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Breads

I have tried to make it my goal these days to bake a fresh hand-made loaf at least once a week. It is hard to beat the smell that meanders around the house as bread bakes in the oven. The first bread I ever made was at secondary school during my much loved Home Economics classes. They were little white bread rolls shaped into small bundles of deliciousness. Since then I have experimented with many different breads, some of which can be found in this chapter – such as old-fashioned English muffins, best served hot with loads of butter, the stunning pain d'epi, which often gets oooos and ahhs when brought to the table, and the divine ham, cheese and chive bread, which is ready from start to finish in under an hour.

‘Enthusiasm is the yeast that raises the dough.’

Paul J. Meyer