This is really good! It is my standard bread recipe with a little tweak.

Mix 1 tsp sugar, 5fl ozs warm water, 1 tbsp dried active yeast and leave for c.10 minutes until it has frothed up in anticipation. Then add to:

750 g four – strong brown (c.66%), country grain (c.33%)

1 tbsp oil

generous pinch salt (I use Maldons Sea Salt)

generous tbsp golden syrup

c.10 fl ozs soya milk into which I whisked an egg

generous handful of raisins soaked on some very hot water while the yeast came alive

Mix it all up, scrape the dough off your fingers, and leave it alone for about 15-20 minutes to ‘pull itself together’. Then stretch and fold for a minute or so until it feels gorgeously elastic. This time I put the dough in the fridge overnight and stretched and folded in the morning before leaving to rise in two tins. I baked at 200C for c.10 minutes and then turned the oven down to 180C for another 35 minutes. Then I went into the garden to resist cutting the hot bread and layering on proper butter …. you can tell I didn’t wait too long!