This is a universal bread

that can be served alongside

any meal. Make it to serve at
your next family gathering,
or bake for a lazy Sunday
barbecue or picnic.

Combine yeast, 1½ cups (375ml) lukewarm water

and sugar in a small bowl. Cover; stand in a warm place
for 10 minutes or until mixture is frothy.
Add 2 tablespoons of the oil.

low speed until just combined. Increase speed to medium,

mix for 10 minutes until dough is smooth and elastic.
Transfer to a large, oiled bowl; cover with plastic wrap.
Stand in a warm place for 1 hour or until tripled in size.
Preheat oven to 240°C/220°C fan.

knocking out all the air; cut into three equal portions.
Gently stretch and pat one portion on a large sheet of

Using a bread lame or very sharp knife, make two

lengthways incisions 6cm from each end; pull the
incisions slightly open so they don’t join together during
baking. Repeat with remaining portions. Slide each dough
on paper onto a tray, cover with baking paper. Stand in a
warm place for 40 minutes or until puffed and risen.
Place a large oven tray in oven. Working quickly and with
one portion of dough at a time, brush dough with some of
the remaining oil. Slide paper with dough onto hot tray;
sprinkle with 1 tablespoon water (or use a spray bottle).
Bake for 5 minutes. Without removing from oven, sprinkle

rotating the tray for even cooking, or until browned and

cooked through. Slide bread onto a rack to cool.
Serve warm or at room temperature.