Method

1. Before you start, preheat the oven to 220ºC/425ºF/Gas Mark 7 and prepare your tins.
2. If making loaves - lightly grease 2 x 900g (2lb) loaf tins; if making rolls - lightly grease 10-12 Yorkshire pudding or muffin tins.
3. Place the Mix in a large bowl and stir in the yeast making sure it is evenly distributed.
4. Stir in the salt, sugar and oil (use a light oil like sunflower or vegetable. Olive oil is too heavy and will produce a holey uneven crumb) and then add the water (we recommend approx. 40ºC, but as many of us don’t have thermometers handy, it should feel pleasantly warm to touch).
5. Beat the mixture well until a smooth batter is formed. The mixture should fall quickly back into place when a knife is drawn through it like a paddle. Do not be afraid to add more water if the batter is too thick.
6. Divide the mixture between the prepared tins. The mixture should half fill the 2 loaf tins or half fill 10-12 Yorkshire pudding/muffin tins. Ensure the surface is smooth by dipping the back of a spoon in oil and running it over the top of the mixture.
7. Cover with a greased polythene bag or damp tea towel and place in a warm place for 30 minutes to prove.
8. Remove polythene bag/tea-towel and bake in a preheated oven - for Loaves, 20-25 minutes; Rolls, 15-20 minutes. Turn occasionally to ensure an even rise. The bread should be well-risen and golden brown.
9. Allow to sit for about 10 minutes before removing from the tins. Allow to completely cool before slicing. The bread will stay fresh for 2-3 if stored in an airtight container.