The Fabulous Baker Brothers recipes

Sherston overnight loaf

Tom says, ‘Many people find this bread easier to digest because of the slow fermentation process and the fact it has fewer additives. It’s the perfect bread for a bacon sandwich’

  • 1 loaf
  • 25
  • 35
  • 780
  • 120
  • Veggie
  • Freeze it
  • 560g strong white flour, plus extra for dusting
  • 10g sea salt
  • 10g sugar
  • 2g fast-action dried yeast
  • 20g butter
  • 100ml full-fat milk
  • 200ml cool water
  1. Mix all the ingredients together for 10 minutes in a mixer until you have a smooth, stiff dough. Cover and leave in a cool place to rest for 2 hours. Mould into a large tin, cover and leave overnight in the fridge. By the morning (or after about 8 hours), the loaf will have risen slightly. Move it to a warm spot to carry on rising, which will take between 1 and 3 hours.
  2. Heat the oven to 240°C/220°C fan/Gas 9. Lightly dust the dough with flour and slash the top 5 times with a sharp knife. Bake for about 35 minutes until it is golden and sounds hollow when tapped on the bottom. Turn out of the tin and cool on a wire rack.

Per slice (12 per loaf): calories 183 (9.2%), sugar 1.9g (2.1%), fat 2.3g (3.3%), saturates 1.2g (6%), salt 0.9g (15%) of your guideline daily amount

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