750g SHIPTON MILL ORGANIC MALTED BROWN FLOUR

1 SACHET FAST ACTING YEAST

1TBS VITALITE DAIRY FREE SPREAD

1TSP SALT

450ml WARM WATER 38c

1TSP RUNNY HONEY

METHOD PUT HONEY AND YEAST INTO JUG AND MIX WELL. COVER AND LEAVE FOR ABOUT 15Mins: : TO ACTIVATE.

PUT OTHER INGREDIENTS INTO FOOD MIXER AND MIX WELL FOR ABOUT 5 Mins:POUR IN YEAST STARTER AND MIX WELL WITH DOUGH HOOK FOR ABOUT 5-8 Mins: TO FORM A NICE DOUGH THAT SLIDES OFF THE DOUGH HOOK,

FORM DOUGH INTO A BALL AND PLACE INTO AN OILED BOWL, COVER WITH OILED PLASTIC FILM AND A WARM TEA TOWEL AND LEAVE TO DOUBLE IN SIZE FOR 1 HOUR.

REMOVE RISEN DOUGH FROM BOWL AND PLACE BACK INTO THE MIXER AND MIX AGAIN FOR A COUPLE OF MINS.

REMOVE DOUGH FROM MIXER AND PLACE INTO A 4lb NON STICK LOAF TIN COVER WITH THE OILED PLASTIC AND TEA CLOTH AND LEAVE TO RISE FOR 45mins:

THEN SPRINKLE SOME FLOUR OVER THE TOP OF THE LOAVES AND PLACE ON THE MIDDLE SHELF OF A PREHEATED OVEN 210°C

FAN AND BAKE FOR 35Mins:

REMOVE FROM OVEN AND REMOVE FROM BAKING TIN ONTO A WIRE RACK AND LEAVE TO COOL.

TIP, YOU CAN HALVE THE DOUGH INTO 2 EQUAL PORTIONS AND PLACE INTO 2 X 2lb LOAF TINS FOR 2 SMALLER LOAVES, BAKE FOR THE SAME TIME.
I sometimes brush some melted butter or spread over the top when I take from oven to give it a nice glaze, can also be frozen for later use ,