Cream yeast with the malt extract and 4 tablespoons (1/3 cup) of the water.
Place flour and salt in a warmed bowl and make a well in the centre.
Pour in the yeast mixture, oil and remaining water.
Work the ingredients together to form a firm smooth dough.
Turn onto a floured surface and knead for 8-10 minutes.
Place in a clean bowl and cover with a damp cloth.
Leave in a warm place for I-1 1/2 hours until doubled in size.
Turn onto a floured surface and knead for 5 minutes.
Divide the dough in half and roll each piece into a smooth ball.
Place on a greased baking sheet.
Put inside an oiled polythene (plastic) bag and leave in a warm place for 45 minutes.
Remove from the bag.
Bake in a hot oven, 450°F, Gas Mark 8 for 10 minutes.
Reduce temperature to moderately hot, 400°F, Gas Mark 6 and bake for 30-35 minutes.
Turn onto a wire rack to cool.