The easiest (non-machine) white bread in the world

1. 1

   Measure out your flour& put it in the oven on it's lowest setting for 10 minutes Put the sugar in a measuring jug& pour in the water to the 15fl oz mark (you may need a little more or less water- just use your instinct!

2. 2

   With this dough, it's better to have it too wet than too dry) Sieve the flour into a Large bowl& add the salt& yeast.

3. 3

   Make a well in the centre& pour in the sugar/water mixture a bit at a time.

4. 4

   First bring the mixture together with a wooden spoon& when it starts to form a dough use your hands Remove the dough to a floured work surface& knead for 3 minutes.

5. 5

   Return it to the bowl& leave to rise at room temp for 2 hours.

6. 6

   Remove from the bowl to your floured work surface& knead for a further 3 minutes.

7. 7

   Shape into an oblong& transfer to a 2lb loaf tin (or cut in half& transfer to two 1lb loaf tins).

8. 8

   Leave to rise in the tin for 1 hour.

9. 9

   Bake at 230 degrees (Celsius) for 30 minutess.

10. 10

    Turn the bread out of it's tin& return to the oven, upside down, for 5 minutes to make the base& sides lovely& crusty.

* Per serving · 4 servings · Values may vary.

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