BREAD-BAKING BLUNDERS... AND HOW TO AVOID THEM

Are you a nervous Nellie when it comes to baking bread? Never fear: these top tips will help you master the art of making everything from traditional Irish soda breads to simple yeast rolls.

• Choose a large bowl so you can mix the ingredients easily. It could be stainless steel or a simple plastic washing-up bowl. It is difficult to mix properly if you feel constricted.

• Baking is an exact science, so measure carefully; otherwise, the results will be inconsistent. Some triumphs, and some dense bricks!

• Mix the dry ingredients thoroughly to ensure that they are evenly distributed before adding any liquid.

• Sieve dry ingredients, especially bicarbonate of soda (baking soda) when needed. Otherwise, little lumps will create dark specks in the bread. Too much results in a yellow-tinged bread that smells and tastes strongly of soda.

• Cool breads on a wire rack so that the air can circulate around the bread; otherwise; the base may turn soggy.

• To keep a soft crust, cover warm bread with a slightly damp, warm, clean tea towel.