If you are a novice bread-maker, I would begin with a brown bread. It is less temperamental, more sympathetic to inexperience. Don’t worry if your dough doesn’t rise as quickly as expected. Be patient for an hour, perhaps the room is colder than you thought.
Granary flour makes better bread than rolls. Shape the dough into baguettes for a crisp crust and soft inside, a bread that will still look attractive, served warm, with a meal.
Presumably you may substitute dried yeast for fresh if you follow the instructions on the packet, although I have never produced as good bread with it. Use an organically grown flour, it tastes better. And lastly, ignore any additives or enhancers you may find. I have never needed vitamin C to make dough rise. Neither will you.
This recipe makes a batch often small loaves, each one enough for a good portion. Should you need less, the remainder freezes very well.
© 1990 Shaun Hill. All rights reserved.