White bread is often held up as a villain, a food that should be avoided at all costs, due to the fact that it lacks whole grains and because its name is nearly synonymous with overly processed, pre-sliced loaves. But many artisan breads are made with white flours and are still perfectly acceptable to eat, so the real villain here is the preservatives and other additives used in many white breads. Fortunately, all of them can be avoided by simply making your own.

White bread makes great sandwiches and even better toast. This loaf will remind you of the best sandwich bread you had from your childhood - only better. It has a very even crumb, or texture, and a light, buttery flavor.

This is one of my favourite home-made breads, packed full of Italian-inspired ingredients, that seemed to go down well at the Henley Bloggers picnic a couple of weeks ago.

Prosciutto and Artichoke Schiacciata

• 40g dried forest mushrooms or porcini mushrooms
• 350g Very Strong Bread Flour
• 7g sachet yeast
• 50g Parmigiano Reggiano, finely grated
• 3 tbsp White Truffle Oil
• 140g Prosciutto Crudo Affumicato, torn into pieces
• 180g Artichoke hearts marinated in olive oil
• 125g Ricotta Cheese
• handful pitted black olives

Make the dough - place mushrooms in a bowl and cover with boiling water for 20 minutes. Roughly Chop. Mix with the flour, yeast, Parmigiano and a pinch of salt. Add the truffle oil and 200ml warm water. Mix to a soft dough. Turn out and knead for 5-10 minutes until smooth and elastic.

Cover with cling-film and leave for 1 hour until double in size.

Preheat oven to 200C. Lightly oil base and sides of 23cm round spring-form tin. Cut the dough in half and place 1 half in the tin. Scatter over half the prosciutto and half the artichokes. Place the second half of dough on the top.

Pierce all over with a fork and scatter over the remaining meat and artichokes. Dot with teaspoons of Ricotta, drizzle a little artichoke oil over the top, season well and top with olives. Cover and leave to rise again for 30 minutes or so.

Bake for 40 minutes until risen and golden.

Nice warm or chill for the picnic.

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.