Easy Bread Loaf

02Method

1. Mix the flour, yeast, salt and sugar in a large bowl. Add the water and oil and stir to a rough, sticky dough.
2. Knead on a lightly floured bench for 10 minutes until smooth and elastic, or 6 minutes in a stand mixer with a dough hook.
3. Place in an oiled bowl, cover and leave in a warm place for 1 hour until doubled in size.
4. Knock the air out, shape into a loaf and place in a greased 22 x 12cm loaf tin. Cover and rise for 30-40 minutes until puffy and just above the rim.
5. Preheat the oven to 220C. Slash the top once with a sharp knife and dust with flour.
6. Bake for 30-35 minutes until deep golden and hollow-sounding when tapped underneath. Cool on a wire rack for at least 30 minutes before slicing.

03Notes & substitutions

• Replace 100g of the white flour with wholemeal for a more rustic loaf.
• For a crustier top, put a tray of hot water in the bottom of the oven when baking.
• Add a handful of seeds, rosemary or cheese to the dough for variety.
• Slice and freeze the loaf to use as needed - toast from frozen.
• Use bread flour with at least 11% protein for the best rise.

04Common mistakes

• Using water that is too hot — it kills the yeast; use lukewarm water that feels barely warm on your wrist.
• Adding too much flour while kneading — a slightly tacky dough makes a softer loaf.
• Rushing the rises — under-proved dough bakes dense; let it double.
• Cutting the loaf hot — the crumb is still setting and goes gummy; cool it first.

05Storage & leftovers