It’s lunchtime, your stomach is growling and you’ve decided to make a sandwich. But as soon as you head to the pantry and open the bread bag, you see it: a whitish, greenish spot. Ugh — it ...

So why do I call this more savoury loaf of mine an "Italian breakfast bread"?Well, because it tastes wonderfully Italian and it's something that's great at breakfast, especially when I want to serve ...

2. Make the crumble. Melt the butter. Mix in the oats, cinnamon and brown sugar. Set aside. 3. Peel two apples and chop into small pieces. Set aside.

For the vanilla glaze (optional):1/2 cup powdered sugar1/2 tsp pure vanilla extract1 Tbsp milk. 1. Preheat the oven to 350° F. Lightly grease an 8 x 4-inch loaf pan with cooking spray.

But as soon as you head to the pantry and open the bread bag, you see it: a whitish, greenish spot. Ugh — it’s mould . Some slices look OK, though, with smaller or no mouldy bits.

It’s lunchtime, your stomach is growling and you’ve decided to make a sandwich. But as soon as you head to the pantry and open the bread bag, you see it: a whitish, greenish spot. Ugh — it’s mold.