Here is one recipe which will produce two Crusty White loaves (or one large one)
800g Strong White Flour
450ml Lukewarm Water.
25g Fresh Yeast
15g Vetetable Shortening (Trex or Lard)
5g Sugar
10g Salt.
1.Mix the flour and salt together, rub in the vegetable shortening.
2.Dissolve the sugar in a little of the water and use to mix the yeast into a
smooth thin paste, then add the rest of the water.
3. Make a well in the centre of the flour and pour the liquid (water and yeast) in.
4. Mix well together and knead for at least 10 minutes until it becomes smooth and elastic.
5. Shape into a ball and place in a warm slightly greased bowl, cover with clingfilm
or damp cloth and leave in a warm place for 30 to 45 minutes to rise
6. Turn out onto a floured surface and knock all the air out of the dough
7. At this point you can decide if you want to make the two loaves or one,
if you want to make just one, cut the dough in half (weigh it) and wrap
the unwanted dough tight in clingfilm AND baco foil and freeze.
8 With the dough you are using, knead again until springy and smooth.
9. If making two loaves, cut the dough in half (weigh it) and place in two
2lb well greased loaf tins, if making one, one tin.
10. Cover the tins with a damp cloth and leave in a warm place for 40 to 45 minutes
to allow the dough to rise to the top of the tin(s).
11. Preheat the oven to 230c/450f/Gas 8 and bake for 40 to 45 minutes for two loaves
or 45 to 60 minutes for one large loaf.
12. Cook until golden brown and should sound hollow when gently tapped underneath.
The frozen dough, should you go that route, will keep well in the freezer for 3 months,
when needed, thaw overnight in the fridge, then knead as in step 8 then place in greased tin to rise as before and cook as described.
Fresh Yeast is a living organism of the fungi family and produces Carbon Dioxide as it feeds on the sugar, causing the dough to rise.
It must be used within 2 weeks unless frozen, when it can be stored for up to a year
at -18C.
If frozen it must be defrosted in the fridge and used within 24 hours.
There are several suppliers on ebay
http://stores.ebay.co.uk/Fresh-n-Tasty-Cakes-Bakery-Supplies?_trksid=p2047675.l2563
I use this one as the yeast is first class.