Mixing the dough

Yeast needs warmth to make the dough rise but too much heat will kill it. To obtain the correct 'hand-hot' temperature, mix together ½ pint boiling water and 1 pint cold water and measure the required water from this.

Kneading

Kneading develops and strengthens the gluten (a substance formed when the protein in the flour is mixed with water) resulting in a smooth elastic dough which is necessary for a good rise and an even crumb texture.

Proving the dough

To keep the dough moist, cover with a sheet of lightly oiled polythene (e.g. a freezer bag split open and brushed with oil), place the oiled side next to the dough, but not so tightly that the shape distorts as it rises.

Put the dough in a warm place to rise. An airing cupboard is ideal, or place the bread on top of a baking tray and stand this on a bowl half filled with boiling water.

Baking

The dough is ready when it has approximately doubled in size. Gently press the dough with a finger and the indentation should slowly fill.

Place in hot oven heated to the correct temperature. This stops the yeast working and the loaf from over-rising. A cooked loaf sounds hollow if the base is tapped.

Storing Bread

Loosely wrap in foil or a polythene bag. Store in a bread bin or a cool, dry place.