Freshly baked bread & St. Dalfour spread

People often choose St. Dalfour spreads for breakfast not just because they taste delicious, but because they contain no additives and no preservatives; an all-natural product made entirely from fruit. Why not try this simple recipe for a wonderful freshly baked loaf of bread to complement your favourite St. Dalfour spread.

Enjoy at breakfast, or for elevenses, lunch, afternoon tea or even supper. The loaf won’t last long so you may need to bake two!

Chef’s suggestions: Replace 100g of white flour with 100g of wholemeal flour. Add some seeds, herbs or even St. Dalfour honey to change things up.

500g strong white flour, plus some for dusting

1 tsp fine sea salt

2 tsp (7g sachet) fast action/easy bake yeast

300ml tepid water

3 tbsp olive oil

Method

Mix the flour, salt and yeast in a large bowl
Make a well in the centre and pour in the tepid water and oil
Mix together to form a dough, finish with your hands until you have a smooth dough that leaves the bowl clean
Tip onto floured surface and knead for 10 mins (dough should spring back when you poke your finger in)
Lightly oil the bowl and put dough back in, cover with clingfilm
Leave to rise in warm, draught free place for up to 2 hours or until dough has doubled in size
Pre-heat the oven to 200°C, gas mark 6.
Remove bread from bowl and knock the air out of it, then shape into oblong and place in 2lb oiled bread tin
Cover with damp cloth, and leave to rise again in warm location for 30 mins
Place tin in oven and bake for 25-30 mins until golden brown