Basic bread

1.Sift flour, bread improver and salt into a warmed bowl. Return any wholemeal bran to bowl, then stir in yeast. Make a well in centre and add warm water. Mix with a wooden spoon, then mix with one hand, adding a little more water or flour, if necessary, to make a soft dough.

2.Turn dough out onto a floured surface and knead by folding far edge towards you, then pushing it firmly away with heel of hand. Turn dough a little and repeat. Continue 5 minutes, until dough is smooth and elastic and springs back when pressed.

3.Place dough in a clean, warm, oiled bowl and cover with plastic wrap and a tea towel. Set aside to rise in a warm, draught-free place 1 1/2 hours. Test by pushing a finger into dough. If indentation remains, it is ready. Knock back dough by punching with your fist several times, squeezing out any large bubbles. Turn out onto a lightly floured surface and knead three or four times.

4.Knock back dough by punching with your fist several times, squeezing out any large bubbles. Turn out onto a lightly floured surface and knead three or four times.

5.Preheat oven to 240°C (220°C fan-forced). Lightly oil a 12 x 23cm loaf pan. Pat dough into a round and fold sides under to form an oblong. Place in prepared pan. Cover loosely with plastic wrap and a tea towel and set aside in a warm place 30 minutes, until risen to top of pan.

6.Bake 15 minutes. Turn pan, reduce heat to 220°C (200°C fan-forced). Bake 20-25 minutes, until loaf is golden and sounds hollow when base is tapped. Turn bread out of the pan immediately. Cool on wire rack.