Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 166

1.Mix the two flours, the caraway seeds and the salt together.

2.Mix the syrup with the water.

3.Cream the yeast with the sugar and add that to the syrup and water.

4.Use the mixture to make the flour into a dough.

5.Leave it in a warm place for an hour.

6.Knead well.

7.Put into greased tins.

8.Leave to rise for 1 1/2 hours.

9.Bake in a rather slow oven (No. 4 in the Junior New World cooker) or 335°F.

It should not be eaten new, but, like some gingerbread, keeps moist and soft if left out instead of being kept in a tin.

Sultanas and candied peel may be used instead of caraways.