Lightly sweetened bread with a firm crisp crust, very good with strong cheese. .
1kg of Shipton Italian Flour
25g of Fresh Yeast
10g of Salt
700ml of Water with 3 tablespoons of Honey
Combine all ingredients and mix for 2 minutes making sure salt and yeast are kept separate to start. Knead for ten minutes giving the bread regular breaks to relax. Shape the bread and leave to double in size for about an hour. Gently work into final shape and leave to rise in a floured basket. Tip out on to a baking stone in an oven at 230 deg C for 40 minutes or until hollow sounding when you knock the bottom.
Added by: Mbartlet
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