Mum has got back into baking bread in a big way. We couldn’t be happier as it means that every week we’re swapping half a dozen eggs for dinner and a freshly-baked loaf. Perfect for popping into the Dualit and enjoying with a good spread of butter.

I grew up on home-baked bread, and so the lovely flakey crusts of these loaves are highly evocative – a reminder of bowls of dough proving by the fire or in the back of the airing cupboard – and they’re a real treat when toasted and slipped under our weekend eggs, fresh from the garden.

They’re also proving highly inspirational. As the little rosemary bush outside the kitchen window is growing faster than we can use it right now I’m formulating ideas for a little rosemary loaf, which I have a sneaking suspicion will be the perfect accompaniment to sausages in thick, dark onion gravy.

Related posts:

1. How to make rosemary and olive bread
2. We’ve made beer bread
3. Starting to make sourdough bread