- 450g Strong White Flour
- 1 tsp Salt
- 1 tsp Sugar
- 12g fresh yeast
- 300ml Warm Water
- Sieve the flour and salt into a large mixing bowl.
- Mix the sugar, yeast and some of the warm water together
- Pour the yeast mix into the flour and add sufficient warm water to make a dough.
- Turn the dough onto a floured board and knead well for about 10 mins until smooth.
- Put the dough back into the bowl, cover and (prove) stand in a warm place until it has doubled in size, about 45 mins.
- Turn the risen dough onto a floured board and knead lightly to dispel any air bubbles (knockback)
- Grease a 900g (2 lb) loaf tin.
- Shape the dough into an oblong and lay in the prepared tin.
- Cover and prove again for about 45mins until it is double in size.
- Preheat the oven to 220C, Gas 7.
- Bake the loaf for about 35 mins until cooked - it should sound hollow on the bottom when tapped.
1/2 packet of dried yeast may be used instead of fresh.
It is very important that the water is warm; if too hot it will kill the yeast and if too cold the yeast will not start working. To get the right temperature use 100ml boiling water and 200ml cold water
Rolls could be made instead of a loaf. Divide the mixture into 16 and shape into equal-sized rounds. Rolls will only require 20 mins in the oven
If you wish to experiment, wholemeal flour and seeds can be used to vary the mixture, however, you may find you will need to add more liquid