Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

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  • 1lb plain flour
  • 2oz lard
  • 2 level teaspoons Salt
  • 1 level teaspoon sugar
  • 1oz yeast
  • ½ pint lukewarm milk and water


    Sieve the flour, rub in the lard and sugar. Cream the yeast in half the liquid and dissolve the salt in the rest. Mix into the flour, knead and prove until double in size. Divide into pieces and make into small loaves about four inches across. Brush with milk, put on to a greased baking sheet, prove again, and bake at 450°F, 230°C, gas mark 8 for twenty minutes.