400g strong white bread flour + a little for dusting
7g sachet easy-blend/fast-action yeast
8g sea salt
25g runny honey
25ml sunflower oil
280-300ml tepid water
You will also need two greased baking trays.
In a large bowl, or free-standing machine fitted with a dough hook, add the flour, yeast and salt and create a well in the centre.
In a jug mix the water with the honey and oil slowly add to the dry ingredients. Mix until combined, then knead for 10 minutes by hand, or 6 minutes in the machine.
Cover with oiled clingfilm and leave to prove for at least 60 minutes or until doubled in size.
Turn out on to a floured worksurface and knead for 30 seconds to knock back the dough. Divide the dough into 8 pieces and roll into 4-5 inch strands.
Line the strands onto a piece of greaseproof paper so they are just touching, cover with cling and leave until doubled in size about 45 mins. Place a pizza stone or a heavy baking sheet into a hot oven for at least 10 minutes.
Dust with a little flour, slide the loaf onto the hot stone or baking tray.
Bake in a preheated oven 200 for 25- 32 mins. Cool for at least 10 mins on a wire rack before serving.