Classic white bread

• strong white flour↗500g g

  plus extra for dusting

• packet of fast-acting dry yeast7g g
• salt↗1 tsp tsp
• warm waterup to 350ml ml
• a little sunflower oil

  for greasing

Step-by-step instructions

1. 1

   Prepare the dough by sifting flour, yeast and salt into a large bowl and making a well in the centre. Pour in most of the water and, using your fingers or a wooden spoon, mix the flour with the water until you get a slightly wet, soft, workable dough – add more water if needed. Transfer the dough to a lightly floured surface and knead for at least 10 minutes until smooth and elastic. This can also be done in a stand mixer with a dough hook. Place the dough in a clean oiled bowl, cover with film and let rise until doubled in size.

2. 2

   Preheat the oven to 220°C (convection 200°C, gas 7). Punch down the dough by turning it back onto the floured surface and deflating the air. Shape the dough into a rugby‑ball shape that will fit into a 900 g loaf tin and place it in the tin. Cover with a clean kitchen towel and let it proof for 30 minutes. Sprinkle the top of the loaf with a little flour and, if desired, make slashes with a sharp knife. Bake the loaf for 15 minutes, then lower the temperature to 190°C (convection 170°C, gas 5) and continue baking for another 30 minutes until the loaf sounds hollow when tapped on the bottom. Transfer the loaf to a rack to cool completely. The loaf will stay fresh in an airtight container for up to 3 days or can be frozen for a month.