Basic white loaf

Makes 1 loaf

500g strong white bread flour, plus extra for dusting 1 tsp fast action dried yeast 1 tsp caster sugar 1 tsp salt 300ml lukewarm water 2 tbsp cold pressed rapeseed oil, plus extra for greasing 23 x 13 x 7cm loaf tin Place the flour in a large mixing bowl and stir in the yeast, caster sugar and salt. Make a well in the centre of the flour and pour in the water and the oil. Using the fingertips, start to mix the liquid into the flour. Continue until all the flour is gradually incorporated. Finish mixing the ingredients by hand to make a soft, sticky dough, adding a little more water if required.

Turn the dough out onto a work surface lightly dusted with flour and knead well for 10 mins. It will become smooth, stretchy and less sticky. Form the dough into a ball and place into a lightly greased bowl. Turn it so that it is lightly coated with the oil. Cover with a tea towel and leave in a warm place until the dough has doubled in size. This will take approximately 1 hr.

Knock back the dough, lightly knead and turn out of the bowl. Shape into a log, oil the loaf tin and place the dough in the tin. Cover loosely again and leave to rise until doubled in size. In the meantime, preheat the oven to 220°C/200°C fan/gas mark 7. Sprinkle the loaf with a little flour, slash the top, using a very sharp knife, and bake for 30 mins until golden.

Turn out the loaf. When cooked, it will sound hollow when tapped underneath. If it does not, return to the tin and cook for another 5 mins. Once cooked, transfer to a wire rack to cool.