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1
Grease an 8in x 2 1/2in (20cm x 10cm x 6cm) loaf pan and warm it in a preheated oven 250F/120C, for 10 minutes.
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2
Sprinkle the yeast into 2/3 cup (150ml) of the water in a bowl.
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3
Leave for 5 minutes; stir to dissolve.
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4
Add the molasses.
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5
Leave for 10 minutes, until frothy.
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6
Add the remaining water and stir.
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7
Mix the flour and salt in a large bowl.
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8
Make a well in the center and pour in the dissolved yeast.
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9
Stir in the flour to form a thick batter.
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10
Use your hands to mix the batter gently in the bowl for 1 minute, until it begins to leave the sides of the bowl clean and forms a soft, sticky dough.
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11
Place the dough in the prepared pan and cover with a dish towel.
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12
Proof until the dough is 1/2in (1 cm) above the top of the pan, about 25-30 minutes.
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13
Bake in the preheated oven at 425F/220C for 30 minutes, then lower the oven to 400F/200C and bake for 15 minutes.
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14
Turn the loaf out of the pan and onto a baking sheet.
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15
Return the bread, bottom side up, to the oven.
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16
Bake for a further 10 minutes, until golden and hollow sounding when tapped underneath.
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17
Let cool on a wire rack.
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18
Proofing: 25-30 minutes.
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19
Oven temperature: 425F/220C.
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20
Baking: 55 minutes Yeast alternative: 1oz (30g) cake yeast
