500g strong white flour
7g sachet of quick yeast
1 teaspoon salt
300ml warm water (I use about 100ml hot from the kettle and 200ml from the cold tap)
Put all the ingredients into a bowl and mix thoroughly until the dough comes together and all the flour from the sides of the bowl is incorporated.
Turn the dough out onto a lightly floured or oiled surface and knead it for 10 minutes by stretching the ball of dough with the ball of your hand, folding it back, giving it a quick turn and repeating, no need to be gentle!
The aim of kneading is to develop the gluten to help the bread rise so keep on going until the dough is stretchy and smooth.
Because you have used quick yeast this dough can now be shaped into a loaf and either be dropped into an oiled 2lb bread tin or placed on an oiled baking tray. Make sure you oil the tins well or line with baking parchment unless you want it to stick to the tin. I have had to scrape my loaf off the tin before now! Cover the shaped loaf with oiled cling film and leave in a warm place to rise for around 45 minutes until doubled in size. This may take more or less time depending on temperature but the yeast will work its magic!
Meanwhile heat your oven to 220°/200°fan/gas mark 6.
Pop the loaf into the oven and turn the oven down to 200°/180°/gas 5. Bake for 35 minutes until golden brown. A gentle tap on the bottom of the loaf and it should sound hollow if its done. If not give it another 5 minutes.