- 500g plain flour
- 7g of dried yeast
- 1tsp salt
- 350ml lukewarm water
1. Measure 500g of plain flour into a bowl. Add yeast and salt before making a small well in the middle. Pour warm water bit by bit into the well use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough.
2. Knead for at least 10 mins before placing into a clean oiled bowl, covering with a towel and leaving to rise until doubled in size.
3. Heat oven to 220C/fan 200C/gas 7. Knock back dough by tipping onto floured surface. Shape into round before covering with tea towel and prove for 30mins. Dust the loaf with flour and slash with sharp knife.
4. 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 on rack to cool completely.