1 tbsp (15 g) 1/2 oz fresh yeast or 7.5 ml (1 1/2 tsp) dried yeast and 1 tsp (5 ml) caster sugar (superfine granulated)
1 1/4 cup (1/2 pint) 300 ml tepid water
3 1/2 cup (1 lb) 450 g strong plain flour
1 tsp (5 ml) salt
1 1/4 cup (1/2 pint) 300 ml tepid water
3 1/2 cup (1 lb) 450 g strong plain flour
1 tsp (5 ml) salt
method
1. Blend the fresh yeast with the water. If using dried yeast, dissolve the sugar in the water, sprinkle the yeast over and leave until frothy.
2. Mix the flour and salt, make a well in the centre and add the yeast liquid.
3. Mix to an elastic dough, adding more water if necessary.
4. Turn on to a floured board and knead for about 5 minutes, until really smooth.
5. Divide the dough into 2 portions and put into 2 small prepared tins; put the tins in lightly oiled polythene bags and allow to rise in a warm place about 23°C (75°F) until the dough fills the tins and springs back when lightly pressed.
6. Bake at 230°C (450°F) mark 8 for 30-40 minutes, 15-20 minutes for rolls, until well risen and golden brown. Rolls will double in size. When the loaf is cooked it will shrink slightly from the sides of the tin, and will sound hollow if you tap the bottom of the tin.
7. Turn out and cool on a wire rack.
2. Mix the flour and salt, make a well in the centre and add the yeast liquid.
3. Mix to an elastic dough, adding more water if necessary.
4. Turn on to a floured board and knead for about 5 minutes, until really smooth.
5. Divide the dough into 2 portions and put into 2 small prepared tins; put the tins in lightly oiled polythene bags and allow to rise in a warm place about 23°C (75°F) until the dough fills the tins and springs back when lightly pressed.
6. Bake at 230°C (450°F) mark 8 for 30-40 minutes, 15-20 minutes for rolls, until well risen and golden brown. Rolls will double in size. When the loaf is cooked it will shrink slightly from the sides of the tin, and will sound hollow if you tap the bottom of the tin.
7. Turn out and cool on a wire rack.
serving amount
makes 2 small loaves
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