Thomas the Baker homemade Country Crunch bread
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Thomas the Baker Homemade Bread

A simple version of our customer favourite Country Crunch loaf, ideal for home bakers.
Author: Sian Thomas


  • 35 g fresh yeast OR 7g dried yeast
  • 400 ml tepid water
  • 225 ml milk
  • 1 kg Country Crunch flour
  • 15 g salt
  • 50 g fat (butter, oil, lard etc.)


  • Pour the tepid water and milk into a bowl, then add the yeast.
  • Leave the yeast to activate for around 5-10 minutes. You may see bubbles start to appear on the surface of the liquid as it activates.
  • Add the flour, salt and fat to the bowl then mix to combine.
  • Either knead the dough by hand or using a dough hook on a mixer for 12 minutes until the dough is smooth and elastic.
  • Pop the dough back into an oiled bowl then leave to prove for up to 2 hours in a warm place or until it has doubled in size.
  • Knock the dough back by hand then shape into sausages that fit into your loaf tins. This recipe should make two small loaves.
  • Leave the dough to prove in the tins for up to 2 hours.
  • Bake the bread in a preheated 180c oven for 25-30 minutes, until the loaves have a golden brown colour.
  • Remove from loaf tins and leave to cool, then enjoy!