Sensational Souped-up bread

Place the flour, salt and yeast into a large bowl and stir to combine. Add the oil and mix. Then pour in 300ml of warm water and mix well. If the mix is dry and flaky, add a little extra water. 

Tip the dough out onto a clean, floured work top and knead for 10 minutes (if you are using a standing kitchen mixer with a dough hook, knead for 5 minutes until soft, smooth and elastic). You can tell if the dough has been kneaded enough when it is smooth and springs back into place when pushed. 

Place the dough into a large oiled bowl. Cover with cling film and place in a warm place to rise until double in size. This will take about 1 hour. 

Lightly dust a clean work surface with flour and knead the dough for 5 minutes to knock the air out. Form the dough into a ball and place on a lightly floured large baking tray. Leave to prove for between 45 minutes and 1 hour, until it has doubled in size. 

Preheat oven to 220C

Once the dough has doubled in size, gently wet the top of the dough with a pastry brush. Carefully arrange the stencil on the top of the dough and dust with flour using a sieve. 

Bake the dough in the oven for around 30 minutes until golden brown. To check the bread is cooked, carefully (it will be hot!) tap the bottom of the roll, it should sound hollow. 

Transfer to a wire rack and leave to cool.