| 225g strong flour |
sift |
|
Make a well in the centre of the flour, pour in liquid, draw in, beat well. Dust with flour, cover with a damp tea towel, leave in a warm place 30 minutes or until bubbling and doubled in bulk. |
Place in buttered bowl, lightly butter surface, cover with a damp towel. Leave in a warm place 1 1/2 hours or until doubled in bulk. Knead briefly. Wrap securely in clingfilm and plastic bags, refrigerate. After an hour, punch down. Refrigerate overnight.
Reknead briefly. Place in butterd bundt tin, brush with egg, leave in a warm place 40 minutes or until doubled in bulk.
Brush again with egg. Bake in hot oven 30–40 minutes or until the tin sounds hollow when tapped. It may be unmoulded and put back in the oven to ensure thorough cooking. Leave on a wire rack to cool. |