• 1 lb. plain flour
• ½ teasp. salt
• ½ oz.

Make as for Milk Bread, omitting margarine. When the dough has risen to double its size, roll out on a floured board three times its width and spread with ⅓ of the margarine, in small pieces. Dredge lightly with flour, fold up ⅓ and down ⅓ (as for flaky pastry) and seal the edges. Repeat with the other ⅔ of margarine. Put the dough in a warm place again t