poppy seed bread

Makes 1 loaf

Preparation time 15 minutes, plus proving

Cooking time 30 minutes

675 g (1 lb 6 oz) strong white flour, plus extra for dusting

2 teaspoons easy-blend dried yeast

1 teaspoon salt

1 teaspoon caster sugar

25 g (1 oz) butter, melted, plus extra for greasing

150 ml (¼ pint) warm milk, plus extra for brushing

300 ml (½ pint) warm water

vegetable oil, for oiling

poppy seeds, for sprinkling

Grease a large loaf tin. Put the flour, yeast, salt and sugar in a bowl. Mix the butter with the milk and the measurement water and add to the bowl. Mix with a round-bladed knife to make a soft but not sticky dough.

Grease the dough out on to a floured surface and knead for about 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 hour or until doubled in size.

Tip the dough on to a floured surface and shape into an oval slightly shorter than the length of the tin. Drop into the tin and cover loosely with oiled clingfilm. Leave to rise for about 45 minutes until doubled in size. Brush the top of the loaf with a little milk and sprinkle with poppy seeds. Place on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for about 30 minutes until risen and deep golden, covering with foil if the surface starts to brown too much. Turn out of the tin and tap the bottom of the bread; if it sounds hollow, the bread is cooked. If needed, return to the oven (out of the tin) and cook a little longer.

For quick & easy soda bread, mix together 250 g (8 oz) self-raising flour, 250 g (8 oz) wholemeal flour, 1 teaspoon bicarbonate of soda and 1 teaspoon salt. Stir 1 tablespoon lemon juice into 275 ml (9 fl oz) milk and add to the bowl. Mix to a soft but not sticky dough, adding a dash more milk if it feels dry. Shape on a floured surface into a round. Place in a lightly greased shallow tin and flatten slightly. Brush with a little egg and dust with flour. Score a deep cross in the top and cook as above for about 25 minutes.