Emily’s Bread


Preparation info

  • Difficulty


  • Makes



Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

I just love the idea of this simple bread. I can picture Emily, picking up the breakfast things after everyone has vanished and then tipping all the leftovers into her baking bowl. How wonderfully wild. But yes, why throw these things out when you can produce a couple of loaves for the next meal?


  • 25 g (1 oz) fresh yeast
  • 250 ml (9 fl oz/1 cup) tepid water
  • 1 teaspoon sugar
  • 2 tablespoons plain yoghurt
  • 2 tablespoons olive oil
  • 3 tablespoons cooled espresso coffee
  • 500 g (1 lb 2 oz) manitoba flour or bread (strong) flour
  • ½ teaspoon salt


Crumble the yeast into a large deep bowl and whisk in the water and sugar. When the yeast begins to bubble add the yoghurt, olive oil and coffee and mix with a wooden spoon to combine. Mix in the flour and then the salt to form a rather soft dough. Add a little more water or flour as necessary. Knead lightly for a few minutes in the bowl. Cover with a tea towel and leave in a warm, draught-free place until well puffed up, about 1½ hours.

Line a large baking tray with baking paper. Knock the dough down and divide into 2 portions. Shape into rather elongated loaves and make 3 diagonal slashes across each one. Put them on the lined tray, leaving a good space in between. Cover again and leave in the warm spot until puffed and risen, about 1 hour.

Preheat the oven to 200°C (400°F/Gas 6). Bake the loaves for 20-25 minutes, until golden and crusty both underneath and on top. Remove to a wire rack to cool.

This bread still tastes very good the next day and is also great toasted.