Ingredients

• 500g strong flour
• 1 tsp salt
• 1 tbsp caster sugar
• 1x15g sachet of fast action or easy blend dry yeast
• 4 tbsp olive oil or Fussels cold pressed rape seed oil
• 300ml luke warm water

Method

1. Dough: Place all the dry ingredients into a bowl fitted to a mixer with a dough hook.
2. With the motor running slowly drizzle in the oil, then the warm water. Mix until it comes together.
3. Leave to knead with the dough hook for 5-7 minutes until the dough is smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover loosely with a tea towel or cover with lightly oiled cling film. Place in a warm place and leave to rise until double in volume (1-2 hours dependant on the moisture and temperature).
5. Preheat an oven to 200C/400F/GAS MARK 6. When risen knock back the dough with a fist in the centre of the dough. Then lightly knead for 1-2 minutes. Shape as desire and place on a non stick or lightly oiled baking tray e.g. round cob loaf, plaited bread (separate into 3 equal pieces, roll out to around 30cm long snake each, join together at the top end and plate loosely, join at the bottom and fold ends underneath) or divide into 2 and roughly shape fit two lightly oiled loaf tins. Cover lightly with a tea towel, place in a warm place and leave to rise for 20-40 minutes until doubled in size.
6. When risen place on the top shelf of the preheated oven and leave to cook for 20-30 minutes for 2 individual loaves or 30-50 minutes for 1 loaf. The bread is cooked when golden brown all over and the base sounds hollow when tapped.