Round Bread Loaf

Add the sugar, yeast and the warm water to a large mixing bowl and give it a gentle mix. Alternatively, use a food mixer with a dough hook. Its much easier and worth the money. Leave to proof for 5 minutes or until it starts to foam/froth.

Carefully add the flour and mix well with a spatula or the dough hook until it becomes a dough. It will be a bit wet and sticky at this time but that is ok. It will change texture as we go.

Add the salt and combine to mix until everything has been combined and no lumps of the flour remain.

Place a tea towel over the bowl and leave it to “rise” and double in size. This is normally about an hour or so.

When ready, lightly sprinkle flour over a clean surface or chopping board.

Gently roll the dough from the bowl onto the floured surface. You do need to be gentle so the air bubbles in the dough help make a light fluffy loaf.

Using slightly damp hands, shape the dough into a ball shape. The easiest technique is to pull one small area of the dough away from you slightly (without tearing it off) and then fold it back into the ball. Rotate the dough and repeat until the dough tightens and it becomes harder to mould.

Lightly flour the mixing bowl and place the dough ball into with the smooth surface facing upwards.

Again, cover with a tea towel and allow to rise again.

Preheat your oven to 175C/350F/Gas Mark 3.

I use a heavy baking tray with sides and place it in the oven to heat up.

Once the oven has reached its temperature, remove the tray and gently transfer the dough.

Cut a piece of baking paper/parchment large enough to fit in the tray and place the risen dough into the centre of the paper. Use the corners to gently lift and place in the hot tray. Cheers Nan.

Using a sharp knife, I make a few cut on the top of the dough to give it character.

Return the tray back to the oven and cook for 40 minutes. I use a thermometer to gauge when the inside is cooked. It should be 190 – 200F/ 90C. The loaf should have a lovely golden-brown crust as well.

Remove from the oven and from the tray and place on a wire rack to cool for 10 – 15 minutes.

Serve hot/warm ideally with butter and your favourite toppings.