There are two reasons why I made this bread. One is that I found this terra cotta bread pan from the Henry Watson Potteries in the cupboard of my mother-in-law’s house. The second reason is that we got new ovens and it has a proofing selection and I wanted to try it out. The finished product is not a thing of beauty, but it is delicious. This was probably due to the fact that I left the premisses while it was rising and it overflowed a bit. It’s an English toasting bread, perfect for butter and strawberry jam.
The Original Suffolk Bread Baker
Before using for the first time, grease the Bread Baker well, and bake in a hot oven for about 30 minutes. This stops the baker cracking and the loaf from sticking.
For best results use only in the oven, never over a naked flame. Avoid extreme changes of temperature and dry thoroughly before storing.
1lb plain / 450 g wholemeal or wholewheat flour
2 level tsp / 10 ml freshly ground sea salt
2 tsp / 10 ml honey
1/2 oz / 15 g margarine
1/2 oz / 15 g fresh yeast or 1 1/2/ 7.5 ml level tsp dried yeast
1/2 pint / 300 ml tepid water
milk or water to glaze
Grease the baker. Mix the flour, salt and honey in a bowl and rub in the margarine.
Blend the fresh yeast with the water. If using dried yeast, sprinkle it into the water and leave in a warm place for about 15 minutes until frothy. Add the yeast liquid to the flour, mixing to a soft dough that leaves the bowl clean.
Knead the dough thoroughly on a floured surface for about 10 minutes and place in the greased baker. Cover with a clean cloth and leave to rise until doubled in size.
Brush the top lightly with milk or water and bake in the oven at 230’C (450F) mark 8 for 30—40 minutes until well risen and firm. Turn out and leave to cool.