1/3 cup (40 g) sugar
1/2 oz. yeast
2 tbsp (1 oz) 25 g butter or margarine
1/4 pint milk
1 egg
6 oz. semolina
1 2/3 cup (175 g) flour sieved with 1 tsp of salt
rind of 1 lemon grated
2 tbsp (25 g) raisins
4 oz, mashed hot potato
egg glaze
1/2 oz. yeast
2 tbsp (1 oz) 25 g butter or margarine
1/4 pint milk
1 egg
6 oz. semolina
1 2/3 cup (175 g) flour sieved with 1 tsp of salt
rind of 1 lemon grated
2 tbsp (25 g) raisins
4 oz, mashed hot potato
egg glaze
method
1. Cream the sugar and yeast.
2. Add the butter to the hot milk and allow it to become tepid. Add this and the beaten egg to the yeast, then add to the dry ingredients.
3. Beat until smooth, knead on a floured board until it leaves your fingers clean. Put to rise till double in bulk.
4. Knead lightly, put on a greased baking-tin, prove, brush with egg glaze and bake in a hot oven 30 - 40 minutes.
2. Add the butter to the hot milk and allow it to become tepid. Add this and the beaten egg to the yeast, then add to the dry ingredients.
3. Beat until smooth, knead on a floured board until it leaves your fingers clean. Put to rise till double in bulk.
4. Knead lightly, put on a greased baking-tin, prove, brush with egg glaze and bake in a hot oven 30 - 40 minutes.
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