“Basic white bread” from “The concise Mrs Beeton’s book of Cookery”.
- 800 g white bread flour
- 10 ml salt
- 25 g lard
- 25 g fresh yeast
- 2,5 ml sugar
- 500 ml water
1. Sift the flour and salt in a large bowl. Rub in the lard.
Mix the yeast with a little water and the sugar in a small bowl. Set aside for 5 minutes. Did this in the same bowl with the flour.
Add the remaining water and mix to a soft dough. Turn out the dough on a floured surface.
Knead to a smooth ball.
Leave to rise in a warm place for 2 hours, until doubled in size.
2. Turn out the dough, knead, divide into 2 parts and form two loaves.
Leave to rise for 45 minutes. Left them about one hour.
3. Glaze with milk or egg. Forgot this one. Bake for 35 minutes at 230 C. Somewhat less 33 minutes at 200 C.
Leave to cool on a wire rack.