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1
Wake the Yeast
10 Mins
Warm water, 40°C (105°F)
Pour the warm water into a small bowl, stir in the yeast and a pinch of the sugar, and leave for 10 minutes until the surface turns frothy. If nothing happens, the yeast is dead — start again with a fresh packet.
Water hotter than 46°C (115°F) kills yeast, so test it on your wrist: it should feel warm, not hot.
Done when: A frothy, bubbly surface — the yeast is alive and ready.
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2
Mix & Knead
15 Mins
No heat
Put the flour, the rest of the sugar and the salt in a large bowl and stir. Pour in the frothy yeast water and mix to a rough dough, then add the cold diced butter and knead on a lightly floured surface for 10 minutes, until the dough is smooth, slightly sticky and springs back when poked.
Knead the butter in piece by piece; the dough will feel greasy at first, then come together smooth.
Done when: A smooth, springy dough that holds its shape when lifted.
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3
First Rise
60 Mins
Warm place, ~27°C (80°F)
Shape the dough into a ball, put it in the oiled bowl and turn it once to coat. Cover with a damp cloth and leave in a warm place for about 1 hour, until doubled in size.
A turned-off oven with the light on is the warmest draught-free spot in most kitchens.
Done when: Dough doubled, soft and puffy, with a dent that stays when poked.
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4
Shape the Loaf
10 Mins
No heat
Turn the dough out onto a lightly floured surface and press it flat into a square. Roll it up tightly into a log, pinching the seam closed, and place it seam-down in the greased loaf tin. Score one long slash down the top with a sharp knife.
Roll tightly — a loose roll leaves holes in the crumb, and the slash lets the loaf open up as it rises.
Done when: A neat log in the tin, with one clean slash along the top.
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5
Second Rise
25 Mins
Warm place, ~27°C (80°F)
Cover the tin loosely with a cloth and leave in a warm place for 25 minutes, until the dough has risen just above the rim of the tin. Meanwhile, heat the oven to 180°C (350°F).
Do not let it rise too far — an over-risen loaf collapses in the oven instead of springing up.
Done when: Dough puffed just above the rim, oven hot and ready.
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6
Bake Until Golden
30 Mins
180°C (350°F)
Bake for 25–30 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. The inside should reach about 93°C (200°F) on a thermometer.
If the top browns too fast, lay a sheet of foil loosely over it for the last 10 minutes.
Done when: Deep golden crust, hollow sound when tapped, soft crumb inside.
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7
Cool & Slice
20 Mins
No heat
Leave the loaf in the tin for 10 minutes, then turn it out onto a wire rack and cool for at least 20 minutes more before slicing, so the crumb sets and does not tear.
A bread knife with a serrated edge cuts clean slices; a straight knife squashes the soft crumb.
Done when: A firm, sliceable loaf with a crisp crust and a soft, even crumb.
auto_awesome Finishing Touches & Plating
Cool the loaf in its tin for 10 minutes, then turn it out onto a rack and let it cool for at least 20 minutes before slicing, so the crumb sets.
Haiti
2h 10m
