This is an excellent recipe for a basic bread dough with unlimited uses. a perfect place to start for the beginner cook and seasoned chef alike.

1000g - Flour High Gluten Content Flour (strong)
30g - Yeast
600g - Water
20g - Salt
50g - Oil (good quality olive oil or rape seed)

Dissolve the Yeast into half the amount of water then mix all ingredients together mix on a low speed for 5 mins. turn the speed to medium then continue to kneed for 15 mins. allow to the dough to prove in the mixing bowl for 1 hour at room temperature. then mix again for a further 5 mins. Shape the dough or place into loaf tins. Prove until the dough has roughly doubled in size.

Bake at 220C with steam for 10 mins or until they are well golden and sound hollow when tapped. allow to rest for at least 10 mins before serving,