|500.00 g||flour — white bread|
|500.00 g||flour — wholewheat|
|25.00 ml||white sugar|
|10.00 g||instant dried yeast|
|40.00 ml||butter — or margerine|
Mix the dry ingredients and yeast in a big mixing bowl.
Heat the milk, water and butter until lukewarm.
Add enough of the lukewarm mixture to the dry ingredients to form a soft dough.
Knead until elastic and leave in a warm place to rise.
Knead lightly and shape into a ball.
Preheat the oven to 200ºC.
Grease a medium-sized, flat-bottomed, cast-iron pot with butter or margarine and place the dough inside.
Also grease the top of the dough and the inside of the lid with butter.
Put the lid on and leave in a warm place until the dough has doubled in volume.
Bake at 200ºC for 15 minutes, then lower the oven temperature to 180 ºC.
Bake for another hour or until cooked and the bread sounds hollow when tapped.
Leave in the pot to cool slightly, then remove.
Makes 1 large loaf.