This recipe has stayed al­most the same since it was first made in 1943.

EDP Norfolk - - Food & Drink - Makes: 1 large loaf From mix­ing to oven: Overnight plus 2½ hours Bak­ing time: 45 min­utes


500g white bread flour 8g ta­ble salt 2g/½ tsp lard 1.5g/¼ tsp fresh yeast 280g mi­nus 1 tbsp wa­ter But­ter or oil, for greas­ing


Mix all of the in­gre­di­ents to­gether thor­oughly, then knead quite firmly un­til you have a smooth and stretchy dough. As it is so tight (which means the ra­tio of wa­ter to flour is quite low), you might need to stop and leave the dough to rest for 10 min­utes be­fore con­tin­u­ing. Cover and leave to rise at room tem­per­a­ture overnight.

Grease a large loaf tin, shape the dough to fit and place it in the tin. Cover and leave to prove at room tem­per­a­ture for two hours.

Heat the oven to 240–250°C/220–230°C fan/475–500°F/gas 8–9, or as high as it will go. Dust the top of the dough with flour, if you like, slash down the mid­dle of the loaf and bake for 45 min­utes.

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