Put dry ingredients in a bowl but keep the yeast and the salt away from each other. Add the oil. Start adding water until it binds (you may need a little more or less water... it can vary with flour but 270ml seems the mean)
Knead for 7-10 mins... use a mixer with a dough hook if you have one. But it's easy enough to do it by hand (If you have clean hands) Oil a bowl and coat the dough in it too, leave to double in a warm place (about an hour).
Shape as desired and place in an oiled bread pan or tray. I did 8 balls in a bread tin so you can either slice or break off when needed.
Allow to double again (45mins to an hour).
Bake at 200 degrees Celsius (180 for a fan oven) for 20-25 mins. Until it sounds hollow when tapped at the bottom once removed from the pan. The variation in time depends on the size and shape of your bread pan.
Variations can include adding herbs, garlic, tomato pure, banana, dried fruit... all you need to do is adjust the water to allow for the wetter ingredients!
