Place 600g (1lb 6oz)strong white bread flour in a large mixing bowl. Add 1 ½ teaspoon salt to one side of the bowl and 1 ½ teaspoon yeast to the other side and stir to combine. Make a well in the centre and add 350ml (11 floz) lukewarm water and mix to a slightly sticky dough.
Turn out onto a work surface and knead the dough for about 10 minutes until most of the stickiness is gone. If using a stand mixer attach the dough hook and knead at a medium to low speed for about 3-4 minutes. Place in an oiled bowl, cover and leave in a warm place until doubled in size (about 1 ½ hours).
Once the dough has doubled in size, knock back and turn out onto a work surface. Lightly knead, then shape and use as required.
To make a large loaf
Once the dough has doubled in size, knock back and turn out onto a work surface. Lightly knead and shape into an oblong. Place in an oiled 900g (2lb) loaf tin.
Cut one large slash along the length of the loaf with a sharp knife. Cover loosely or slip inside a large carrier bag and leave in a warm place for about 1 hour until well risen.
Preheat the oven to 210℃ (190℃ fan)/425°F/gas mark7. Brush with beaten egg to glaze and bake in the centre of the oven for 40-50 minutes or until the loaf sounds hollow when tapped on the bottom.
Transfer to a wire rack to cool.
A basic white bread dough which can be used as required. This amount will make one large loaf or two small loaves or a batch of about 10 rolls