Name: White Bread 4
Ingredients: 1 lb Flour; 2 ts Salt; 2 ts Dried yeast; 2 pt Lukewarrn water

I am afraid there are Calvinists, who, while they account it a proof of their humility that they are willing in words to debase the creature, and to give all the glory of salvation to the Lord, yet know not what manner of spirit they are of. Whatever it be that makes us trust in ourselves that we are comparatively wise or good, so as to treat those with contempt who do not subscribe to our doctrines, or follow our party, is a proof and fruit of a self-righteous spirit. Self-righteousness can feed upon doctrines, as well as upon good works; and a man may have the heart of a Pharisee, while his head is stored with orthodox notions of the unworthiness of the creature and the riches of free grace.

John Newton

CATEGORY	CUISINE	TAG	YIELD
	Welsh	Bread, Welsh	2	Loafs

INGREDIENTS

1	lb	Flour
2	ts	Salt
2	ts	Dried yeast
2	pt	Lukewarrn water

INSTRUCTIONS

BARA GWYN Sprinkle the yeast on top of 4 pint of tepid water and leave in a
warm place for 10-15 minutes until the mixture is frothy. Then mix the
flour and salt. Add the yeast and remaining water. Mix into an elastic
dough adding more water (or milk) if required. Turn on to a floured board
and knead lightly for 10 minutes until the dough is smooth. Divide the
dough in half and place in 2 greased and floured 1 Ib. bread tins. Cover
with a clean cloth and leave in a warm place to rise until the dough fills
the tins. Bake in a very hot oven (450/F. or Mark 8) for 15 minutes ,
reduce to 400/F. or Mark 6, and cook for a further 20-25 minutes. When
cooked the loaves are well risen, goiden-brown and hollow-sounding when
tapped.
Posted to MM-Recipes Digest V3 #256
Date: Thu, 19 Sep 1996 18:42:04 +0000
From: "ray.watson" <ray.watson@ukonline.co.uk>

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