Measure everything accurately

To knead bread by hand, turn the dough onto a work surface and knead the dough by folding towards you, then pushing down and away from you with the heel of your hand.  Give the dough a quarter turn and repeat the action.  Knead until smooth and no longer sticky.

To knead in a mixer: Prepare the yeast liquid in the mixer bowl, add the additional ingredients and using the dough hook mix on the lowest speed for one minute or until the dough is formed.  Increase the speed slightly and knead for a further three minutes.

Knock back: is to pummel the dough to let the air out and then to knead it for a few minutes.

To get a crusty loaf or refresh a slightly stale loaf- wrap in foil and put in a hot oven 220C Gas 7 for 10 minutes and allow to cool in foil.

Rising times can be varied to suit your convenience
Quick rise- ½ hour in a warm place such as an airing cupboard
Slower rise - 1- 1½ hours in a warm kitchen
Overnight rise- up to 12 hours in a cold place such as an unheated utility room, conservatory, porch or even garage.
Slower rising times make for a stronger dough and therefore better bread.

If there is excess dough store it in a lightly oiled, polythene bag, secured shut and place it in the fridge- use within 2 days.  Before using remove from fridge and allow to stand in a warm place for 15-20 minutes then shape as bread or rolls and use as normal.

To make soft sided rolls - place rolls 2cm apart on a baking sheet so they batch together during rising and cooking.

To make crusty rolls with wheatmeal or non-milk doughs place 4cm apart on baking sheet and brush tops with lightly slated water.