Ingredients

• 4 cups flour ( plain/all purpose )
• 8 tsp baking powder
• 3 tsp white sugar
• 1 ½ tsp salt
• 2 ¼ cups milk ( warmed )
• ¼ cup oil ( any plain (vegetable, canola, sunflower, rapeseed, grapeseed, light olive oil))

Directions

• 1. Preheat oven to 220°C/430°F (200°C fan).
• 2. Grease a 22 x 13 cm / 9 x 5" loaf pan, then line with parchment/baking paper with overhang (to lift out).
• 3. Mix dry: Place flour, baking powder, salt and sugar in a bowl, mix to combine.
• 4. Add wet: Make a well in the centre, pour in oil and milk. Mix until flour is fully incorporated - batter will be thick but stirrable.
• 5. Fill pan: Scrape into loaf pan, using a rubber spatula to scrape the bowl clean and smooth the surface.
• 6. Bake 30 minutes. Remove from oven, cover with foil.
• 7. Return to oven. Turn oven DOWN to 200°C/390°F (180°C fan), bake 20 minutes.
• 8. Remove from oven. Cool in pan 5 minutes, then use excess paper to lift out and transfer to cooling rack.
• 9. Cool completely before slicing - 45 minutes+. It IS more delicate than yeast breads (can't change science!) but slices far better than the usual "cake like" no yeast breads. Slices perfectly on Day 2 and beyond.
• 10. Use for sandwiches, toast, grilled cheese, french toast, bread and butter pudding - anything you use "real" sandwich bread for!

Nutrition