|Salt||1 Ounce (4 level teaspoon)|
|Sugar/Honey / syrup||2 Teaspoon (Leveled)|
|Water||1 1⁄2 Pint|
1. Preheat the oven to 450° F
2. Sieve the flour and salt into a warm bowl and let it stand in a warm place till required.
3. Heat the 1/3 water to boiling point. Add 2/3 water to the hot water to make it warm and then add the yeast to the warm water along with sugar, honey or the syrup to the pan and mix well.
4. Combine the yeast with the dough by making a well in the center of the flour and pour in the yeast mixture. Mix together to make soft dough
5. Knead the dough by drawing the outside to the centre, turning the bowl round, until the dough is smooth, velvety and even in texture, and leaves the side of the bowl and the fingertips.
6. Cover the dough with a wet cloth or cover the dough with a special polythene bag. Set the dough aside to rise in a warm place for 1/2 hr, or overnight in a refrigerator for 12 hrs.
7. When the dough has doubled its size, turn it on to a floured board and knead well until it is even in texture. There should be no bubbles in the flour.
8. Shape the dough into 5 even oblong rolls and pour this into well-greased bread tins.
9. Press the dough down with the back of the hand to make the dough stick to the tni and take the shape of the tin. It should half fill the tin.
10. Set the dough aside to " prove " in a warm place until it doubles in size again
11. Bake in the oven halfway up at 450° F for 10 minutes.
12. Reduce heat to 375° F and bake again for 45-60 minutes in all.
13. The loaf is done when the sides and base of the loaf sound hollow.
14. Serve lukewarm
The loaves may be removed from the tins after 30 mins and finished on a baking sheet to crisp the sides and base.