1 oz yeast
1 tsp sugar for creaming the yeast
1/2 pint milk and water (more if necessary) mixed and warmed to blood heat
4 cups (1 lb) 450 g flour mixed with 1 tsp of salt, warmed and sifted
1/2 stick (2 oz) 50 g butter or good lard
1 level tsp (5 ml) salt
1 tsp sugar for creaming the yeast
1/2 pint milk and water (more if necessary) mixed and warmed to blood heat
4 cups (1 lb) 450 g flour mixed with 1 tsp of salt, warmed and sifted
1/2 stick (2 oz) 50 g butter or good lard
1 level tsp (5 ml) salt
method
1. Rub the fat into the flour and make a well in the center. Cream the yeast, add the liquid and salt, and pour into the well. Mix to a slack dough, adding extra warm liquid if required.
2. Allow to rise until the dough has doubled in bulk an hour or two according to temperature it stands in.
3. Knead, and divide in eight even pieces. Knead each into a ball about the size of a fist, and flatten with the hand. Then lightly roll to an oval with a rolling-pin.
4. Place the ball doughs on a well-floured baking tray. Prove for 15 minutes.
5. Brush with milk, and bake for 5-20 minutes or until firm.
6. Serve fresh and hot with butter.
2. Allow to rise until the dough has doubled in bulk an hour or two according to temperature it stands in.
3. Knead, and divide in eight even pieces. Knead each into a ball about the size of a fist, and flatten with the hand. Then lightly roll to an oval with a rolling-pin.
4. Place the ball doughs on a well-floured baking tray. Prove for 15 minutes.
5. Brush with milk, and bake for 5-20 minutes or until firm.
6. Serve fresh and hot with butter.
serving amount
makes 9 baps
rate this recipe
9.4
out of 10
5 users have helped to rate this recipe.
more information
  |
  |
  |
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
