10g (weighed out) dried yeast (from sachet in pack)
1 tsp caster sugar
1/2 tsp salt
1 tbsp dried skimmed milk powder
350ml tepid water (1/2 just boiled, 2/3 cold = tepid)
2 tbsp sunflower oil

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1. Combine mix, yeast, sugar, salt and milk powder together with a fork. Add the water and oil and stir with the fork to make a smooth stiff batter.

2. Spoon into a lightly greased 2lb loaf tin. Smooth surface with the back of a dessert spoon dipped in water.

3. Cover with another inverted bread tin or oiled cling film and prove in a warm place until the batter rises to the top of the tin. Remove inverted tin and bake in a pre-heated oven at 200°C/180°C Fan/Gas Mark 6 for 45 minutes until golden.

4. Allow to cool before cutting. 

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