I do a "one tin" bread process (less cleaning after) - everything gets mixed and cooked in the bread tin, with some oil added last to stop it from sticking (and

I do a "one tin" bread process (less cleaning after) - everything gets mixed and cooked in the bread tin, with some oil added last to stop it from sticking (and adds a nice tasty crust). The process is (white or brown): 1. Fill tin half way without flour 2. Add some salt (to your taste) 3. A small layer of yeast on top (I experimented to find a few shakes of yeast is enough) 4. Pre-mix the dry mix 5. Mix with luke-warm (warm to the touch) water (keep adding water until everything is mixed) 6. Allow to rise for half hour 7. Glaze with oil to prevent sticking (all the way around) 8. Throw in an oven (from cold) at ~180 degrees 9. Wait 30-50 minutes (depending on the oven) Experiments that have worked out well: * Add a light dusting of salt to the outside * Add seeds to the outside * Bury lumps of cheese deep into the top of the bread Benefits are: * Great testing fresh bread (great having the butter melt into warm bread) * Exercises your hands quite well * Very cost effective + ingredients keep for a very long time