Put the flours, salt, butter, sugar, yeast and water into a bowl and massage the dough together with your hands for 3 minutes.

Then tip the dough out onto a lightly floured surface, add the zests and work them well into the dough: the dough will discolour slightly, but don’t worry.

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

Line a baking tray.

If making two loaves, divide the dough into two equal pieces.

Shape the dough(s) into a ball shape and push your finger down through the middle until you can feel the table underneath.

Then, using a sharp knife, cut them across the top several times, place on the baking tray and leave to rise for 1 hour.

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

Bake for 25 minutes until golden brown, then transfer to a wire rack to cool

Put the flour, salt, yeast and butter into a bowl.

Slowly add water to the bowl and mix carefully by hand until the dough becomes elastic.

Knead the dough for 5 minutes, then cover the bowl and set aside to rest for 2 hours.

Divide the dough into two, then add a chopped banana to each, using your hands to ‘mash’ the banana into the mixture.

Your dough will now be sticky, so add enough muesli to each to regain the original texture.

Line a baking tray.

Roll each dough into a ball, then press into the bowl of muesli, so that the dough becomes completely coated.

Place the loaves on the baking tray and leave to rise for 1–2 hours.

Preheat the oven to 200°C/400°F/gas mark 6.

Using a knife, deeply score the top of each ball into 8 sections.

Bake the loaves for 25–30 minutes, then transfer to a wire rack to cool.

Put the flour into a bowl with the salt, olive oil and yeast.

Slowly add the warm water and mix by hand until the dough is pliable.

Tip the dough out onto a lightly floured surface and knead for 4–7 minutes.

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

Line a baking tray.

Divide the dough into two pieces and add half the cherries to each one.

(You may need to add a little more flour if the mix becomes too sloppy.

) Now add half the chocolate chips to each dough.

Mix well, adding a little flour if the dough becomes too soft.

Shape the dough into 2 balls and flatten to about 5 cm/2 inches high.

Dust heavily with flour and score diagonal lines across the top to form diamond shapes.

Place on the baking tray and leave the dough to rest for 1 hour.

Preheat the oven to 200°C/400°F/gas mark 6.

Bake the bread for 20–25 minutes, then transfer to a wire rack to cool.

Put half the rye flour, half the white flour and all the yeast into a bowl.

Then add about 175 ml/6 fl oz of water and mix well until you have a thick paste.

Leave this overnight for 10–12 hours.

Add the rest of the flours and water, the salt, butter and apricots to the dough and mix well for 3 minutes, then tip out onto a lightly floured surface and knead well for 3 minutes.

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

Line a baking tray.

Shape the dough into a sausage and taper the ends.

Place on the baking tray and leave to rise for 1 hour.

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

Rub rye flour all over the top of the dough and, using a knife, cut zigzags down the centre of the loaf.

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

Put all the ingredients except the water, walnuts and sultanas into a bowl, then slowly add the water and, using your hands, bind the ingredients together.

When all the flour has been incorporated, tip the dough out onto a lightly floured surface and, using your fingers and the heel of your palm, knead for 5 minutes.

Put the dough back in the bowl and leave to rise for 2 hours.

Line a baking tray.

Incorporate the walnuts and sultanas into the dough, shape into a ball and make a hole in the middle with your finger.

Slowly begin to open the hole until it is about 5 cm/2 inches across.

Dust with white flour, place on the baking tray and leave to rise for 1 hour.

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

Bake the bread for 30 minutes until golden, then transfer to a wire rack to cool.

Put the flour, salt, sugar, yeast and butter into a large bowl and mix together, then slowly add the water until all the flour has been incorporated (you might not need all of it).

Tip out onto a lightly floured surface and, using your fingers and palms, knead for 5 minutes.

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

Line a baking tray.

Add the grapes and sultanas to the dough and mix in well, then shape into a ball, flatten slightly using your hand and dust the top with flour.

Put onto the baking tray and leave to rise for 1 hour.

Preheat the oven to 200°C/400°F/gas mark 6.

Cut a square in the top of the dough and bake for 25 minutes.

Transfer to a wire rack to cool.

In a large bowl, combine flour, salt, yeast, sugar, butter, and eggs.

Gradually add the milk and water mixture, binding the ingredients together for 3 minutes.

Transfer the dough to a lightly floured surface and knead for 5 minutes.

Place the dough back in the bowl, cover, and let it rise for 1.

5 hours.

Line a baking tray with parchment paper.

Knead in the cinnamon, mandarins, sultanas, mixed peel, and citrus zests until evenly distributed.

Divide the dough into two equal pieces and shape into balls.

Flatten each ball to about 7.

5 cm (3 inches) thick, then score each piece into eight segments with a knife.

Place the shaped dough on the baking tray, cover, and let rise for 1 hour.

Preheat the oven to 220°C (425°F, Gas Mark 7).

Bake for 20 minutes or until golden brown.

Transfer to a wire rack and let cool before serving.

Put the flour, salt, yeast, olive oil, water and cheese into a large bowl and mix with your hands for 3 minutes.

Tip out onto a lightly floured surface and knead for 2 minutes, then add the chives and knead for 3 minutes more.

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

Line a baking tray.

Tip the dough out onto a lightly floured surface and shape into a sausage shape, tapered at each end.

Place the bread on the baking tray and leave to rise for 1 hour.

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

Bake the bread for 25 minutes, then transfer to a wire rack to cool.

Put the flour, salt, olive oil and yeast into a bowl and slowly add enough water just to bring the ingredients together.

Mix for 3 minutes, then tip out onto a lightly floured surface and knead for 5 minutes.

(If you are using a food mixer, use the hook and mix for 5 minutes in total.

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

Line a baking tray.

Add the cheese and dried mint to the dough and shape into a sausage.

Taper the ends and place on the baking tray to rest for 1 hour.

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

Cut diagonal slashes across the top of the dough and dust with flour.

Bake for 25–30 minutes until golden brown, then transfer to a wire rack to cool.

Roll out the puff pastry on a lightly floured surface to about 1 cm/1⁄2 inch thick and brush with beaten egg.

Sprinkle with paprika and coat generously with the Parmesan.

Fold one third in and then fold the remaining dough on top and rest the pastry in the fridge for 30 minutes.

Repeat this twice more.

Preheat the oven to 200°C/400°F/gas mark 6.

Line a baking tray.

Roll out the dough to 1 cm/1⁄2 inch thick and cut into long strips.

Twist each strip in opposite directions to create a spiral effect, then place on the baking tray and bake for 15 minutes.