25 g Fresh yeast or 15g; (1/2oz)
-dried yeast
; (1oz)
1 ts Granulated sugar
A little warm water
250 g Self-raising flour; (8oz)
250 g Wholemeal flour; (8oz)
1 ts Salt
2 tb Dried sage
25 g Butter; (1oz)
300 ml Milk; (1/2 pint)
Oil for greasing
1. Dissolve the yeast with the sugar and the water.
2. Sift the flours with the salt and stir in the dried sage. Melt the
butter and mix it with the milk.
3. Make a well in the centre of the flour and pour in the yeast. Cover it
with flour from around the edge and then pour in the milk and butter
mixture. Mix to a soft dough and knead until smooth.
4. Cover and leave to rise in a warm place such as an airing cupboard for
1-1 1/2 hours. Then ”knock it back”, by kneading thoroughly once more,
and put into a well oiled 500g (1lb) loaf tin.
5. Leave to rise for a further 3/4 hour in a warm place.
6. Meanwhile, preheat the oven to 220?C, 425?F, Gas Mark 7. Bake the loaf
for 15 minutes and then reduce the heat to 190?, 375?, Gas Mark 5 and bake
for a further 15 minutes.
7. Allow to rest for 10 minutes, and then turn the loaf out and cool it on
a rack.
Yields
10 servings