Ready in 1h
This recipe seems to break all the bread making rules. The resulting bread stales quickly and should be eaten the day it is made.
Fast pizza bases can be made from this recipe too. Use left overs as expanding play dough.
Dissolve the sugar in the warm (blood temp) water then sprinkle in the yeast granules. Add the oil and then stir gently for a few seconds. Leave to stand for at least 5 minutes to allow the yeast to begin acting.
Once the yeast has begun to bubble and looks a little foamy, add the remaining ingredients. Sprinkle the baking powder in evenly to prevent it forming a single lump. Stir everything together until the dough begins to come away from the sides of the bowl and form one large ball.
With oiled hands shape into rolls or 2 loaves. Brush tops with milk or beaten egg. Top with grated cheese, poppy seeds if desired.
For a pizza, flatten the dough onto a well oiled baking sheet or sponge roll tin (25x35cm). If you gave the time leave to rise for 5-15minutes although this is not strictly necessary.
Bake loaves at 200'c for 20-25 minutes.
Bake rolls at 200*c for about 15 minutes.
Bake pizzas at 230*c for 12-15 minutes, until the underside is brown and the toppings look cooked.