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Crusty white loaf (x2)


800g Shipton mill's Canadian strong bread flour

450ml tepid water

25g fresh yeast

15g trex or lard

10g salt

5g sugar


mix all together and knead for 10 mins

cover and leave to raise for around 45 mins

knock back and shape for a bread tin (2x 900g )

cover and raise for a further 45 mins

heat oven to 230°C

slash the dough after 2nd raise

add small tray of water to oven

place loaves in oven and mist with water

cook for 20 mins and then turn down to 180°C and cook for further 20 mins

remove from tins, check cooked, if not place back in the oven out of the tin