Divide the dough equally. I usually weigh the dough, approx. 2 oz for each roll.

Knead each bread roll individually until smooth.

Shape and put onto a floured, greased baking tray.

Flatten with palm of your hand, dust with a little flour.

Leave to prove about 20 -30 mins.

Sprinkle a little water on the tray before you put the bread into the oven.

Bake, Gas 6, Electric 200 C, Fan 190 C, for about 15- 20 mins.

Bread should sound ‘hollow’ when tapped on the bottom.

Wrap in a tea towel when they come out of the oven.

Freeze when cold.

To defrost, put into microwave for about 10-20 seconds and the bread is as good as freshly baked.