7 cups plain white or high grade flTime to make: 50 mins, plus rising
Total cost: $2.43 / $1.22 per serveour (use what you have)
1 1/2 tablespoons sugar
4 teaspoons salt
2 sachets instant yeast
1/4 cup olive oil
Combine – to make warm liquid, not hot:
1 1/4 cups hot water
1 1/4 cups cold milk
Step 1 Mix the dry ingredients together in a big bowl. Stir in the liquid, using more or less liquid as required to make a soft dough. If you add too much liquid, you can knead in extra flour.
Step 2 Turn the dough onto a floured bench and knead well, stretching and turning the dough for 5-10 minutes until it becomes smooth, elastic and satiny. Add flour as required during kneading to prevent the dough sticking. Less and less will be needed as the dough is worked.
Step 3 Place the dough into a clean greased bowl, flip it over once to grease the top surface of the dough, cover and leave it to rise. I usually place the bowl in a plastic bag, which acts like a greenhouse by trapping warm moist air around the dough, keeping it at the optimum temperature to promote rising. If you have a microwave you can speed the process along by giving the dough 1 minute on low power (10-20%) then allowing it to rest for 10 minutes before repeating with 1 minute on low power. If you don’t have a microwave, set the dough aside in a warm place until doubled in size. When the dough has risen to double its bulk, knead it lightly and shape as required.
Step 4 For loaves, divide the dough in 2, roll or press the dough into rectangles slightly longer than the tin. Roll up tightly from the long edge (like a Swiss roll), tuck the ends under and place, with the seam side down, into a well-greased loaf pan. Cover loosely with a clean cloth (or return to its plastic bag).
Step 5 When it has risen for about 10 or 15 minutes, cut diagonal slashes in the top with a serrated knife.
Step 6 Leave until doubled then bake at 200°C for around 30 minutes, until golden and sounds hollow when tapped on the bottom.