Why not have a go at making bread yourself! If I tell you what to do, I'm sure you'll have a perfect loaf in no time. But I want you have have a grown up with you because we have to use a hot oven and I don't want you to burn yourself. So here we go...

White Bread Loaf

This is the ingredients you will need:

15g (½oz) fresh yeast
or 7.5 ml (1½ level tsp) dried yeast and a pinch of sugar
450ml (¼ Pint) tepid water
700g (1½lb) strong white flour
10ml (2 level tsp) salt
Knob of lard, butter or block margarine

Follow these steps:

Grease a 900g (2lb) loaf tin, or two 450g (1lb) loaf tins with butter or margerine.

Blend the fresh yeast with the water. If using dried yeast, sprinkle it into the water with the pinch of sugar and leave in a warm place for 15 minutes until frothy.

Mix the flour and salt in a large bowl and rub in the lard. Make a well in the centre of the dry ingredients, and add the yeast liquid. Stir in with a fork or wooden spoon.

Now to get your hands dirty, but please wash your hands first. Work it to a firm dough using your hand, adding extra flour if the dough is too slack, until it leaves the sides of the bowl clean. Do not let the dough become too stiff as this produces heavy "close" bread.

Turn the dough on to a floured surface and knead thoroughly for about 10 minutes, this is the best bit. Keep going until the dough feels firm and elastic and no longer sticky. Shape it into a ball and place in a large mixing bowl.

Cover the bowl with a clean tea towel to prevent a skin forming, and allow to rise until it has doubled in size and springs back when pressed gently with a floured finger. This always makes me laugh.

Turn the dough on to a lightly floured surface and knead well for 2-3 minutes, flattening it firmly with the knuckles to knock out the air bubbles. Lots of pummelling!

Stretch the dough into an oblong, the same width as the length of the tin, fold it into three and turn it over so that the "seam' is underneath. Smooth over the top, tuck in the ends and place in the greased loaf tin.

Cover the tin with a clean tea towel and leave to prove for about 30 minutes, or until the dough comes to the top of the tin and springs back when pressed gently with a lightly floured finger. If you want to glaze your bread, do it now.

Place the tin on a baking sheet and bake in the oven at 230°C (450°F) mark 8 for 30-40 minutes, until well risen and golden brown. When the loaf is cooked it will shrink slightly from the sides of the tin.

Turn out the loaf; it will sound hollow if you tap the bottom of it.

Leave to cool on a wire rack, and there you go!

Well done!! You've made your bread Loaf. Now sit down and have some lovely fresh bread for your tea.