Who doesn't love the smell of freshly basked bread? This is a well proven (pardon the pun) general bread dough. Use for loaf, rolls or focaccia. And it's preservative-free.
Insert dough blade. Add water, yeast and sugar. Dough P1, Step 1, start.
Add flour, salt, bread improver. Drizzle the olive oil over the spindle to stop the dough climbing up during kneading. Change speed to 6. Start.
Start Step 3. It takes 30min but can be reduced to 15 min if you're in a hurry.
Remove dough hook and remove dough from the bowl. Shape into desired loaf shape, or split into rolls. Optional - lightly sprinkle with water (for a crust) and sesame seeds.
Second prove - cover dough with a tea towel and leave to double in size in a warm place. Preheat oven to 180C.
Cook until golden brown and sounds hollow when tapped on the bottom. Approx 20min bread rolls, 30min Vienna, 40min loaf tin, Remove immediately to a cooling rack.
For more flavoursome bread, replace some of the water with buttermilk. For gluten-free, swap the bakers flour for your favourite GF flour and omit the improver. It will be a little denser so ensure you do the second prove.