1. You can make the dough without a mixing machine, but I always use my trusted Kenwood stand mixer with the dough hook attachment. It takes the work and mess out of having to knead the dough, but it’s not critical. The ladies in our team prefer making it by hand! If you don’t have a stand mixer, just make sure you use a nice BIG mixing bowl. The dough should be quite wet and messy, and you want to knead and work it all in the same bowl.

2. To start, in a jug/small bowl mix 2 cups of the water (not all of it, leave out half), the honey/sugar and yeast. Stir well to dissolve all the sugar and yeast. Set aside.

3. In your BIG mixing bowl or stand mixing bowl, mix your salt and flour. It’s very important to mix in the salt with the flour together because if your yeast comes into direct contact with JUST salt it can kill the yeast and your loaf won’t rise! Make a well in the middle and pour in your yeasty liquid. Mix with your hands or put on slow speed and slowly work until the majority of the liquid is incorporated. Bit by bit add the remaining water. You want quite a wet dough that you will almost have to pour into your bread tins when its ready.

3. Mix your dough well for about 5-8mins if using a stand mixer or a bit longer if by hand. When it’s ready, you will notice it comes away from the sides of your mixing bowl easily and is nice and smooth.

4. Place the kneaded dough into a large bowl to allow it to prove, or you can just leave it in the mixing bowl (I do). It will double in size so make sure there is plenty space. Place a shopping bag completely over the bowl and tie a knot – OR place some cling film over the top of the bowl. You want to make like a nice hot box for the dough to prove and keep drafts from making a crust on the dough and preventing it from rising. Over the plastic, place a tea towel on top of your bowl to secure everything. Place the dough in a warm place (I put mine in the sun room) for about an hr to prove, or until it doubles in size. (you can open it up and have a peek every now and then)

5. Once the dough has doubled in size, grease your 2 loaf tins well. Knock the dough down, hitting all the air out. Rub some oil on your hands so that the dough doesn’t stick to you and as best you can divide the dough in half and divide equally and pour/guide it into your loaf tins. I kind of share the dough out by eye, but you can also weigh your dough whilst in each tin to ensure your loaves are equal in weight/size. Just tap the dough down a bit to level it – as said this should be quite a wet runny dough so you basically almost pouring it into your loaf moulds. Now your loaves have to rise a 2nd time.

6. Again, put your loaf tins into a BIG plastic bag allowing space for the loaves to freely double in size. I actually use a square big cake carrying tupperware which works perfectly as a little hot house! If using plastic bag – consider using a bigger bag like a bin liner. You don’t want the rising dough to touch the plastic, so puff up the plastic bag a bit, twist and trap air in and to make sure there is adequate space inside for it to grow. Pre heat your oven to 180 Degrees at this stage

7. Give the loaves about 15-30mins or so to rise, keep an eye on them as this 2nd rise can be quick if it’s warm. Once your dough has risen to the top of the loaf tin, it is ready to go into the oven. Now you can place your loaves into your preheated oven to bake.

8. Bake for 35mins, keeping an eye on them. They should have a nice golden crust and come easily out the tin. Tip out onto a rack, when you take the underside of the loaf and tap it, it should sound hollow.. then you know your loaf is cooked! Cool on a rack.

Allow the loaf to cool before slicing as it is very difficult to slice hot! BUT be sure to sneak off the crust and enjoy hot before anyone else gets to it.