Lightly oil the bowl your bread will be rising in. Have plastic wrap or a towel ready to cover the bowl. Set these aside.

Heat the half cup of water in the microwave. It should be barely warm: I give it 9 seconds. If the water is too hot it will kill the yeast.

Tip the yeast into the water and add the sugar. The yeast should begin “blooming” immediately.

While the yeast comes to life, mix the flour and remaining water in the clean bowl. Add the yeast mixture and stir. I like to mix bread dough with my hands, but if you prefer a wooden spoon, use one. Add the salt. Once the flour and water have cohered into a shaggy dough, dump it on to your floured work top and begin kneading.

Bread baking is a little like making pie crust: the best teacher is experience. Only by doing will you learn whether your dough needs additional water or more flour. For now, knead patiently, aiming to get the flour on your fingers integrated into the dough. Try to get the loose pieces of flour on the counter picked up. If the dough is impossibly wet, add flour. If it’s so dry it refuses to cohere, add water. Don’t be afraid to use your judgement.

Know that whatever you do, this dough will be sticky. Eventually it will find itself.

First Rise:

Form the dough into a ball and put it in the oiled bowl. Lightly oil the bread and cover with plastic wrap.

At this point you can leave the bread on the counter until it doubles in size, which will take about two hours, or you can refrigerate the dough overnight.

Second Rise:

If you refrigerated the dough, give it about two hours to reach room temperature before proceeding with second rise.

Preheat oven to 375F/190C. Place baking stone in oven, if using.

Lightly flour the work top and your hands. If you are adding ingredients to the dough, have them to hand. I mix them in a small bowl.

Tip the dough on to your worktop and gently flatten it. Do not punch down. Knead gently a couple times, adding flour if you must.

If adding ingredients, shape dough into rough oblong. Add a quarter of ingredients across the top, then fold left and right sides over. Don’t worry if a few pieces squeeze out. This is messy work, but the dough will eventually absorb the ingredients.

Continue until ingredients are integrated into the dough. Round bread into rough oval shape. You can leave the dough on the worktop or place it on a floured baking sheet. Cover with plastic wrap or the dishtowel. Leave for about 35 minutes.

To bake rolls, shape the dough into a plump sausage shape. Using a bench scraper or sharp knife, cut dough into rolls of desired size. Follow directions for second rise.

To bake: Place bread in oven using peel, the back of a baking sheet, or (VERY carefully) your hands.

Bread takes up to one hour to bake. It’s done when internal temperature reaches 200-210F/93-98C, or sounds hollow when thumped. Rolls take 30-35 minutes.

Notes:

Dough-encrusted bowls are easier to wash using cold water, which stops gluten activation.

To oven roast cherry tomatoes:

Preheat oven to 325F/160C

Wash and stem the tomatoes. Halve. Lay on foil lined baking tray. Drizzle with olive oil. Bake, 1-1.5 hours, until tomatoes are shriveled but not burnt. Keep in lidded container, refrigerated, up to three weeks. Use in baking, pasta, pizza, stews, soups, or my favorite way, atop a bagel with cream cheese.

Other additions to this bread include walnuts, almonds, cumin, pepper, currants, scallions, garlic, or other cheeses. Don’t overdo–it’s easy to get carried away. Take it from me.

This bread freezes well and makes good toast. It’s also useful for stuffing.