Traditional Scottish Plain Bread

1In a large mixing bowl, combine the strong white bread flour (500 g) and salt (1 tsp), mixing well to distribute the salt (1 tsp) evenly.

2In a separate small bowl, dissolve the sugar (1 tsp) in lukewarm water (300 ml), then sprinkle the active dry yeast over the surface. Let it stand for 5-10 minutes until it becomes frothy, indicating the yeast is active.

3Make a well in the center of the flour mixture and pour in the yeast mixture along with the olive oil (1 tbsp) if using.

4Using a wooden spoon or your hands, gradually mix the flour into the wet ingredients until a rough dough forms.

5Turn the dough out onto a lightly floured surface and knead vigorously for about 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add small amounts of flour if necessary to prevent sticking.

6Place the kneaded dough into a lightly oiled bowl, cover it with a clean damp cloth or cling film, and leave it in a warm place to rise for about 1 hour or until it has doubled in size.

7Once risen, gently punch down the dough to release the gas, then shape it into a round loaf or a traditional oblong shape.

8Place the shaped dough onto a baking tray lined with parchment paper or a lightly floured baking sheet. Cover it again and let it rise for a further 30 minutes.

9Preheat your oven to 220°C (430°F) with a baking stone or an inverted baking tray inside to heat up, if available.

10Just before baking, make a few shallow slashes on the top of the loaf with a sharp knife to allow steam to escape and help the bread expand evenly.

11Place the bread in the oven (on the preheated stone or tray if using) and bake for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

12Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing to preserve the crumb texture.