Coronavirus lockdown time had everyone baking bread. I was a bit of a laggard – we don’t eat a lot of bread so it was not my first thought. But, 4 months later than everyone else, I saw a recipe that had me visiting my secret supplier of bakers flour and fresh yeast (everywhere else was out of good quality product), and this beautiful loaf was born.
The recipe that excited my bread-baking genes was one from Nigel Slater that includes spelt flour and dry cider! The cider gives it a lovely, almost sour dough, tang. It is mixed with milk for a beautiful soft crust. This is Good Bread!