4 1/2 cups (450 g) 1 lb plain flour (All purpose)
15 g (1/2 oz) salt
4 oz (100 g) margarine or lard
25 g (1 oz) fresh yeast
1 tbsp (15 g) 1/2 oz sugar
250 ml (8 fl oz) lukewarm water or mixed milk and water
15 g (1/2 oz) salt
4 oz (100 g) margarine or lard
25 g (1 oz) fresh yeast
1 tbsp (15 g) 1/2 oz sugar
250 ml (8 fl oz) lukewarm water or mixed milk and water
method
1. Sift the flour and salt into a bowl. Rub in the fat.
2. Cream the yeast with the sugar and add the liquid. Leave in a warm place until frothy, then add the yeast mixture to the flour mixture to make a light dough.
3. Knead well. Leave in a warm place to rise for 1 1/2 hours.
4. Turn the dough onto a floured board, knock back, knead again and form into balls.
5. Flatten the balls or roll them into biscuit shapes. Place on a greased baking sheet and leave in a warm place for 15 to 20 minutes.
6. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 20 minutes.
2. Cream the yeast with the sugar and add the liquid. Leave in a warm place until frothy, then add the yeast mixture to the flour mixture to make a light dough.
3. Knead well. Leave in a warm place to rise for 1 1/2 hours.
4. Turn the dough onto a floured board, knock back, knead again and form into balls.
5. Flatten the balls or roll them into biscuit shapes. Place on a greased baking sheet and leave in a warm place for 15 to 20 minutes.
6. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 20 minutes.
serving amount
makes 40
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