This recipe was sent in by Kay Bromhead of
EggSkelter. It's not let her down once - the only problem is her teenagers and her teenagers' friends are a little bit too fond of it.
INGREDIENTS
450g bread flour
330ml warm water
1 tsp yeast (slow or fast)
1 tsp salt
METHOD
1 Put it all in a big bowl and stir it in. Cover with a plastic film to keep the moisture in, cover with a cloth and put it in a warm place for 12-18 hours.
2 Turn it out onto a floured surface and work and shape it, or put seeds on it, if desired. Put it on a greased tray and let it prove, ready for baking (which usually takes about 30-45 minutes).
3 Put in a hot oven for 30-45 minutes, depending on how crusty you like it.
Kay's Tip: "I cover mine with an upturned ovenproof casserole base that I've warmed up prior to baking, as this gives a harder, more crunchy crust. I take this 'lid' off after about 20 minutes and it keeps the steam in, helping the bread to crust up much better."
Try it with one of our home-made butter recipes in the latest issue.
See also...
For more great bread recipes try
The Bread and Butter Book. To go with our home-made butter article in this month's Home Farmer and the bread recipe above, here's another chance to get the book for
freeby simply paying the postage cost: £2.95 within the UK, £4.95 within Europe and £6.95 for the rest of the world. To get the book
click here.
