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
