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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.