Bake your own BREAD

1 Add the warm milk, sugar and yeast into a bowl and leave for about 5 minutes to froth.

2 Add the flour and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands.

3 Move to a floured work surface and knead by hand for 10 minutes. You can also add the dough to a machine and knead for the same amount of time.

4 Clean out the mixing bowl, add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for about 1½ hours.

5 Prepare the filling by finely chopping the leek, then beating into the butter. Add the salt, pepper, parsley and garlic powder and mix until combined, then leave aside.

6 After the dough has risen, knock it back and place on a floured surface. Roll the dough out into a rectangle shape around 2-3cm (1in) thick.

7 Spread the leek filling onto the surface of the dough, leaving just a thin border.

8 Roll the dough up lengthways, to make a long sausage shape, then, using a sharp knife, carefully slice down the middle (also lengthways) - it should leave you with two long strands.

9 Overlap the two strands, keeping the exposed filling facing towards you (this will help the butter ooze out and bake), then place in a large loaf tin, cover with a tea towel and leave to rise for a further 30 minutes.

10 Preheat the oven to 190°C/Gas Mark 5, place the risen dough in for 25 minutes, then cover with baking foil and bake for a further 20-25 minutes. Allow to cool and enjoy.

1 Preheat the oven to 200°C/Gas Mark 6.

2 In a large mixing bowl, add the flour, yoghurt, 3 tbsp olive oil and a large pinch of salt and combine with your hands until a large ball forms. There is no need to let this prove as there isn’t any gluten inside.

3 Line a baking tray (I use a square 23x23cm (9x9in)) with baking paper and press the dough mixture into the tray.

4 Simply add whatever your toppings of choice are and place in the oven for 25 minutes.

1 Preheat the oven to 200°C/Gas Mark 6.

2 In a large bowl, mix together the two types of flour, bicarbonate of soda and salt.

3 Add the milk and lime juice and mix until a sticky dough forms. Lightly flour a work surface and tip the dough onto it.

4 Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead. Sprinkle with a little more flour if it’s necessary to make a smooth dough.

5 Shape the dough into a ball. Gently flatten the ball a little bit with your hand. Score the dough with a deep cross, dividing it into quarters. Dust the bread with flour.

6 Place onto a baking tray lined with baking parchment and bake for 30 minutes. The loaf should be golden brown.

7 Leave to cool on a wire rack. Best eaten fresh, but the loaf will last for a few days in a sealed container.