Yield: 1 Servings
|3 pounds||Unbleached White Flour|
|1 \N||Sachet Dried Yeast|
|1 ounce||Soft Butter|
|1 teaspoon||Salt (Heaped)|
|1½ pint||Warm Water|
|1 tablespoon||Sunflower Oil|
Mix together the sugar and yeast, add a cupful of warm water and leave for 10 minutes until frothy.
In a large bowl, rub the butter into the flour, then add the salt.
Add the yeast and the rest of the water and knead for 5 to 6 minutes.
Turn the dough into a bowl you've oiled with the sunflower oil and cover with a clean, damp tea towel or cling film. Place in a warm place for about an hour. Punch down the dough and knead it again for 1 and a half minutes. divide it in half and fill two 2½ lb loaf tins. Cover and but the dough back into a warm place to rise again, until it is just showing over the tin tops. Heat the oven to gas Mark 7, 425F, 210C. cut a slit longways along the loaf to a depth of about half an inch. Sprinkle with a little flour and bake for 45 to 55 minutes.