Small Milk Loaves


  • lb. (¾ k.) flour
  • 1 small teaspoon salt
  • 2 oz. (60 g.) butter
  • 1 teaspoon caster sugar
  • ½ oz. (15 g.) yeast
  • ¾ pint ( dl.) milk


Make the milk lukewarm. Cream the yeast and sugar in a basin, add the milk to it, also the egg, well beaten.

Put the flour into a bowl, add the salt and mix well. Rub in the butter until evenly mixed. Pour in the yeast mixture and beat to a dough. Put it in a warm place to rise for 1¼ hours, then form the dough into little cottage loaves, horseshoes or twists. Leave them in a warm place for 10 minutes. Brush over with beaten egg and bake in a hot oven, 425° F., gas mark 7, for 20 minutes.