25 g (1 oz) fresh yeast approx.
1 1/4 cup (1/2 pint) 300 ml mixed lukewarm milk and water
3 cups (1 lb) 450 g strong plain flour (bread flour), sieved
2 teaspoons salt
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
1 egg, beaten
1 1/4 cup (1/2 pint) 300 ml mixed lukewarm milk and water
3 cups (1 lb) 450 g strong plain flour (bread flour), sieved
2 teaspoons salt
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
1 egg, beaten
method
1. Cream the yeast with a little of the liquid and leave in a warm place until frothy.
2. Sift the flour and salt into a bowl. Rub in the fat, then make a well in the centre of the mixture.
3. Add the yeast, the remaining liquid and the egg and mix to a dough.
4. Turn out and knead for 10 minutes or until smooth, firm and elastic.
5. Shape into a ball and put into an oiled polythene bag.
6. Leave to rise in a warm place until doubled in bulk.
7. Turn the dough out of the bag, knock back and knead until firm.
8. Divide into small portions about'the size of a duck egg and shape into baps.
9. Place on a greased and floured baking sheet. Cover loosely with oiled polythene and leave to rise in a warm place until doubled in size.
10. Bake in a preheated moderately hot oven 200 C (400 F). Gas Mark 6 for 15 to 20 minutes.
Note: These should not be glazed, but floury on top.
2. Sift the flour and salt into a bowl. Rub in the fat, then make a well in the centre of the mixture.
3. Add the yeast, the remaining liquid and the egg and mix to a dough.
4. Turn out and knead for 10 minutes or until smooth, firm and elastic.
5. Shape into a ball and put into an oiled polythene bag.
6. Leave to rise in a warm place until doubled in bulk.
7. Turn the dough out of the bag, knock back and knead until firm.
8. Divide into small portions about'the size of a duck egg and shape into baps.
9. Place on a greased and floured baking sheet. Cover loosely with oiled polythene and leave to rise in a warm place until doubled in size.
10. Bake in a preheated moderately hot oven 200 C (400 F). Gas Mark 6 for 15 to 20 minutes.
Note: These should not be glazed, but floury on top.
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