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Method:
Blend the yeast with the sugar and a
little of the warm water and leave in a warm place for 20 minutes
until frothy. Mix the flours and salt in a bowl, add the yeast
mixture, the cream and remaining water and mix to a firm dough. Knead
until smooth and no longer sticky. Place in an oiled bowl, cover with
oiled clingfilm (plastic wrap) and leave in a warm place for about 1
hour until doubled in size.
Knead again lightly, then shape into a greased 900 g/2 lb loaf tin
(pan), cover and leave in a warm place for 40 minutes until the dough
has risen above the top of the tin.
Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for 10 minutes,
then reduce the oven temperature to 190°C/375°F/gas mark 5 and bake
for a further 25 minutes until golden brown and hollow-sounding when
tapped on the base.
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