1/2 oz (15 g) or 2 tsp (10 ml) dried yeast
1 tsp (5 ml) caster sugar (superfine granulated)
1 1/4 cup (1/2 pint) 300 ml tepid water
1 tsp (5 ml) caster sugar (superfine granulated)
3 1/2 cup (1 lb) 450 g wholemeal flour
or 225g (1/2 lb) wholemeal and 225g strong plain flour
5 - 10 ml (1 - 2 level tsp) salt
25 g (1 oz) lard
1 tsp (5 ml) caster sugar (superfine granulated)
1 1/4 cup (1/2 pint) 300 ml tepid water
1 tsp (5 ml) caster sugar (superfine granulated)
3 1/2 cup (1 lb) 450 g wholemeal flour
or 225g (1/2 lb) wholemeal and 225g strong plain flour
5 - 10 ml (1 - 2 level tsp) salt
25 g (1 oz) lard
method
1. Blend the fresh yeast with the water. For dried yeast, dissolve 5 ml (1 level tsp) sugar in 150 ml (1/4 pt) water, sprinkle the yeast over and leave until frothy.
2. Mix the sugar, flour and salt and rub in the fat.
3. Add the yeast liquid and remaining water and mix with a wooden spoon to give a fairly soft dough, adding more water if necessary.
4. Turn it on to a floured board and knead well.
5. Divide the dough into two and put into greased 450 g (1 lb) tins (or divide in half, shape into rounds and put on a greased baking sheet). Put the tins in lightly oiled polythene bags, tie loosely and leave to rise in a warm place at about 23°C (75°F) until the bread fills the tins (or the rounds have nearly doubled in size).
6. Bake in the oven at 230°C (400°F) mark 8 for about 15 minutes,
7. Reduce the heat to 200°C (400°F) mark 6 and cook for a further 30 - 40 minutes for loaves, 20 - 30 minutes for rounds.
2. Mix the sugar, flour and salt and rub in the fat.
3. Add the yeast liquid and remaining water and mix with a wooden spoon to give a fairly soft dough, adding more water if necessary.
4. Turn it on to a floured board and knead well.
5. Divide the dough into two and put into greased 450 g (1 lb) tins (or divide in half, shape into rounds and put on a greased baking sheet). Put the tins in lightly oiled polythene bags, tie loosely and leave to rise in a warm place at about 23°C (75°F) until the bread fills the tins (or the rounds have nearly doubled in size).
6. Bake in the oven at 230°C (400°F) mark 8 for about 15 minutes,
7. Reduce the heat to 200°C (400°F) mark 6 and cook for a further 30 - 40 minutes for loaves, 20 - 30 minutes for rounds.
serving amount
makes 1 loaf
rate this recipe
9.2
out of 10
4 users have helped to rate this recipe.
more information
  |
  |
  |
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
