All machines differ - follow manufacturer's instructions for a basic white loaf.
Make the dough by tipping the flour, yeast
and salt into a large bowl and making a well
in the middle. Pour in most of the water and
use your fingers or a wooden spoon to mix
the flour and water together until combined
to a slightly wet, pillowy, workable dough
- add a splash more water if necessary. Tip
the dough onto a lightly floured surface and
knead for at least 10 mins until smooth and
elastic. This can also be done in a tabletop
mixer with a dough hook. Place the dough
in a clean oiled bowl, cover with cling film
and leave to rise until doubled in size.
Heat oven to 220C/fan 200C/gas 7.
Knock back the dough by tipping it back
onto a floured surface and pushing the air
out. Mould the dough into a rugby ball shape
that will fit a 900g loaf tin and place in the
tin. Cover with a clean tea towel and leave
to prove for 30 mins. Dust the top of the loaf
with a little more flour and slash the top with
a sharp knife if you want. 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
the bread on a wire rack to cool completely.
The loaf will stay fresh in an airtight container
for 3 days or can be frozen for 1 month.