This is something your mother or even grandmother would do all the time, but today it's a bit of a rarity. Hopefully, now we all have a little more time on our hands, you can rediscover the joy of baking. It's so easy and so much fun.
- 600 g strong white flour
- 1 tsp salt, level
- 2 tbsp vegetable oil
- 7 g sachet dried yeast
- 300 mls warm water, roughly
- Place the flour, salt and oil into a mixer till it starts to come together.
- Add the yeast and enough warm water to form a soft dough. Mix well until the dough comes away from the sides of the bowl, and the gluten is now forming a stretchy dough.
- Tip onto a floured surface and knead well for 5 minutes.
- Return the dough to the bowl and cover with film and leave to double in size.
- Meanwhile, preheat the oven to 220C Gas 7.
- Once doubled in size, remove the film and tip onto the floured surface again.
- Gently knead, but not too roughly for a few seconds, to just bring together.
- Form into a sausage shape roughly the length of a 2lb loaf tin, then fold the edges under.
- Pop into the tin and press into the sides and bottom.
- Recover with film and leave again to rise till just under double in size.
- Dust the risen loaf in a little flour.
- Make 3 diagonal slashes across the loaf and pop into the oven.
- Bake until well risen and browned, probably 15-20 minutes.
- Once cooked, remove from the tin. Leave to cool completely before trying to slice.
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