* '''1st Dough'''
* 1/8 teaspoon easy-Bake Dried yeast [0.5 g]
* 125g strong white Bread Flour
* 105ml water [105g]
* '''2nd Dough'''
* 1/2 a teaspoon of easy-Bake Dried yeast [2 g]
* 125g strong white Bread Flour
* 115g Plain flour
* 1/2 a teaspoon of Salt
* 1 tablespoon Olive oil
* 30ml Milk [30g]
* 150ml water [150g]

===Method===
* '''Starter dough'''
* Add the ingredients for the first Dough to the Breadmaker pan in the order in which they are given.
* For Panasonic SD253 and most breadmakers, set to 'Basic Dough'.
* For the Panasonic SD-ZB2502 automatic breadmaker set to menu option 16, basic dough.
* When when the cycle has finished, switch off the machine and leave to rest at room temperature for about 18 hours.
* ''I make this recipe alot and sometimes the breadmaker does not mix the starter dough properly. This is because of the small amount of dough in the starter. If this happens I just use a spoon to stir in any unmixed flour and re-run the dough procedure a second time. I've always had perfect results doing this.''
* '''Main dough (second rise)'''
* Add the ingredients for the second Dough to first dough in the Breadmaker pan in the order in which they are given.
* Set to 'French Dough' Panasonic SD-ZB2502: option 21 - 3 hours 35 mins.
* The dough should be quite sticky when finished.
* Turn out onto a lightly floured Pastry mat or board and cut the Dough into two.
* Shape each piece into oblongs of about 25cm each on baking trays or stones, which have been dusted with Flour or Semolina.
* Cover with a damp Tea-towel and leave to rise in a warm place until the Dough has doubled in size. ''My loaves puffed up to about twice the volume but the footprint stayed roughly the same size.''
====Baking====
* Preheat the Oven to 220° C (425° F - gas 7) and keep it hot for one hour before Baking.
* Shake the risen loaves onto a pre-heated oven tray or pizza stone andBake the Bread for about 20 minutes until golden brown.
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