One of my fave bread making books is by Dan Lepard; a baker I have mentioned several times here on Slashfood.

There is a new article over on the BBC's food section by him that details some basic steps to take when baking bread at home. It boils down to six simple rules:

• Water is the key to making a good dough. Careful measuring is important.
• Don't throw in handfuls of flour to stop the dough from sticking. Flour takes time to fully absorb moisture, so leaving the dough for ten to 15 minutes.
• A baked loaf placed in the refrigerator will stale much more quickly than one left at room temperature.
• Don't just use the oven. Try rolling your favourite dough thinly on a floured surface and flip it onto a hot heavy-based frying pan.
• Make your own bread improver by creating a natural leaven.
• If your bread comes out a bit pale and soft on the base, use an oven stone to increase the heat at the bottom.

[Photo Andrew Barrow]

I have absolutely no connection what-so-ever with Ireland. There is not an inkling of anything Irish in me although I did spend a week there some years ago. But I thought what the 'ell; lets do something Irish for St.Patrick's Day.  In fact the UK's food magazines are full of recipes with an Irish slant including this one. Guinness and Onion Bread comes from Fresh Magazine.

Guinness and Onion Bread - Ingredients

• sachet easy blend yeast
• 1 tsp sugar
• 4 tbsp warm water
• 550g strong white bread flour
• 200g strong wholemeal flour
• 15g salt
• 440ml can Guinness Extra Stout
• 2 tbsp walnut oil
• 1/2 tbsp butter
• 1 small onion finely diced
• cornmeal for dusting
• egg wash
• 2 tbsp roughly chopped walnuts

 As can be seen from the picture I used a bottled Guinness rather than from a can.

After creating the sponge and allowing it to rise by at least a third the next step is to add the strong flour, salt, sugar and cold milk to it. The softened butter is also added by rubbing it in a little at a time between the finger tips. You continue to mix until a rough dough is formed.

Take the dough to a floured work surface and knead for 10 minutes...  it seems an age so put on some music! The dough needs to be very soft and pliable at the stage. Cover the dough with cling film - leaving it on the work surface for about an hour.

I guess I should try some of the other recipes in this fabulous book, Baking with Passion by Dan Lapeard and RIchard Whittington. The Carrot Cake is superb, the cookies not bad at all, and the Soda Bread was quick and easy; but it is to the Semolina-Crust Pain de Mie that I keep returning to. It has got to be my favourite bread. The Semolina topping makes for a delicious crunchy contast to the rich, soft interior. It looks dramatic too.

It is a little more involved than a "standard" loaf as it requires two ferments - the dough and the semolina topping. My sponge is activating as I type so if you want to follow along here is what you need for two loaves -

Dough

• 1 sachet fast action yeast
• 250ml warm full fat milk
• 250g plain white flour
• 325g Strong white flour
• 10g Maldon Salt, ground fine
• 100ml cold milk
• 40g unsalted butter, softened