Hi to everybody...for those friends who have asked for it, here's the bread recipe I used...it stayed fresh for three days so that's a good thing...
3lbs Plain Strong Bread flour.
1 teaspoon sugar
1 oz fresh yeast or 1 tablespoon dried yeast - l pack of the yeast is equivalent.
1/4 pint warm milk
1 1/4 pints warm water less 2 tablespoons
1 oz salt - I used less...the equivalent of 2 dessert spoons
2 tablespoons of cooking oil...I used sunflower oil but it says any kind.
Mix 1lb of the flour, the sugar and the yeast together in a large bowl. Make a well in the middle and gradually add the warmed liquid...finger warm...beating to a smooth batter. Leave in a warm place until spongy and frothy...I put it in the oven on 50 degrees or lowest temperature of your oven for half an hour.
Mix the salt and the oil into the batter. Add sufficient of the flour to make a firm dough which will leave the sides of the bowl clean. Turn the dough out on a floured board and knead for 10 to 15 minutes. Shape the dough into a ball and put into a greased bowl. I used some sunflower oil. Cover with a greased covering and place in the oven again on 50 degrees until it has doubled in size. I use the oven because it's convenient, but placing your bowl in a warm room will get the same result...and never put a plastic bowl in the oven...Put yours if it is, in a warm place...Took about half an hour though it says it takes an hour...mine didn't, because I used less flour...if you use the correct amount it does take about an hour...When dough is risen, take it out and knead again for 5 to 10 mins until all the air bubbles are out of it then flatten it to make sure then cut into two and shape into a loaf and place in tins or just shape a loaf and place the two loaves on a baking tray and return to the oven after brushing the top with water on 50 degrees still and let it rise either to the top of the tins or until the loaves look nearly double in size if not in a tin. Took me another 30 mins but when the correct amount of flour is used, it does take longer. Then bake in a very hot oven gas mark 8, regulo 400 or 230 degrees for 30 mins ...it says up to 40 mins but found mine was well done by 30...again using the right amount of flour, check after 30 mins and cover loaves with tin foil to prevent burning and cook for a further 10 mins, take out and leave on a wire tray for at least 40 mins before attempting to cut them. It freezes well when completely cold...
Checked the date on my cook book and it was 1964...LOL...has served me well all these years...
If you try this, I hope it works out as well it has for me...:)
Great big hugs...