Easy white bread loaves

Fluff the flour in the bag, spoon it into the cup and sweep level; or weigh 540 g.

Add sugar, salt and yeast to the flour.

Add slightly warm water, about 100 degrees, and bring together in the bowl to a slightly tacky dough.

Turn out onto a lightly floured bench and knead by pressing and turning, using a bench scraper for sticking, until smooth, less tacky and springing back, a few minutes.

Put a drop of oil in the bowl, add the dough and turn once to coat; cover.

Rise somewhere warm, about 72 to 75 degrees, one to two hours, until a press holds the impression.

Turn out onto a little flour, pat out large bubbles and divide into two roughly equal pieces.

Pat each, fold into a letter, pat to seal, and roll back and forth to elongate slightly, keeping bench flour to a minimum.

Set on a sheet tray dusted with cornmeal, cover with cling film or a plastic bag, and proof somewhere 72 to 75 degrees for 40 to 45 minutes, until lightened and springing back slightly.

Dust with flour and score quickly with a serrated knife; bake in the preheated oven, with a little steam if wanted, until well coloured.

Cool at least half an hour to an hour before slicing.