• 500g/14oz strong white bread flour
• 7g sachet quick action dried yeast
• 2 tsp salt
• 1 tsp sugar
• 2 tbsp olive oil

1. Tip flour into mixing bowl and stir yeast into it. Add salt and sugar.
2. Into a jug, pour 100ml boiling water and add 200ml of cold to it. Add oil.
3. Add water and oil mixture to the dry ingredients and mix either a fork or with an electric mixer with dough hook. Knead by hand for 10 mins or 5 mins for electric mixer.
4. Leave for 1 hour in the mixing bowl covered with a tea towel in a warm place. It should double in size.
5. Tip dough onto a floured surface. Knead for a couple of mins to remove air bubbles.
6. Shape into a round, or 6 rolls, place on an oiled baking sheet (no need to oil if using stoneware) and make slash with a sharp knife if in a round. Cover and rise for 30 mins.
7.  Heat oven to 220C/gas mark 8. Bake for 30 mins if a loaf and 20 mins if making rolls, until browned and crisp.

You can put this in a large loaf tin at step 6 if you prefer a more popular shape.