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Kentish Huffkins
- Difficulty
Medium
By Mary Norwak
Published 1991
Ingredients
1½ lb 1½ teaspoons ½ oz
Method
Sift the flour and salt into a warm bowl. Cream the yeast and sugar and add the warm liquid. Make a well in the centre of the flour and work in the yeast mixture. Knead to a soft dough. Cover and leave in a warm place until double in size. Rub in the lard and leave to rise again. Divide into pieces weighing
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