'Who will help me plant the wheat?' asked the Little Red Hen.

Not I, because I'vebought a bag of 'Strong Flour' witha high gluten content, good for bread making. I don't have to plant the wheat, wait for it to grow, cut it, take it to the mill and grind it into flour, fortunately.

Most household bread is made from wheat flour, like the little hen's but with salt, yeast, sugar and water added. During the nineteenth century many foodstuffs were adulterated. Chalk was often added to flour to bulk it out. Some bakers used salt water to save buyingsalt.

Cannes, in the south of France, is one of my favourite holiday destinations. I stay in the same hotel each year, but inthe restaurant,a croissant, conserves, coffee and juice is 40.Instead, I eat atone of the pavement cafes on theCroisette, where much the same, includingbeautiful bread, is about 10.There is one particular boulangerie, run by a lovely family, where the bread is divine (andI stop to eataubergine quiche at least once when I'm there).

My bread may not beas good as the French, but it's quite good.

I buy fresh yeast from the local bakery but dried yeast is a good alternative and it stores well, so you can keep somein thehouseandbake a loaf whenever you feel hungry.(Yeast used in bread is the same as that used to brew beer.)

I've heard many good cooks saythey cannot bakebread andhave given up trying. It can be tricky.

Just remember to keep utensils and the roomwarm. Draughts are to be avoided at all costs. Knead and knead,don't rush the 'proving' time. Weigh everything accurately. Here we go:

White Bread

Ingredients:

1 lb of strong flour (450 gm),

1 oz (25 gm) of fresh yeast or 1 tsp. fast-acting dried yeast

1 teaspoon sugar

1 rounded teaspoon salt

1 oz (25 gm) butter

13 fluid oz ( 375ml) of warm water

A largeloaf tin, greased

Oven temperature:Gas 6,electricity180 degree in a fan oven, 200 degree in a regular oven.

Method: Sieve flour and salt into a warm bowl. Rub in the butter. Cream the yeast and the sugar and add most of the water, but not all. (This is because flours vary in their absorbency. Too much water produces a heavy loaf).

Pour the liquid into the flour and mix well. If the mixture is on the dry side, add the rest of the water, but you shouldn't need to add more than the 13 fluid ounces. The dough should be elastic.

Kneadfor ten minutes, longer if you want to and your hands aren't tired. Cover the bowl with a damp teatowel and leave in a warm place forone hour to prove. Knock the dough down and knead again for ten to fifteen minutes. Leave to riseunder the cloth until it has doubled in size. This will take about an hour.

Place in a greased loaf tin and put in a hot oven for about 45 minutes.Tap the top and if this produces a hollow sound, it's ready.

Tocyn o bara? Slice of bread?