Makes 3 small loaves or 1 large and 1 small loaf
1/2 oz (15g) fresh yeast or 2 level teaspoons dried yeast and 1 level teaspoon castor sugar
18 fl oz (500ml) tepid water
1 lb 14 oz (875g) strong white flour 3 level teaspoons salt
1/2 oz (15g) white cooking fat or lard
salted water, for glazing (optional)
Dissolve the fresh yeast in 1/4 pint (150ml) of the water. If using dried yeast, have the water hand-hot, stir in the sugar and sprinkle in the yeast. Set dried yeast mixture in a warm place for 10-15 minutes until frothy. Sift the flour and salt into a large mixing bowl. Add the fat and rub in with the fingertips.
Add the yeast together with the remaining tepid water to the flour mixture and mix to a rough dough. Turn on to an unfloured work surface and knead for 10 minutes until smooth and not sticky. Shape into a ball, return to the mixing bowl and set inside a roomy polythene bag. Leave at room temperature for about 11/2 hours, or until dough has doubled in size.
Turn dough out and knock back. Divide into thirds (or into two-thirds and one-third if making 1 large and 1 small loaf). Knead each dough into a round, loosely cover with cling film and leave to rest for 10 minutes. Flatten each dough to an oblong and pull and flap dough to elongate, then turn sides over middle and roll up tightly. Place dough seam side down in greased bread tins. Cover with cling film and set in a warm place for about 30 minutes, or until dough has risen 1/2inch (1 cm) above the rims of the tins.
About 15 minutes before baking, heat the oven to 450°F (230°C) or Gas no. 8. Brush the tops of risen bread with salted water if a crusty top is liked, or dust with flour for soft tops. Place in preheated oven and bake small loaves for 30-35 minutes and large loaf for 35-40 minutes. Turn out on to a wire rack and leave until completely cool.