This is a deliciously moist, soft bread, which is perfect with white asparagus soup. It really is a multi-purpose bread and great for sandwiches or fried.
This fruit-enriched bread made with dried fruit, cinnamon and orange zest makes a wonderful afternoon tea loaf drizzled in icing sugar and slathered in butter.
Bring the flavours of Easter to your kitchen with Mary's moreish hot cross buns. For this recipe you will need a piping bag fitted witha fine 3mm nozzle, but if you don't have a nozzle you could use a piping bag and snip the end off.
Once you've mastered Lorraine Pascale's basic pizza dough, vary the toppings according to your mood. Equipment and preparation: You will need a very large baking tray, or a 30cm/12in pizza plate.
You can either make the dough from scratch for this pizza, which takes no time at all, or for an even speedier method, buy soft tortillas and use these as a base for the pizza instead of making your own.
This is superior garlic bread. The garlic is roasted until caramelised and then pressed into homemade bread dough before baking. Serve toasted with mozzarella and with a simple coriander and tomato salad.
A delicious yeasted cake filled with dried fruit and a swirl of marzipan. It takes time to make but is well worth the effort. Equipment and preparation: for this recipe you will need a large baking tray.
Pronounced Pov-e-Tee-za, this Eastern European sweet bread is traditionally served at Christmas, but makes a delicious tea time treat at any time of the year. Equipment and preparation: for this recipe you will need a clean, flat single bed sheet and a 1kg/2lb loaf tin.