Dad's Homemade Bread

7g Active dried yeast

7g Sugar

325ml Warm water

500g Strong flour

7g Salt

10ml Oil

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Mix together the yeast and sugar in 3tbsp warm water. Leave for 15 mins until it starts to foam.

Put the flour into the bowl of your mixer, fitted with the bread hook, and pour in the yeast mix, the water (gently and not all in one go, generally as it's mixing), then the salt and mix well.

Knead the bread with the dough hook for around 10 mins.

With your fingers, take a small piece of dough and pull it apart to see the development of the strands of gluten. If you can see through the dough and it does not tear, the gluten has developed and the bread can rest to rise. Keep kneading until it reaches this stage.

Form into a ball shape by rolling the dough and pulling it back on itself. The bread should look smooth and glossy.

Brush a bowl lightly with oil (or spray) and coat the dough in oil to stop it drying out. Cover with plastic wrap or a cloth to rise for about 30-60 mins depending on the temperature of the room.

Heat the oven to 220C. Knock back the bread and shape. Place on an oiled baking tray. Sprinkle with flour or brush with beaten egg or oil. Dad uses flour! Slash the top and leave to prove for 10-15 mins.

Bake for 10 mins then turn the oven down to 190C and cook for another 10 mins. You know it's cooked when you tap the bottom of the loaf and it has a hollow sound. Leave to cool.