Try using fresh yeast. I get mine from the local baker, its always fresher and more active than yeast purchased from wholefood shops etc. Put the yeast into a small jug, mix in the fresh yeast with tepid water, cover and keep warm. It should start to froth in 10 minutes so. Mix the dry ingredients ts by hand. Add oil, yeast liquid and knead. Leave in the mixing bowl, cover with clinghfilm or a damp tea towel and leave in warm, draught free surroundings to prove until the bulk doubles. Knock back and if using bread tins weigh out the appropriate amount of dough for the tin size. Shape the dough and press lightly into the bread tin. Cover with a damp tea towel and let the dough prove for a second time. Double proving gives a better distribution of bubbles and an overall lighter loaf. You should notice that the mix feels 'lighter' and if pressed has a 'spring'
Instead of using water I occasionally use fresh full cream milk or reconstituted powdered milk. I also quite often add an egg to the mix.
If you want a nice crust, place a bowl of warm water in the oven.
If you are feeling lazy, mix in an electric mixer using a dough hook attachment.
An alternative method is to mix half the dry ingredients (except the salt) with the liquid yeast mix and oil, cover and leave overnight in a warm, draught free place. You should have something that looks and feels like a sticky mass. In the morning add the remainder of the dry ingredients and fold in using a metal spoon. Empty onto a floured, or oatmealed surface and knead gently for a few minutes. Divide and weigh for the appropriate tin size. Start the oven and put the tins in. Time from the point that the oven temperature reaches the level for baking.
Don't use fresh yeast with a bread making machine, it does not work!
I find it cheaper to batch bake bread and freeze until required. My fan assisted oven takes 8*1lb tins.
