Bread

I found the most brill recipe for bread! You don't pre mix anything, just throw it all in. The secret is in the way you kneed. It was fun to make and sooooo light! I can say I now make good bread! ha ha! This recipe was from an article in the Telegraph. Richard Bertinet has amazing recipes and a good web site.
Bertinet Bread Recipe
Try to work in metric if you can, as metric weights of yeast, water and salt are easier to get right. Note that water is added by weight. You can use fluid measurements, but they are not as accurate. This is enough for one batch.
3/8oz/10g yeast, fresh if possible
1lb 2oz/500g strong bread flour
3/8oz/10g salt 12oz/350g water
Rub the yeast through the flour with your fingers, as if making a crumble. Add the salt and all the water. Then, using a scraper or spatula, mix everything until you have what looks like a stiff cake mix. Turn it out on to an unfloured worktop (and I do mean unfloured).
How to work the dough
Slide the fingers of both your hands underneath either side of the dough, palms up, as if they were forklift trucks. Bring your thumbs together on top.
Swing the dough upwards and slap it down away from you. Don't worry about any staying behind. It won't for long.
Now pull the front of the dough towards you and...
Lift it back over itself, trapping air in the pocket you have just created. This brings you back to being the forklift again.
Keep doing this. It might seem like hard work, but after somewhere between five and 10 minutes of working the dough, something amazing happens: it starts to feel elastic. Bit by bit, it loses its tackiness and starts coming away from the worktop and your fingers. Now you are ready to move on.
Flour the inside of a mixing bowl and put the dough in. Cover it with a tea towel or cloth and leave in a warm, draughtfree place for an hour or so, until it has roughly doubled in volume. (The time this takes will really depend on how warm the kitchen is.)
Then prise it gently out of the bowl on to a lightly floured worktop.
Press it out with the heel of your hand. Fold the edges into the centre and press down to seal them. Now fold the resulting shape in half and press down to seal. Then turn the dough over, so that the seam is on the base.
Preheat the oven to 200C/400F/gas mark 6. Dust a loaf tin and add the dough, seam-side down. Dust the top lightly with flour. Allow it to rest in a warm place for 45 minutes, or until it has roughly doubled in size. Now bake for about 30 minutes.Turn it out of the tin and bake for 10 more minutes or until golden brown, with a hollow base. Enjoy!