Bread

4 tsp yeast

2 tsp flour

1 tsp white sugar

1 tbs salt

2 tbs sunflower oil

1kg white flour + extra flour for forming and adding to mixture if necessary.

Warm water 

Mix yeast, 2tsp of flour and sugar in a mug and add a splash of warm water, mixing to form a paste. Allow mixture to rise to top of mug before continuing. 

Tip all flour into bowl and make a well in the centre. Once yeast has risen place in centre of the flour and mix. Incorporate the oil. Add warm water and continue to make a dough. Add flour and water, until the dough becomes less sticky and does not remain on your hands. 

Kneed the dough to gain elasticity.

Place the dough back in the bowl, cover with a tea towel and leave to rise somewhere warm (above an oven works well!). 

Leave the dough until it doubles in size. 

Sprinkle the counter with flour and roll the dough out and form. 

Cook in the oven at 190ºC/370°F, until it goes golden brown and when you tap the underneath it sounds hollow. 

*if the weather outside is cold the oven will take longer to heat and therefore bread will take longer to make. When the weather is hot the oven will heat much faster so it  is worth keeping a close eye on the bread to ensure it doesn’t overcook.  To check it is properly cooked tap the base once removed from oven and it will sound hollow.