17^th Century Every Day Bread.

1lb2oz Bread Flour ( strong white, wholemeal or seeded)

13floz Tepid Water

Pinch Salt

2 Teaspoons sugar

2 Tablespoons of olive oil or sunflower oil

1/4oz Fast action dried yeast

Mix the flour, salt, sugar and dried yeast together in a warm bowl. Put the olive oil in with the water. Make a well in the flour mixture and work in the liquid. Knead on a floured board for about 10 minutes then leave to rise in a warm place for 1 hour.

Knock back the dough by kneading again on a floured board and shape into a round. Allow to prove for ½ to 1 hour until doubled in size then bake at gas mark 6,200c/ 400f  for 30 to 40 minutes until golden brown.  If cooking on site make a Dutch oven from a cast iron pot with a lid and cook over the open fire until brown and sounds hollow when tapped. If served on the suttlery serve hot with melting butter and runny honey. Nice for soldiers at the end of a battle or cold day.

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