Saeeu2019s recipe offers the option of using either fresh yeast or instant yeast. Since I used instant yeast I didnu2019t bother proofing it but just added it straight to the bowl. Put the first four ingredients in a mixing bowl and mix together with your fingers. You can also do the whole kneading process in a machine.

Then add as much of the lukewarm water as you require and knead well till you have a soft dough. Tip the dough onto your counter and knead by hand some more, stretching it.

Shape it into a ball, pace it in an oiled bowl and loosely cover it, leaving it to rise for about 45 minutes or until double in size. Meanwhile, grease and lightly flour a rectangular baking tin (approx. 8" x 6") or line with parchment. Knock back the risen dough to degas and divide it into four equal portions and shape each into a smooth round about the size of tennis balls.

Place them on the baking tray, slightly apart and mist the tops of the dough balls with water. Loosely cover and leave to rise for twenty to thirty minutes, until almost double in size.

Place an empty tray at the bottom of your oven and an over turned baking sheet on the rack and then preheat it to 200C (400F). Place the risen dough in the oven and immediately and carefully drop a medium sized bowl of ice cubes into the bottom tray to produce steam, and close the oven door.

Let the Brun bake for about 12 to 15 minutes until done and golden brown in colour. The crust should be hard and sound hollow when tapped. Cool completely on a rack and then serve with butter and tea.