"Versatile Bread and Pizza Dough 330ml (11 fluid oz.) whole milk 1 egg yolk 1½ Tablespoons cooking oil 1 teaspoon salt 1½ Tablespoons sugar 525g/3½ cups bread flour 1 teaspoon bread improver 24 teaspoons dry yeast Place ingredients into bread maker in order stated and use dough' set- ting. Roll into shape on a lightly floured surface. If by hand, mix all ingredients together to form dough. Knead until it has an elastic consistency. You may need a little more flour when kneading. Turn into a covered bowl, and set aside in a warm place until dough doubles in size. Punch down dough and roll into shape on a lightly floured surface. This makes three 30cm (12") thin pan round bases, or two large 25cm (10") base, or can be used to make simple small flat breads [Figure 62], baked quickly on the oven floor. This dough can also be turned into a well-greased loaf tin and then left to rise before baking, when the oven is cooler. This dough recipe makes one 900gm (2 lbs.) loaf of bread."