| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Fresh yeast |
| 1 |
ts |
Sugar |
| 12 |
oz |
Strong plain flour |
| 7 |
oz |
Warm milk |
| 2 |
oz |
Melted butter |
| 1 |
|
Egg |
INSTRUCTIONS
From: Sharon.Curtis@comlab.ox.ac.uk (Sharon Curtis)
Date: 23 Dec 1994 05:36:11 -0500
Cream yeast with sugar and warm milk in a jug. In a bowl, mix together the
flour and salt, and then add the butter, the yeast liquid and the egg. Mix
well.
Turn onto a floured surface and knead well. Shape to fit 2 greased 6" cake
tins or souffle dishes. Cover and leave in a warm place for about 45
minutes or until dough has risen to the top of the tins.
Brush with a little beatne egg and bake for 30 minutes at 220C.
To serve, split horizontally in 4 slices while still hot. Spread with
butter and replace slices, cut into wedges, cover with a damp cloth and put
into a warm oven until the butter has melted.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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