With the best bread now costing in excess of $4.50 per loaf it really is time for you to look at making your own. The process is very easy and the finished product is hugely rewarding, tasty and nutritious. The economics? On the basis of making two loaves at a time, some rough figuring reveals a cost of less than $2 and that makes allowance of $1 for electricity to run the oven. In my view the product is better than Vogels (at around $4.60 per loaf). Your time required - about 15 minutes. So, taste and nutrition aside for the moment, two loaves results in a saving of $7 for an expenditure of time of 15 minutes - that equates to about $28 per hour which is not bad in my book!! Anyway, let's get on with it:

INGREDIENTS:

• 4 cups white flour
• 4 cups wholemeal flour
• 2 teaspoons salt
• 1 pint warm water (600ml)
• 1 teaspoon sugar
• 4 rounded teaspoons dired yeast

METHOD:

1. Turn your oven on to no more than 100 degrees celsius.
2. Dissolve the sugar in a jug with the warm water. It should feel not quite hot to the touch. Add the yeast and stir.
3. Using a little hot tap water, warm a pottery, ceramic or glass mixing bowl. When warmed, discard the water and measure in the two flours and the salt.
4. Mix together with the water and yeat and, using a wooden spoon work the mixture until it comes together.
5. On a clean bench, knead the mixture until it forms a pliable dough. This will take at least 3-5 minutes, a few more minutes is even better. The kneading involves folding the dough over itself the pressing down and pushing it away from yourself. Very, very good for upper body development. If you find the mixture has become a little sticky just dust with a little extra flour.
6. Put the dough into your work bowl and pop onto the stove top, cover with a clean tea towel.
7. After about 30 minutes the dough will have doubled in size. Remove it to your bench an knead for a further minute or two. Divide the dough in two and press into two well buttered loaf tins. I find the greasing quality of butter superior to oil for this application.
8. Put the loaf tins on your stove top (just check that the surface is not too hot to the touch or your bread will start to cook prematurely), cover and leave until the dough is well risen.
9. Remove the tins from the stove and turn the oven temperature up to 200 degrees celsius. When it has reached operating temperature put the loaves into the oven with the shelf set about two-thirds of the way up from the oven floor.
10. Cook 20 minutes until nicely browned. Remove and knock the bread from the tins immediately, cover and leave to cool.

TIP: Avoid washing your loaf tins. In this way the bread will rarely ever be spoiled by sticking inextricably to the tin.