6 cups unbleached white bread flour
2tsp salt
3/4oz fresh yeast
1 2/3cups lukewarm water

Makes l large round loaf

Lightly grease 2 baking sheets. Sift the flour and salt together into a large bowl and make well in the center

Mix yeast in 2/3cup of the water until dissolved. Pour into the center of the flour with the remaining water and mix to a firm dough.

Knead on a lightly floured surface for 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise, in a warm place, for about 1 hour or until double in bulk.

Turn out onto a lightly floured surface and punch down. Knead for 2-3 minutes, then divide the dough into 2/3s and 1/3; shape each part into a ball.

Place the balls of dough on the prepared baking sheets. Cover with inverted bowls and let rise, in a warm place for about 30 minutes. (To ensure a good shaped cottage loaf the dough needs to be firm enough to support the weight of the top ball. Do not over-proof the dough on the second rising or the loaf may topple over)

Gently flatten the top of the larger round of dough and with a sharp knife cut a cross in the center, 1 1/2 inches across. Brush with a little water and place the smaller round on top.

Carefully press a hole through the middle of the top ball, down into the lower part, using your thumb and first two fingers of one hand. Cover with lightly oiled plastic wrap and let rest in a warm place for about 10 minutes. Preheat the oven to 425 and place the bread on the lower shelf. It will finish expanding as the oven heats up. Bake for 35-40 minutes or until golden brown and sounding hollow when tapped. Cool on a wire rack.