Method

Mix 750g flour with yeast, sugar, 1t (5ml) salt and water to make a very soft dough. Flour a clean surface with the remaining 250g flour. Turn dough onto surface. Knead dough until smooth and soft, about 10–15 minutes. Place into a large oiled bowl, cover with cling wrap or a dish cloth, place in a warm place and leave to rise until doubled in size. Knock dough back and knead again until smooth. Shape into 2 round loaves. Place onto 2 oiled baking trays, cover with cloth and again allow to rise for about 30–40 minutes. Using a very sharp non-serrated knife, make 3 slashes across the top of each loaf. Mix remaining 2t (10ml) salt with 2T (30ml) warm water and brush over the surface of the dough to ensure a good crust. Place on the centre rack of the oven and bake in a preheated 180°C for about 1 hour or until loaf sounds hollow when tapped and is golden brown. Eat immediately with lashings of butter.