Into the stand mixer’s bowl first add the 325g of warm water.

Next add the salt and the oil to the water then the 500g of bread flour.

Finally sprinkle the yeast on top of the flour and very gently, using your fingertips just mix the yeast lightly into the flour to distribute it evenly.

Now using the dough hook, mix on the lowest speed until a dough is formed then turn up the speed to the next level (no.1) and let the mixer do all of the hard work kneading the dough for 10 minutes.

When the 10 minutes is up, tip the dough out and shape into a neat ball. Place the dough back into the bowl and cover with a damp cloth and leave in a warm, draught free place for about an hour until the dough has doubled in size.

In the meantime, grab your tin that you will be baking the bread in and use a pastry brush to lightly oil the inside then coat thoroughly with flour.

When the dough is ready, turn it out onto a lightly floured surface and knead gently for only a few seconds to knock it back.

Now to shape the dough ready to go into the tin you need to flatten it into a rectangle with your fingers so that the shortest edge is as wide as the length of the tin you are using.

Place the dough into the tin and cover with the damp cloth then leave to rise again until doubled in size, usually about 1 to 1 ½ hours.

Preheat your oven to 220°c fan / 240°c /475°f / gas 9 and, when it's ready, bake your bread just below the middle of the oven for 30 minutes.

Keep an eye on the crust to make sure it doesn’t brown too much for taste. If it is looking a little dark then reduce the heat.

As soon as it is cooked, remove from the tin and cool on a wire rack.