15g (1 packet) active, dried, yeast
2 tsp sugar
1 tbsp melted butter
600g white flour
300g wholemeal flour
600ml warm water
2 tsp salt
Method:
Combine the water and sugar in a large bowl then add the yeast, cover and allow to activate for 10 minutes (by this time the mixture should be frothy).
Stir the yeast mixture with a fork and gradually whisk in the melted butter (allow it to cool first). Now gradually stir-in the flour and salt, bringing the mixture together as a fairly stiff dough.
Turn the dough onto a lightly-floured work surface and knead for about 10 minutes, incorporating more flour as you do so until you have a smooth an elastic medium-stiff dough.
Grease a bowl, turn the dough in this then cover with a damp tea towel and set aside for about 40 minutes in a warm place to rise. After this time knock the dough back then form into balls about a hand length in diameter (12cm). Place on a greased trays, spacing well apart then cover with damp cloths and set aside to raise until doubled in size (About 90 minutes).
Remove the cloths then transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until nicely browned and the base sounds hollow when tapped.
Subject: Trinidad Hops Bread 
