A great recipe for an electric breadmaker – or do it the traditional way

• Preparation and cooking time
  • Prep:20 mins
  • Cook:25 mins – 30 mins
  • Plus 2 hours proving
• Easy
• Makes 1 loaf

• Freezable

Ingredients

• 500g strong white flour, plus extra for dusting
• 2 tsp salt
• 7g sachet fast-action yeast
• 3 tbsp olive oil
• 300ml water

Method

• STEP 1

  Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.

• STEP 2

  Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.

• STEP 3

  Tip onto a lightly floured work surface and knead for around 10 mins.

• STEP 4

  Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

• STEP 5

  Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.

• STEP 6

  Place it on the baking parchment to prove for a further hour until doubled in size.

• STEP 7

  Heat oven to 220C/fan 200C/gas 7.

• STEP 8

  Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.

• STEP 9

  Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.