Put all the ingredients except the milk/ egg wash into the food processor bowl. I donu2019t have a stand mixer so I usually knead bread dough in the food processor. Run the processor on slow speed until you have a sticky, coarse and shaggy dough. Let the dough rest for 5 minutes.

Knead again on medium speed until you have a slightly sticky dough that is soft and supple. Add water or flour as needed to reach this consistency. Transfer the dough to a lightly floured working surface and knead by hand for 2 to 3 minutes, adding a little flour to prevent the dough from sticking. The dough should still be soft and a little sticky but you should be able to form it into a ball.

Place the dough in a well-oiled bowl, turning it so it is well coated. Cover the bowl tightly with plastic/ cling wrap and refrigerate it overnight or up to 4 days. Remember the dough will rise so make sure you use a large enough bowl. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)

When you are ready to bake, take the dough out of the fridge and let it come to rom temperature (about 2 hours). Shape the dough into one or more sandwich loaves using 28 ounces (794 g) of dough for 4 1/2 by 8-inch loaf pans and 36 ounces (1.02 kg) of dough for 5 by 9-inch pans; into freestanding loaves of any size, which you can shape as bxe2tards, baguettes, or boules; or into rolls, using 2 ounces (56.5 g) of dough per roll.

When shaping the dough, use only as much flour as necessary to keep the dough from sticking. Grease your baking/ loaf tins or sheets and place the shaped dough in/ on them. Mist the top of the dough with spray oil and cover loosely with plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 hours, until increased to about 1 1/2 times its original size. In loaf pans, the dough should dome at least 1 inch above the rim.

After the dough has risen, brush the tops with milk or egg wash and bake at 180C (350F) till the bread is a deep golden colour and sounds hollow when tapped.s. The total baking time for loaves should be 45 to 55 minutes, and about 20 to 25 minutes for rolls. Cool on a wire rack for at least an hour before slicing.