Mix dry ingredients in bowl, add butter or oil and mix using cutting action with a knife until mixture comes together.
Tip onto lightly dusted surface and knead until soft and pliable and dough bounce back when prodded.
Place dough in an oiled bowl and cover with dishcloth.
Set aside somewhere warm to prove (rise) doubled in size.
Knock back the dough and shape into rough oval, folding sides in towards the middle. Place in greased 30 cm loaf pan .
Prove loaf until doubled in size again.
Preheat oven to 180○C
Bake bread for 30 to 35 mins until cooked through.
Dough should sound hollow when tapped.
Cool slightly then tip onto wire rack and cool completely.
Recipe by : fresh living mag
Prepared, tried and tested by: Joy Martin Smyth