A: Using potato water for baking bread is an old method. It's practical, too, because the water is used instead of milk The water is filled with starch, which makes the bread deliciously moist.

To make potato water, wash and peel two or three potatoes. Cube the potatoes and add to the pot. Cover with water and boil until the potatoes are soft. Remove from the heat, drain and allow the liquid to cool to body temperature before use.

The cooked potatoes can be mashed and added to the dough for extra richness. Potato water can be refrigerated for up to two days.

COCKTAIL ROLLS (Makes about 20 rolls)

Ingredients:

• 500g flour
• 10ml (2 tsp) salt
• 60ml (4 tbsp) sugar
• 250ml (1 cup) lukewarm potato water
• 60ml (4 tbsp) butter, melted

Method:

In a large mixing bowl combine the flour, salt and sugar. Combine potato water and butter together and add to flour and mix together. You may find you do not need all the liquid or you may need to add extra. Tip onto a lightly floured surface and knead the dough for 5-10 minutes. Cover and allow to rise in a warm place until doubled in size - about 45 minutes.

Knock back the dough and divide into two pieces. Divide each piece into 10 equal pieces. Shape the dough into ovals or balls and place on a baking tray.

Cover and rise for about 20 minutes before baking at 190°C for 30 minutes.

A LOAF OF A CAKE

QI would be most grateful if you could share any tips regarding Madeira cake. I have tried many a time - including a recipe without eggs - and each one was a flop. What is it that causes the cakes to always burn on top. Is this normal? - Vanitha Naidoo

AThe secret to a good Madeira is a reliable recipe and a good oven. A cake can burn on top either because the temperature of the oven is too high or because the oven thermostat is faulty. This can cause the top element to come on whilst the cake is baking. Placing the cake on too high a shelf in the oven can also cause burning.

Ideally cake should sit in the middle, or one shelf lower in the oven. Another cause of failure could be that you are using a tub margarine which is not suitable for baking. The secret to a good Madeira is to cream the butter and sugar until really creamy and light in colour before adding the eggs, one at a time.

Here is a simple, tried-and-tested recipe for a basic Madeira cake.

MADEIRA CAKE

Ingredients:

• 190g butter at room temperature
• 190g castor sugar
• 3 extra-large eggs
• Finely grated rind of one lemon plus 30ml (2 tbsp) lemon juice
• 500ml (2 cups) cake flour
• 10ml (2 tsp) baking powder
• Pinch of salt

Method:

Using an electric beater, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each egg. Add the lemon rind. Sift the dry ingredients and fold into the creamed mixture. Add lemon juice. Pour into a greased and base-lined medium-sized loaf pan and bake at 180°C for 40 minutes.

EGGLESS MADEIRA LOAF

Ingredients:

• 185g butter, at room temperature
• 185ml (2/3 cup) castor sugar
• 125ml (½ cup) sour cream
• 750ml (3 cups) self-raising flour
• 5ml (1 tsp) baking powder
• 360ml buttermilk

Method:

Using an electric beater cream the butter and sugar together until light and fluffy. Add the sour cream and beat until mixed. Stir in half the flour, baking powder and half buttermilk. Stir in remaining flour and buttermilk.

Pour mixture into greased (or use cooking spray) base-lined large loaf pan.

Bake at 180°C for an hour. Allow to cool in pan for 5-10 minutes before turning out on a wire rack.