Flavoured breads

Pumpkin loaf

Boil 500g chopped, peeled butternut pumpkin for 8 minutes or until tender; drain. Transfer to a bowl; mash with a fork. Cool. Make dough for Basic White Bread (see recipe, above), using ⅓ cup warm water and ¼ cup milk; add the mashed pumpkin after the yeast mixture in step 2. Continue as directed in the recipe. Serve with sweet or savoury toppings.

Olive loaf

Make dough for Basic White Bread (see recipe, above), adding ⅔ cup chopped pitted green Sicilian olives and 1 tablespoon finely chopped fresh rosemary in Step 2. At the end of Step 4, dust the top of the loaf with 1 tablespoon fine polenta. Continue as directed in the recipe. Serve with savoury toppings.

Seeded loaf

Make dough for Basic White Bread (see recipe, above). Combine 1 tablespoon each pepitas (pumpkin seed kernels), sunflower seeds and sesame seeds with 2 teaspoons each linseeds, poppy seeds and sea salt flakes. At the end of Step 4, brush dough with 1 lightly beaten egg; sprinkle with the seed mix. Continue as directed in the recipe. Serve with sweet or savoury toppings.

Wholemeal loaf

Make dough for Basic White Bread (see recipe, above), using wholemeal flour (return husks left in the sifter to the bowl) instead of plain flour, 1 tablespoon olive oil instead of butter and water instead of milk in Step 2. Continue as directed in the recipe. Serve with sweet or savoury toppings.