recipes

Put all the ingredients into a bowl and mix well by rubbing in.

Tip the dough out onto a lightly floured surface and knead for 6 minutes, then put the dough back in the bowl to rest for 1 hour.

Line several baking trays.

Paul needs 4, so cut 4 x 100 pieces of dough, and shape the dough into the required letters.

Put the letters on the baking tray so they are just touching, and leave to rest for 1 hour.

Preheat the oven to 220°C/425°F/gas mark 7.

Brush the letters liberally with eggwash, put in the oven and bake for 30–40 minutes until they are a strong dark brown.

Transfer onto a wire rack to cool.

The following day, coat the names with wood varnish to preserve them.

Put all the ingredients into a bowl and mix until you have a soft, pliable dough.

Tip the dough out onto a lightly floured surface and knead with your fingers for 5 minutes, then put back in the bowl and rest the dough for 1 hour.

Preheat the oven to 230°C/450°F/gas mark 8.

Tip the dough out onto your floured surface, rip off a third of the dough and shape into a ball.

Shape the remaining dough into a ball and place the smaller ball on top of the larger, then flatten slightly with your hand.

Push your finger down through the centre of the loaf from top to bottom until you can feel the table.

Dust the loaf with flour and, using a knife, make vertical slashes from the top of the loaf to the bottom (be careful not to cut yourself).

Put onto a lined baking tray and bake for 30 minutes until golden brown.

Transfer to a wire rack to cool.

When cooled, serve with chunks of cheese

Put the flours, salt, yeast and butter into a large bowl and mix together.

Slowly add the water, mixing with your hand until all the flour has been incorporated from the sides of the bowl.

Tip the dough out onto a lightly floured surface and knead for 5–7 minutes.

Put the dough back in the bowl and leave to rest for 1 hour.

Preheat the oven to 220°C/425°F/gas mark 7.

Line a baking tray.

Using a knife, cut a slash down the middle on top of the dough and dust the top with flour.

Bake for 30 minutes, then transfer to a wire rack to cool.

Put the flour, salt, yeast and butter into a bowl, then add the water, little by little, folding in with your hands until all the flour has been picked up.

Tip out onto a lightly floured surface and knead for 5 minutes until you have a pliable, soft dough.

Put the dough back in the bowl and leave for 1 hour.

Oil the loaf tin or tins.

Shape the dough to fit the tin(s), and leave to rise for 1 hour.

Preheat the oven to 230°C/450°F/gas mark 8.

Just before you bake the loaf, dust the top with flour and, using a knife, make slashes across the top.

Bake for 30–35 minutes, then turn out of the tin(s) onto a wire rack to cool.

Put all the ingredients into a large bowl and mix together.

When all the flour has been picked up by the water, tip the dough out onto a lightly floured surface and knead for 5 minutes. If you find the dough sticks a lot to the table, then dust lightly again with flour, but do not over- flour as this will tighten the dough. Put the dough back in the bowl and leave to rest for 1 hour.

Line a baking tray. Tip the dough out onto your floured surface and shape into a ball, then gently flatten it out with your hand until it is about 20.5 cm/ 8 inches in diameter. Dust the top with flour, place on the baking tray and leave to rise for 1–2 hours.

Preheat the oven to 200°C/400°F/gas mark 6. Bake the loaf for 15–20 minutes, then transfer to a wire rack to cool.

Put the flour, salt, yeast and butter into a large bowl and mix together. Add nearly all the water and blend the ingredients together, then add the remaining water and mix in the bowl for 2 minutes.

Tip the dough out onto a lightly floured surface and knead well for 5 minutes, then place the dough back in the bowl and leave to rest for 2 hours.

Line a baking tray. Shape the dough into a ball, place on the baking tray and leave to rise for 1 hour.

Preheat the oven to 220°C/425°F/gas mark 7. Using a sharp knife, slash the dough across the top and dust with flour. Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.

Mix all the ingredients in a large bowl, taking care not to put the yeast on top of the salt. Knead well with your hands and knuckles, then leave to rise for 1 hour.

Oil a 450 g/1 lb loaf tin. Tip the dough out onto a lightly floured surface and mould into a sausage shape. Put back in the tin and leave to rise for 30 minutes–1 hour.

Preheat the oven to 230°C/450°F/gas mark 8. Dust the top of the dough with flour, put the tin in the oven and bake for 35 minutes.

Take out of the oven and turn the loaf out onto a wire rack to cool.

Heat oven to 350 F. Grease 8- or 9-inch baking pan.

Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Set aside 2 tablespoons baking pieces; stir remaining pieces into batter. Spread batter in prepared pan.

Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Place remaining 2 tablespoons baking pieces in small microwave-safe bowl. Microwave at HIGH 15 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over brownie surface. Refrigerate until drizzle sets up. Cut into bars.

Heat oven to 375°F.

Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.

Heat oven to 375°F.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy.

Add egg, milk and vanilla; beat well.

Combine flour, baking soda and salt; gradually add to peanut butter mixture, beating until well blended.

Shape dough into 1-inch balls.

Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned.

Immediately place 3 chocolates on top of each cookie, pressing down slightly.

Remove from cookie sheet to wire rack.

Cool completely.