My Favourite White Bread

Method

1. Mix all ingredients together.
2. Add water.
3. Add oil once the flour is wet. If you're using butter it can be added from the beginning.
4. Knead until gluten is developed. If kneading with a machine, knead for 10 minutes on medium speed. Knead until a soft, pliable dough is formed.
5. Place dough in a lightly oiled container, cover and allow to prove for 1.5 hours or until doubled in size. Prove at 25-28 degrees C.
6. Punch down, shape into a tight ball and allow to prove for a further 30 minutes.
7. Shape the breads and place into lightly oiled baking containers.
8. Cover with plastic and allow to prove for another 1 hour until doubled in size.
9. Preheat the oven to 230c.
10. Bake in the preheated oven for 30 minutes.
11. Remove from the tins immediately and allow to cool down on cooling rack for at least 1 hour.
12. Can be sliced and frozen.