You will need a 900g/2lb loaf tin to make this recipe. Mix the flours, yeast and salt in a very large bowl. Measure 350ml/12fl oz lukewarm water in a jug, then stir in the treacle and oil until ...

Equipment: you will need a 900g/2lb loaf tin and a piping bag fitted with a star nozzle. Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper.

Preheat your oven to 160°C and line a 2 lb loaf tin with parchment. Beat the butter and sugar in a large bowl with a wooden spoon until it starts to become pale. Add in all of the other ingredients.

This will take about an hour. Lightly oil a 2lb loaf tin and preheat your oven to 210ºC/gas mark 6. Remove the dough from the bowl and place it on a lightly oiled surface. Knead it softly to ...

Line a 900g (2lb) loaf tin with clingfilm, leaving excess to hang over edges. Put in freezer to chill. Transfer ice cream to fridge to allow it to soften slightly (about 20min). Meanwhile ...

Preheat the oven to 170C fan/gas 3. Grease and line a 2lb loaf tin. In a large bowl, mix together the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it resembles ...