Bread really is easy to make, as long as you follow a few simple rules. Get it right and you'll never look back - or want to eat shop-bought loaves again!
This is a very quick and easy loaf, but with lots of varying textures. And don't worry if the sunflower seeds turn green during baking – it actually looks very attractive.
Basically these are the familiar soft Vienna rolls – improved, I think, by a liberal sprinkling of poppy seeds.
Bruschetta is a very special type of toasted bread, pronounced 'brusketta'. When I first tasted the real thing in Tuscany, it was one of the most memorable eating experiences of my life. Italian country bread is toasted on both sides over hot, fragra
This satisfying snack for one conjures up memories of pavement cafes in Paris for Delia...but you can enjoy it just as much on an autumnal British day.
Perfect party nibbles - or a great snack. However you see these, rest assured they will be hugely popular with all who eat them.
These elegant little morsels are simplicity itself to make. Serve them with drinks or as part of a buffet spread...
Home-made pitta bread is a million times better than the often doughy tasteless versions on offer in shops, and they're not at all difficult to make.
This recipe requires 5-6 minutes kneading and only one rise, so it is relatively quick.
A fantastic variation on the toasted sandwich, or even Croque Monsieur, this is a real Italian treat!
Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.
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