Bread

Ingredients:
* 220 g (7 oz / 1 1/3 cups) coarse ground cornmeal
* 125 g (4 oz/1 cup) plain flour
* 1 heaped teaspoon salt
* 1/4 teaspoon black pepper
* 3 tablespoons olive oil
* 220 ml (7 fl oz/1 cup) hand-hot water

To serve:
* salad

Ingredients:
* 1 quantity Traditional Pizza Dough, made up to end of step 2
* sesame or poppy seeds, or cracked or kibbled wheat, to sprinkle

To serve:
* slices of prosciutto (Parma ham), if desired

Ingredients:
* 1 quantity Deep Pan Pizza Dough, made up to end of step 1
* 30 g (1 oz/5 teaspoons) caster sugar

Filling:
* 375 g (12 oz) red seedless grapes
* 60 g (2 oz / 1/4 cup) caster sugar

To serve:
* extra sugar and pouring cream

Ingredients:
* 1/2 quantity short-time enriched dough

Filling:
* 125g (4 oz) figs, chopped
* 50g (2 oz) walnuts, chopped
* 50g (2 oz) soft brown sugar
* 15g (1/2 oz) Stork margarine, melted

Glaze:
* 1-2 x15ml spoons (1-2 tablespoons) honey

Ingredients:
* 350g (12 oz) strong white flour, sieved
* 125g (4 oz) plain wholemeal flour
* 1 x 5ml spoon (1 teaspoon) salt
* 50g (2 oz) Stork margarine
* 3/4 sachet Easy Blend yeast
* 275ml (1/2 pint) warm milk or half warm water, half milk

Filling:
* 25g (1 oz) Stork margarine, melted
* 125g (4 oz) Cheddar cheese, grated
* 25g (1 oz) walnuts, finely chopped
* Milk, to glaze

Ingredients:
* 25g (1 oz) Stork margarine
* 675g (1 1/2 lb) plain wholemeal flour

OR:
* 350g (12 oz) plain wholemeal flour
* 350g (12 oz) strong plain flour
* 1 x 5ml spoon (1 teaspoon) salt
* 1 x 5ml spoon (1 teaspoon) sugar
* 25g (1 oz) fresh yeast, blended with
* 425ml (15 fl oz) warm water (25°C-27°C, 78°F-82°F) and
* 25mg ascorbic acid, crushed
* Beaten egg or milk, to glaze
* Crushed Cornflakes, to sprinkle

Ingredients:
* 1 quantity short-time enriched dough

Filling:
* 25g (1 oz) Stork margarine, melted
* 40g (1 1/2 oz) castor sugar, mixed with
* 75g (3 oz) currants and
* 1 x 5ml spoon (1 teaspoon) mixed spice

Glaze:
* 3 x 15ml spoons (3 tablespoons) castor sugar
* 3 x 15ml spoons (3 tablespoons) hot water

Ingredients:
* 15g (1/2 oz) fresh yeast

OR:
* 2 x 5ml spoons (2 teaspoons) dried yeast

* 275ml (1/2 pint) warm water
* 1 x 5ml spoon (1 teaspoon) castor sugar
* 450g (1 lb) strong plain flour, sieved with
* 2 x 5ml spoons (2 teaspoons) salt
* 15g (1/2 oz) Stork margarine
* Beaten egg or milk, to glaze