Ingredients

• 2 tsp dry yeast
• or 15g fresh yeast
• 250ml luke warm water
• 1 tbsp caster sugar
• 150g strong flour
• 150g rice flour
• pinch salt
• 30g butter, soft

Method

1. Dough: Whisk the dry yeast with the 250ml of luke warm water until dissolved. Cover the yeast mixture with cling film and place in a warm place fro 10 minutes, until it is frothy.
2. Sift the plain flour, rice flour, salt and sugar into a bowl and place knobs of the butter through out it. Mix the mixture together with a dough hook for 5 minutes or turn the mixture out onto a work top and knead for 10-15 minutes.
3. Place the dough in a lightly oiled bowl, cover with a damp tea towel or lightly oiled cling film. Place in a warm place for 1-2 hours until doubled in volume.
4. Place the dough on a surface lightly dusted with flour. Knock the dough back and knead briefly (30-60 seconds) so the dough returns to its original size. Leave for a couple of minutes before shaping.
5. Preheat your oven to 200C, 400-420F or Gas Mark 6-7. Separate the dough in half and shape each one into 30cm cylinders, with a knife make 3 slashes at an angle on the top of the dough. Place on a lightly greased baking tray, cover with a lightly floured tea towel. Place in a warm place for 45 minutes to 1 hour until risen.
6. Remove the tea towel and place the dough on the top shelf of the preheated oven. Leave to cook for 25-30 minutes. The bread should be crisp and golden, when you tap the base it should have a hollow sound.