Basic Bread

Method

1. Add the yeast to the warm water and allow to activate for 5 mins.
2. Combine the flour and salt in a large bowl, then add the water and yeast mix and bring together to form a soft dough.
3. Turn the dough out onto a lightly floured surface and knead the dough for 5 until it feels silky soft, sprinkling with a little more flour if needed.
4. Put the dough in a bowl, cover with cling film and allow to prove for about half an hour until doubled in size, ideally in a warm, draught free place.
5. Once doubled in size, knead again (knock-back) for 30 seconds only, then reshape the bread and allow to prove for a further 30 mins – 1 hour, until doubled in size once more.
6. Preheat the oven to 180ºC/350ºF/GM4 and place your dough on to a flour-dusted baking tray and place into your pre-heated oven.
7. Bake for 25-30 mins until cooked and golden brown. You can tell if it’s cooked by tapping the bottom – if it sounds hollow, it’s done, if not pop it back in for a while longer.
8. Once cooked, place on a rack and allow to cool for 10 mins. Slice and enjoy!