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Dan Lepard's Simple Loaf

Makes one large farmhouse tin loaf

For the sponge

225ml warm water (about 30-35C)

1 level tsp easy-blend yeast

175g strong white bread flour

For the dough

175g strong white bread flour

1 level tsp fine salt

25g unsalted butter or lard

Scald a big mixing bowl with boiling water, then add the warm water and stir in

the yeast. Add the flour, stir it up well with a wooden spoon, cover the bowl

and leave for 2-4 hours, or even overnight. So, you can mix it in the morning

before work, or late on a Friday night when the house is quiet.

When you're ready to make your dough, put the second batch of flour (175g) into

a bowl, add the salt and rub the butter through until it vanishes, so there are

no little lumps floating around. Add the flour to the yeast batter, mix the

whole lot into a big sticky clump of dough, then scrape the bits off your

fingers, cover the bowl with a tea towel, and leave for 10 minutes. Give the

dough three light kneads over 30 minutes (see Basic techniques), then cover and

leave for a further 30 minutes. Lightly flour the work surface, roll the dough

into a rectangle 2cm thick that measures (from left to right) slightly less

than the length of a 2lb loaf tin. Roll it up tightly and place seam-side down

in the buttered and floured tin. Cover the tin with a tea towel and leave in a

warm place until the dough has doubled in height (about 1 hours).

Heat the oven to at least 220C (200C fan-assisted), though better if you can

get it to 240C (220C fanassisted). Steam the oven if you like (see Basic

techniques). Dust flour over the dough with a tea strainer, slash the loaf

diagonally a few times about 1cm deep with a razor blade or sharp serrated

knife and bake for 20 minutes. Reduce the heat to 200C (180C fan-assisted) and

bake for a further 20-25 minutes until dark golden brown, remove from the oven

and tin, and cool on a wire rack.

Multigrain and honey

Put 50g rolled oats, 3 tbsp honey, 50g linseed and 50g sunflower seeds in a

bowl. Pour in 100ml boiling water, stir well and leave to get cold. When you

come to make the dough, beat the oat mixture into the yeast sponge very well,

then use 75g wholemeal flour and 100g strong white flour instead of the 175g

all-white flour, and continue with the recipe as above.

Carrot, parsnip and rosemary

Grate about 100g carrot and 100g parsnip, beat this through the yeast sponge

very well with 2 heaped tbsp chopped fresh or dried rosemary, then continue

with the recipe as above. This dough rises quickly, so bake as soon as it's

doubled in height.