Whether you use a machine or hand-make your bread, the basic ingredients are the same. These are flour, water, milk or dried milk powder, salt, sugar, oil or butter and yeast. Make sure you always use ‘strong’ or bread flour. This has a higher gluten content which helps the bread to rise and set.

With regard to the yeast, it is worth using one of the packet ‘fast action yeasts’ as there is then no need to go through the process of “starting” the yeast before use, it can be added directly to your mix.

The process of making bread goes through the following stages : mixing, kneading, rising or proving, knocking back, proving again and baking. The main advantage of a breadmaker is that you add all your measured ingredients, switch the machine on and come back a couple of hours later to find your finished loaf. There is, however, a lot to be said for making bread by hand as it will give you a lot of personal satisfaction, as well as a good ‘work out’ whilst kneading it!

Whichever way you make your bread, don’t be too hasty in trying it! Once baked and turned out of the tin, a loaf should (if you can resist the temptation!) be left for 30 minutes to cool. This allows it to firm up, making it easier to slice.