Classic White Sandwich Bread

Method

1. In a large mixing bowl or the bowl of a stand mixer, combine the flour, salt, and yeast, placing salt and yeast on opposite sides of the bowl. Stir to mix.
2. Add the olive oil and mix in, then add 285 ml of water. Mix until a rough dough forms. If the dough seems too dry, add a little more water, up to 300 ml total.
3. If using a stand mixer with a dough hook, knead on low speed for 10 minutes.
4. If kneading by hand, lightly flour your work surface and knead for 10 minutes until the dough is soft and supple.
5. Lightly oil a large bowl, place the dough inside, and cover with plastic wrap. Let rise in a warm spot for 1 hour, or until doubled in size.
6. Turn the dough out onto a lightly floured surface and press it into a rectangle about the width of your loaf pan.
7. Roll the dough up tightly from one short end, using your thumbs to press the seam closed as you go. Pinch the seam to seal.
8. Place the dough seam-side down in a lightly oiled loaf pan. Cover loosely with plastic wrap and let rise for 30 minutes.
9. Meanwhile, preheat the oven to 400°F fan / 425°F / 425°F / Gas Mark 7.
10. After the rise, remove the plastic wrap and bake for 30 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.
11. Let cool completely before slicing. Enjoy!
12. Store in an airtight container for up to 2 days, or freeze for longer storage.