Fixings 

500g/1lb 1oz solid white bread flour, in addition to some additional flour for wrapping up

40g/1½oz delicate spread

12g/2 sachets quick activity dried yeast

2 tsp salt

about 300ml/10¾fl oz lukewarm water (warm not cold – about body temperature)

somewhat olive or sunflower oil

Instructions to recordings

Technique

• Put the flour into an enormous blending bowl and include the spread. Include the yeast at one side of the bowl and include the salt at the other, generally the salt will slaughter the yeast. Mix every one of the fixings with a spoon to consolidate. 
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• Include half of the water and turn the blend round with your fingers. Keep on including water a little at any given moment, consolidating admirably, until you've grabbed the majority of the flour from the sides of the bowl. You should not have to include the majority of the water, or you may need to include somewhat more – you need a mixture that is very much consolidated and delicate, however not sticky or soaked. Blend with your fingers to ensure the majority of the fixings are joined and utilize the blend to clean within the bowl. Prop up until the blend shapes an unpleasant batter. 
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• Use about a teaspoon of oil to delicately oil a perfect work surface (utilizing oil rather than flour will keep the surface of the mixture steady). Turn out your batter onto the lubed work surface (ensure you have a lot of room). 
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• Crease the most distant edge of the batter into the center of the mixture, at that point turn the mixture by 45 degrees and rehash. Do this multiple times until the batter is in all respects gently covered all over in olive oil. 
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• Presently utilize your hands to ply the mixture: drive the batter out one way with the impact point of your hand, at that point overlap it back on itself. Turn the mixture by 90 degrees and rehash. Massaging along these lines extends the gluten and makes the mixture versatile. Do this for around 4 or 5 minutes until the batter is smooth and stretchy. Work rapidly with the goal that the blend doesn't adhere to your hands – on the off chance that it gets too sticky you can add a little flour to your hands. 
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• Clean and gently oil your blending bowl and set the batter back into it. Spread with a soggy tea towel or gently oiled stick film and put it aside to demonstrate. This gives the yeast time to work: the mixture should twofold in size. This should take around 60 minutes, yet will fluctuate contingent upon the temperature of your room (don't put the bowl in a hot spot or the yeast will work too rapidly). 
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• Line a heating plate with preparing or silicone paper (not greaseproof). 
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• When the mixture has multiplied in size scratch it out of the bowl to shape it. The surface ought to be fun and glossy. Turn it out onto a delicately floured surface and thump it back by manipulating it immovably to 'thump' out the air. Utilize your hand to roll the batter up, at that point turn by 45 degrees and move it up once more. Rehash a few times. Delicately transform and smooth the mixture into a round portion shape. 
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• Spot the portion onto the lined heating plate, spread with a tea towel or delicately oiled stick film and leave to demonstrate until it's multiplied in size. This will take about 60 minutes, however might be faster or more slow contingent upon how warm your kitchen is. 
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• Preheat the broiler to 220C (200C fan helped)/425F/Gas 7. Put an old, void broiling tin into the base of the broiler. 
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• Following an hour the portion ought to have demonstrated (risen once more). Sprinkle some flour on top and in all respects tenderly rub it in. Utilize an enormous, sharp blade to make shallow cuts (about 1cm/½in profound) over the highest point of the portion to make a jewel design. 
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• Put the portion (on its preparing plate) into the center of the broiler. Empty virus water into the unfilled broiling plate at the base of the broiler just before you shut the entryway – this makes steam which enables the portion to build up a fresh and glossy hull. 
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• Heat the portion for around 30 minutes. 
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• The portion is cooked when it's risen and brilliant. To check, remove it from the broiler and tap it delicately underneath – it should sound empty. Turn onto a wire rack to cool.