Overnight White

This recipe has stayed almost the same since Sid Price made it in 1943. Deborah Cook, Sid’s granddaughter says, “We’ve always made Real Bread! The only change, apart from converting from Imperial to metric measurements, is that we’ve reduced the salt level slightly.” Fermenting dough slowly overnight with a very small amount of yeast allows time to develop maximum flavour, a great crust and a loaf that will keep longer.