I use this recipe two or three times a week in an effort not to buy shop-made bread. When you measure the ingredients into the bowl remember to keep the yeast and salt on opposite sides of the bowl as direct contact with salt makes the yeast ineffective.
This recipe makes a single 2 lb (900g) loaf, two 1 lb (450g) loaves or 12 rolls that are delicious especially with butter and homemade strawberry jam.
You can change the flour mix to make a slightly different loaf. I often vary the flour types. For example, if you prefer a white loaf then use only 500g of strong white flour only. Or reduce the white flour to 250g and add a 100g of multi-grain strong flour and 150g of strong wholemeal flour to make the total flour content 500g. Remember the more wholemeal flour you use you will have to add a little more water to the mix because wholemeal flour absorbs more water than white flour.
I have made this loaf twice now as per recipe and it turns it well. - 12 Nov 2017
Made this from scratch by hand, takes a little longer than some other hand recipes but absolutely worth it. Instead of olive oil I tried sunflower oil infused with lemon grass, kaffir lime leaves and chilli - lovely savoury bread but not recommended for breakfast with marmalade. - 12 Jan 2017
I make this loaf twice a week and have had not mishaps or failures. Enjoy. - 15 Jan 2015