Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
Put the bread mix, water and 2 spoons of the oil into a large bowl and mix to a thick batter.
Drizzle the oil over the sticky batter/dough and use a spatula to turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass. Tip it into the prepared tin.
Smooth the top and cover with an inverted bowl or large saucepan.
Leave in a warm place until the dough has risen to 7mm/¼” below the top of the tin, about 45-90 minutes.
Pre-heat the oven.
Remove the upturned bowl and bake for 45-50 minutes.
Turn out onto a wire rack to cool.
Allow the bread to cool completely before slicing.
1kg/2lb loaf tin and 2 x mixing bowls
220°C, Fan 200°C, 425°F, Gas 7
I followed the recipes on the bread flour packet and have had success every time, both with the machine option, and the hand-making option, which we all agreed was actually better than the bread machine option! Great rise and lovely crust and flavour. I would say I now prefer this bread to the regular hand-made wheat bread I used to regularly make. Thanks :-)