1.Sieve the flour and salt into a large mixing bowl. Rub
in the oil. Add the yeast.
2. Pour the water into a pan, heat it up to about 37°C.
Gradually add the water to the flour mixture, moulding it in with your hands
until you get a dough that is easily malleable but not sticky.
3. Knead the dough for ten to fifteen minutes, and leave
to rise in a warm place for about an hour, or until it has doubled in size.
4. Divide the dough into three pieces, and put in greased,
1 lb bread tins. Slit along the top of each loaf with a knife, brush with
olive oil, and leave to rise for a further half hour.
5. Bake in a hot oven - 220°C, Gas Mark 7,
425°F - until they are brown on the surface and sound hollow when tipped
out of the tin and tapped on the underside (approx. 35 min.)