Put the flour into a bowl and make a well in the centre. Sprinkle on the salt and add in the egg mixture, the vinegar and the yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon.
Pour the batter into a lightly-greased 22cm x 11cm (8½" x 4½") loaf tin. Spread evenly into the tin. Cover with oiled film or place in a large plastic bag in a warm place to allow the mixture to rise.
This loaf has a good structure and makes very good toast and sandwiches. It doesn't keep very well, maybe a couple of days out of the fridge, but it can be frozen either whole or in pieces.
If your initial batter doesn't drop off a spoon you can add just a little more water to achieve the correct consistency.
Don't be tempted to allow the mixture to rise too much or it will collapse during baking.
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