Part of the success in bread-making depends on keeping everything warm. The dough should be relatively soft but not sticky and should not be overstretched by allowing to rise too high above the edge of the tin. Bread should be cooked rapidly in a hot oven.
3lbs 1.4kg flour (mix 1/2 brown wholemeal and 1/2 plain white flours)
3ozs 75g fresh yeast or 3tsp fresh granulated yeast
11/2pts 850mls warm water
3tsp salt3 fluid ozs 75mls vegetable oil
Dissolve yeast in 1pt 600mls water, add sugar and allow to ferment in a warm place.
Place flour and salt in a mixing bowl and warm in the oven, 250F, 130C, Mk1/2 for 10 mins. Rub in the oil until granular. Mix in the yeast ferment and add warm water until the flour reaches a soft dough consistency which does not stick to the hands.
Knead well on a floured board or work top for 5-10 mins
Replace in the mixing bowl and cover, place in a warm spot for about 30 mins or until the dough has doubled in size. If an even texture is required, the kneading can be repeated and the dough allowed to rise again.
Dust three 1lb bread tins with flour, or if the dough was a little sticky, grease with oil. Divide the dough into 3 equal portions and place in tins. Allow to rise to double their size in a warm place.
Heat the oven to 475F, 240C, Mk 9. Brush the tip of the bread with a little warm water and sprinkle with sesame seeds. Cook the bread in the middle of the oven for 25 mins. Then reduce the heat to 425F, 210C, Mk7 for 10-15 mins.
When the bread is cooked the crusts should contract from the edges of the tin without sticking. Turn out on to cooking trays.
It freezes well.