We have tried a lot of recipes in "lock down" and found this works for us consistently and the children love it.

Ingredients:

• 7 Cups of Bread Flour (We now only use Shipton Mill Bread Flour)
• 2 eggs
• 2 1/2 cups of lukewarm water
• 1 tablespoon of dry yeast
• 2 teaspoons of salt
• 1/4 cup of sugar
• 1/4 cup of vegetable oil
• Butter for pan and glaze

Method:

1. Combine yeast and tepid water and set aside for 5 mins to froth
2. In separate bowl, put in flour, salt, sugar and mix together
3. Then in the dry ingredients bowl add the rest of the ingredients and the now frothy yeast water
4. Mix well by hand or mixer.
5. Knead dough 12 mins with dough hook until the consistency has change so when you pull apart it is stringy and doesn't just break apart
6. Leave to rest in a bowl for 1 hour in a warm place (dough will double in size - "Prove")
7. Knead dough again for shorter time (the dough will reduce in size as the air escapes. This will come back when you "prove" a second time)
8. Separate mixture into loaf tins that have been greased with butter ( we use 3 x 2lb tins and divide mixture into 3 equal parts)
9. Cover the tins and dough with a clean tea towel and leave for another 1 hour to double again.
10. Preheat over to 180 degree celsius (350 degree farenheit)
11. Cook bread for 30 mins
12. Test to see if bread is cooked by removing from pan and tapping bottom of bread (should sound hollow)
13. When cooked remove from tin and place on wire rack (so you don't end up with soggy bread)
14. While still warm glaze the top of the bread with butter (This will make sure that the bread is not crusty and has a soft top)

Enjoy will keep for 2 days before going hard