Italian Herb Bread

Pour the flour in to a large mixing bowl and stir in the yeast, salt, sugar, basil oregano and garlic powder.

Boil the kettle and measure 100ml in to a measuring jug and top up with cold water to the 300ml mark.

Test the temperature of the water with your finger, the water should be perfectly warm. Then add the oil.

Make a well in the centre of the dry ingredients and pour in all of the liquid at once.  

With your hands or a wooden fork mix the dough to make a soft and slightly sticky dough. Rub the dough around the bowl and pick up any loose flour.

Sprinkle the work surface with flour and tip the dough on to the surface.

Knead the dough by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.

Once the dough is smooth, lightly flour the inside of your proving basket and place the dough in to the basket, cover and leave to rest for 1 hour.

The dough is ready when it springs back when you press it with your finger.

Tip the dough onto a floured surface and knead once again to remove any air bubbles.

Place the dough back in to the proving basket, cover and let it rise for 30 minutes.

Heat the oven to 240C/220C fan/gas 8 and bake for 30-35 minutes or until browned and crisp.

Optional serving suggestion: Chop some figs, Stilton cheese and walnuts in to large chunks and place them in to the centre of your bread.

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