White Bread


Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3lb plain white flour
  • 1oz fresh yeast
  • 2oz fat (butter or lard)
  • ½oz Salt
  • pints warm water


    Put flour in a large bowl, make a well in the centre, and sprinkle salt around the edge. Cream yeast with a little warm water and pour into the well. Add the rest of the water and the warmed fat and mix well to a soft putty-like consistency. Leave to prove until double in size. Put into tins and leave to prove again until bread reaches top of the tins. Bake at 450°F, 230°C, gas mark 8 for forty-five minutes, turning bread once in the oven. Cool on a wire rack.