Use Your Loaf

Regular readers of my journal may remember that I have had some difficulty with yeast cookery, the latest being so bad it was inedible and  unblippable, prior to that it was only moderately successful Hot Cross Buns. I have made yeast recipes for donkeys' years, so what was going wrong?
I blame the yeast - what had looked promising at the start had failed to support the dough. So today I abandoned all the plain dried yeast, however recently opened, and used fast-action yeast which had months still in date - and the difference was palpable.
Just see that perfect loaf - it was so good we ate half of it for lunch so I'll have to do it all again tomorrow   and the next day... and... .