WHAT YOU DO
Step 1. Preheat oven to 220C/gas mark 7. Dissolve the yeast and sugar in the water and set aside until the mixture looks creamy.
Step 2. Sieve the flour and salt together. Make a well in the centre and add the yeast mixture gradually then knead for five minutes.
Step 3. Place the dough back in a clean bowl and cover, allowing to double in size in a warm place about 40 minutes.
Step 4. Knock the dough back and knead the air out of it, then shape into desired shapes. Place in a loaf tin or for small rolls, make into balls the size of a golf ball. Allow the shaped dough to double in size again in a warm place.
Step 5. When doubled, place the bread into the preheated oven to bake: small buns will take about 25 minutes but a large loaf will take 45 minutes. When cooked, remove the bread from the tins and allow to cool on a wire rack before tucking in.
TIPS:
- Sprinkle the loaves with poppy seeds before baking for a really professional look, and tasty edge to the crust.
- This dough can also be used to make a delicious pizza base and can be rolled out and frozen between grease-proof paper and used from frozen very conveniently.
Recipe credit: Derek O'Brien
Photography: Harry Weir
Styling and baking: Sally Dunne
