Basic White or Wholemeal Bread

Basic White or Wholemeal Bread
(Recipe adapted from Tamara @ Boatshed Cheese)

5 cups unbleached bread flour
(or any combination of white or wholemeal flour to equal 5 cups)
1 tablespoon yeast
1 teaspoon salt
3 tablespoons olive or sunflower oil
2 cups warm water

Add all dry ingredients to a large mixing bowl and stir. Add oil, water and mix to a sticky dough.

Turn out onto a well floured work surface and begin to knead. Continue kneading until the dough is soft and elastic.

Shape bread into a round form and place in an oiled bowl, to rise until doubled in size. This should take about one hour. Knock down and shape for a freestanding loaf on an oven tray, or shape to bake in a bread tin. The tin or tray should be oiled and lightly sprinkled with polenta or lined with baking paper to avoid sticking.

Allow the dough to rise until doubled, and then glaze with milk, water or beaten egg. Bake at 190c. for 40 minutes (less for smaller breads or rolls). Remove from tin or tray immediately and check that the loaf is cooked. If not, return to the oven for about 5 minutes more cooking.

Allow the bread to cool thoroughly on a wire rack.