3 lb strong flour
4 tsp salt
2 oz lard
1 oz yeast
1 tsp sugar
3/4 pt milk
1/2 pt water
Sieve the flour and salt into a bowl and rub in the lard. Cream the
yeast and sugar in a basin. Warm the milk and water together until
tepid and add to the yeast and sugar mixture. Pour the Iiquid into
the centre of the flour mixture. Mix to form a soft dough and knead
for 5 minutes. Place in a bowl, cover and leave in a warm place to
prove for 1 hour. Knock back the dough and knead lightly on a floured
surface. Shape into loaves and put in greased loaf tins or on to
greased baking trays. Prove for thirty minutes. Meanwhile set the
oven to 425/F or Mark 7. Bake for 10 minutes then reduce the heat to
400/F or Mark 6 for 30 minutes. Remove the loaves from the tins or
turn over, if on trays, and bake for 10 minutes to brown the crust.
Serve at tea-time with butter and jam.
Serves: 4
Recipe Categories: Beverages; Bread; Breads
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