Combine the flour, salt, sugar and yeast in a 3 litre SPAR Good Living 3 litre porcelain mixing bowl.

Warm the water/milk and margarine together to blood temperature.

Beat in egg, then pour immediately onto the flour, mixing initially with a wooden spoon and then your hands, to bring it together to a smooth dough.

Set aside covered with plastic film in a warm place, until it rises to double its size.

Punch down well using your knuckles which will ensure even distribution of air for a good texture.

Cut the dough in half, and turn one piece into savoury and the other into a tea bread, using these two different methods below.

Work in 100 g SPAR grated cheddar cheese with 1 small finely chopped or grated onion. Grind in a generous amount of black pepper.

Divide the dough into 3 equal pieces and using your hands, roll them into equal size sausages. Plait them firmly together, squeezing at both ends to seal well.

Set aside on a greased SPAR Freshline baking tray, in a warm place to double its size again, while the oven heats to 200 ºC.

Brush with milk and bake for 30 minutes.

Chopped cooked bacon

Ham and chives

Roasted pepper and feta

Chilli and cheese

x10 pink and white marshmallows finely chopped

x10 SPAR red glace? cherries, chopped

80 ml choc-chips (50 g)

80 ml seedless raisins (50 g)

Shape ¾ of the dough into a bun. Using a wooden spoon handle, push a cavity in the centre of the bun. Shape the ¼ dough into a mushroom shape, and firmly insert the stem end into the cavity.

Set aside on a greased SPAR Freshline baking tray, in a warm place to double its size again, while the oven heats to 200 º C.

Brush with milk and bake for 30 minutes.

When cool, drizzle icing over the tops:

250 ml SPAR icing sugar, sifted

+- 25 ml warm water