The basic proportions are as follows, just multiply this out for the amount of dough you require. For instance, for a large loaf of bread,
I would use 3 to 4 cups of flour, with the other ingredients multiplied accordingly. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Mix the flour, sugar, salt and yeast together in a bowl. Make a well in the centre and add the oil, together with enough warm water to make a soft dough.
Mix well, then cover with a tea towel and allow to rise. You can knead it first if you want, but I don’t bother.
Once risen to about double, turn the dough over with a spoon, and allow to rise again. Repeat this process several times if you want, or just the once will do.
Turn the dough out onto a lightly floured board and knead until smooth (if it has been through the rising process a couple of times, about 3 minutes is sufficient).
Shape as desired. For instance, you can make the dough into bread (half fill the tins with dough), or bread rolls or pizza bases.
Allow to rise for 15 minutes, then bake at 200°C for 12–15 minutes for bread rolls, 15–20 minutes for pizza with toppings.
For a larger loaf bake for 10 minutes at 200°C, then at 170°C for a further 20–25 minutes. The way to tell if your bread is cooked is by knocking the top of the cooked loaf with your fingers. If it makes a hollow sound, it is cooked.
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