This is my basic white bread that I have printed before in NEXT magazine.

Ingredients

• 2 tsp active dry yeast or 6 tsp Surebake yeast
• ¼ cup warm water
• pinch sugar
• 4 ½ cups flour
• 2 tsp salt
• about 1 ¾ cups water (from the cold tap)
• ½ cup grated parmesan cheese
• 2 tblsp chopped fresh sage

Method

1. Mix the yeast, ¼ cup water and sugar together and set aside for about 3 minutes until the yeast dissolves and becomes slightly frothy. (If you are using Surebake, the mixture will become porridge like).
2. Sift the flour and salt into a large bowl and make a well in the centre. Pour in the yeasty liquid and half of the second measure of water. Mix with one hand, adding more water as needed to form a sticky mass.
3. Turn out onto a lightly floured board and just bring together. It will look untidy. Cover with a clean, slightly dampened tea towel and leave for 10-15 minutes.
4. Now begin to knead for about 7-10 minutes until the dough is supple. You should be able to knead the dough without very much flour to dust the bench with.
5. Transfer to a greased bowl, brush the top of the dough with oil. Cover with plastic wrap and then a towel and stand aside until it has doubled in bulk. In summer this may take 1-1/2 hours and in winter up to 2? hours.
6. Turn the dough out and gently deflate the dough. Pat out to about 3cm thick and scatter over the Parmesan cheese and sage. Bring the outside edges into the centre to enclose the filling securely.
7. Work the dough in a circular motion, moulding it into a large ball. Place the ball smooth side uppermost into a well flour- lined basket or greased and well-floured bowl. Cover with plastic wrap and set aside until the dough has doubled in size.
8. Once doubled you will need to work quickly now. Turn the dough upside down onto a well floured baking tray. Sift more flour over the top so you have a good covering. Do not be alarmed if the dough begins to open as you now have the smooth side tray side down. This will give you a fabulous uneven peaked top.
9. Bake at 200ºC (misting for three minutes at the beginning) for 35-40 minutes until the loaf is well risen , brown and sounds hollow when tapped from underneath. Transfer to a cake rack to cool.