Bread

3 & ½ cups flour
7g (one satchel yeast
1 tspn salt
1 & ¼ cup lukewarm water
Butter (for melting to coat)

Combine dry ingredients. Make a well and pour in lukewarm water. Mix well until it forms a sticky dough. Knead for 10 minutes on floured surface, adding extra flour as needed. Dough will still be slightly sticky, mould into a ball.

Coat the inside of a large bow with melted butter, place dough ball inside and turn to coat with butter. Cover and place in a room temp area with no breeze. The dough will double in size - the time this takes will vary, so just keep an eye on it.

Once doubled, uncover and punch down into the dough. This will release the gases that have pent up from the yeast. Remove from bowl and knead for another few minutes. The dough should have a stretchy, rubbery consistency.

Place into loaf tin and push out to shape. Cover again and let rise for a further 30 mins, or until it has risen slightly over the top of the baking tin.

Bake on medium for around 30-40 minutes. Bread is done when there is a hollow sound when you tap it.

This is a really basic recipe. You can use whatever flour you like, and add whatever you like.