Bread

Rub fresh yeast into sifted flour and salt

Mix in the water and oil and knead for a good 5 minutes

Place in a large oiled bowl, cover with oiled cling film or pastic bag and leave to prove until nearly doubled in size.

Knock back very gently, shape loaf into an oval or round and place onto a tin. Cover with oiled film and leave until doubled in size again, then remove film, scatter with seeds if preferred and bake until golden brown, and sounds hollow when knocked on the base