BREAD GLORIOUS BREAD

Anna Cairns Pettigrew inspires the inner bread-maker in all of us with five of her favourite recipes

- Anna Cairns

Baking was one of the first memories I have from being in a kitchen as a child - albeit it was probably fairy cakes we were making. Later in life, as a young adult, I started baking bread on a regular basis, mostly because the high standard of Scandinavian bread I was used to couldn't be found for love nor money in the aisles of the Scottish supermarkets. I also turned my nose up at the overly charred Scottish wares on offer at the traditional bakeries. All black on the outside, and empty in the middle!

Not until fairly recently has sourdough, ancient grain bread and loaves with actual seeds become fashionable, and I think they are here to stay - thank goodness!

I always use organic flout, preferably British. And I love scouting out local varieties, as I find the history and origin of the grain varieties absolutely fascinating. If you are going to the trouble of making bread from scratch I do urge you to go the extra mile and use good quality organic flour. Ie supports our fragile environment and wildlife alike.

If you fancy giving baking bread a go, here are five of my favourite recipes which should be easy enough for a beginner but also interesting enough to inspire those more versed at baking. I hope you enjoy!

NO-KNEAD CAST IRON BREAD

When I'm in need of a proper loaf, all crispy on the outside and chewy on the inside, then I grab my cast iron pot and make this. Trapping the moisture inside the pot develops a beautiful crispy crust, full of flavour. It is surprisingly simple to bake as I don’t bother kneading it. I just mix it with a spoon and leave it to prove for two hours. High heat and patience are key, but give it a try. It’s delicious!

MAKES 1 LOAF

■ 100g (3½oz) wholegrain strong organic flour

■ 400g (14oz) strong white organic flour

■ 300ml (10fl oz) warm water

■ 7g or one packet fast action yeast

■ 2 tsp salt