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15g (½oz) fresh yeastor 7g sachet (1½ tsp) fast action dried yeast300ml (½ pint) lukewarm water5ml (1 tsp) sugar450g (1lb) strong plain white flour7.5ml (1½ tsp) salt
Makes: 1 LoafPreparation Time: 20 minutes plus risingCooking Time: 25-30 minutesTools: Dough Hook
Round Loaf: Shape the dough into a round plump ball. Knead the edges into the centre, turn over, place on a greased baking sheet. Slash just before baking.Cottage Loaf: Increase quantities by 50%, leaving the yeast the same. Divide into ⅔ and ⅓ and shape into balls. Place on oiled baking sheets, cover and leave to rise for 20 minutes. Make a 4cm (1½ inch) crossshaped cut in the top of the larger ball. Brush with water and place the smaller ball on top. Press a hole through the middle with two fingers. Leave to rise for 10 minutes then bake for 30-35 minutes.Classic Split Tin: Shape dough into a rectangle the length of the tin. Roll up lengthways, tuck the ends under and place in a 900g (2lb) loaf tin. Leave until doubled in size, sprinkle with flour and slash along the entire length.
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