We’re so grateful to Blessed yoga teacher, Fran, (and her mum!) for sharing this traditional family recipe.
Fran says, ‘I’ve baked this reciped week-in, week-out for over 20 years and it’s a firm family favourite. Kneading is a form of meditation for me – very therapeutic!!’
This recipe makes three loaves. Grease three 1lb loaf tins.
You will need:
1 tsp caster sugar
3/4 pt of luke warm water
2 level tbsp of dried yeast (Allinson is Fran’s favourite). Stir all the above together and leave in a warm place to develop
3lbs of strong (preferably organic) bread flour of your choice, 1tbsp salt, 1tsp caster sugar, mixed together in a big bowl.
2 tbsps olive oil
Make a well in the centre of the dry mix and add two generous tablespoons of olive oil and 3/4 pint of luke warm water. Using a fork, whisk up your yeast mixture and pour into the well. Using a large metal spoon, mix well and then cover with a tea towel. Place on an Aga or in a warm spot for at least 30 minutes – or until your multi-tasking allows you to come back to it! The mixture should double in size.
When your (and it) are ready, knock down the dough and tip it out onto a floured surface. Knead for five minutes, cut into three equal parts and put into your tins. If you want to add any seeds, nuts, or tear through the middle to add sundried tomatoes etc, now is your moment!
Place the tins back in their warm space for another 10 minutes and then put in the oven at 180 degrees (if you have an Aga you can put it in the top oven with the cold tray above or the bottom right oven with no cold tray).
When cooked, IMMEDIATELY turn out onto a wire rack to avoid soggy bottoms! Cover with a tea towel if you want to keep the crusts soft. This recipe freezes brilliantly and is equally good for making rolls. Just roll out onto a baking tray in the shape of your choice!