Yield: 10 servings
|25 grams||Fresh yeast or 15g; (1/2oz) dried yeast|
|\N \N||; (1oz)|
|1 teaspoon||Granulated sugar|
|\N \N||A little warm water|
|250 grams||Self-raising flour; (8oz)|
|250 grams||Wholemeal flour; (8oz)|
|2 tablespoons||Dried sage|
|25 grams||Butter; (1oz)|
|300 millilitres||Milk; (1/2 pint)|
|\N \N||Oil for greasing|
1. Dissolve the yeast with the sugar and the water.
2. Sift the flours with the salt and stir in the dried sage. Melt the butter and mix it with the milk.
3. Make a well in the centre of the flour and pour in the yeast. Cover it with flour from around the edge and then pour in the milk and butter mixture. Mix to a soft dough and knead until smooth.
4. Cover and leave to rise in a warm place such as an airing cupboard for 1-1½ hours. Then ''knock it back'', by kneading thoroughly once more, and put into a well oiled 500g (1lb) loaf tin.
5. Leave to rise for a further ¾ hour in a warm place.
6. Meanwhile, preheat the oven to 220øC, 425øF, Gas Mark 7. Bake the loaf for 15 minutes and then reduce the heat to 190ø, 375ø, Gas Mark 5 and bake for a further 15 minutes.
7. Allow to rest for 10 minutes, and then turn the loaf out and cool it on a rack.
Converted by MC_Buster.
NOTES : When this is cooking the most wonderful smells fill the kitchen, and it is extremely hard to resist this bread as it is standing to cool on the side. But spare some for the next day if you can: it makes scrumptious hot buttered toast!
Converted by MM_Buster v2.0l.