SHOPPING LIST: Cooking Skills: Bread 1, Chapter 3 (Shaping and Baking)

Strong white bread flour (about 2.5 kg for all of these and the experiments), fast-action yeast, salt, butter, milk, an egg with the British Lion mark, semolina and seeds. A sharp knife or lame, a baking tray, baking paper and a wire rack.

A cob
[ ] 500 g strong white bread flour, plus extra for dusting
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 320 ml lukewarm water
[ ] 1 tbsp oil

Baguette-style sticks
[ ] 500 g strong white bread flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 330 ml lukewarm water
[ ] 1 tbsp semolina or flour for the tray

A plaited loaf
[ ] 500 g strong white bread flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 30 g butter, softened
[ ] 300 ml lukewarm milk, or half milk and half water
[ ] 1 egg, beaten, mixed with 1 tbsp milk, for glazing
[ ] 1 tbsp sesame or poppy seeds (optional)

Bread rolls
[ ] 500 g strong white bread flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 1 tsp sugar
[ ] 25 g butter, softened
[ ] 300 ml lukewarm milk or water
[ ] 1 tbsp milk for brushing

For the experiments
[ ] Extra flour, yeast and salt to make small test batches