TM
* 15g fresh Yeast
* 500g Strong white bread flour
* ¾ teaspoon Salt
* 15g Olive oil

===Method===
* Add the Yeast and water to the TM bowl.
* Mix for '''2 minutes / Temp. 37° / Speed 1'''.
* Add the remaining ingredients in the order given above.
* '''3 minutes / Knead'''
* Leave in the TM bowl until the dough has rested and is touching the lid.
* '''12 seconds / Knead'''
* Tip the TM bowl upside down on a lightly floured surface .
* Loosen the blades by undoing the blade unit at the base. The weight of the blades will help the dough to drop out of the bowl onto the surface.
* Pull any remaining bits of dough off the blades and out of the bowl.
* Shape into a ball, place in an oiled bowl and cover with Clingfilm.
* Leave until the Dough has almost doubled in size (about an hour).
* Gently Knock back, face downards into a rectangle, one side being the same length as the tin.
* Roll the Dough towards you as tightly as you can.
* Flatten and stretch the ends and tuck them underneath so that they meet up in the middle.
* Place into a 900g / 2lb loaf tin, cover with Clingfilm and prove until the Dough reaches the top of the tin.
* Make some diagonal slashes across the top or one long one across the lenghth and Bake at 220° C (425° F - gas 7), [fan Oven 200° C & reduce cooking time by 10 mins per hour] for 30-35 minutes until golden.
* Cool completely on a wire rack.

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