Recipe from: 10/19/1989 12:00:00 AM
Ingredients 4
Servings 0


  • 3
    white, brown or wholewheat flour
  • 5
  • 2
    litres lukewarm water
  • 1
    quantity potato salt-rising yeast (see recipe)


Preheat the oven to 60 ºC (140 ºF) or even cooler. Grease two large 35 x 10 cm loaf tins and a 21 x 11 cm tin with dripping or margarine. HOW TO KNEAD: Place the flour of your choice and salt in a bowl that is large enough for kneading and make a slight hollow in the centre. Add a little of the lukewarm water to the flour and add the yeast (see potato salt-rising yeast recipe). Blend with just enough lukewarm water to form a fairly stiff dough. Knead until the dough no longer sticks to your hands, but do not overknead. Place the dough on a lightly floured surface and shape into oblong rolls. Transfer to the tins - the tins should be half full. HOW TO LET THE DOUGH RISE: Cover the loaves with greased wax paper and place in the oven. Place a thick layer of newspaper on top of the wax paper and allow it to hang down a few centimetres behind the tins. Ensure the newspaper doesn't touch the oven element. Leave to rise until the loaves are flush with the edges of the tin. Remove the paper and then the loaves from the oven. HOW TO BAKE: Preheat the oven to 180 ºC (350 ºF). Place the loaves in the centre of the oven and bake for about 60-75 minutes or until they shrink from the sides of the tins and the crusts are golden brown. The loaves should sound hollow when you tap them. Turn out on a tea towel on a wire rack and wrap the bread in the tea towel. To obtain a shiny crust, spread with a little lard or butter. Makes 2 large loaves and 1 small loaf.

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