Ingredients
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500g flour
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2 level teaspoons salt
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½ oz yeast
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1 teaspoon sugar
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8–10 oz tepid water
Methods
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Sieve flour and salt into a large bowl and make a well in the centre.
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Cream the yeast with sugar. Add some of the tepid water and pour it in. Sprinkle a little flour on top, cover with a damp cloth and leave in a warm place for 20 minutes.
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Add the remaining tepid water and beat well by hand until the mix forms a non-sticky dough.
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Knead thoroughly on a floured board and leave in a floured basin covered with a damp cloth in a warm place.
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It should double in size in 50 minutes. Knock it down and knead for 2 minutes.
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When smooth, put half the mixture in a loaf tin. Shape the other half into fancy loaves and place on a greased baking tray.
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Prove for 20 minutes.
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Brush the fancy loaves with milk and the bread with water in which a little sugar is dissolved.
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Bake in a hot oven for 25 minutes, then lower the temperature and bake for another 20 minutes.
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