Basic White Loaf

Pinch a little yeast and crumble into 200ml of the warm water then add a spoonful of flour. After a minute this should start to froth which shows the yeast is still active.
In a large bowl mix together the flour and salt.
Dissolve the remaining yeast and honey into the yeast/water/flour mix.
Make a well in the centre of the flour, pour in the yeast mixture and gradually stir through the flour using a spatula.
Slowly add the remaining water until you have a moist dough.
Turn the dough out onto a lightly floured surface and kneed for 3 or 4 minutes until the dough looks silky.
Place the dough back in the bowl and cover with a tea towel. Leave to prove in a warm area away from draughts for an hour.
After this time the dough will have doubled in size. Punch the air out of it.
Knead the dough for a second time and on a lined baking tray shape into your desired loaf style! At this stage you can score the top and rub with flour, glaze with milk for a shiny crust or sprinkle with seeds.
Cover the dough again and leave to rise for approximately an hour. (the time is dependent on room temp.)
Bake in the oven at 220 C for approximately 25 – 30 minutes.
When ready the loaf should sound hollow when tapped on the base.
Dust with a little flour and cool.