One Loaf Bread By Mike

Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then knead on a lightly floured work surface .. Once the dough is smooth, place it in a lightly oiled bowl. A dough's first rising can be done in the fridge overnight. This slows down the time it takes to rise to double its size, giving it a richer flavour. It's also a timesaver, as you can start it the night before, then finish it off the next day.

Punch back the dough, then form the dough into a ball. Place it on the baking surface to proof for a further hour until doubled in size.

Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake at 375 degrees for 25-30 mins until golden brown and the loaf sounds hollow when tapped. Cool on a wire rack.

This is just one of Mike's outstanding bread treats. He limits his baking to one loaf at a time, in an attempt to reduce the calorie intake!