1/2 oz (15 g) fresh yeast or 2 tsp dried
alternatively, use 7.5 ml (1 1/2 level tsp) dried yeast and 1 level tsp (5 ml) caster sugar (superfine granulated)
1 1/4 cup (1/2 pint) 300 ml milk or milk and water
3 1/2 cup (1 lb) 400 g strong plain flour
1 level tsp (5 ml) salt
1/2 stick (2 oz) 50 g lard or butter
alternatively, use 7.5 ml (1 1/2 level tsp) dried yeast and 1 level tsp (5 ml) caster sugar (superfine granulated)
1 1/4 cup (1/2 pint) 300 ml milk or milk and water
3 1/2 cup (1 lb) 400 g strong plain flour
1 level tsp (5 ml) salt
1/2 stick (2 oz) 50 g lard or butter
method
1. Blend the fresh yeast with the water. If using dried yeast, dissolve the sugar in the water, sprinkle the yeast over and leave until frothy.
2. Mix the flour and salt and rub in lard or butter. Make a well in the centre and add the yeast liquid.
3. Mix to an elastic dough, adding more water if necessary.
4. Turn on to a floured board and knead for about 5 minutes, until really smooth.
5. Divide the dough into 2 portions and put into 2 small prepared tins; put the tins in lightly oiled polythene bags and allow to rise in a warm place at about 23°C (75°F) until the dough fills the tins and springs back when lightly pressed.
6. Bake at 230°C (450°F) mark 8 for 30 - 40 minutes, 15 - 20 minutes for rolls, until well risen and golden brown. Rolls will double in size. When the loaf is cooked it will shrink slightly from the sides of the tin, and will sound hollow if you tap the bottom of the tin.
7. Turn out and cool on a wire rack. This gives a close-textured loaf with a softer crust.
2. Mix the flour and salt and rub in lard or butter. Make a well in the centre and add the yeast liquid.
3. Mix to an elastic dough, adding more water if necessary.
4. Turn on to a floured board and knead for about 5 minutes, until really smooth.
5. Divide the dough into 2 portions and put into 2 small prepared tins; put the tins in lightly oiled polythene bags and allow to rise in a warm place at about 23°C (75°F) until the dough fills the tins and springs back when lightly pressed.
6. Bake at 230°C (450°F) mark 8 for 30 - 40 minutes, 15 - 20 minutes for rolls, until well risen and golden brown. Rolls will double in size. When the loaf is cooked it will shrink slightly from the sides of the tin, and will sound hollow if you tap the bottom of the tin.
7. Turn out and cool on a wire rack. This gives a close-textured loaf with a softer crust.
serving amount
makes 2 small loaves
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