Ingredients

• ½ quantity Basic White Bread Dough, proved and knocked back

Method

1. Knock back the proved dough.
2. Shape into a roll the length of the tin.
3. Put the dough into the greased 0.9 kg (2 lb) loaf tin. Cover with oiled cling film and leave to rise in a warm place until doubled in size — 30 to 45 minutes.
4. Meanwhile, heat the oven to Gas Mark 8, 450°F, 230°C.
5. Using a very sharp knife, make a deep slit along the centre of the dough.
6. Bake for 30 to 40 minutes.

Notes