Yeast free bread

1. Preheat oven to 220°C/430°F (200°C fan). 2. Grease a 22 x 13 cm / 9 x 5" loaf pan, then line with parchment/baking paper with overhang (to lift out). 3. Mix dry: Place flour, baking powder, salt and sugar in a bowl, mix to combine. 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. Fill pan: Scrape into loaf pan, using a rubber spatula to scrape the bowl clean and smooth the surface. 5. Bake 30 minutes. Remove from oven, cover with foil. 6. Return to oven. Turn oven DOWN to 200°C/390°F (180°C fan), bake 20 minutes. 7. Remove from oven. Cool in pan 5 minutes, then use excess paper to lift out and transfer to cooling rack. 8. Cool completely before slicing – 45 minutes+. It IS more delicate than yeast breads but slices far better than the usual "cake like" no yeast breads. Slices perfectly on Day 2 and beyond.