Elisabeth Luard

Jessie’s farmhouse bread

Preparation info
  • Makes

    2

    large
    • Difficulty

      Medium

Appears in
A Cook’s Year in a Welsh Farmhouse
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

When the grandchildren are about, we bake bread at least once a week. All you really need is flour, water and yeast: everything else is extra. Just remember that the ingredients must be at finger heat so the yeast can get going and grow.

Ingredients

  • 2 kg stoneground unbleached bread flour
  • 1 tbsp salt
  • 50 g

Method

Clear a good working space on the table. Bread-making takes a deal of elbow room. Tip the flour into a large bowl and mix in the salt.

If using fresh yeast, mash it into a cupful of warm water and sprinkle with the sugar. Make a well in the middle of the flour, pour in the yeasty liquid and sprinkle with a handful of flour. Leave for 10 minutes till the top starts bubbling, then work in