Always turns out well, but needs plenty of time to rise. This is a recipe from an English magazine, passed along with a stamp of approval from my great Aunt. Since my recipes are a collection of American and European, I rely on my kitchen scale. I've never converted this recipe to American measurements. I added the gluten to the recipe as it improves the rise. I slice and freeze the second loaf. Then, pull out as many slices as I need for toast each morning.