- Skill level:–
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- 1tsp 1tsp Dried active yeast (we use Allinson) Dried active yeast
- 1tsp 1tsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
- 300ml 10⅛ fl oz Warm water
- 500g 17⅝ oz Seed and grain white bread flour (we use Allinson) Seed and grain white bread flour
- 1tsp 1tsp Salt
- 2tbsp 2tbsp Olive oil plus extra for oiling
The Method Enter Bake mode
Classic mode Step 1
Put the yeast and sugar in a bowl, cover with tepid water and leave to one side for five minutes.
Classic mode Step 3
Mix together to form a soft dough. Turn the dough out on to a floured surface and knead the dough for 10 minutes, pushing and folding the dough until the dough springs back when you touch it. If you’re doing this in a mixer, then simply switch it on for 10 minutes.
Classic mode Step 4
Place the dough in a large, clean mixing bowl which has been lightly drizzled with oil. Cover with oiled cling-film and leave in a warm place, such as an airing cupboard or near a warm cooker, for one hour until double in size.
Classic mode Step 5
Remove the cling film and knock back the dough to get all of the air out of it.
Classic mode Step 6
Leave the bread to double again in size, which will take 30 – 45 minutes.
Classic mode Step 7
Meanwhile, preheat the oven to 200°C (fan 180°C, gas mark 6).
Classic mode Step 8
After 30 – 45 minutes, shape the dough into either a large loaf into rolls. Insert a selection of fillings, such as chopped ham, olives and mixed herbs.
Classic mode Step 9
Place the loaf/rolls in the oven and bake for 15 – 20 minutes until it has risen and become golden.
Classic mode Step 10
Leave the loaf/rolls to cool completely on a wire rack before serving.