Walnut Bread

Once you've mastered the basic loaf, try tailoring your bread to the meal using olives, sun-dried tomatoes or herbs.

1. 1

   Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and 300ml (10fl oz) warm water and mix well. If the dough seems a little stiff, add 1-2tbsp water.
   
   Mix well, then tip onto a lightly floured work surface and knead. Once the dough is smooth and elastic, place it in a lightly oiled bowl.
   Cover with clingfilm and leave to rise for 1-2 hours, or until doubled in size. Line a baking tray with baking parchment. knock back the dough, sprinkle over the chopped walnuts, and then gently mould the dough into a long oval baguette shape. Garnish with rosemary sprigs.
   
   Place it on the baking parchment to prove for a further hour until doubled in size.
   
   Preheat the oven to 200C/gas 6. Dust the loaf with flour and cut diagonal slashes into the top of the loaf with a sharp knife. Bake for 25-30 minutes, or until golden brown and the loaf sounds hollow when tapped underneath.
   
   Cool on a wire rack.