Cooking time: 40-50 minutes
Makes: 1 loaf
¼ pint water
¼ pint milk
720g strong bread flour
Warm the water, butter and milk to around 38°C and dissolve the yeast in the liquids. Leave to activate for 10 minutes, until little bubbles form on top of the water.
Place the flour, salt and sugar into a bowl. Add the liquid and using your hands or the dough hook of a kitchen mixer, knead the dough for 8-12 minutes. You are looking for a well-combined dough that does not feel wet and has a great stretch without breaking.
Leave the dough in a warm place until doubled in size.
Knock back the dough and place in a baking tin, then let the dough rise again to double its original size.
Put water in a tray in the bottom of your oven to generate steam and ensure you get a beautiful crust. Bake the loaf at 220°C for 40-50 minutes until golden brown.
Tap the base of the loaf; it should sound hollow when fully baked. Take the loaf out of the tin and place on a cooling rack for 1-2 hours before eating.
Some flours take more water and some less, depending on their water content when milled. Add a little water if the dough feels too dry or some more flour if it is too sticky.