1.   Before forming and baking a loaf of Struan, take a close look at the dough.

2.   If instant is all you have, bake the loaf after the second rise.

3.   That shuts out producers such as supermarket chains, where loaves are baked from batches of frozen dough made elsewhere.

4.   ...freshly baked loaves.

5.   Ah, two well baked loaves please?

6.   Another trick is asking bakers when each loaf was baked, and buying the freshest bread in the house.

7.   Before baking loaves, slash the top of each loaf with a sharp serrated knife or a razor blade.

8.   - In case your oven has hot spots, rotate and turn loaves during baking onto different oven racks when you bake more than two loaves.

9.   Fowler said that before she lost her recipe, she liked to bake several loaves of this fragrant bread for gifts.

10.   If you like the smell of dill, try baking a loaf of bread sprinkled with dill.