The best bread I’ve made in a long time. I first baked it during lockdown, when I needed something extra to turn chicken and salad into Saturday night dinner.
The butter – please make it – is from my friend Nik Sharma. There’s a more complex version in his book ‘Season’.Hot from the oven, this is very crumbly to slice, but it keeps well – if you want to eat it warm, toast slices of it when it’s a couple of days old.Prep time: 25 minutes, plus cooling time | Cooking time: 1 hour1 loafFor the butter We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit.
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