4 cups (1 lb) 450 g flour
2 tbsp (1 oz) 25 g butter
1 tsp salt
1/2 pint milk
1/2 oz, yeast creamed with 1 tsp sugar
2 tbsp (1 oz) 25 g butter
1 tsp salt
1/2 pint milk
1/2 oz, yeast creamed with 1 tsp sugar
method
1. Sieve flour and salt into a warm bowl. Make a well, add a little of the milk to the creamed yeast and pour in; stir in a little of the flour.
2. Allow to rise for 20 minutes.
3. Add the remaining milk with the butter melted in it. Allow to rise again for 10 minutes.
4. Cut the dough into small pieces, roll into sticks 6-8 inches long and no thicker than your little finger. Place on a baking-tin and prove for 20 minutes.
5. Bake in moderate oven.
2. Allow to rise for 20 minutes.
3. Add the remaining milk with the butter melted in it. Allow to rise again for 10 minutes.
4. Cut the dough into small pieces, roll into sticks 6-8 inches long and no thicker than your little finger. Place on a baking-tin and prove for 20 minutes.
5. Bake in moderate oven.
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