- 2½ t instant yeast
- 1 T sugar
- 1½ cups water
- 420 g cake flour
- 1¼ t salt
- 1 t white wine vinegar
Mix the yeast, sugar and water, set aside and allow the yeast to bubble, about 15 minutes.
Place the flour in a separate bowl, reserving ½ cup. Add the salt, vinegar and the yeast mixture to the flour. Mix using a wooden spoon, then turn out onto a floured surface and knead for 5 minutes to form a wet dough. Add the remaining flour and knead for another few minutes.
Place the dough in an oiled bowl, cover and set aside until doubled in size. Knock down the dough, shape into a round loaf and place on a floured baking tray.
Cut a cross into the dough, then set aside again to rise once more until doubled in size.
Preheat the oven to 180°C.
Bake the bread for 30 minutes, or until it is golden in colour and makes a hollow sound when tapped.