I made this bread yesterday and yes, it is beautifully soft and light and very tasty, especially when toasted. However I have a couple of comments which I hope will help anyone about to bake this bread. In the UK fresh brewers yeast is difficult to come by so I googled for a suitable substitution and came up with 15g Instant yeast instead. I added it dry to the flour etc and it worked perfectly. It’s possible that a little less would have been more suitable as the dough, when proving, rose and overflowed the 2lb bread tin I used. Fortunately I had the tin on a baking sheet so I was able to scoop up the excess and put it in a 1lb loaf tin so as not to waste any. The dough also overflowed during cooking which gave a lot of lovely crunchy bits on the tray underneath. Next time I won’t fill the tin so full and I will use a smaller tin to make a second loaf. Anyway I ended up with a large and a small loaf but both tasted delicious. I also used maple syrup, 1 to 1, instead of rice syrup which is expensive here and not available locally. So, the next point is the size of loaf tin used in the video. My sister says she only uses 400g flour for a normal 2lb loaf. I couldn’t find any mention of the size of tin used in the video but it does look a little wider than a standard 2lb loaf tin but I may be wrong. I don’t know that my competency in baking is enough to cut down the ingredients used here so I may use a large and a small tin next time for the amounts given in the recipe. I hope this helps anyone thinking of using this recipe. For me, it is one I like a lot and will definitely be using it again.
Now think 15g is still too much instant yeast. One google response suggested multiplying the amount given for fresh yeast by 0.33. Here came to 6.6g so Im going to try 7g!
