Ealishd's Bread

Based on a recipe described by Mistress Ealishd in the November AS XXX AEstel, and a Spanish peasant bread recipe

Makes 2 dense loafs

6 cups bread flour
2 cups ale with barm, or 3 cups warm water and 2 packets dry yeast
2 Tbsp milk
1 tsp salt

Note: I tried the ale barm method, but couldn't get the bread to rise. So, I used the 1st fermentation ale as liquid and dry yeast as a rising agent--this gave a very tasty bread.

Mix salt and flour. If using ale and barm, make a well in the flour, pour in some barm and milk, cover with flour and put in warm dry place for 10 to 20 minutes. Also, mix some flour with the rest of the barm. WIth yeast, mix yeast, water, and milk, sprinkle in some flour, and set mixture in warm dry place for 30 minutes. Knead barm/water yeast mixture into flour, adding a bit at a time, until all liquid is added and dough is a smooth firm mass. Place in container and put in warm place for 1 hour. Punch down, knead again, divide into two loafs and let rise. Bake at 400 for 30 to 40 minutes.