Basic Breadbaking workshop with Julie was great fun.
Although Julie had made bread by hand before, it did not always rise very well so she decided to have another go.

To be honest we have cheated a little by buying a granary breadmix and adding bits and pieces to it. The loaves and buns came out well, she picked up some handy hints and tips the books don't tell you but experience does.

Had a soup and bread meal before sending her off home with dough to prove and put in the oven later. The latest news: Perfectly risen bread

The recipe I use:

Take a packet of breadmix
add the same amount of strong white flour, a pinch of salt and a table spoon of dried yeast.
Double the tepid water that it says on the packet, so 350ml becomes 700ml
Mix and knead it until you hear 'popping' noises
Put it back into your mixing bowl and let it rise until double in size.
Knock back, divide into 2, shape (we used the roling pin and then shaped)
put in your greased baking tins, let it rise in a warm place (on a hotwater bottle)
cover with a tea towel. When the teatowel is pushed up by the dough, it is ready to put in a hot oven (our gas oven is 200C) for 30 Minutes. Take out of the tin. Test by tapping the bottom and if it sounds hollow then it is ready, if not, put it back into the oven (without tin) for another 5-10mins)
Leave on a baking rack to cool down, (when cool enough to eat, treat yourself to a slice)
It will be divine!