EASY COCKTAILS FOR BEGINNERS RECIPES

Steps:

• Place the flour in a large mixing bowl with the salt. Rub the butter into the flour, then stir in the yeast.

  Make a well in the centre of the flour and pour in 350ml luke-warm water. Bring the mixture together with a round-bladed knife to form a dough and then turn out onto a floured surface.

  Work the dough with the heel of your hands and stretch and turn it for about 10 minutes. Place the kneaded dough back in the bowl and cover with oiled cling film. Leave to rise in a warm place for 1 hour or until doubled in size.

  Turn the dough out of the bowl and punch the surface with your knuckles. Then knead the dough again for 5 minutes.

  Divide the dough in half. Divide one half into 6 and shape into balls. Place on a floured baking sheet and leave to rise again. Shape the remaining half of the dough into an oval and pop into a 1lb loaf tin. Cover with a damp tea towel or oiled cling film and leave to rise for 1 hour or until doubled in size.

  Brush the bread rolls with a little beaten egg and scatter with seeds. Leave to rise, covered in oiled cling film for 20 minutes or until doubled in size. Meanwhile, preheat the oven to 220°C, fan 200°C, gas 8.

  Bake the loaf for 30-35 minutes and the rolls for 15-20 minutes. Remove from the oven and tap the bases, if the bread sounds hollow, it is cooked.

Steps:

• 1. Preheat the oven to 190°C/375°F/gas 5.
  2. Place the flours, oatmeal, bicarbonate of soda, sugar and 1 teaspoon of sea salt in a large bowl and mix together.
  3. In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.
  4. Use a fork to stir the egg mixture into the flour, then as it starts to come together, use your hands to pat and bring the dough together.
  5. Shape the dough into a ball and place onto a lightly floured baking tray. Use your hands to flatten the dough slightly so you end up with a disk, roughly 6 to 7cm thick.
  6. Score a cross into the top of the bread with the blunt edge of a knife, then bake in the centre of the oven for 50 to 60 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
  7. Turn the bread out onto a wire rack to cool, then serve slightly warm with some soup or a nice wedge of cheese.