Makes 2 x 1lb loaves
In a measuring jug, mix:
• 6 flat teaspoons of longlife yeast
• 1 pint (20 fluid ounces) or 600ml of warm water
• Half teaspoon of honey
In a bowl, mix:
• 2lb / 1kg of bread flour
• 2 teaspoons of salt
• Drizzle of oil
• Stir the honey, yeast and warm water and leave to froth (about 10 minutes)
• Rub the oil, flour and salt together until there are no lumps
• Combine yeast mixture and flour;
• Knead well (15 - 20 minutes)
• Leave in a warm place to rise until doubled in size
• Knead again, gently for a couple of minutes
• Shape and place in bread tins or on trays to make rolls or shaped bread.
• Leave to rise again until doubled in size
• Bake at 200° C or Gas Mark 6 for 30 minutes (loaf) or 20 minutes (rolls). Cooked bread sounds hollow when it is tapped on the bottom.
• Cool on a rack.
A few points...
Freezes well and makes great toast!
Vegans can substitute sugar for honey.
If you have any special requirements please ask a facilitator duriing the breadmaking session or contact us before you arrive.
Follow this link to watch Laura making bread and discussing life during lockdown. Laura is our One Programme Participant for 2019 - 2020.
"Tuesday's bread cooled in the fridge overnight, sliced on a heavy wooden board, cut with a sharp serrated bread saw. First 2 slices toasted with lashings of butter, the rest placed in the freezer."
Peter Harvey, facilitator.