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1
Put all the ingredients in a bowl, and knead.
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2
Knead for at least 5 minutes.
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3
Once the dough is kneaded, form into a ball, cover with a tightly wrung out moistened kitchen towel, and leave to rise for about 40 minutes.
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4
If it has increased in volume to about 1.5 times its original size, and a hole made with a finger remains, it's good.
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5
Deflate the dough and divide into 3 portions.
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6
Round off each portions, cover with a tightly wrung out moistened kitchen towel and leave to rest for 15 minutes.
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7
Butter a bread pan and dust lightly with some bread flour (the butter and flour here are not listed in the ingredients).
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8
Deflate the rested dough, and roll out into rectangles.
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9
Fold one-third of one long side in.
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10
Fold the other side in by one-third.
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11
Roll up the dough from the end.
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12
Securely close off the end.
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13
Line up the dough piece towards one end.
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14
Leave to rise again (2nd rising) for 40 minutes.
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15
When it has finished rising, preheat the oven to 200 C. If you brush the top with milk (not listed in ingredients) it will have a nice shiny finish.
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16
Bake at 200 C for 20 to 25 minutes.
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17
When the bread comes out of the oven, drop it from about a 20 cm height 2 to 3 times.
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18
Take the loaf out of the pan and leave to cool on a rack.
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19
Enjoy!
