Step 1

Preheat oven to 220°C/430°F (200°C fan).

Step 2

Grease a 22 x 13 cm / 9 x 5" loaf pan, then line with parchment/baking paper with overhang (to lift out).

Step 3

Mix dry: Place flour, baking powder, salt and sugar in a bowl, mix to combine.

Step 4

Add wet: Make a well in the centre, pour in oil and milk. Mix until flour is fully incorporated - batter will be thick but stirrable.

Step 5

Fill pan: Scrape into loaf pan, using a rubber spatula to scrape the bowl clean and smooth the surface.

Step 6

Bake 30 minutes. Remove from oven, cover with foil.

Step 7

Return to oven. Turn oven DOWN to 200°C/390°F (180°C fan), bake 20 minutes.

Step 8

Remove from oven. Cool in pan 5 minutes, then use excess paper to lift out and transfer to cooling rack.

Step 9

Cool completely before slicing - 45 minutes+. It IS more delicate than yeast breads (can't change science!) but slices far better than the usual "cake like" no yeast breads. Slices perfectly on Day 2 and beyond.

Step 10

Use for sandwiches, toast, grilled cheese, french toast, bread and butter pudding - anything you use "real" sandwich bread for!