Get your aprons and wooden spoons at the ready, The Great British Bake Off is back for another slice of baking madness... and this time around, it's Bread Week!
But if you struggle to keep up with the technical challenges, and using fancy equipment isn't your strong point, getwestlondon is here to ensure you can still be a star baker.
We've rounded up five of the simplest, most delicious bread recipes for you to try at home - no frustrated crying needed!
So roll up your sleeves, fire up the oven and try one of these super-simple bread recipes. Why not make a delicious sandwich for work, or surprise a friend with a personalised loaf?
Tesco: Farmhouse Loaf (serves six)
500g strong white bread flour
Extra flour, for dusting
300ml of tepid water
7g of fast action dried yeast
Two teaspoons of fine sea salt
One teaspoon of caster sugar
25ml of olive oil
1) Combine the flour and salt in a large mixing bowl. Combine the dried yeast, sugar and a little of the tepid water in a small jug and allow it to activate for two minutes. Make a well in the centre of the flour and pour the yeast mixture and the rest of the water into it.
2) Bring together the ingredients using a wooden spoon to begin with, and then your hands to make a soft dough. Turn out onto a lightly floured work surface and knead for 10 to 12 minutes until smooth and elastic. Lightly oil a large bowl and sit the dough in it and cover with a damp tea towel.
3) Leave the dough to prove for 45 to 60 minutes in a warm place until doubled in size. Tip out onto a lightly floured work surface and knock the dough back, kneading for 2 to 3 minutes. Shape into a boule-shaped round. Oil a baking tray and transfer the dough to it. Cover with a lightly oiled piece of clingfilm and allow to prove again in a warm place for 20 to 30 minutes.
4) Pre-heat the oven to 220C.
5) Make a few incisions in the top of the dough and dust with a little flour. Bake for 25 to 35 minutes until golden and cooked through. Remove and allow to cool completely on a wire rack. Start to slice into portions and serve.
Aldi: Stuffed Crusty Bread Rolls (serves ten)
500g of white crusty bread mix
300ml of lukewarm water
45g of pitted black olives
45g of sundried tomatoes
Two tablespoons of pesto
Half of a packet of Casa Barelli Italian Salami Selection
One ball of mozzarella
Salt and pepper
1) Gradually add the warm water to the white crusty bread mix until the flour is all combined and the mixture has formed dough. Then, on a floured surface, knead the dough for 10 minutes until the dough springs back if you press your finger into it. Leave the dough to rise until it has doubled in size, around 20 minutes.
2) In the meantime, roughly chop the olives, sundried tomatoes, salami and mozzarella together and mix through the pesto to make the filling for the rolls.
3) When the dough has doubled in size, split the mixture into 10 equally-sized balls. Then press your finger into the dough ball and add some filling to the middle then close the dough around the filling the hide it.
4) When the filling has been equally divided between the 10 dough balls brush a little olive oil over each dough ball and sprinkle a little salt and pepper over them. Then leave them on an oiled baking tray (this will make the bottoms crisp) to rise again for another 15 minutes.
5) Pre-heat the oven to 230C and when the dough balls have risen bake them for 30 tp 40 minutes.
6) Leave them to cool slightly and they are ready to eat.
Tesco: Banana Choc Chip Bread (serves ten)
Three really ripe large bananas
120g of unsalted butter, melted and cooled, plus a little for greasing
Two medium eggs, beaten
200g of golden caster sugar
250g of plain flour
Half a teaspoon of cinnamon
One teaspoon of bicarbonate of soda
120ml of milk
100g of dark chocolate, chopped into pieces
1) Preheat the oven to 190C. Grease and line a 2lb (900g) loaf tin with nonstick baking paper. In a large bowl mash the bananas with the back of a fork and stir through the cooled butter, eggs and sugar.
2) Mix together the dry ingredients with a pinch of salt, then sift this over the mashed bananas. Half fold through with a large metal spoon, then add the milk and chopped chocolate and continue to carefully fold everything together.
3) Spoon the mixture into the prepared tin and place in the oven to bake for 1 hour, or until a skewer inserted into the middle comes away clean (cover with foil if it browns too much).
4) Leave to cool for 15 minutes in the tin, then turn out onto a wire rack to cool completely.
Wholemeal Sunflower Seed Bread Rolls (makes 12)
170g of strong white flour, plus extra for kneading
170g of strong wholemeal flour
7g of easy-blend/fast action yeast
One teaspoon of salt
275ml of buttermilk
One tablespoon of clear honey
50ml of sunflower oil
100g of sunflower seeds
One tablespoon of full-fat milk to glaze
1) Tip both of the flours into a large mixing bowl, add the yeast and salt, mix to combine and make a well in the centre.
2) Warm the buttermilk in a small pan until lukewarm, then add the honey and sunflower oil and mix to combine. Pour into the well in the dry ingredients and mix to a soft dough. Knead the dough by hand for 10 minutes.
3) Once the dough is smooth and elastic, add 75g of the sunflower seeds and knead again until thoroughly combined. Shape the dough into a ball and place in a large mixing bowl; cover with cling film and leave in a warm place for about 1 hour or until doubled in size.
4) Turn out onto a lightly floured work surface and knead again for 1 minute to knock back. Divide into 12 even pieces and shape into neat balls on a baking tray. Cover with oiled cling film and leave for another hour until well risen and springy.
5) Preheat the oven to 200C. Gently brush the rolls with milk, sprinkle with the remaining sunflower seeds and bake on the middle shelf of the preheated oven for 15 to 20 minutes until golden brown and well risen. Remove from tins and cool on wire racks.
Tesco: Really Easy Bread Rolls (serves four)
250g of strong flour
5ml of salt
7g of pack fast action dried yeast
5ml of sugar
150ml of warm water
Butter or margarine, for greasing
1) Preheat the oven to 220C. Grease a baking tray using butter or margarine. Sift the flour and salt into a mixing bowl, before stirring in the yeast and sugar.
2) Make a well in the middle and add the warm water, before mixing it together to form a soft dough. Sprinkle flour onto a work surface, then tip the dough out.
3) Knead the dough by pushing down into the middle to flatten it out, then folding it in half and pushing down into the centre again. Continue kneading the dough for around 10 minutes.
4) Divide the dough into four pieces and shape them with your hands into rolls, before placing them on the baking tray. Cover the rolls with clingfilm or a damp tea towel and leave to prove for 30 minutes in a warm place until they double in size.
5) Put the rolls in the oven and bake for 10 to 15 minutes until they're golden brown.
Fancy trying some extra-special cake recipes? Find more here.