Basic Crusty White Bread

I do play around with the recipe, using a mix of a variety of flours - Wholemeal, White, 000 Pasta flour. I've even added in some grated cheese. Experiment folks.

400g strong white flour, plus more for shaping
1 tsp dry instant yeast, from a sachet
1 tsp fine salt
300ml warm water
oil for kneading

1. Put the flour, yeast and salt in a bowl, pour in the water  then stir into a sticky mass. 
2. Cover the bowl with a cloth and leave for 10 minutes. 
3. Lightly oil your worktop and hands. 
4. Knead the dough for 10 seconds and return it to the bowl. 
5. Repeat twice more at 10-minute intervals, then leave in the bowl for 45 minutes. 
6. Wipe the worktop, dust it with flour then pat the dough into a rough oblong. 
7. Roll it up tightly, pinch each end to keep it neat then place seam-side down on a floured tray. 
8. Alternatively, place carefully in a greased and floured tin.
9. Cover with a cloth and leave for 45 minutes or until the dough has expanded by a half. 
10. Flour the top of the dough, cut a slash down the middle and bake at 220°C/fan 200°C/425°F/gas 7 for 35-40 minutes.

Top Tip - A tray of boiling water, placed on the oven's bottom shelf just before baking, helps the top of the dough to open dramatically and gives the crust a rich colour.

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