John Young, owner of Breadalven Bakery in
Aberfeldy, has been a baker for 51 years.
His recipe for a simple white loaf has been a favourite with customers over the years and
now he has decided to share it.
Ingredients are:- 1lb 2oz of plain white flower, two tea spoons of salt, one teaspoon of
sugar, one teaspoon of white fat, nine ounces of water and an ounce and a half of
Mix yeast with water and add all ingredients into a mixing bowl. Mix up into a smooth
dough and kneed by hand for 15 mins. Cover dough with cling film and let rise for one
hour. Mould into shape and transfer to a warm oven (420-450F, Gas Mark 6) for 50 minutes.
John said: "Never let the yeast come in contact with the salt as salt will stop it
from acting properly. Bread is best eaten one day after it has been baked."