Into the stand mixer’s bowl first add the 325g of warm water.

Next add the salt and the oil to the water then the 500g of bread flour.

Finally sprinkle the yeast on top of the flour and very gently, using your fingertips just mix the yeast lightly into the flour to distribute it evenly.

Now using the dough hook, mix on the lowest speed until a dough is formed then turn up the speed to the next level (no.1) and let the mixer do all of the hard work kneading the dough for 10 minutes.

When the 10 minutes is up, tip the dough out and shape into a neat ball. Place the dough back into the bowl and cover with a damp cloth – a tea towel or similar (I use a piece of muslin) – and leave in a warm, draught free place for about an hour until the dough has doubled in size. If the room is cool this may take a bit longer.

I the meantime, grab your tin that you will be baking the bread in and use a pastry brush to lightly oil the inside then coat thoroughly with flour, turning the tin upside down and giving it a sharp tap to remove the excess.

When the dough is ready, turn it out onto a lightly floured surface and knead gently for only a few seconds to knock it back – this is done to remove the large air bubbles that have formed and you will get a lovely even texture to your finished bread.

Now to shape the dough ready to go into the tin you need to flatten it into a rectangle with your fingers so that the shortest edge is as wide as the length of the tin you are using. Now the dough is rolled so take the edge of the dough nearest to you (the shorter edge) and fold it into the middle, pressing the edge down to seal it in the middle of the dough then continue to roll the dough so that the seam is underneath and you have a sausage shape.

Place the dough into the tin and cover with the damp cloth then leave to rise again until doubled in size. This usually takes about 1 to 1 ½ hours.

Preheat your oven to 220°c fan / 240°c /475°f / gas 9 and, when its ready, bake your bread just below the middle of the oven for 30 minutes.

Keep an eye on the crust to make sure it doesn’t brown too much for taste. If it is looking a little dark then reduce the heat. As soon as it is cooked, remove from the tin and cool on a wire rack.