|500g||strong white bread flour, plus extra for dusting|
|7g||fast yeast ( 1 sachet)|
|2tsp||oil ( I’ve used sunflower and olive).|
|up to 325 ml||Luke warm water|
- Tip the flour, yeast, sugar, salt and oil into a bowl.
- Pour in up to 325ml warm water a little at a time, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated.
- Cover and leave for 10 mins.
- Lightly oil or flour your work surface and tip the dough onto it.
- Knead the dough for at least 10 mins until it becomes tighter and springy – if you have a mixer you can do this with a dough hook for 5 mins.
- Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
- Heat the oven to 230C/210C fan/gas 8.
- Put the dough onto a lightly floured surface and roll into a long sausage shape.
- Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions.
- Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising.
- Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
- When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.)
- Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.
- Knock back the dough by tipping it back onto a floured surface and pushing the air out.
- Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin.
- Cover with a clean tea towel and leave to prove for 30 mins.
- Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want.
- Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base.
- Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.