A real Hobbs House Bakery classic and our most popular loaf, making the best toast in the world.
The village of Sherston, Wiltshire lends its name to this unique overnight loaf. Back in 1983 when Mr Thompson the village baker retired. We discovered that he, along with other traditional bakers, had developed a special way of fermenting the dough and catching up on sleep at the same time. The dough was placed in a large trough and he slept on the lid until the rising dough lifted the lid and tipped him off. We love this Sherston loaf story and enjoy sharing it with as many of our customers as possible.
We use the same recipe now, but we mix the dough in the afternoon and leave it slowly to ferment overnight to bring out its full flavour and character.
The Sherston Bread is great in the morning, toasted and loaded with marmalade or jam. Wonderful for sandwiches with a filling of your choice, a favourite of children and adults alike.
If you would like to learn more about baking bread, then why not come to our Cookery School in Chipping Sodbury.
Frozen at -18°c, it will keep for 12 months
2 days and then best toasted
White Wheat Flour, Water, Salt, Shortening [Vegetable oil (Palm, Palm fractions, Rapeseed)], Flour Improver [Wheat flour (with added Calcium Carbonate, Iron, Thiamin, Niacin), Flour treatment agent (E300)],Yeast