Tuesday, June 28, 2011


250 grams strong bread flour
250 grams plain flour
350 ml warm milk
2 large tablespoons honey
2 tablespoons butter, melted
10 grams fresh yeast
1 teaspoon salt

Stir the honey and melted butter into the warm milk until well combined. Crumble the yeast into a large bowl, then pour over the warm milk and stir until the yeast has dissolved. Add the remaining ingredients and mix with a wooden spoon until a smooth dough forms. Cover the bowl with cling film and set aside for 5 minutes. Turn the dough out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic. Return the dough to the bowl, cover with cling film and place into a warm place for 1 hour, or until the dough has nearly doubled in size. Turn the dough out onto a floured work surface again and knock back a few times.
Divide the dough equally into two pieces and shape into round loaves. Place the loaves side by side in the prepared bread tin, cover with cling film and set aside to rise again, until doubled in size. Preheat the oven to 220˚C. Using a sharp knife, slash the dough a few times and place into the oven immediately. After 10 minutes, reduce the heat to 180˚C and bake for 30 more minutes, or until done.
Note: You can bake it as a round loaf, just shape it to your needs, place it on a large baking sheet and bake in the same fashion.