1. Pour into a greased and floured tube pan.

2. Roll the pastry on a floured surface.

3. Knead the dough on a floured surface.

4. Roll out the dough on a floured surface.

5. Turn the dough out onto a lightly floured surface.

6. Lightly knead the mixture on a floured surface.

7. Turn the dough out onto a lightly floured board.

8. 5 Roll out the dough on a floured surface.

9. Turn out the dough on to a floured surface.

10. Roll the pastry out on a lightly floured board.

11. Shape each half on lightly floured surface into 12 Buns

12. Pour into a greased and floured 9-by-13-inch pan.

13. Pour into greased and floured 9-by-13-inch cake pan.

14. Shaping Baguettes. Turn the dough on a lightly floured surface

15. Turn dough on to lightly floured surface; gently roll in flour to coat.

16. Unwrap and knead again on a lightly floured board for 5 minutes.

17. Turn out dough and knead on a lightly floured surface until firm.

18. Spoon batter into a greased and floured 13-by-9-by-2-inch pan.

19. Add about 2 more cups flour to make manageable dough and turn out on to lightly floured surface.

20. Pour into a greased and floured 9-by-13-inch pan. Sprinkle with reserved brown sugar.

21. 8 Roll out with a lightly floured rolling pin to a rectangle the same size as the tin.

22. Basil Barramundi Lightly floured Asian sea-bass, deep fried, topped with vegetables, stir-fry sauce with fresh jalapenos

23. 25 Roll out with a lightly floured rolling pin to a rectangle the same size as the tin.

24. Make sure the seam is well sealed, then place the Baguette on a lightly floured (or cornmeal, if you prefer

25. (Image 3) With lightly floured hands, roll the Baguette out to 21 inches (55 cm) long, then pinch each end into a point

26. For firmer Biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together

27. Dough will be dry. Turn dough on to a lightly floured board or other surface and knead lightly 7 or 8 times.

28. Place in a floured bowl covered with a clean, damp tea towel and leave in a warm place for an hour or until the dough has risen to twice its size.