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This recipe was uploaded by Julian
Award Winner Wincanton Flower Show 2010
1) Lightly grease a 2 Ib (900 g) loaf tin.Sift the flour and Salt together in a bowl using a very fine sieve and then make a well in the centre.Add the dried yeast into the mixture of the flour & Salt.Then add 1 teaspoon of honey and 1 teaspoon of virgin cooking oil. 2) Gradually add the luke warm water to all the ingredients and with a wooden spoon slowly combine the flour into the other ingredients around the edge of the bowl to form a batter. 3) Place on a floured surfthace and knead for 20 mintues until smooth and elastic.if you added too much water add more flour so the dough becomes dry.Place in a lightly oiled bowl.Then grab a towel,wet it using warm water and place over the bowl and leave to rise,in a warm place for 1-1/2 hours or until nearly doubled in bulk. 4) Knock back the dough and turn over on a lightly flour surface.Shape into a rectangle.Roll up lengthways.Tuck the ends under and place seam side downin the tin.Cover and leave to rise for about 20/30 mintues,or until nearly doubled in bulk. 5) Using a sharp knife,make one deep central slash the length of the bread;dust with flour.Leave for 10/15 mintues. 6) Meanwhile preheat the oven to 230 C/450 F/ Gas 7.Bake for 15 mintues,then reduce the oven temperature to 200 C/ 400 c / gas 6. Bake for another 20/25 mintues unti golden brown.