500g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
2 tsp salt
2 tbsp olive oil
300ml tepid water
Mix the flour, yeast and salt. Add the
olive oil and gradually stir in the tepid
water, adding only enough to make a
soft dough. Knead with a dough hook in
a tabletop mixer for about 7 mins, or
using your hands on a lightly floured
surface for about 10 mins, until the
dough feels bouncy and looks silky
rather than dimpled. Put in an oiled
bowl, cover and leave to rise until
doubled in size.
Oil a 2lb loaf tin. Knock back the
dough by kneading the air out of it, then
gently mould the dough into a thick
sausage. Drop into the tin, cover and
prove for 1 hr more until doubled in size.
Heat oven to 220C/200C fan/gas 7.
Dust the loaf with flour and cut a slash
in the top with a sharp knife. Bake for
30-35 mins until golden brown and the
loaf sounds hollow when tapped
underneath. Cool on a wire rack.