Bread with Brewer’s Yeast

Preparation info
  • Makes


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

At Moro, we tend to make bread with brewer’s or commercial yeast on Monday mornings for two reasons. As Sunday is our day of rest, we are unable to put on a batch the night before and our wood oven, which has cooled down completely, cannot get up to temperature in time.


  • 700 ml tepid water
  • 1 kg unbleached strong white bread flour (preferably organic)
  • 1 level


You will need two 450 g rectangular bread tins of 22 cm long, 11 cm wide and