1. 1½ lb flour will make 1 large or 2 small loaves|
2. Some people warm the flour for 10 minutes in the coolest oven, before sifting, I haven't found this necessary, but it doesn't hurt.
3. I first desolve the yeast and sugar stated in the recipe, in approximately ¼ cup of luke warm water, then leave it for 5 minutes until it has started to become frothy. Then I add the yeast mixture to the dry ingredients at the same time as the other liquids,(which I also use luke warm).
4. The kneading process is done to mix the dough and to put air into it. The dough after kneading should be springy and a little blistery looking. To knead just push with the heel of your hand into the middle of the dough to strech, then pull the bit furthest away back over the top and push into the centre of the dough with the fist of your other hand. Repeat until it becomes springy.
5. I find that the dough is easier to handle if I let it rise in a clean lightly oilled bowl.
6. The dough will rise quicker if placed somewhere warm, but if you leave it in a bowl covered with a damp cloth at room temperature, it may take a little longer, but you will find that it improves the texture of the bread.
7. The dough should at least double in size before you proceed.
8. Once the dough has risen punch it with your fist. This will knock the air out of it and return it to it's original size.
9. Put your dough in greased (with oil, not solid fat) cover lightly with a greased piece of polythene wrap or polythene bag. Leave till it has risen again, to just over the rim of the tin.
10. Once the loaf is cooked, turn it out of the tin, upside down into a cloth and tap the bottom. If it is cooked it will sound hollow.
11. For an extra crispy crust put the bread back in the oven (turn it off first) for about 15 minutes.