Saffron cider bread

• 1 teaspoon salt
• 450 g/1 lb/4 cups

Sift the flour and salt into a large bowl and make a well in the centre. Cream the yeast and honey together in a jug, stir in a third of the cider and pour into the well. Gather in enough of the flour to make a thin batter without breaking the flour ‘wall’. Sprinkle some of the flour over the top and let the yeast work for about 20 minutes, until the batter breaks through the surface. Stir the