One of the most important things to remember is that bread dough responds best when made in warm conditions. By warming the flour and the bowl before you begin adding the other ingredients you are already off to a great start. And while it is proving, try placing it in the airing cupboard if you have one, or above a radiator or in one of the hot spots in your house.

You will need: 1lb 7oz (60g) strong bread flour 2 tsp salt 1 tsp sugar 1 tbspn olive or vegetable oil 7g sachet of easy bake yeast 14 fl oz (400ml) warm water Flour to dust during the kneading process.

METHOD: Pour the flour into the mixing bowl and place it in a moderate oven to remove any chill and warm it up.

Preheat the oven to 230C/450F or gas mark 8 To the flour add the sugar, salt, oil and yeast and then add the warm water gradually as you mix the ingredients into a soft dough.

Knead for about ten minutes on floured surface, then return to the bowl, cover with a clean cloth and place it in the airing cupboard for about 30 minutes or until it has doubled in size.

Remove and knock back, kneading for a further ten minutes, then shape into two loaves which can be placed into greased bread tins or shaped as you wish.

Cover with a cloth again, and place back in the airing cupboard until the loaves have doubled in size, then place in the preheated oven and bake for about half an hour.

Remove from the tins and place back on to a rack in the oven for a moment or two to crisp up the sides.

Enjoy eating it warm with lashings of soft butter and honey for a real treat while the snow remains on the ground.