| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
| 2 1/4 |
lb |
Wholemeal flour |
| 1 1/8 |
lb |
White flour |
| 2 |
oz |
Melted butter |
| 1/2 |
pt |
Tepid milk |
| 1 |
oz |
Yeast; (about 2 tbsps) |
| 1 |
ts |
Salt |
| 1/4 |
pt |
Tepid water |
| 1 |
pn |
Sugar |
INSTRUCTIONS
Warm mixing basin, put in sifted flours, mix well, add butter.
Mix yeast with sugar, add tepid water and milk.
Make a well in flour, pour in liquid.
Use wooden spoon to mix to a smooth dough, add salt gradually.
Cover with a cloth, leave in warm place until size doubles, about 1 hour.
Remove from bowl, knead well on floured board until soft, not sticky.
Divide in two, shape into leaves, put into greased tins, fill to about
2/3rds.
If making a round or 'cottage' loaf, the tins are not needed.
Cover, leave again in warm place for about 3/4 hour.
When dough rises to near top of pans it is ready to bake.
Bake in oven at 400°F (205°C) for 10 minutes.
Lower heat to 350°F (180°C), bake for about 35 minutes.
If properly cooked, loaf will sound hollow when tapped on bottom.
For white bread use 6 cups white flour, 1 cup mixed tepid milk and water.
Makes 2 loaves.
Converted by MC_Buster.
NOTES : It goes without saying that Scotland has its own breads, wholemeal
being a good example. This is not a difficult bread to make and as is so
often the case with national cuisines, it's a perfect accompaniment with
other Scottish dishes.
Converted by MM_Buster v2.0l.
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