Bath Buns Recipe




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Bath Buns Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Bath Buns

 

Ingredients

2 cup flour
3 tbsp shortening
3 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1/2 lemon rind, grated
1/4 cup sugar
1 egg, well beaten
1/2 cup seedless raisins citron milk



 

Preparation

Sift flour, measure, and sift with baking powder and salt. Cut in
shortening. Add grated lemon rind, sugar, egg, raisins, and enough
milk to make a soft dough that can be molded. Pat into sheet 1 inch
thick and cut into rounds, or mold small amounts into round buns.
Stick a bit of citron in the top of each. Reserve a little of the egg
to brush over the top. Place on well-oiled baking sheet. Bake in hot
oven (450ø F) 12-15 minutes. Brush top with 1 tablespoon sugar
moistened with a little cream. Serve hot. 12 servings. Florence Taft
Eaton, Concord, MA.

Converted by MMCONV vers. 1.20

 

 

Servings: 1