron Buns

Easy does it

HANDS-ON TIME:
35 minutes

HANDS-OFF TIME:
4½-5½ hours + 1-12 hours to soak the saffron

BAKING TIME:
20 minutes

MAKES:
16 buns

SPECIAL EQUIPMENT:
2 baking sheets

STORAGE:
Once cold, pack into a freezer bag or airtight container and freeze for up to 1 month

The dough is coloured and richly flavoured with saffron, which has been toasted and then soaked for maximum impact. The butter is incorporated fairly easily - by rubbing it into the flour - to make a lovely soft dough that is easy to handle and bakes to a soft, moist crumb and crust. A rich dough like this one will take longer to rise than a plain dough, so be patient.

1 teaspoon saffron strands

3 tablespoons lukewarm water

500g strong white bread flour, plus extra for dusting

8g salt

75g caster sugar

175g unsalted butter, chilled and diced

7g sachet fast-action dried yeast

225g dried mixed vine fruit and chopped peel

175ml lukewarm semi-skimmed milk

To finish

25g unsalted butter, melted

2 tablespoons demerara sugar

1. Preheat the oven to 180°C (160°C fan), 350°F, Gas 4. Crumble the saffron into a ramekin and toast in the oven for about 10 minutes until the strands turn a darker red. (You can turn off the oven for now.) Add the lukewarm water, cover and leave to soak for at least 1 hour or for up to 12 hours.

2. When you are ready to make up the dough, put the flour, salt and sugar into a large mixing bowl, or the bowl of a free-standing mixer, and mix thoroughly with your hand. Add the diced butter to the bowl and rub it in using the tips of your fingers until the mixture looks like fine crumbs. Add the yeast and the dried fruit mixture, and mix well, breaking up any clumps of fruit. Make a well in the centre.

3. Pour the soaked saffron strands and liquid into the well, followed by the 175ml lukewarm milk. Using your hand, or the dough hook attachment of the mixer on slow speed, gradually work the liquid into the flour mixture to make a soft but not sticky dough. If the dough feels dry or stiff (or there are dry crumbs at the base of the bowl) work in more milk or water, a tablespoon at a time. If the dough clings to your fingers, or the sides of the bowl, work in more flour, a little at a time. The dough will firm up during kneading so it shouldn’t feel too firm at this point.

4. Turn out the dough onto a lightly floured worktop and knead thoroughly until it feels very silky, pliable and elastic - about 10 minutes, or 5 minutes using the dough hook on slow speed. Return the dough to the bowl, if necessary, and cover it tightly with clingfilm or a snap-on lid and leave to rise in a gently warm (not hot) spot for 2½-3 hours, or until doubled in size. Line two baking sheets with baking paper.

5. Punch down (knock back) the risen dough to deflate it then turn it out onto a very lightly floured worktop. Knead it once or twice to form a ball then weigh the dough and divide it into 16 equal portions. Shape each into a neat ball then cup your hand over the ball (you want to have your fingertips and wrist just touching the worktop) and gently rotate your hand so the dough rolls around, smoothing the surface and shaping it into a neat ball.

6. Arrange the buns well apart (to allow for expansion) on the lined baking sheets. Cover the sheets with a dampened tea towel or sheets of clingfilm and leave on the worktop to prove and rise for about 2-2½ hours, or until doubled in size. Towards the end of the rising time preheat the oven to 190°C (170°C fan), 375°F, Gas 5.

7. Uncover the buns and bake for 13 minutes, then reduce the oven temperature to 180°C (160°C fan), 350°F, Gas 4. Rotate the sheets, if necessary, so the buns colour evenly then bake for a further 5 minutes, or until the buns look golden brown and well-risen. Remove the sheets from the oven and quickly brush the tops of the buns with the 25g melted butter. Sprinkle with the 2 tablespoons demerara sugar and return the buns to the oven to bake for a further 2 minutes.

8. Transfer to a wire rack and leave to cool until just warm, then split and eat with butter.

Try Something Different

The same dough can be made into a large loaf. Punch down the risen dough, knead it for a minute then shape it into a loaf to fit a greased 900g (26 × 12.5 × 7.5cm) loaf tin (see here). Set the loaf in the tin then leave to rise as above. Bake for 40 minutes at 190°C (170°C fan), 375°F, Gas 5, then lower the oven temperature to 180°C (160°C fan), 350°F, Gas 4 and bake for a further 15 minutes. When the loaf is done remove from the tin and glaze the top with melted butter and sugar as above. Return to the oven for a further 2 minutes (bake directly on the shelf, not in the tin). Cool on a wire rack.

Pecan and Maple Spelt Loaf

Easy does it

HANDS-ON TIME:
35 minutes

HANDS-OFF TIME:
2-2½ hours

BAKING TIME:
35 minutes

MAKES:
1 large loaf

SPECIAL EQUIPMENT:
baking sheet

STORAGE:
Once cold, wrap the loaf tightly (whole or sliced) in clingfilm or put into a freezer bag and freeze for up to 1 month

Adding plenty of toasted nuts adds crunch as well as flavour, but the dough needs to be soft enough to easily incorporate them. The interesting shape of this loaf will allow you to practise your plaiting skills, although a round plait is far easier to create than it looks.

200g pecan halves

500g stoneground wholegrain spelt flour, plus extra for dusting

8g salt

7g sachet fast-action dried yeast

1 tablespoon rapeseed or olive oil

3 tablespoons maple syrup

about 300ml lukewarm water

1. Preheat the oven to 180°C (160°C fan), 350°F, Gas 4 and then toast the pecans in a baking dish for 8-10 minutes, or until just lightly coloured. Remove from the oven and leave to cool. (The oven can be turned off for now.)

2. Combine the flour and salt in a large mixing bowl, or the bowl of a free-standing mixer, then sprinkle the yeast on top and mix in with your hand. Make a well in the centre.

3. Add the oil, maple syrup and water to the well and gradually work into the flour with your hand or the dough hook attachment on slow speed to make a soft but not sticky dough. If the dough feels dry or there are dry crumbs at the base of the bowl work in more water, a tablespoon at a time. Stoneground wholegrain flours take longer to absorb liquid (become hydrated) than white flours so once the dough has come together leave the dough in the bowl, uncovered, for 5 minutes. If the dough has firmed up too much and feels stiff, work in a little more water. Only add more flour if it sticks to the sides of the bowl or your hands.

4. Lightly flour your hands and the worktop and turn out the dough. Knead it thoroughly for 4 minutes, or for 2 minutes using the dough hook on slow speed, then scatter the pecans over the dough (there’s no need to chop them up as they will become broken during kneading). Knead the dough for another 3-4 minutes (or 2-3 minutes with the dough hook) or until the nuts are evenly distributed and the dough feels elastic and pliable. Return the dough to the bowl, if necessary, and cover it tightly with clingfilm or a snap-on lid. Leave on the worktop to rise for 1-1½ hours, or until doubled in size. Line a baking sheet with baking paper.

5. Uncover the bowl and punch down (knock back) the risen dough to deflate it. Dust your hands and the worktop with flour again then turn out the dough. Knead the dough two or three times to shape it into a ball. Flour your fingers then flatten the ball to make a 24cm neat round disc. Using a sharp knife, cut the disc into three strips, attached at one end, then plait the three strips together.

6. Tuck the ends under then carefully transfer the loaf to the lined baking sheet. With your hands gently shape the sides of the plait so the loaf is rounded. Slip the sheet into a large plastic bag, trapping in some air so the plastic doesn’t stick to the dough, and tie the ends. Leave to prove and rise on the worktop for about 1 hour, or until the loaf has doubled in size. Towards the end of the rising time preheat the oven to 220°C (200°C fan), 425°F, Gas 7, and put an empty roasting tin into the bottom of the oven to heat up.

7. When the dough is ready, remove the baking sheet from the bag and place it in the oven. Pour a jug of cold water into the hot roasting tin, to create a burst of steam, then quickly close the oven door and bake the loaf for 15 minutes. Turn down the temperature to 190°C (170°C fan), 375°F, Gas 5 and bake for a further 20 minutes until the loaf is a rich golden brown and sounds hollow when tapped underneath; it’s a good idea to test the loaf after 10 minutes at this lower temperature and rotate the baking sheet if necessary so the loaf colours evenly. Transfer the loaf to a wire rack and leave to cool completely before slicing.

Baked Mocha Doughnuts

Easy does it

HANDS-ON TIME:
15 minutes

BAKING TIME:
17 minutes

MAKES:
6-8 doughnuts

SPECIAL EQUIPMENT:
6-hole non-stick large doughnut tray or 6 individual savarin moulds, small disposable piping bag

STORAGE:
Once cold, store in an airtight container and eat within 24 hours

A quick and very easy way to make doughnuts that doesn’t involve deep-frying or a yeast-based dough. The dough is simply stirred together and baked in a specially shaped tray. The crumb and crust are quite delicate just out of the oven, so handle gently.

2 teaspoons instant coffee (granules or powder)

4 tablespoons very hot milk

100g plain flour

30g cocoa powder

½ teaspoon baking powder

½ teaspoon bicarbonate of soda

good pinch of salt

125g caster sugar

2 teaspoons cocoa nibs

1 medium egg, at room temperature

2 tablespoons buttermilk or low-fat natural yoghurt

50g unsalted butter, melted, plus extra for brushing

To decorate

70g dark, milk or white chocolate, broken into pieces

10g unsalted butter

icing sugar, for dusting

1. Preheat the oven to 190°C (170°C fan), 375°F, Gas 5. Brush your moulds well with melted butter, paying particular attention to the raised centre. Pop the tray in the freezer or fridge for a couple of minutes just to harden the butter, then repeat (this double layer of butter works well with tricky mixtures).

2. Dissolve the coffee in the very hot (just below boiling point) milk then leave to cool until barely warm. Sift the flour, cocoa, baking powder, bicarbonate of soda, salt and sugar into a mixing bowl. Stir in the cocoa nibs.

3. Whisk the egg with the buttermilk (or yoghurt), coffee, milk and melted butter until thoroughly combined. Pour into the flour mixture and mix together with a wooden spoon.

4. Using a teaspoon, half-fill the prepared moulds with the soft, sticky mixture. (Keep any leftover mixture to make more doughnuts after you’ve cooked the first batch.) Bake for about 17 minutes, or until well-risen and the doughnuts spring back when lightly pressed. Leave for a couple of minutes for the crust to firm up slightly, then turn out onto a wire rack to cool.

5. Melt the chocolate in a small heatproof bowl set over a pan of gently simmering water (make sure the bowl doesn’t touch the water), stirring occasionally. Remove the bowl from the pan and stir in the butter. Leave to cool until thick enough to pipe. Spoon into a piping bag, snip off the end and pipe lines over the cooled doughnuts. Leave to set then dust with icing sugar.

Try Something Different

For a sweeter version, replace the cocoa nibs with 1 tablespoon of milk chocolate chips.

Chocolate Breakfast Bread

Easy does it

HANDS-ON TIME:
20 minutes

HANDS-OFF TIME:
9½ hours

BAKING TIME:
35 minutes

MAKES:
1 large loaf

SPECIAL EQUIPMENT:
900g loaf tin (about 26 × 12.5 × 7.5cm)

STORAGE:
Once cold, wrap (whole or thickly sliced) tightly in clingfilm or pop into a freezer bag and freeze for up to 1 month

The easiest of loaves - the dough is simply mixed and left to rise very slowly overnight, then gently shaped and baked in the morning. Because the mixture is so wet and sticky, and heavy with chocolate, fruit and nuts, keep a plastic scraper close by to help you move the dough around.

500g white spelt bread flour, plus extra for dusting

7g salt

10g caster sugar

¼ teaspoon fast-action dried yeast (from a 7g sachet)

100g dark chocolate, preferably a minimum of 70 per cent cocoa solids

100g pistachios, roughly chopped

125g soft-dried morello or sour cherries

425ml cold water

1. Put the flour, salt and sugar into a large mixing bowl and mix with your hand. Sprinkle the yeast into the bowl and mix in thoroughly.

2. Chop or break up the chocolate into large chunks - aim for 1.5cm but the exact size isn’t crucial - and add to the bowl with the chopped pistachios and the cherries. Mix everything together, breaking up any clumps of fruit, using your hand.

3. Pour the water into the bowl, and using your hand as a paddle, work everything together until thoroughly combined to make a very heavy, very sticky wet dough. Take your time and check the base of the bowl as it is easy to leave some unmixed flour. Scrape the dough off your hand and cover the bowl tightly with clingfilm or a snap-on lid. Leave on the worktop to rise for at least 8 hours but no more than 12 (this is a wet dough so it can handle the longer rising time).

4. The next day, uncover the dough: it will look well-risen and slightly bubbly. Grease the loaf tin with butter.

5. Lightly flour your hands and the worktop then turn out the dough. It will feel firmer though still soft and sticky. Using the dough scraper to help you, gently fold the dough in half and in half again.

6. Pat it out a little - it won’t need much help - and repeat this folding procedure about six more times to make sure the chocolate, fruit and nuts are well distributed and the dough looks even. Try not to add any more flour as you do this.

7. Using the scraper, scoop up the dough and transfer it to the prepared tin. Press the dough into the tin so the corners are evenly filled, and the loaf has a regular, neat shape. Slip the tin into a large plastic bag, trapping some air inside so the plastic doesn’t stick to the dough, and tie the ends. Leave on the worktop to prove and rise for about 1½ hours, or until the dough has risen to within 5mm of the top of the tin. Towards the end of the rising time preheat the oven to 220°C (200°C fan), 425°F, Gas 7.

8. Uncover the tin and bake the loaf for about 35 minutes, or until it is a good golden brown. To test if the loaf is fully baked, carefully turn it out and tap it underneath - if it sounds hollow the loaf is cooked, if not gently return the loaf to the tin and bake it for another 5 minutes and test again. Carefully set the loaf on a wire rack (the pieces of chocolate will be very hot, and the crust delicate until it cools). Leave until cold before slicing thickly and spreading with butter or creamy goats’ cheese. Best eaten within 3 days.

Try Something Different

You can easily vary the flavours of this loaf: use a good-quality milk chocolate for a sweeter taste, replace the cherries with dried cranberries or raisins, or try chopped almonds or hazelnuts instead of pistachios.

Swedish Lussekatts

Easy does it

HANDS-ON TIME:
40 minutes

HANDS-OFF TIME:
2¾-3½ hours + 2 hours to soak the saffron

BAKING TIME:
15 minutes

MAKES:
15 buns

SPECIAL EQUIPMENT:
2 baking sheets

STORAGE:
Once cold, put into a freezer bag and freeze for up to 1 month

Baked for breakfast on 13th December each year, the dough for these sweet saffron buns is mixed with light cream plus butter and an egg, making it richer and heavier than other doughs. Avoid adding too much flour early on as the dough firms up after the second kneading, and allow longer than usual for it to rise.

1 teaspoon saffron strands

225ml single or whipping cream or Jersey high-fat milk, lukewarm

about 450g strong white bread flour, plus extra for dusting

10g fast-action dried yeast (from 2 × 7g sachets)

100g slightly salted butter

75g caster sugar

5g salt

45g raisins or sultanas

1 medium egg, at room temperature, lightly beaten

To finish

1 medium egg plus a pinch of salt, to glaze

1. Preheat the oven to 180°C (160°C fan), 350°F, Gas 4. Put the saffron into a ramekin and toast in the oven for 8-10 minutes, or until the strands turn a dark amber colour. Leave to cool for a minute then crumble into the lukewarm cream, stir well and leave to infuse for about 2 hours. (You can turn off the oven for now.)

2. To make the dough, combine 400g of the flour and yeast in a bowl and set to one side. Gently melt the butter and put into a large mixing bowl, or the bowl of a free-standing mixer. Reheat the saffron cream until it feels lukewarm when you dip in your little finger, then add it to the melted butter with the sugar, salt, dried fruit and the beaten egg and mix thoroughly with a wooden spoon.

3. Using your hand, or the dough hook attachment on slow speed, gradually work the flour/yeast mixture into the cream/egg mixture to make a very soft, slightly sticky, heavy and rich dough. Keeping the dough in the bowl (so you don’t work in any more flour at this point) gently knead the dough for just 2 minutes - or 1 minute with the dough hook on slow speed. Cover the bowl tightly with clingfilm or a snap-on lid and leave on the worktop to rise for 1½-1¾ hours, or until doubled in size.

4. Uncover the risen dough and punch it down (knock back) with your knuckles to deflate it, then turn it out onto a lightly floured worktop. This time knead the dough thoroughly for 10 minutes, or 5 minutes with the dough hook on slow speed, working in just enough of the remaining flour until it feels satiny smooth, very stretchy and pliable, and soft but no longer sticky. The dough should hold a shape but not feel hard or dry.

5. Weigh the dough and divide it into 15 equal portions. Cover with a dry tea towel or sheet of clingfilm and leave the dough to relax on the worktop for 15 minutes. Line two baking sheets with baking paper.

6. One at a time, shape each portion into a ball then roll it back and forwards on an unfloured worktop with your hands to make a 21cm sausage.

7. Shape each sausage into a neat ‘S’ shape and arrange, spaced well apart, on the lined baking sheets. Cover loosely with sheets of clingfilm or a dry tea towel and leave to prove and rise on the worktop for 1-1½ hours, or until doubled in size. Towards the end of the rising time preheat the oven to 200°C (180°C fan), 400°F, Gas 6.

8. Lightly beat the 1 egg with a pinch of salt. Uncover the buns and very carefully glaze with the beaten egg - don’t get the glaze on the baking paper as this will ‘glue’ the dough to it and stop the buns from expanding in the oven.

9. Bake the buns for 15-18 minutes, or until they are a rich golden brown; check them after 10 minutes and rotate the sheets, if necessary, so that they all colour evenly. Transfer to a wire rack and leave to cool slightly before eating.

Butternut Squash Loaf

Easy does it

HANDS-ON TIME:
35 minutes

HANDS-OFF TIME:
2 hours

BAKING TIME:
35 minutes

MAKES:
1 medium loaf

SPECIAL EQUIPMENT:
20cm round deep sandwich tin

STORAGE:
Once cold, wrap the loaf (whole or sliced) tightly in clingfilm or pop into a freezer bag and freeze for up to 1 month

Butternut squash, steamed and then blended to a smooth purée, replaces the liquid here and adds a sweet, earthy flavour to the bread. The gold-coloured dough is very soft and slightly sticky but firms up first as it is kneaded, then as it rises. Dried sour cherries and walnut pieces add texture and contrast to the rich sweet crumb.

about 600g butternut squash (unpeeled weight), peeled and cut into 2cm chunks

8g salt

30g unsalted butter, at room temperature

2 tablespoons caster sugar

¼ teaspoon ground allspice

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground ginger

350-425g strong white bread flour, plus extra for dusting

7g sachet fast-action dried yeast

100g soft-dried morello or sour cherries

50g walnut pieces

To Finish

1 medium egg plus a pinch of salt, to glaze

1. Weigh out 400g of the butternut squash pieces (save the rest for soup or casseroles). Cook the squash chunks without any extra water - either in a steamer or in the microwave - until the chunks are just tender when pierced with the tip of a sharp knife, about 5-8 minutes. Leave to cool for 5 minutes, uncovered so the steam can escape, then tip into a food-processor.

2. Add the salt, butter, sugar, allspice, nutmeg and ginger and process to make a smooth, thick purée. Set to one side until lukewarm.

3. Put 350g white bread flour into a large mixing bowl, or the bowl of a free-standing mixer, and mix in the yeast using your hand. Add the lukewarm squash purée to the bowl and mix everything together with your hand, or the dough hook attachment of the mixer on slow speed, to make a soft and slightly sticky dough. Depending on the type of squash, you may need to work in more flour to make a dough that is soft but doesn’t stick to the sides of the bowl (some squash contain more water than others).

4. Scrape out the dough onto a lightly floured worktop and knead thoroughly until pliable and slightly firmer - about 10 minutes, or 5 minutes with the dough hook on slow speed. Return the dough to the bowl, if necessary, then cover it tightly with clingfilm or a snap-on lid and leave to rise on the worktop for about 1 hour, or until doubled in size. Grease the tin with butter and line the base with a circle of baking paper.

5. Punch down (knock back) the dough to deflate it then turn it out onto a lightly floured worktop and press it out to a rectangle roughly 20 × 30cm with one short side facing you. Scatter the 100g cherries and 50g walnut pieces over the bottom half of the rectangle then fold the dough over to cover the fruit and nuts.

6. Fold the dough in half again then press it out to a rough 25cm square and fold it in half, and then in half again. Do this once or twice more until the fruit and nuts are evenly distributed, then gently shape the dough into a ball about 15cm across.

7. Set the ball in the centre of the lined sandwich tin then slip the tin into a large plastic bag, trapping in some air so the plastic doesn’t stick to the dough, and tie the ends. Leave to prove and rise for about 1 hour, or until doubled in size. Towards the end of the rising time preheat the oven to 220°C (200°C fan), 425°F, Gas 7.

8. Uncover the loaf and gently press your thumb into the centre of the loaf to make a small hollow. Lightly beat the 1 egg with a pinch of salt and brush over the loaf to glaze it then, with the tip of a sharp knife or a razor lightly score the loaf into 12 wedges from the hollow down to the edge. Bake for about 35 minutes, or until a rich golden brown. Test if it is ready by tapping the turned-out loaf underneath: it should sound hollow. Transfer to a wire rack and leave to cool completely before slicing.

Try Something Different

The same dough can be shaped into individual rolls: once the fruit and nuts have been incorporated weigh the dough and divide it into 12. Roughly shape into craggy-looking balls and then set well apart on a lined baking sheet. Leave to prove as above until doubled in size then glaze and bake for 15-18 minutes.