* This bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.
** Can use 1/2 tablespoon bicarbonate of soda and 1/2 tablespoon fresh lemon juice instead of yeast. It works really well and doesn't need the rising/proving time.
*** This is the original recipe tested and used.
Some bakers have found that the dough doesn’t rise, because the yeast is not first activated in warm water. As a fail-safe, feel free to activate your yeast first.
To activate yeast, whisk yeast into 3 tablespoons of warm water.
The water should be between 40 and 50 degrees C.
Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture is foamy and frothy. Your yeast is ready to go!
If the mixture does not foam and froth, toss the yeast and try again with another package of yeast. Add the activated yeast when you combine the wet and dry ingredients.