Bread

You did it - you went out a bought a load of bread flour and yeast - thinking, there's going to be no bread in the shops - but don't worry, we can make bread. And then things calmed down a bit, the shops introduced limiting on the amount you can buy - and you were able to get bread again. Now you are being shamed by others and yourself for panic buying. But don't worry, you can make amends, you can make bread - and you can share the bread - as long as you take social distancing into account, during this difficult period. That being said, it may be the case, you already had the ingredients anyway because you love to bake - I'm just warning you, you might have to explain yourself.

Top tip - if you have bought loads of batch bread and stored it in your freezer - take it out, slices at a time - bread defrosts very quickly - if you take out the whole loaf, it will go off quicker, and you'll end up with a freezer full of bread and butter pudding, or unwanted waste. According to charity; Love food, Hate waste - 24 million slices of bread are thrown out everyday in the UK, so here's one positive change we can make.

Also, if you make toast with bread straight from the freezer, it has some health benefits. Defrosted white bread is lower on the glycaemic index - because bread is a carbohydrate, when we eat it the body breaks it down into glucose for energy. Eating too much can lead to health issues such as weight gain and diabetes, bread is on the naughty list for many dieters. But scientists found that freezing white bread, then defrosting it, lowers the GI by 31% -

If you have a freezer full of bread, it may be some time before you get round to using all that flour and yeast you've also bought- but when you do, you'll have my recipe to help you out.

One of my only cooking claims to fame, is a rather small one, a true vicarious link to cooking stardom. When I was at college, we were lucky enough to be taught for a short time by Mr Rolfe, the same lecturer as some well renowned and incredible chefs such as, Gary Rhodes, Nathan Outlaw and Sarah Barber. One of the daily tasks was to make bread rolls for the refectory and restaurant at the college. Being in my third year, I had completed this task many times and had a knack for doing it well. When Mr Rolfe arrived, he noticed one day that I had added a little too much water to the mixture, making it slightly sticky. He very quickly pointed out that I should have followed the recipe and had added too much water. When I explained that I had done this deliberately, because it makes for a lighter roll, he was unsure and thought I had made a big mistake, until he tried them - I'm glad to say, he was pleased with the results and recognised that even after a long career, he could still learn something. I should also point out, this was in 1999 - long before Paul Hollywood was on television saying "the wetter, the better." It's a small claim to culinary fame, but one I'm proud of.

The good news is, apart from a little too much water, with bread, time is also your friend - and right now, you've got plenty of it. So maybe the batch bread can stay in the freezer for a little longer and you can make some fresh bread for yourself and others instead.

You will need:

500g Strong bread flour - if you want wholemeal - use 60%wholemeal 40%white

40ml oil - for extra flavour use, extra virgin olive oil, sesame, walnut, or chili oil.

7g dried yeast

1 tsp salt

350ml water

Method: Mix the flour, salt and yeast together. Fill a jug with the water and add the oil. Using a pallet knife, gradually stir the water/oil into the flour until it starts to combine.

Form into a ball - and knead for up to 10 minutes, until the dough is smooth and springy.

Place the dough into a lightly oiled bowl, cover with clingfilm and leave to prove in a warm place for 2 hours.

Knock the air out of the dough and knead again for another 2 minutes. place the dough into a floured bread tin, or divide the dough into pieces and shape for rolls,

Lightly cover with clingfilm and prove for a further 45 minutes.

If you want shiny, golden bread - remove the clingfilm and brush with eggwash just before placing the bread into the oven.

For rolls.

220C/200C fan/gas 7 for 20 minutes

for larger breads, follow as above - then turn the oven down to 180C/160C fan/gas 4 and allow the bread to bake for a further 30 minutes.

For crusty bread - fill a small tin with water and place into the bottom of the oven when you turn it on. The steam will create the crust.