MADE IN two parts over two days, cider bread is packed full of flavour from the addition of the drink.

This recipe was given to me by one of our bakers, Neil, a South West cider boy at heart.

Ingredients are as follows:

Sponge

100g strong bread flour

60g water (room temp)

Pinch of fresh yeast

Dough

All of the sponge (160g)

350g strong white bread flour

150g wholemeal flour

50g honey

100g water (room temperature)

200g cider

10g fresh yeast

10g salt

Day one: The Sponge

1. Mix the flour, water and yeast thoroughly.

2. Cover and leave on the side for 18 to 24 hours.

Day two: The Dough

1. Combine the sponge and the other Ingredients remembering to keep your yeast to the right and salt to the left of the mixing bowl.

2. Form into a dough and turn on your work surface.

3. Kneed for ten minutes, until the dough becomes smooth and elastic.

4. Place back into the mixing bowl and cover for 90 minutes.

5. It should now be doubled in size and ready to mould, place back onto lightly floured work surface.

6. Shape into a bloomer and place onto a tray with grease proof paper and cover again to stop it drying out.

7. Pre-heat your oven to 220c / 425F / gas mark 7.

8. After one hour your dough should now be doubled in size and ready for the oven – cut a leaf pattern onto of the dough and place in the oven for 35 to 40 minutes until it is golden in colour.

9. Cool for 30 minutes and enjoy with some mature Davidstow Crackler Cheddar.

This month's special can be found in our Truro or Falmouth shop or ask your local store – www.bakertom.co.uk

Next month: Rich fruit bread for Mothering Sunday.