Change the flavour to make four different loaves

WHOLEWHEAT LOAF

Using the basic white bread dough recipe, replace half the cake wheat flour with half wholewheat flour and replace the milk with warm water.

BUTTERNUT LOAF

Boil 400g chopped, peeled butternut for 10 minutes or until just tender then drain well. Transfer to a bowl and mash with a fork or process in food processor. Cool completely. Make up the dough using the basic white bread recipe, adjusting the liquid as follows: use 80ml (1/3 cup) warm water and 60ml (¼ cup) warm milk, add the mashed butternut together with the liquid and continue with the recipe. Dust lightly with flour before baking. For a sweeter loaf you could add a handful of raisins.

SEEDED LOAF

Make a basic white bread dough as per recipe above. Combine 2 tablespoons (30ml) mixed seeds with 5ml (1 tsp) sea salt. Just before placing the bread into the oven, brush the top lightly with beaten egg and sprinkle over seed and salt mixture, pressing down lightly to stop them falling off. Bake as per recipe.

OLIVE LOAF

Make dough for basic white bread. Add 160ml (2/3 cup) chopped pitted green or black olives and 15ml (1 tbsp) chopped fresh rosemary or origanum in step 4 after you’ve gently kneaded the dough, then roll it out into a rectangle. Sprinkle over the chopped olives and herbs then roll up and knead gently to incorporate ingredients. Divide the dough into two and roll each into a ball and place side by side in a bread tin. Just before baking lightly brush the top of the dough with water and sprinkle over 15ml (1 tbsp) fine polenta and bake as directed.