Servings: 1 Loaf

500g Strong White Flour 500g Strong White Flour
15 grams fresh yeast 15 grams fresh yeast
2 tsp salt 2 tsp salt
1/2-1 tsp sugar ½ to 1 tsp sugar
about 10g butter about 10g butter
about 300ml warm water about 300ml warm water
Make sure you use a good 2tsp of salt,a dn don't leave the rising too long esp. the 2nd rising or the bread can become spongy. Try to remember to grease the clingfilm a little. Make sure you use a good 2tsp of salt,a dn don't leave the rising too long esp. the 2nd rising or the bread can become spongy. Try to remember to grease the clingfilm a little.

Stir flour and salt together in the Bosch mixer bowl. Cream sugar with yeast. Melt butter - not too hot. Add water, yeast mix and butter. Knead for 10m. If it's cold, heat oven to about 80f and pop dough in. First rise about 1½hr. Shape into pan. 2nd rise 40 to 45m. Bake at 200c(?) for 10m, then 180c for about 25m.

This can be made using the James Morton no knead method.  This can be made using the James Morton no knead method.
Make sure you use a good 2tsp of salt, and don't leave the rising too long esp. the 2nd rising or the bread can become spongy. Try to remember to grease the clingfilm a little.  Make sure you use a good 2tsp of salt, and don't leave the rising too long esp. the 2nd rising or the bread can become spongy. Try to remember to grease the clingfilm a little.