Not very competitive photography, page-635

MNB
you make bread
among other things ?

I don't have a recepie... I just guess
really

ps I've been making breads for decades

but
lets give some general, very general guide line
after thinking about it

I use no salt (salt kills the yeast)
about, this is all just about

first, some rasins, dried fruit etc
add to a small cup of water........ to fully rehydrate

500gs of good FRESH bread making flour
1 teaspoon of bread improver
200/250 mls, of milk and water mix
couple of teaspoons of olive oil
a little heap of nutmeg
same with cinnamon
good splash of dark raw sugar
add fruit

mix with your hands till smooth
allow to rest 15 minutes
stretch the dough, a number of times

allow another rest

roll out of basin
and push down
stretch out into a sausage shape
cut into as many sections as you wish
add to baking tray
the multi rolls will produce a nice interesting top of your loaf

back at 200 fan force, for 18 minutes
reduce to 180 for 8 minutes

remove from oven
NOW......... add some more of that wonderful dark raw sugar to a little water
and brush over the top of the bread

and bingo !........... gives a super looking bread, nice and shinny

AND........ home made bread can last a week or more with no mould, normally

trust this is helpful to the reader ?