Throw everything in a bowl, mix up well till all incorporated. Cover and leave to rest for 30 minutes

I knead by hand so I kneaded this for about 15 minutes till the dough became more firm. This would take 5 minutes using an electric mixer.

Place dough in a clean bowl and cover for 30 minutes.
After 30 minutes grab one edge with wet fingers stretch upwards and fold over dough. Rotate the bowl and do this four times in total. Cover bowl and rest for 30 minutes.
Do the above stretch and fold procedure 4 times in total with intervals of 30 minutes in between.

Once completed shape the dough and place into a greased bread tin. Cover and leave to proved. On a warm day like today mine was ready in about 1 hour. The dough should have reached the top of the tin.

Bake in a preheated fan oven at 180°C for 40 minutes. Once done removed from the bread tin and cool on a wire rack. Enjoy with lashings of butter or low fat spread like I did. Delicious.