@troberts@theblower.au It's pretty easy. Just need some time. I slice mine (when it cools) put in a large clip-seal bag, and freeze it. The loaf does me a week of breakfasts (toast). My regular recipe is: 450g plain bread flour (or 00 if you can get it) 305g water (or water/milk mix) 6g yeast (dried, active) 10g salt 40g malt extract (or you can use syrup or leave it out entirely). Mix well, knead (5 mins in a Kenwood with the dough hook or 10-15min by hand) Let it rise for an hour or so. Grease a bread tin with butter. I divide my dough in thirds and roll out and up each then put those in the bread pan. You don't need to. Proof (2nd rise) for about 1 - 1.5 hours (or until it gets to the top of the tin). Bake at 185ºC (fan-forced, middle rack) for 21 mins, rotate and bake for 19 more. When done, the centre should be approx 90ºC. Cool completely before cutting. Variations: add fruit, spices, nuts, chocolate spread, whatever before putting in the bread pan.