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White bread

Imperial
1/2 pint water
1 teaspoon sugar
1 teaspoon dried yeast
1 lb flour
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 oz butter

Metric
300 ml water
1 x 5ml spoon sugar
1 x 5 ml spoon dried yeast
500 g flour
1 x 2.5 ml spoon salt
2 x 15 ml spoons vegetable oil
15 g butter

Pour the water into a measuring jug and MICROWAVE ON HIGH for 15 seconds. Add the sugar and yeast and mix with a fork until thoroughly blended. Set aside for 10-15 minutes until frothy.
Sift the flour and salt together into a mixing bowl and MICROWAVE ON HIGH for 30 seconds. Make a well in the centre and pour in the yeast liquid and oil. Mix to a soft dough. Turn on to a lightly floured surface and knead for 5 minutes. Shape the dough into a ball, place in the cleaned bowl and cover with cling film. Set aside until doubled in size. To hasten rising, MICROWAVE ON HIGH for 5 seconds occasionally.
Put the butter into a 500 g/1 lb loaf-shaped dish and MICROWAVE ON HIGH for 20 seconds until melted. Turn the dough out on to a lightly floured surface and knead for 2-3 minutes. Stretch into an oblong the same length as the dish. Ease the bread into the dish, then turn over so that the top is also coated with butter. Leave to stand, for 10 minutes. MICROWAVE ON HIGH for 1 minute, then give the dish a half-turn. MICROWAVE ON LOW for 7-9 minutes until the bread is soft but resilient to the touch, giving the dish a quarter-turn occasionally during cooking.
Turn out and brown all sides of the loaf under a preheated hot grill before serving.
Makes one 500 g/1 lb loaf.

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