Warm the flour in the oven on gas 1 first. This takes about 10 minutes
Activate the yeast according to instructions on packet. If your packet does not specify, activate by mixing the yeast and the sugar in a small cup of hand-hot water, using water from the total amount to be used, leaving it until it forms a foamy head as is shown in the picture.
If you are not making the full quantity of the recipe, always use a minimum of 1 tsp (5g) of yeast
The water temperature should be between 40°C - 46°C (105° F to 115° F). Use an instant read thermometer if you have one, if not, test the water against the inside of your wrist by holding it under the tap it should feel very warm but not hot.
Add salt to the warmed flour and mix in well.
Add the warm water (including the water in which you activated the yeast), gradually until you get a not too slippy dough.
Mix by hand, or with a spoon. No need to knead.
Put a quarter of the dough into each of 4 greased or lined loaf tins. Silicone loaf tins are great if you have these already.
Leave in a warm place to rise for 40 ish mins til dough peeks about 1 cm above the top of the tin.Click here to start a 40 minute timer
Bake for 40 mins at 220C/200C fan/gas 7 or until browned on top and sounds hollow when tapped with a knuckleClick here to start a 40 minute timer
If the bread does not sound hollow when tapped, pop it back in the oven, direct on the oven shelf, for a few more minutes.
Try and resist eating it when hot and crispy out of the oven - although it IS one of life's great pleasures, so I won't blame you if you do!
Notes
If you are cooking fewer than 4 loaves, always use at least 10g yeast even if you reduce all the other quantities. i.e if you try to quarter all the measurements, don't go lower than 10g of yeast.