| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Welsh | Bread, Welsh | 2 | Loafs | |
INGREDIENTS
INSTRUCTIONS
2 lb wholemeal flour 1 1/2 pt lukewarm water 1 lb flour 5 ts salt 2 oz lard 2 ts sugar 1 oz fresh yeast BARA GWENITH Mix the flour and salt and rub in the lard. Dissolve the yeast in half the water and add the sugar. Make a well in the centre of the flour. Add the yeast mixture and enough tepid water to make a soft elastic dough. Knead well on a floured board and leave in a warm place to rise until its size is doubled. Re-knead and divide in half. Place in two 2 lb. greased and floured tins. Cover with a clean cloth and leave in a warm place to rise for 20 minutes. Brush the tops of the loaves with water and dust with wholemeal flour. Bake in a very hot oven (450/F. or Mark 8) for 45-50 minutes. 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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