Place water into mixing bowl with butter or oil, sugar and yeast. Heat 1 min/50C/speed

2/3. Scrape down sides, put lid back on and leave covered until yeast is frothy.

Add remaining ingredients. Mix and knead – 3min/closed lid / kneading setting.

Tip dough into a large oiled bowl, cover with cling-film and leave in warm place for 1 houror doubled in size.

Once risen, tip out onto a well-floured bench and shape into loaves or rolls as desired.

Place into greased & lined tin or onto baking trays, cover with cling film and leave to rise

for another hour or until doubled in size. Preheat oven to 200°C.

Place into preheated oven for 15-20 minutes depending on size, qty and shapes – cook

until just golden or sound hollow.

Brush with melted butter, tip out onto a cooking rack and wrap completely in tea towel

and leave to cool completely.

TIP: The weather, season and temperature makes a difference to the rising time and stickiness of the dough. Sometimes the dough may take up to 2 hours to double in size and sometimes extra flour or water is needed to make the dough soft and pliable