1 sachet dry yeast
2tsp caster sugar
1 cup warm water
3 cups baker’s flour
1/2 tsp salt
1 tbls olive oil
1 egg lightly beaten
extra flour for dusting.
Place yeast, sugar and warm water in jug.
Mix 20 secs – speed 4. Stand for 10 mins til frothy.
Add salt, flour, oil, and mix 5 secs – speed 7 to combine.
Set dial to closed position, and set for 1 minute 30 secs on interval (kneading) speed.
Rise in the TM jug for 30min – 45 hour, or until doubled.
Once risen, mix 1 minute on interval speed to punch down
Turn out, and smooth into a ball, place on a greased tray. Cut shallow slits in centre of dough.
Cover lightly with greased cling wrap, and set aside in a warm place for 30-40mins, until almost doubled. Pre-heat oven to 180c fan forced or 200c without.
Once dough has risen, brush top with whisked egg, and dust top with a little flour.
Bake for 30/35 mins.