Fit the Spiral Dough tool to the machine

Add flour, salt, yeast, oil and water into the Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on speed 1 for 2 minutes
Mix on speed 2 for 8 minutes
Ensure the dough is flexible and homogenous
Cover with a tea towel
Leave to prove for 1 hour or until doubled in size
Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface
Gently pull the edges into the centre
Roll the dough over and make into a loaf shape
Place the dough into the proofing basket / loaf tin, making sure the seal is placed on the top
Cover with a damp tea towel
Leave to prove for 1 hour or until doubled in size
Preheat the oven to 220ºC
Place a small oven proof container filled with boiling water to the bottom of your oven
Remove the tea towel and spray the dough with salted water
Bake for 25 minutes at 220ºC or until the loaf sounds hollow when the bottom is tapped
Leave to cool

Serve