Instructions: Place yeast, sugar and 1/2 the water in a bowl, allow to activate for 10 minutes.

Sift dry ingredients into a large bowl, add yeast mixture, oil and remaining water and mix to a smooth dough. Cover bowl with plastic wrap, place in a warm spot and allow dough to double in size.

Punch dough to expel any air, shape into loaf tin or bread rolls as required and allow to prove about 30 minutes. Brush with beaten egg and bake 210C/400F for: 20 minutes (bread rolls)

30-35 minutes (loaf)

Loaf should sound hollow when cooked.

Cool on a wire rack.

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