Savoury Fancy Breads and Rolls

This chapter includes a range of interesting breads – some made with yeast and others with baking powder as the raising agent – which use all sorts of interesting grains and ingredients from corn to nuts and mushrooms.

Asparagus Loaf

Makes one 900 g/2 lb loaf

50 g/2 oz/¼ cup butter or margarine

2 shallots, finely grated

100 g/4 oz wholemeal bread, diced

10 ml/2 tsp chopped fresh parsley

1.5 ml/¼ tsp salt

450 g/1 lb asparagus

2 eggs, lightly beaten

450 ml/¾ pt/2 cups hot milk

Melt the butter or margarine and fry (sauté) the shallots, bread, parsley and salt until lightly browned. Remove from the heat and place in a bowl. Trim the tough ends off the asparagus and cut the stems into 2.5 cm/1 in lengths and add to the bowl. Blend together the eggs and milk, then mix into the remaining ingredients. Spoon into a greased 900 g/2 lb loaf tin (pan) and press down lightly. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes until firm to the touch.

Savoury Beef Loaf

Makes one 900 g/2 lb loaf

450 g/1 lb/4 cups self-raising (self-rising) flour

1 packet oxtail soup powder

450 ml/¾ pt/2 cups buttermilk

50 g/2 oz/½ cup Cheddar cheese, grated

A pinch of cayenne

Mix together the flour and soup powder and make a well in the centre. Stir in the buttermilk and mix to a dough. Shape into a greased 900 g/2 lb loaf tin (pan) and sprinkle with cheese and cayenne. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until golden and hollow-sounding when tapped on the base.

Beer and Nut Bread

Makes two 450 g/1 lb loaves

15 g/½ oz dried yeast

30 ml/2 tbsp caster (superfine) sugar

375 ml/13 fl oz/1½ cups warm lager

450 g/1 lb/4 cups plain (all-purpose) flour

50 g/2 oz/½ cup rye flour

5 ml/1 tsp salt

120 ml/4 fl oz/½ cup walnut oil

1 onion, finely chopped

100 g/4 oz/1 cup chopped mixed nuts

1 egg, lightly beaten

30 ml/2 tbsp water

Blend the yeast with 5 ml/1 tsp of the sugar and a little of the warm beer and leave in a warm lager for 20 minutes until frothy. Mix the remaining sugar with the flours and salt and make a well in the centre. Stir in the yeast mixture, the remaining warm lager and the oil and mix to a fairly firm dough. Knead until smooth and no longer sticky. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.

Knead again, then mix in the onion and nuts. Shape into two greased 450 g/1 lb loaf tins (pans), cover and leave in a warm place to rise for 40 minutes until the dough rises above the top of the tins. Beat together the egg and water and brush generously over the top of the loaves. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 45 minutes until golden brown and hollow-sounding when tapped on the base.

Carrot Bread

Makes two 450 g/1 lb loaves

25 g/1 oz dried yeast

5 ml/1 tsp caster (superfine) sugar

45 ml/3 tbsp warm water

500 ml/17 fl oz/2¼ cups hot water

60 ml/4 tbsp black treacle (molasses)

60 ml/4 tbsp oil

5 ml/1 tsp salt

450 g/1 lb carrots, finely grated

675 g/1½ lb/6 cups strong plain (bread) flour

Blend the yeast with the sugar and warm water and leave to stand for about 20 minutes until frothy. Mix the hot water with the treacle, oil, salt and carrots, then stir in the yeast mixture and flour and mix to a firm dough. Knead until elastic and no longer sticky. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Knead the dough again and shape into two greased 450 g/1 lb loaf tins (pans). Cover and leave to rise again for about 30 minutes until the dough rises just above the tops of the tins. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 10 minutes. Reduce the oven temperature to 180°C/350°F/gas mark 4 and bake for a further 30 minutes until golden brown and hollow-sounding when tapped on the base.

Carrot and Coconut Bread

Makes one 900 g/2 lb loaf

3 eggs

175 ml/6 fl oz/¾ cup oil

5 ml/1 tsp vanilla essence (extract)

350 g/12 oz carrots, coarsely grated

150 g/5 oz/1¼ cups desiccated (shredded) coconut

100 g/4 oz/1 cup walnuts, chopped

120 ml/4 fl oz/½ cup clear honey

175 g/6 oz/1 cup raisins

175 g/6 oz/1½ cups wholemeal (wholewheat) flour

75 g/3 oz/¾ cup fine oatmeal

5 ml/1 tsp baking powder

2.5 ml/½ tsp bicarbonate of soda (baking soda)

5 ml/1 tsp ground cinnamon

1.5 ml/¼ tsp salt

Beat the eggs, then stir in the oil, vanilla essence, carrots, coconut, walnuts, honey and raisins. Mix the remaining ingredients together and stir them into the carrot mixture until just blended. Spoon into a greased 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to finish cooling.

Celeriac Bread

Makes one 900 g/2 lb loaf

350 g/12 oz celeriac (celery root), chopped

30 ml/2 tbsp chopped fresh parsley

75 g/3 oz/¾ cup hazelnuts, chopped

1 onion, sliced

½ green (bell) pepper, sliced

2 eggs, beaten

30 ml/2 tbsp oil

5 ml/1 tsp salt

350 ml/12 fl oz/1½ cups milk

75 g/3 oz/1½ cups fresh breadcrumbs

Process the celeriac, parsley, nuts, onion and pepper until finely chopped and well blended. Stir in the remaining ingredients and press lightly into a greased and lined 900 g/2 lb loaf tin (pan). Bake in a preheated oven at 180°C/350°F/gas mark 4 for 1½ hours until firm to the touch.

Cheese and Almond Ring

Makes one 23 cm/9 in ring

For the dough:

15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast

10 ml/2 tsp sugar

90 ml/6 tbsp warm milk

225 g/8 oz/2 cups strong plain (bread) flour

A pinch of salt

1 egg, beaten

10 ml/2 tsp oil

50 g/2 oz/¼ cup butter or margarine, diced

For the filling:

15 ml/1 tbsp oil

2 onions, finely chopped

1 egg, beaten

100 g/4 oz/1 cup ground almonds

75 g/3 oz/¾ cup Cheddar cheese, grated

Salt and freshly ground black pepper

To make the dough, blend the yeast with the sugar and milk and leave in a warm place for about 20 minutes until frothy. Place the flour and salt in a bowl and make a well in the centre. Add the yeast mixture, the egg and oil and work together to a firm dough. Knead well until elastic and no longer sticky. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave to rise for about 1 hour until doubled in size.

To make the filling, heat the oil and fry (sauté) the onions until soft, then remove from the heat and leave to cool slightly. Reserve a little egg for glazing, then mix in the remainder with all the remaining filling ingredients and leave to finish cooling.

Roll out the dough on a lightly floured surface to a 30 x 10 cm/12 x 4 in rectangle. Dot half the butter over two-thirds of the dough. Fold the plain third of the dough to the centre, covering the butter, then fold the remaining third over the top. Press the side edges together to seal. Turn the dough a quarter turn, roll out and repeat once more with the remaining butter. Wrap in oiled clingfilm and chill for 15 minutes. Roll out and fold once more.

Roll out the dough to a 30 x 23 cm/12 x 9 in rectangle and spread with the filling, almost to the edges. Roll up from the long side like a Swiss (jelly) roll. Shape into a ring, moisten the ends and press together. Make cuts around the dough on the outside edge. Place on a greased baking (cookie) sheet and leave to rise for 20 minutes. Brush with the reserved egg. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 35 minutes until golden.

Cheese and Chive Loaf

Makes one 900 g/2 lb loaf

25 g/1 oz dried yeast

15 ml/1 tbsp caster (superfine) sugar

120 ml/4 fl oz/½ cup warm milk

450 g/1 lb/2 cups Ricotta or cottage cheese

75 g/3 oz/1/3 cup butter or margarine, softened

2 eggs

450 g/1 lb/4 cups plain (all-purpose) flour

30 ml/2 tbsp snipped fresh chives

Salt and freshly ground black pepper

Blend the yeast with the sugar and a little of the warm milk and leave in a warm place for 20 minutes until frothy. Beat the cheese with the butter or margarine and eggs until slightly softened, then beat in the yeast mixture and the remaining warm milk. Mix in the flour and chives, season generously with salt and pepper and mix to a soft dough. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.

Knead again and shape into a 900 g/2 lb loaf tin (pan). Cover and leave in a warm place for 40 minutes until doubled in size.

Bake in a preheated oven at 180°C/350°F/gas mark 4 for 50 minutes until golden brown. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to finish cooling.

Cheese, Chive and Garlic Bread

Makes three 450 g/1 lb loaves

25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast

5 ml/1 tsp caster (superfine) sugar

600 ml/1 pt/2½ cups water

450 g/1 lb/4 cups wholemeal (wholewheat) flour

350 g/12 oz/3 cups strong plain (bread) flour

30 ml/2 tbsp milk powder (non-fat dry milk)

10 ml/2 tsp salt

225 g/8 oz/2 cups Cheddar cheese, grated

2 garlic cloves, crushed

30 ml/2 tbsp snipped fresh chives

5 ml/1 tsp made mustard

2.5 ml/½ tsp cayenne

15 ml/1 tbsp rolled oats

Blend the yeast with the sugar and a little of the warm water and leave in a warm place for about 15 minutes until frothy. Mix together the flours, milk powder and salt and make a well in the centre. Stir in the yeast mixture and the remaining warm water and mix to a dough. Knead well until smooth and elastic. Place in an oiled bowl and cover with clingfilm (plastic wrap). Leave in a warm place for 45 minutes until doubled in size.

Add the cheese, garlic, chives, mustard and cayenne and knead into the dough. Shape into three loaves and place on a greased baking (cookie) sheet. Cover and leave to rise for 15 minutes. Sprinkle with the oats and bake in a preheated oven at 230°C/450°F/gas mark 8 for 25 minutes until golden on top and hollow-sounding when tapped on the base.

Cheese and Curried Fruit Bread

Makes three 450 g/1 lb loaves

25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast

600 ml/1 pt/2½ cups water

450 g/1 lb/4 cups wholemeal (wholewheat) flour

350 g/12 oz/3 cups strong plain (bread) flour

30 ml/2 tbsp milk powder (non-fat dry milk)

10 ml/2 tsp salt

225 g/8 oz/2 cups Cheddar cheese, grated

100 g/4 oz/2/3 cup dried mixed fruit (fruit cake mix)

5 ml/1 tsp curry powder

2.5 ml/½ tsp ground ginger

15 ml/1 tbsp rolled oats

Blend the yeast with a little of the warm water and leave in a warm place for about 15 minutes until frothy. Mix together the flours, milk powder and salt and make a well in the centre. Stir in the yeast mixture and the remaining warm water and mix to a dough. Knead well until smooth and elastic. Place in an oiled bowl and cover with clingfilm (plastic wrap). Leave in a warm place for 45 minutes until doubled in size.

Add the cheese, mixed fruit, curry powder and ginger to the dough and knead into the mixture. Shape into loaves and place on a greased baking (cookie) sheet. Cover and leave to rise for 15 minutes. Sprinkle with the oats and bake in a preheated oven at 230°C/450°F/gas mark 8 for 25 minutes until golden on top and hollow-sounding when tapped on the base.

Cheese and Dill Bread

Makes one 900 g/2 lb loaf

For the loaf:

15 g/½ oz dried yeast

60 ml/4 tbsp warm water

225 g/8 oz/1 cup cottage cheese

30 ml/2 tbsp caster (superfine) sugar

15 g/½ oz/1 tbsp butter or margarine

15 ml/1 tbsp chopped onion

10 ml/2 tsp dill seed

5 ml/1 tsp salt

1.5 ml/¼ tsp bicarbonate of soda (baking soda)

1 egg

250 g/9 oz/2¼ cups plain (all-purpose) flour

For the glaze:

15 g/½ oz/1 tbsp butter or margarine, melted

Large pinch of salt

To make the loaf, dissolve the yeast in the water and leave until frothy. Mix into the cheese with the sugar, margarine, onion, dill, salt, bicarbonate of soda and egg. Gradually add the flour and mix to a stiff dough. Cover with clingfilm (plastic wrap) and leave to rise for about 1 hour until doubled in size.

Knead the dough and shape into a greased 900 g/2 lb loaf tin (pan). Cover and leave to rise for about 30 minutes until it comes just above the top of the tin. Bake in a preheated oven at 180°C/350°F/gas 4 for 45 minutes until golden brown. Leave to cool slightly, then brush with the melted butter and sprinkle with salt.

Georgian Cheese Bread

Makes one 20 cm/8 in round loaf

For the dough:

15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast

5 ml/1 tsp caster (superfine) sugar

150 ml/¼ pt/2/3 cup warm milk

450 g/1 lb/4 cups plain (all-purpose) flour

5 ml/1 tsp salt

75 g/3 oz/1/3 cup butter or margarine, melted

For the filling:

675 g/1½ lb/6 cups crumbly white cheese, broken up

50 g/2 oz/¼ cup butter or margarine

1 egg

1 egg yolk

15 ml/1 tbsp chopped fresh parsley

To make the dough, blend the yeast with the sugar and a little of the warm milk and leave in a warm place for 20 minutes until frothy. Mix the flour and salt in a bowl and make a well in the centre. Blend in the yeast mixture, the remaining warm milk and the butter or margarine and mix to a smooth dough that comes away cleanly from the sides of the bowl. Knead on a lightly floured surface until smooth and elastic. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.

Knead again, then return the dough to the bowl for a further 1 hour.

To make the filling, beat all the ingredients together until well blended. Chill until the dough is ready.

Roll out the dough to a 50 cm/20 in round and gently place over a greased 20 cm/8 in spring-form cake tin (pan) so that the edge hangs evenly over the sides. Spoon the filling into the centre. Carefully gather the dough into the centre and twist it together. Cover and leave in a warm place for 20 minutes until doubled in size.

Bake in a preheated oven at 200°C/400°F/gas mark 6 for 30 minutes, then reduce the oven temperature to 180°C/350°F/gas mark 5 and bake for a further 20 minutes until well risen and golden brown. Leave to cool in the tin for 30 minutes, then turn out on to a wire rack to finish cooling.

Harvest Cheese Bread

Makes three 450 g/1 lb loaves

25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast

600 ml/1 pt/2½ cups warm water

450 g/1 lb/4 cups wholemeal (wholewheat) flour

350 g/12 oz/3 cups strong plain (bread) flour

30 ml/2 tbsp milk powder (non-fat dry milk)

10 ml/2 tsp salt

225 g/8 oz/2 cups Cheddar cheese, grated

5 ml/1 tsp made mustard

2.5 ml/½ tsp cayenne

15 ml/1 tbsp rolled oats

Add the cheese, mustard and cayenne to the dough and knead into the mixture. Shape into three loaves and place on a greased baking (cookie) sheet. Cover and leave to rise for 15 minutes. Sprinkle with the oats and bake in a preheated oven at 230°C/450°F/gas mark 8 for 25 minutes until golden on top and hollow-sounding when tapped on the base.

Cheese and Onion Bread

Makes three 450 g/1 lb loaves

25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast

600 ml/1 pt/2½ cups warm water

450 g/1 lb/4 cups wholemeal (wholewheat) flour

350 g/12 oz/3 cups strong plain (bread) flour

30 ml/2 tbsp milk powder (non-fat dry milk)

10 ml/2 tsp salt

225 g/8 oz/2 cups Cheddar cheese, grated

100 g/4 oz onions, chopped

5 ml/1 tsp made mustard

2.5 ml/½ tsp cayenne

15 ml/1 tbsp rolled oats

Add the cheese, onions, mustard and cayenne to the dough and knead into the mixture. Shape into three loaves and place on a greased baking (cookie) sheet. Cover and leave to rise for 15 minutes. Sprinkle with the oats and bake in a preheated oven at 230°C/450°F/gas mark 8 for 25 minutes until golden on top and hollow-sounding when tapped on the base.

Cheese and Tofu Bread

Makes three 450 g/1 lb loaves

25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast

600 ml/1 pt/2½ cups warm water

450 g/1 lb/4 cups wholemeal (wholewheat) flour

350 g/12 oz/3 cups strong plain (bread) flour

30 ml/2 tbsp milk powder (non-fat dry milk)

10 ml/2 tsp salt

225 g/8 oz/2 cups Cheddar cheese, grated

100 g/4 oz/½ cup firm tofu, shredded

5 ml/1 tsp made mustard

2.5 ml/½ tsp cayenne

15 ml/1 tbsp rolled oats

Add the cheese, tofu, mustard and cayenne to the dough and knead into the mixture. Shape into three loaves and place on a greased baking (cookie) sheet. Cover and leave to rise for 15 minutes. Sprinkle with the oats and bake in a preheated oven at 230°C/450°F/gas mark 8 for 25 minutes until golden on top and hollow-sounding when tapped on the base.

Corn Bread

Makes one 23 cm/9 in loaf

75 g/3 oz/¾ cup plain (all-purpose) flour

175 g/6 oz/1½ cups cornmeal

20 ml/4 tsp baking powder

5 ml/1 tsp salt

2 eggs, beaten

350 ml/12 fl oz/1½ cups milk

60 ml/4 tbsp oil

Blend together the dry ingredients, then stir in the eggs, milk and oil and mix until smooth. Spoon into a greased 23 cm/9 in cake tin (pan) and bake in a preheated oven at 200°C/400°F/gas mark 6 for about 30 minutes until well risen and golden brown.

Buttermilk Corn Bread

Makes one 20 cm/8 in square loaf

225 g/8 oz/2 cups cornmeal

75 g/3 oz/¾ cup plain (all-purpose) flour

5 ml/1 tsp bicarbonate of soda (baking soda)

10 ml/2 tsp baking powder

A pinch of salt

30 ml/2 tbsp caster (superfine) sugar

450 ml/15 fl oz/2 cups buttermilk

60 ml/4 tbsp milk

1 egg, lightly beaten

60 ml/4 tbsp oil

225 g/8 oz/1 small can sweetcorn (corn), drained

Mix together the dry ingredients. Mix together the buttermilk, milk, egg and oil and pour into the dry ingredients, mixing to a soft batter. Stir in the sweetcorn. Pour into a greased 20 cm/8 in square baking tin (pan) and bake in a preheated oven at 230°C/450°F/gas 8 for 25 minutes until golden brown.

Quick Soured Cream Corn Bread

Makes one 450 g/1 lb loaf

100 g/4 oz/1 cup plain (all-purpose) flour

100 g/4 oz/1 cup cornmeal

15 ml/1 tbsp baking powder

2.5 ml/½ tsp salt

2 eggs

375 ml/13 fl oz/1½ cups soured (dairy sour) cream

Mix together the flour, cornmeal, baking powder and salt. Lightly beat the eggs with the soured cream, then stir into the dry ingredients and mix to a soft dough. Spoon into a greased 450 g/1 lb loaf tin (pan) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes until well risen and golden brown.

Chilli-corn Bread

Makes one 900 g/2 lb loaf

175 g/6 oz/1½ cups cornmeal

50 g/2 oz/½ cup plain (all-purpose) flour

15 ml/1 tbsp caster (superfine) sugar

5 ml/1 tsp baking powder

5 ml/1 tsp bicarbonate of soda (baking soda)

1 egg, lightly beaten

250 ml/8 fl oz/1 cup milk

100 g/4 oz/1 small can canned chopped green chillies

100 g/4 oz/1 cup Cheddar cheese, grated

Mix together the cornmeal, flour, sugar, baking powder and bicarbonate of soda. Beat together the egg and milk, then stir into the dry ingredients with the chillies and cheese. Spoon into a greased 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until golden brown.

Corn Muffins

Makes 12

15 ml/1 tbsp oil

1 onion, finely chopped

75 g/3 oz/¾ cup wholemeal (wholewheat) flour

75 g/3 oz/¾ cup cornmeal

5 ml/1 tsp baking powder

A pinch of salt

1 egg, beaten

15 ml/1 tbsp clear honey

150 ml/¼ pt/2/3 cup milk

50 g/2 oz/½ cup Cheddar cheese, grated

Heat the oil and fry (sauté) the onion until soft. Place the flour, cornmeal, baking powder and salt in a bowl and make a well in the centre. Stir in the onions and oil, then the egg, honey and milk and beat well to form a soft mixture. Stir in the cheese. Spoon into greased bun tins (muffin pans) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes until golden brown and firm to the touch.

Quick Cheese Croissants

Makes 16

50 g/2 oz/¼ cup butter or margarine

450 g/1 lb/4 cups plain (all-purpose) flour

15 ml/1 tbsp baking powder

A pinch of salt

100 g/4 oz/1 cup Cheddar cheese, grated

150 ml/¼ pt/2/3 cup milk

1 egg yolk

Rub the butter or margarine into the flour, baking powder and salt until the mixture resembles breadcrumbs. Stir in the cheese. Gradually add enough of the milk to make a firm dough. Divide the dough in half and roll out each half on a lightly floured surface to a 20 cm/8 in round, then cut through the centre into eight portions. Roll up each portion from the outside to the centre, shape into a crescent and place on a greased baking (cookie) sheet. Brush with egg yolk and bake in a preheated oven at 200°C/400°F/gas mark 4 for 15 minutes until golden brown.

Dill Bread

Makes one 900 g/2 lb loaf

15 g/½ oz dried yeast

120 ml/4 fl oz/½ cup warm water

225 g/8 oz/1 cup cottage cheese, warmed

15 ml/1 tbsp finely chopped onion

10 ml/2 tsp finely chopped fresh dill (dill weed)

5 ml/1 tsp salt

2.5 ml/½ tsp bicarbonate of soda (baking soda)

1 egg, lightly beaten

15 ml/1 tbsp oil

350 g/12 oz/3 cups strong plain (bread) flour

Dissolve the yeast in the warm water and leave until frothy. Mix together all the remaining ingredients except the flour, then gradually stir in the flour and yeast mixture and knead to a soft dough. Place in a greased bowl, cover with clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Knead again on a lightly floured surface, then shape into a greased 900 g/2 lb loaf tin (pan). Cover and leave to rise until the dough rises above the top of the tin. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes. Cover the top with foil and bake for a further 15 minutes until well risen and golden.

Country Herb Bread

Makes two 900 g/2 lb loaves

40 g/1½ oz fresh yeast or 60 ml/4 tbsp dried yeast

50 g/2 oz/¼ cup soft brown sugar

600 ml/1 pt/2½ cups warm water

50 g/2 oz/¼ cup vegetable fat (shortening)

900 g/2 lb/8 cups wholemeal (wholewheat) flour

5 ml/1 tsp salt

10 ml/2 tsp chopped fresh basil

5 ml/1 tsp chopped fresh thyme

5 ml/1 tsp chopped fresh parsley

5 ml/1 tsp chopped fresh marjoram

2.5 ml/½ tsp dried oregano

15 ml/1 tbsp milk

5 ml/1 tsp poppy seeds

Blend the yeast with half the sugar and a little of the warm water and leave in a warm place for about 15 minutes until frothy. Rub the fat into the flour and salt, then stir in the herbs and make a well in the centre. Add the remaining sugar, the yeast mixture and the remaining warm water and mix to a dough. Knead well until smooth and no longer sticky. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Knead again and shape into loaves. Place on a greased baking (cookie) sheet, cover and leave to rise for about 15 minutes. Brush with the milk and sprinkle with the poppy seeds. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 30 minutes until well risen and hollow-sounding when tapped on the base.

Herb Rolls

Makes 12

10 ml/2 tsp dried yeast

15 ml/1 tbsp sugar

250 ml/8 fl oz/1 cup warm milk

450 g/1 lb/4 cups wholemeal (wholewheat) flour

A pinch of salt

50 g/2 oz/¼ cup butter or margarine

15 ml/1 tbsp chopped fresh marjoram

5 ml/1 tsp chopped fresh thyme

15 ml/1 tbsp chopped fresh parsley

15 ml/1 tbsp snipped fresh chives

2 egg yolks

15 ml/1 tbsp cold milk

15 ml/1 tbsp caraway seeds

Blend the yeast with the sugar and 45 ml/3 tbsp of the warm milk and leave for about 20 minutes until frothy. Mix the flour with the salt and rub in the butter or margarine. Stir in the herbs. Make a well in the centre and add the yeast mixture and egg yolks and mix to make a firm dough. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Knead again, then roll out on a lightly floured surface to about 4 cm/1½ in thick and cut into rounds. Place on a greased baking (cookie) sheet, cover and leave to rise for a further 15 minutes. Brush with the milk and sprinkle with the caraway seeds. Bake in a preheated oven at 200°C/400°F/gas mark 6 for about 15 minutes until golden and hollow-sounding when tapped on the base.

Herb Baps

Makes 16

40 g/1½ oz fresh yeast or 60 ml/4 tbsp dried yeast

50 g/2 oz/¼ cup soft brown sugar

600 ml/1 pt/2½ cups warm water

50 g/2 oz/¼ cup vegetable fat (shortening)

900 g/2 lb/8 cups wholemeal (wholewheat) flour

5 ml/1 tsp salt

10 ml/2 tsp chopped fresh basil

5 ml/1 tsp chopped fresh thyme

5 ml/1 tsp chopped fresh parsley

5 ml/1 tsp chopped fresh marjoram

2.5 ml/½ tsp dried oregano

15 ml/1 tbsp milk

15 ml/1 tbsp sesame seeds

Knead again and shape into rolls. Place on a greased baking (cookie) sheet, cover and leave to rise for about 15 minutes. Brush with the milk and sprinkle with the sesame seeds. Bake in a preheated oven at 230°C/450°F/gas mark 8 for about 15 minutes until well risen and hollow-sounding when tapped on the base.

Herb and Cheese Rolls

Makes 16

40 g/1½ oz fresh yeast or 60 ml/4 tbsp dried yeast

50 g/2 oz/¼ cup soft brown sugar

600 ml/1 pt/2½ cups warm water

50 g/2 oz/¼ cup vegetable fat (shortening)

900 g/2 lb/8 cups wholemeal (wholewheat) flour

5 ml/1 tsp salt

10 ml/2 tsp chopped fresh thyme

10 ml/2 tsp chopped fresh parsley

5 ml/1 tsp chopped fresh marjoram

75 g/3 oz/¾ cup Cheddar cheese, grated

Blend the yeast with half the sugar and a little of the warm water and leave in a warm place for about 15 minutes until frothy. Rub the fat into the flour and salt, then stir in the herbs and make a well in the centre. Add the remaining sugar, the yeast mixture and the remaining warm water and mix to a dough. Knead well until smooth and no longer elastic. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Knead again and shape into loaves. Place on a greased baking (cookie) sheet, cover and leave to rise for about 15 minutes. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 10 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven for a further 5 minutes until golden on top and hollow-sounding when tapped on the base.

Quick Herb Bread

Makes one 900 g/2 lb loaf

450 g/1 lb/4 cups plain (all-purpose) flour

5 ml/1 tsp salt

2.5 ml/½ tsp ground black pepper

5 ml/1 tsp bicarbonate of soda (baking soda)

60 ml/4 tbsp chopped fresh herbs

25 g/1 oz/2 tbsp butter or margarine

300 ml/½ pt/1¼ cups buttermilk

Mix together the dry ingredients and stir in the herbs. Rub in the butter or margarine and make a well in the centre. Stir in the buttermilk to form a stiff dough and knead lightly. Shape into a greased 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 150°C/300°F/gas mark 2 for 1 hour until golden brown and hollow-sounding when tapped on the base.

Mushroom Bread

Makes one 900 g/2 lb loaf

15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast

5 ml/1 tsp sugar

60 ml/4 tbsp warm water

350 g/12 oz/3 cups wholemeal (wholewheat) flour

175 g/6 oz/1½ cups plain (all-purpose) flour

5 ml/1 tsp salt

30 ml/2 tbsp bran

25 g/1 oz/2 tbsp butter or margarine

60 ml/4 tbsp milk

15 ml/1 tbsp finely chopped onion

100 g/4 oz mushrooms, chopped

Blend the yeast with the sugar and warm water and leave in a warm place until frothy. Mix together the flours, salt and bran, then rub in the butter or margarine and make a well in the centre. Pour in the yeast mixture and milk and knead to a smooth dough. Turn out on to a floured surface and knead for 10 minutes until smooth and elastic, or process in a food processor. Place in a greased bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.

Knead again, working in the onion and mushrooms, then shape into a greased 900 g/2 lb loaf tin (pan), cover with oiled clingfilm (plastic wrap) and leave to rise until the dough has risen to the top of the tins. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 20 minutes. Reduce the oven temperature to 190°C/375°F/gas mark 5 and cook for a further 30 minutes until the bread sounds hollow when tapped underneath.

Nevada Bread

Makes three 450 g/1 lb loaves

25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast

50 g/2 oz/¼ cup soft brown sugar

350 ml/12 fl oz/1½ cups warm water

550 g/1¼ lb/5 cups wholemeal (wholewheat) flour

2.5 ml/½ tsp salt

15 ml/1 tbsp milk powder (non-fat dry milk)

50 g/2 oz/¼ cup vegetable fat (shortening)

Grated rind and juice of 1 orange

Grated rind and juice of 1 lemon

Grated rind and juice of 1 lime

75 g/3 oz/½ cup ready-to-eat dried apricots, chopped

100 g/4 oz cooking (tart) apples, peeled, cored and chopped

100 g/4 oz/2/3 cup stoned (pitted) dates, chopped

15 ml/1 tbsp clear honey, warmed

Blend the yeast with 5 ml/1 tsp of the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Mix the flour with the remaining sugar, the salt and milk powder, then rub in the vegetable fat and make a well in the centre. Add the yeast mixture and the remaining warm water and mix to a soft dough. Knead until pliable and no longer sticky. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size. Mix the fruit juices and rinds with the apricots, apples and dates and leave to soak.

Knead the dough again and work in the fruit mixture. Divide the dough into three equal pieces, and divide each piece into three. Roll into long sausage shapes and plait each set of three together, moistening and pressing the ends together to seal. Cover and leave to rise for 40 minutes until almost doubled in size. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 30 minutes until golden and hollow-sounding when tapped on the base. Brush with the honey while still warm.

Nut Bread

Makes two 450 g/1 lb loaves

75 g/3 oz/¾ cup self-raising (self-rising) flour

75 g/3 oz/¾ cup wholemeal (wholewheat) flour

25 g/1 oz/½ cup bran

5 ml/1 tsp ground cinnamon

2.5 ml/½ tsp salt

5 ml/1 tsp bicarbonate of soda (baking soda)

100 g/4 oz/1 cup chopped mixed nuts

1 egg

100 g/4 oz/½ cup soft brown sugar

60 ml/4 tbsp oil

150 ml/¼ pt/2/3 cup plain yoghurt

Mix together the flours, bran, cinnamon, salt, bicarbonate of soda and nuts. Beat the egg with the sugar and oil, then stir in the yoghurt. Pour into the flour mixture and mix to a firm dough. Spoon into two greased and lined 450 g/1 lb loaf tins (pans) and bake in a preheated oven at 190°C/375°F/gas mark 5 for 1 hour until a skewer inserted in the centre comes out clean.

Oaty Carrot Muffins

Makes 12

75 g/3 oz/¾ cup rolled oats

250 ml/8 fl oz/1 cup plain yoghurt

1 egg

45 ml/3 tbsp clear honey

175 g/6 oz/1½ cups plain (all-purpose) flour

15 ml/1 tbsp baking powder

A pinch of salt

100 g/4 oz carrots, finely grated

5 ml/1 tsp grated orange rind

Mix together the oats and yoghurt and leave to stand for 10 minutes. Beat the egg with the honey, then stir into the oat mixture with the remaining ingredients until just blended; do not overmix. Spoon into muffin cases (papers) or greased muffin tins (pans) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes until well risen, golden brown and firm to the touch.

Onion and Olive Bread

Makes one 900 g/2 lb loaf

15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast

A pinch of sugar

450 ml/¾ pt/2 cups warm water

675 g/1½ lb/6 cups strong plain (bread) flour

10 ml/2 tsp salt

45 ml/3 tbsp olive oil

1 onion, finely chopped

175 g/6 oz/1 cup stoned (pitted) black olives, chopped

15 ml/1 tbsp chopped fresh basil

Blend the yeast with the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Blend the yeast mixture and the remaining water into the flour, salt and olive oil and knead to a firm dough. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.

Knead the dough again and roll or press out into a large rectangle. Sprinkle with the onion, olives and basil, then roll up and gently press the dough together. Shape into a greased 900 g/2 lb loaf tin (pan), cover and leave in a warm place for 30 minutes until the dough rises above the top of the tin.

Bake in a preheated oven at 230°C/450°F/gas mark 8 for 25 minutes until golden brown and hollow-sounding when tapped on the base.

Onion and Sun-dried Tomato Bread

Makes one 900 g/2 lb loaf

15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast

A pinch of sugar

450 ml/¾ pt/2 cups warm water

675 g/1½ lb/6 cups strong plain (bread) flour

10 ml/2 tsp salt

45 ml/3 tbsp olive oil

1 onion, finely chopped

175 g/6 oz/¾ cup sun-dried tomatoes in oil, drained and chopped

10 ml/2 tsp dried oregano

Blend the yeast with the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Stir the yeast mixture and the remaining water into the flour, salt and olive oil and knead to a firm dough. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.

Knead the dough again and roll or press out into a large rectangle. Sprinkle with the onion, sun-dried tomatoes and oregano, then roll up and gently press the dough together. Shape into a greased 900 g/2 lb loaf tin (pan), cover and leave in a warm place for 30 minutes until the dough rises above the top of the tin.

Bake in a preheated oven at 230°C/450°F/gas mark 8 for 25 minutes until golden brown and hollow-sounding when tapped on the base.

Pepper and Onion Bread

Makes one 900 g/2 lb loaf

15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast

A pinch of sugar

250 ml/8 fl oz/1 cup warm water

350 g/12 oz/3 cups plain (all-purpose) flour

Salt and freshly ground black pepper

30 ml/2 tbsp olive oil

100 g/4 oz bottled red (bell) peppers, drained and finely chopped

1 onion, finely chopped

5 ml/1 tsp dried oregano

Blend the yeast with the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Blend into the flour with a pinch of salt and the olive oil and knead until smooth and no longer sticky. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.

Knead again and press or roll out into a rectangle. Cover with the peppers, onion and oregano and season with salt and pepper. Roll up, then shape into a cylinder and place on a greased baking (cookie) sheet with the join underneath. Cover and leave to rise in a warm place for 40 minutes until doubled in size.

Bake in a preheated oven at 200°C/400°F/gas mark 6 for 30 minutes until golden brown and hollow-sounding when tapped on the base.

Potato Bread

Makes three 450 g/1 lb loaves

900 ml/1½ pts/3½ cups milk

75 g/3 oz/1/3 cup caster (superfine) sugar

75 g/3 oz/1/3 cup butter or margarine

10 ml/2 tsp salt

100 g/4 oz/½ cup mashed potatoes

25 g/1 oz dried yeast

120 ml/4 fl oz/½ cup lukewarm water

350 g/12 oz/3 cups wholemeal (wholewheat) flour

800 g/1¾ lb/7 cups strong plain (bread) flour

Bring the milk almost to boiling point, then add the sugar, butter or margarine, salt and mashed potatoes and stir until melted. Leave until lukewarm. Meanwhile, dissolve the yeast in the water and leave in a warm place until frothy. Add to the milk mixture with the wholemeal flour and a few spoonfuls of the plain flour and stir to mix. Gradually mix in the remaining flour until you have a stiff dough. Knead until smooth. Place in a greased bowl and cover with clingfilm (plastic wrap). Leave in a warm place to rise for about 1 hour until doubled in size.

Turn on to a floured surface and divide into three. Knead again and shape into loaves. Place on a greased baking (cookie) sheet or into greased 450 g/1 lb loaf tins (pans) and leave to rise until the dough reaches the top of the tins. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 40–45 minutes until well risen and golden brown.

Pumpkin Bread

Makes three 450 g/1 lb loaves

275 g/10 oz/2½ cups wholemeal (wholewheat) flour

225 g/8 oz/2 cups plain (all-purpose) flour

225 g/8 oz/1 cup muscovado sugar

100 g/4 oz/1 cup chopped mixed nuts

15 ml/1 tbsp bicarbonate of soda (baking soda)

5 ml/1 tsp salt

5 ml/1 tsp ground cinnamon

2.5 ml/½ tsp grated nutmeg

225 g/8 oz/11/3 cups stoned (pitted) dates, chopped

675 g/1½ lb cooked pumpkin purée

250 ml/8 fl oz/1 cup clear honey

250 ml/8 fl oz/1 cup oil

Mix together the flours, sugar, nuts, bicarbonate of soda, salt, cinnamon and nutmeg. Stir in the dates. Blend together the pumpkin, honey and oil, then stir into the dry ingredients and mix well. Shape the mixture into three greased 450 g/1 lb loaf tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 1 hour until a skewer inserted in the centre comes out clean.

Sauerkraut Bread

Makes four 450 g/1 lb loaves

15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast

10 ml/2 tsp clear honey

750 ml/1¼ pts/3 cups warm water

15 ml/1 tbsp butter or margarine

675 g/1½ lb/6 cups wholemeal (wholewheat) flour

450 g/1 lb/4 cups rye flour

5 ml/1 tsp salt

175 g/6 oz sauerkraut

1 onion, finely chopped

10 ml/2 tsp caraway seeds

5 ml/1 tsp mustard powder

Blend the yeast with the honey and a little of the warm water and leave in a warm place for 20 minutes until frothy. Rub the butter or margarine into the flours and salt, then blend in the yeast mixture and the remaining warm water and mix to a soft dough. Knead until smooth, then place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave to rest for 10 minutes. Mix together the sauerkraut, onion, caraway seeds and mustard, then work into the dough. Cover and leave to rest for 10 minutes.

Shape into four 450 g/1 lb loaves and place on a greased baking (cookie) sheet. Cover with oiled clingfilm and leave in a warm place for 45 minutes until doubled in size. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 35 minutes until golden brown.

Seville Bread

Makes three 450 g/1 lb loaves

25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast

50 g/2 oz/¼ cup soft brown sugar

350 ml/12 fl oz/1½ cups warm water

550 g/1¼ lb/5 cups wholemeal (wholewheat) flour

2.5 ml/½ tsp salt

15 ml/1 tbsp milk powder (non-fat dry milk)

50 g/2 oz/¼ cup vegetable fat (shortening)

Grated rind and juice of 1 orange

Grated rind and juice of 1 lemon

Grated rind and juice of 1 lime

450 g/1 lb/22/3 cups sultanas (golden raisins)

15 ml/1 tbsp clear honey, warmed

Knead the dough again and work in the sultana mixture. Divide the dough into three equal pieces, and divide each piece into three. Roll into long sausage shapes and plait each set of three together, moistening and pressing the ends together to seal. Cover and leave to rise for 40 minutes until almost doubled in size. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 30 minutes until golden and hollow-sounding when tapped on the base. Brush with the honey while still warm.

Toledo Bread

Makes two 450 g/1 lb loaves

50 g/2 oz/1/3 cup dried aduki beans

25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast

300 ml/½ pt/1¼ cups warm water

450 g/1 lb/4 cups wholemeal (wholewheat) flour

5 ml/1 tsp salt

25 g/1 oz/2 tbsp butter or margarine

60 ml/4 tbsp canned chopped tomatoes

30 ml/2 tbsp tomato purée (paste)

5 ml/1 tsp chilli powder

2.5 ml/½ tsp dried oregano

1 onion, chopped

1 garlic clove, chopped

Soak the beans overnight in cold water. Drain and rinse, then place in a pan and cover with fresh water. Bring to the boil, boil for 15 minutes, then simmer for 40 minutes until tender. Drain well.

Blend the yeast with a little of the warm water and leave in a warm place for 20 minutes until frothy. Mix together the flour and salt, then rub in the butter or margarine. Add the yeast mixture and the remaining warm water, the tomatoes, tomato purée, chilli powder and oregano and mix to a pliable dough. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 10 minutes. Knead in the beans, onion and garlic, cover again and leave to rest for 10 minutes.

Shape the dough into two greased 450 g/1 lb loaf tins (pans), cover with oiled clingfilm and leave in a warm place for 40 minutes until the dough has risen above the tops of the tins.

Bake in a preheated oven at 230°C/450°F/gas mark 8 for 15 minutes.

Green Tomato and Nut Loaf

Makes two 900 g/2 lb loaves

350 g/12 oz/1½ cups caster (superfine) sugar

250 ml/8 fl oz/1 cup oil

5 ml/1 tsp salt

5 ml/1 tsp vanilla essence (extract)

3 eggs, beaten

350 g/12 oz/2 cups grated green tomatoes, drained

350 g/12 oz/3 cups plain (all-purpose) flour

5 ml/1 tsp bicarbonate of soda (baking soda)

5 ml/1 tsp baking powder

100 g/4 oz/1 cup chopped mixed nuts

100 g/4 oz/2/3 cup raisins

Mix together the sugar, oil, salt, vanilla essence, eggs and tomatoes. Stir in the flour, bicarbonate of soda and baking powder and mix well. Stir in the nuts and raisins. Spoon into two greased 900 g/2 lb loaf tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 40 minutes until well risen and golden brown.

Tomato Loaf

Makes one 900 g/2 lb loaf

15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast

5 ml/1 tsp caster (superfine) sugar

300 ml/½ pt/1¼ cups warm water

550 g/1¼ lb/5 cups strong plain (bread) flour

5 ml/1 tsp salt

50 g/2 oz/¼ cup tomato purée (paste)

Blend the yeast with the sugar with a little of the warm water and leave in a warm place for 20 minutes until frothy. Place the flour and salt in a bowl and make a well in the centre. Mix together the tomato purée and the remaining water and stir into the flour with the yeast mixture and mix to a firm dough. Knead until elastic and no longer sticky. Place in an oiled bowl and cover with clingfilm (plastic wrap). Leave in a warm place for 1 hour until doubled in size.

Knead again lightly and shape into a 900 g/2 lb loaf tin (pan), cover and leave in a warm place for 35 minutes until the dough has risen above the top of the tin.

Bake in a preheated oven at 400°C/200°F/gas mark 6 for 30 minutes until golden and hollow-sounding when tapped on the base.

Sun-dried Tomato Loaf

Makes one 900 g/2 lb loaf

15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast

5 ml/1 tsp caster (superfine) sugar

300 ml/½ pt/1¼ cups warm water

550 g/1¼ lb/5 cups strong plain (bread) flour

A pinch of salt

50 g/2 oz/¼ cup tomato purée (paste)

50 g/2 oz/¼ cup sun-dried tomatoes in oil, drained and chopped

Blend the yeast with the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Place the flour and salt in a bowl and make a well in the centre. Mix the tomato purée and the remaining water and stir into the flour with the yeast mixture and mix to a firm dough. Knead until elastic and no longer sticky. Place in an oiled bowl and cover with clingfilm (plastic wrap). Leave in a warm place for 1 hour until doubled in size.

Knead again lightly and work in the sun-dried tomatoes. Shape into a 900 g/2 lb loaf tin (pan), cover and leave in a warm place for 35 minutes until the dough has risen above the top of the tin.

Bake in a preheated oven at 400°C/200°F/gas mark 6 for 30 minutes until golden and hollow-sounding when tapped on the base.

Sun-dried Tomato and Olive Bread

Makes one 900 g/2 lb loaf

15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast

5 ml/1 tsp caster (superfine) sugar

300 ml/½ pt/1¼ cups warm water

550 g/1¼ lb/5 cups strong plain (bread) flour

A pinch of salt

50 g/2 oz/¼ cup tomato purée (paste)

50 g/2 oz/¼ cup sun-dried tomatoes in oil, drained and chopped

50 g/2 oz/1/3 cup stoned (pitted) black olives, chopped

Knead again lightly and work in the sun-dried tomatoes and olives. Shape into a 900 g/2 lb loaf tin (pan), cover and leave in a warm place for 35 minutes until the dough has risen above the top of the tin.

Bake in a preheated oven at 400°C/200°F/gas mark 6 for 30 minutes until golden and hollow-sounding when tapped on the base.

Turnip Bread

Makes one 450 g/1 lb loaf

100 g/4 oz/1 cup strong plain (bread) flour

100 g/4 oz/½ cup caster (superfine) sugar

2.5 ml/½ tsp bicarbonate of soda (baking soda)

2.5 ml/½ tsp baking powder

5 ml/1 tsp ground allspice

A pinch of salt

1 egg, lightly beaten

100 g/4 oz cooked turnip purée

60 ml/4 tbsp oil

Mix together the dry ingredients and make a well in the centre. Blend together the egg, turnip and oil, then mix into the dry ingredients and stir until just blended. Spoon into a greased and lined 450 g/1 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean.

Wholemeal Bread with Onion and Nuts

Makes one 900 g/2 lb loaf

15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast

5 ml/1 tsp soft brown sugar

450 ml/¾ pt/2 cups warm water

450 g/1 lb/4 cups wholemeal (wholewheat) flour

175 g/6 oz/1½ cups strong plain (bread) flour

5 ml/1 tsp salt

15 ml/1 tbsp walnut oil

1 onion, finely chopped

100 g/4 oz/1 cup chopped mixed nuts

Blend the yeast with the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Mix together the flours and salt in a bowl, add the yeast mixture, the oil and the remaining warm water and mix to a firm dough. Knead until smooth and no longer sticky. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.

Knead again lightly and work in the onions and nuts, then shape into a greased 900 g/2 lb loaf tin (pan), cover and leave in a warm place for 30 minutes until the dough has risen above the top of the tin.

Bake in a preheated oven at 220°C/425°F/gas mark 7 for 30 minutes until golden brown and hollow-sounding when tapped on the base.