Tip the flour into a bowl and mix in the
yeast with the salt. Stir in the water, oil
and honey. Now bring together to make a
soft dough – I use my hands, but a
wooden spoon or knife from the cutlery
drawer is fine. Tip onto a lightly floured
surface and knead for 10 mins. It is worth
putting in the time to do this as it will pay
off later with lovely airy bread.
Don’t keep adding flour, a wet dough
is better than a dry one, which will bake
to a tough texture, so if you don’t like the
dough sticking to your hands, lightly oil
them. If you are adding flavourings,
knead them in gently now.
Turn the dough into an oiled 1kg bread
tin and cover with oiled cling film (or
better still, a free unused shower cap
from your last hotel stay!). Put in a warm
place until the bread fills the tin, it should
take between 1-2 hrs.
Uncover and bake your bread at
200C/180C fan/gas 6 for 30-35 mins until
golden. Tip out of the tin and tap the base
of the loaf. It should sound hollow when
fully cooked. If not cooked, put loaf back
in the oven out of the tin and test again
after 10 mins. Cool.