750 g (1 lb 10 oz) strong plain flour
10 ml (2 tsp) caster sugar
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
about 400 ml (14 fl oz) tepid milk
10 ml (2 tsp) salt
75 g (3 oz) butter
1 egg, beaten
10 ml (2 tsp) caster sugar
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
about 400 ml (14 fl oz) tepid milk
10 ml (2 tsp) salt
75 g (3 oz) butter
1 egg, beaten
method
1. Sift 200 g (7 oz) flour with the sugar into a large bowl. Crumble in the fresh yeast, make a well in the centre and gradually work in the tepid milk. (If using dried yeast, reconstitute according to packet directions.) Cover the bowl with oiled cling film and leave in a warm place until frothy—about 30 minutes.
2. Sift together the remaining flour and salt and rub in the butter. Stir the egg into the frothing yeast mixture with the dry ingredients. Mix well to a soft but manageable dough, adding a little more flour if the dough is too sticky.
3. Turn on to a floured surface and knead until smooth and elastic—at least 10 minutes. Shape into a ball and put into a clean, oiled bowl. Stretch oiled cling film over the top of the bowl and leave in warm place until the dough has doubled in size. Knead again for 4-5 minutes.
2. Sift together the remaining flour and salt and rub in the butter. Stir the egg into the frothing yeast mixture with the dry ingredients. Mix well to a soft but manageable dough, adding a little more flour if the dough is too sticky.
3. Turn on to a floured surface and knead until smooth and elastic—at least 10 minutes. Shape into a ball and put into a clean, oiled bowl. Stretch oiled cling film over the top of the bowl and leave in warm place until the dough has doubled in size. Knead again for 4-5 minutes.
serving amount
makes three 450 g (1 lb) loaves or one 900 g (2 lb) and one 450 g (1 lb) loaf
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