White Bread

Makes 1 Loaf

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the flour into a mixing bowl, add the salt and the yeast. And stir with the wooden spoon to combine them all.

Step 2

Spoon the olive oil and sugar or honey into the measuring jug and top with warm water to just over the 300ml mark. Stir well.

Step 3

Pour the oily water onto the flour in the bowl, a little at a time. Either with the wooden spoon or with your hands work the water into the flour and gradually bring it all together into a mass of soft slightly sticky dough. if the dough feels very sticky add a little more flour. if it feels as if it won't come together then add a little more water.

Step 4

Flour the work surface and turn the dough out onto it. Knead until its smooth and bouncy (10 minutes).

Step 5

Shape the dough into a neat ball, put it back in the bowl, cover the bowl with some clingfilm or a damp teatowel to prove.

Step 6

Grease the base and sides of the tin or baking sheet, with a few drops of oil.

Step 7

After about 1 1/2 to 2 hours your dough should have risen to at least double its size. Push your hand into the dough to flatten it. Pull it out of the bowl and knead it gently for 30 seconds.

Step 8

Form the dough into a fat sausage and tuck the sides of the dough underneath so it starts to look more like a plumped up pillow. Place it in the middle of the tin and sprinkle it with a little flour. Cover with a clean dry tea towel and leave to prove again for about 30 minutes. Set the oven to 240 °c.

Step 9

Place the tin gently in the oven and leave in for 10 minutes. Turn the oven down to 200°c and leave for another 10 minutes. Take the tin out of the oven, lift the loaf out of the tin and gently turn it upside down put it back in the tin and return it to the oven for another 5 to 10 minutes. Tap the base of the loaf, if it sounds hollow then the bread is done. Otherwise leave it in for a little longer.

Step 10

Leave on a wire rack to cool