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Easy
By Peter Brears
Published 2008
Sift the flour and salt into a bowl, and make a well in the centre.
Beat the yeast and sugar into the water, pour into the flour, then stir in, and knead for 10 minutes to produce a soft dough.
Return the dough to the bowl, cover with a light cloth, and leave at 21°C/70°F for 1 to 1½ hours, until doubled in size.
Knead the dough for 2–3 minutes on a floured board, then d