Directions

1. Place the bread mix in a bowl, followed by the rosemary, dates, honey, oil and water then mix together. A food mixer is best because the batter becomes very thick and heavy during mixing. Turn your mixer to slow-medium speed and beat for 2½ minutes. Scrape down the sides and base of the bowl and mix for a further 2½ minutes.

2. Transfer the dough to the mini loaf tins. It will be thick, so press down well and fill each loaf case to just below the rim. Run a spatula around the edge of the loaf tins which will help to get an even rise. Cover the loaf tins with lightly oiled cling film and leave to prove in a warm place for 20 mins. It won’t rise much, that bit happens later.

3. Place the loaves in the centre of thecold oven. Then turn to 220°C or 200°C for fan-assisted ovens, and bake for 40-45 minutes. They should be dark golden brown on top when done. Remove from the oven and place on a cooling rack. Eat on day of baking or freeze for later.