Bread is really versatile so again we're going to give you a very basic recipe here. Experiment with different types of flour if you wish, add other flavours or textures, and keep baking.

All bread is, basically, is flour bound with liquid, often given yeast to aid rising, and baked. For the most basic bread you should put 675g of sieved strong plain flour and a pinch of salt in a bowl, mix a couple of teaspoons of dried yeast with a little water to get a creamy liquid, leave to froth for a couple of minutes, and add the yeast to the flour with about 400ml of milk or water, stirring until you achieve a smooth dough.

Turn this onto a work surface and knead until it's elastic - this takes about five to ten minutes - then put in the bowl (which you've oiled) or an oiled plastic bag, cover and leave for an hour or so to rise. Knead it again, grease two loaf tins, add the dough, leave to rise in a warm place for about fifteen minutes and then bake until golden brown (about 35-40 mins). Eat the same day - and use what's left over to make breadcrumbs.