method
1. Mix the flour and salt together in a warmed bowl.
2. Cream the yeast with about one third of the water, the sugar, honey or molasses, then set it aside in a warm place for 5 minutes, until frothy.
3. Make a well in the centre of the flour and pour in the yeast liquid, followed by the rest of the water.
4. Mix the flour into the liquid with a wooden spoon, adding a little more warm water if it seems too dry.
5. Stir thoroughly for several minutes; use your hands if you find it easier.
6. Set the oven at hot (230°C, 450°F).
7. Thoroughly grease two 2 pound loaf tins and turn the dough into them. Leave the tins in a warm, draught-free spot until the dough has risen to the top of each tin (this can take anything up to 1 hour).
8. Bake the bread for 5 minutes, then lower the heat to moderately hot (200°C, 400°F) and continue to bake for 30 minutes more.
9. Turn the bread out of the tins and test to see if it is done by tapping the base of each loaf with your knuckles - if it sounds hollow, put it on a wire rack to cool; if not, do not replace it in its tin, but return it to the oven, stand it upside down and bake the loaf for a further 5 minutes.
