The trouble was, none of my modern recipe books had recipes using fresh yeast - even Paul Hollywood suggests using dried active yeast, and Mrs Beeton wanted us to use liquid brewers yeast.
We decided that each pack would probably do 500g of flour, and followed our normal quantities for water, sugar and salt. The yeast was creamed with the sugar, warm water added and it was left to start working for 15 minutes.
We then started it off in the Kenwood with the dough hook, and left it to rise for an hour while we went out.
It was then shaped into two smallish loaves, so that Bob could take one with him this week, and baked for around 25 minutes. We didn't really leave the second rise quite long enough, so it did stretch slightly in the oven, but overall the loaves seem to be lovely and light, and I'm looking forward to using up the rest of the yeast this week.
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