I’ve tried some of the bread recipes shown, and they seem to taste a bit “sweet”, no good for a ham sandwich.  So I’ve been playing around with Herman and I think I’ve cracked it.

To prevent Herman Bread tasting too sweet, you need to make an adjustment on “Day 9”.
Normally you would add his last feed of 1 cup flour, 1 cup (8oz) sugar and 1 cup milk, and then divide into 4 portions.

But for bread, you need to add the flour and milk only, then divide into 4 portions, then add the sugar individually.  For any cake and friend portions add 2oz sugar, but for the bread portions add just ½ oz.  Then on “Day 10” bake or pass to friends as normal.

The Recipe

  • 500g (1 lb 2 oz) Strong Flour (White or Wholemeal)
  • 1 Teaspoon salt
  • 240ml (8 fl oz) Tepid Water
  • 1 Portion Herman

Tip:-   To get the perfect temperature water use 160 ml (⅔) cold tap water and 80 ml (⅓) freshly boiled water.


  1. Mix flour and salt together in a large bowl and make a well in the centre.
  2. Mix the water with Herman and pour into the flour well.
  3. Gradually work the ingredients together to make a soft dough.  Add a little more water if it seems too dry, or add a little more flour if it seems to sticky.
  4. Turn out onto a floured surface and knead for 10 minutes.
  5. Put the dough in a large clean bowl, cover with a damp tea towel and leave to rise for 3 to 8 hours until doubled in size
  6. Knock back, then shape into a ball and place in a large loaf tin, or divide into 12 and shape into balls for rolls.  Cover and leave to rise for 2 to 6 hours.
  7. Bake in a pre-heated oven at 220ºC / Gas Mark 7, for 35 minutes for a loaf or 20 minutes for rolls.  When cooked the bottom should sound hollow when tapped.

A good idea:  Do steps 1 to 5 after lunch, Step 6 before you go to bed, step 7 first thing in the morning, and amaze the family with freshly baked bread for breakfast!

by Cheryl