Method

• Rub some oil around the inside of 1kg/2lb bread tin.

• Put the flour, yeast and sugar into a large bowl and blend them together.

• Pour in the water and stir until everything looks craggy and lumpy, then stir in the salt.

• Stir in the oil.

• Using your hands, gather everything together into a doughy mass.

• Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.

• Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.

• Knead the dough for another 100 presses.

• Shape the dough and put it into the prepared tin.

• Cover the tin with a large upturned mixing bowl and leave it to rise in a warm place for 40 minutes.

• Pre-heat the oven.

• Remove the mixing bowl and bake the loaf for 40–45 minutes.

• Turn the bread out of the tin, tap the base and if it sounds hollow, the bread is cooked.

• Leave to cool on a wire rack.