While these leftover scraps can be whizzed up into breadcrumbs to avoid waste, there's an even tastier way to reinvent your ...

Spin a globe and watch it land on Russia for our zing-into-spring recipe for Kulich, a Russian Easter bread, traditionally made in a tin can. I’ve made some shortcuts so that you and your kids ...

It's important to preheat the oven and prepare the tins before making your bread, as once the dough is mixed it’s best baked immediately. Melt the 30g/1oz butter and leave it to cool slightly.

For those who have somehow missed out on the baking-at-home boom (a trend so pervasive that Google searches for “bread” hit an ... to the trees are jars or tins with the bacterial concoction ...

Get all your ingredients sorted and then crank up the oven to a cosy 165 degrees. Butter up a 9x5-inch bread tin. Take a bowl and mix the bananas, sugar, egg, and butter together. Sift the flour ...

4. Working fast, divide the dough between the prepared cans or tin. Bake for 10 minutes, then reduce the oven temperature to 160C fan and cook for a further 35 minutes. 5. Take the bread out of ...

30g salted butter for the bread, plus 60g for the tins 1. Preheat the oven to 220C/200C fan. Whisk 60g butter, 120ml oil and 60g flour, and then brush the tins with this mixture. 2. Melt the ...

As a born and bred Dubliner, Anna Haugh knows a thing or two about how to make soda bread. The chef and restaurateur remembers her aunt Sadie baking it fresh every week during her childhood ...