Easy white bread loaf

Put the flour in a large bowl, then sprinkle in the yeast and salt on either side of the bowl. Make a well in the centre and pour in the yogurt and 300ml of hand-hot water. Mix well with clean hands to form a rough ball, then tip out onto a lightly floured worksurface and knead for 10 minutes until smooth and elastic. Transfer to a clean bowl, cover with a clean tea towel or shower cap, and leave to rise for 1-2 hours until doubled in size. You can prove overnight in the fridge to develop extra flavour if you prefer.

Knock back the dough in the bowl, then transfer to a worksurface (you may not need any more flour, but add a light dusting if you do) and shape into a ball by pulling the edges together underneath the dough and pinching them to seal and form a smooth surface. Transfer to a baking tray. Or, you can shape the dough into an oval and transfer to a lightly buttered and floured 900g loaf tin. Cover and leave to prove for 40 minutes-1 hour until nearly doubled in size again.

Heat the oven to 220C/fan 200C/gas 7. Score a few lines or a cross into the bread with a sharp knife to help control the shape of the loaf as it cooks. Bake in the middle of the oven for 25-30 minutes or until golden and crisp, and the bottom sounds hollow when tapped. Transfer to a wire rack and leave to cool completely before slicing.

For a really crusty loaf, heat a large, lidded casserole in the oven for 30 minutes before adding the dough on a sheet of baking paper. Put on the lid and bake for 25-30 minutes. This mimics a baker’s oven by trapping in the steam, so creates a really crisp exterior. Remove the lid for the last 5-10 minutes to get the crust golden-brown and check it sounds hollow before removing and cooling.