Frances Bissell

Cider Bread

Preparation info
  • Makes

    3

    large loaves
    • Difficulty

      Medium

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

This is the method for making bread by hand using fresh yeast. Use farm or unpasteurised cider if you can, which still has plenty of yeast activity in it. Otherwise, choose a dry commercial cider.

Ingredients

  • 3¼ b / 1.50 kg strong white flour
  • 1 tbsp salt

Method

Sift the flour and salt together into a large bowl, and make a well in the centre. Cream the yeast and sugar or honey together, and stir in a third of the cider. Pour into the well. Gather in enough of the flour to make a thin batter without breaking the flour ‘wall’. Sprinkle some of the flour over the top, and let the yeast work for about 20 minutes until the batter breaks through the surface