5 cups All Purpose Flour
2 cups Warm Water
1 Tbsp Yeast
1 Tbsp Sugar
2 Tsp Salt
Dissolve the yeast and sugar into the water to get it to activate. After about ten minutes it should be foaming quite readily.
Add the salt and about half the flour steadily and mix vigorously. Add the rest of the flour and knead into a smooth dough. This should take another ten minutes.
Sit the dough in a bowl in a warm place with a damp tea-towel over the top for an hour to let it rise. After this, punch(!) it, and split it into two loaves. Place these into loaf trays or onto baking trays, the trays should either be lightly oiled or floured, and slash the tops of the loaves diagonally three or four times. Let this sit in a warm place with a damp tea-towel over the top for another twenty minutes or so.
Bake at 375 for thirty minutes.
If you put a pan with some water in the bottom of the oven while this bakes, you'll get a crustier loaf.
2 cups Warm Water
1 Tbsp Yeast
1 Tbsp Sugar
2 Tsp Salt
Dissolve the yeast and sugar into the water to get it to activate. After about ten minutes it should be foaming quite readily.
Add the salt and about half the flour steadily and mix vigorously. Add the rest of the flour and knead into a smooth dough. This should take another ten minutes.
Sit the dough in a bowl in a warm place with a damp tea-towel over the top for an hour to let it rise. After this, punch(!) it, and split it into two loaves. Place these into loaf trays or onto baking trays, the trays should either be lightly oiled or floured, and slash the tops of the loaves diagonally three or four times. Let this sit in a warm place with a damp tea-towel over the top for another twenty minutes or so.
Bake at 375 for thirty minutes.
If you put a pan with some water in the bottom of the oven while this bakes, you'll get a crustier loaf.
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