Prepare the yeast liquid: mix the compressed yeast with the water until dissolved, or dissolve the 1 teaspoon of sugar in the warm water and sprinkle on the dry yeast.
Leave in a warm place for 10 minutes or until dissolved and frothy.
Mix together the flour and salt.
Rub in the fat and then mix in the brown sugar.
Add the yeast liquid to the dry ingredients and mix to form a firm dough, adding extra flour if it is too sticky to handle.
Turn the dough onto a lightly floured surface and knead thoroughly until smooth and elastic.
It will take 5-10 minutes by hand or 2-3 minutes with a food mixer and dough hook.
Shape the dough into a ball and place inside a large oiled plastic bag; leave to rise until doubled in size.
Remove the plastic bag, punch down and knead until the dough is firm, about 2 minutes.
Shape into loaves and/or rolls using all the dough for a large 9 x 5 x 3-inch loaf pan or large round loaf, half the dough for a small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pan/round loaf and 18 pieces of the dough for rolls.
The loaves or rolls may be left plain, lightly dusted with wholewheat flour, or brushed with salted water or milk and sprinkled with cracked or crushed wheat.
Cover and let rise.
Bake the loaves in the center of a hot oven (450°F) for approximately 40 minutes for large loaves and 30-35 minutes for small loaves.
Turn the loaves out of the pans and tap the bottoms with the knuckles-they will sound hollow if ready.
Bake dinner rolls for 15-20 minutes.
Turn out onto a cake rack and leave to cool.