You'll probably be familiar with the bread, if not the technique, because it's what many Asian bakeries use to make those fluffy, slightly sweet rolls and loaves that stay soft for several days ...

Whizz the bread in a food processor ... into two 30cm/12in-long sausages. Roll out the pastry on a lightly floured surface until you have a 30x30cm/12x12in square. Cut the square in half ...