500g strong white flour, plus some for dusting
1 tsp fine sea salt
2 tsp (7g sachet) fast action/easy bake yeast
300ml tepid water
3 tbsp olive oil
Method
- Mix the flour, salt and yeast in a large bowl
- Make a well in the centre and pour in the tepid water and oil
- Mix together to form a dough, finish with your hands until you have a smooth dough that leaves the bowl clean
- Tip onto floured surface and knead for 10 mins (dough should spring back when you poke your finger in)
- Lightly oil the bowl and put dough back in, cover with clingfilm
- Leave to rise in warm, draught free place for up to 2 hours or until dough has doubled in size
- Pre-heat the oven to 200°C, gas mark 6.
- Remove bread from bowl and knock the air out of it, then shape into oblong and place in 2lb oiled bread tin
- Cover with damp cloth, and leave to rise again in warm location for 30 mins
- Place tin in oven and bake for 25-30 mins until golden brown