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I havent but may well do so over the weekend.

The bread came out good but 2 disappointments . I used a 2lb tin with liners I bought on e bay but they werent greased so stuck to the bread and I thought a standard large loaf from Hovis etc was 800gm so being less than 2lb would fit in the tin to cook but it was smaller. You learn by your...

Not sure how this will turn out as I forgot the salt then added it 10 mins later and needed it again so hopefully it has mixed ok. If not will learn for the next attempt.

Donjt mind if it goes stale can always make bread ans butter pudding or bread pudding but cant when it goes green with mildew specks.,

We have one but it is quite old ( about 12 years) so trying hand made and cooked in the oven, before deciding whether to buy another one. A number of the recipes say not to need it just leave in the fridge overnight.

That is recipe I was going to use. I assume that is the mix for a standard large loaf 800gm. I shall do it in the morning now as I have been busy making a chinese chicken curry. Which turned out ok but could have done with more liquid.

We dont eat enough and both of those go mildew before they are used up. So the idea is for me to make a loaf and try it.

I am going to make a loaf of granary bread but reading the recipes some say add olive oil or butter some do not include it. Simple answer for advice ask NSC. Should I add it or not? Also Mail on line recipe says to avoid 10 mins needing make the dough and leave in the fridge overnight.