Bread (Rolls)

Makes 13-14 rolls or two loaves.

425ml hand-hot water

1 tsp white sugar

2 easy blend yeast

700g strong white flour (slightly warmed)

1tsp - 1tblsp of salt to taste

10g butter

Seive the flour and salt into a large bowl and sprinkle the yeast over.

Add the butter in 1g chunks and rub into the flour mix - I do this by scooping up the mix and rubbing my fingers together letting the mixture drop back into the bowl. Continue until you don't get greasy fingers!

Dissolve the sugar in the water and slowly add to a well in the centre of the mix, stirring at first with a spoon before kneading it in the bowl.

You may need to add a little more water to mop up the last of the flour and then knead for 10 minutes.

I do this by holding one end of the dough with the knuckles of my left hand and pushing away with the palm of my right.

Return to the bowl and cover with a damp tea towel and leave to rise (1hr airing cupboard; 2hrs @ room temp)

Then knock the air out and knead for 5 minutes before dividing into two greased baking tins or splitting into 70g rolls and placing on silicone sheet on baking trays.

Cover with cling film coated in a little olive oil and return to rise for a further 30mins / 1hr.

Preheat the oven to 230C and cook for 30-40 mins (loaves) or 10-12 mins (rolls)

(A modified Delia recipe)