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Small Milk Loaves

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Preparation info
    • Difficulty

      Easy

Appears in
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • lb. (¾ k.) flour
  • 1 small teaspoon salt

Method

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

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