loaf

oven at 475° for 10 mins, reducing to 425° for 10 mins, then 400° until cooked.

2 lb Plain Flour (brown or white)


1 ½ dsp Honey


1 ½ oz Yeast


1 pint Warm Water


1 tsp Salt


1 oz Butter or Margarine

· Set flour to warm thoroughly in a bowl.

· To prepare yeast:
Take a warm bowl, cream together honey and yeast.
Add a little of the warm water, cover and set aside in warm place.
This should become light and foamy in 10-15 mins.

· Combine salt and fat with the flour.


· Make a well in the centre and add the rest of the water to the yeast mixture,
working this well into the flour.


· Place dough in warm bowl, cover with a warm tea towel and put in a warm place.
The dough will rise to twice its size.


· Knead it thoroughly until all stickiness disappears.
It is essential to carry out this operation quickly and lightly.


· Then divide the dough and place into two loaf tins - return to the warm place to double in size.


· Put in oven at 475° for 10 mins, reducing to 425° for 10 mins, then 400° until cooked.