INGREDIENTS

INSTRUCTIONS

("Strong white flour" is a UK term for all-purpose flour. Use bread
flour if you can get it, preferably unbleached.) Dissolve the yeast  in
150 ml of the warm water in a small bowl. Sift in enough of the  flour
to make a soft dough, mixing with the hands.  Cover and put in  a warm
place to rise. When the yeast dough has at least doubled in  size,
begin making the rest of the dough.  Sift the remaining flour  onto a
wood or marble surface. Make a well in the middle;  pour a  little
water into it and begin working the flour towards this with  your
hands. When the dough has absorbed enough water to bind  together, add
the yeast dough and work in. Knead for 5-10 minutes,  occasionally
lifting the dough and smacking it on the table. Continue  until it no
longer sticks to your hands. Sprinkle a large bowl with  water and put
the dough into it. Cover with a cloth and let rise  until doubled in
size (about 30 minutes).  Knead again 5-10 minutes  and form into two
balls. Let stand another 20 minutes, and then bake  on a greased,
floured baking tin until crusty (about 30 minutes) in  an oven
preheated to 350.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 7.2mg
Potassium: 135.4mg
Carbohydrates: 5.8g
Fiber: 3.8g
Sugar: 0g
Protein: 5.7g