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 168

1.Mix the flour, sugar and caraway seeds together.

2.Beat up the eggs.

3.Melt the butter in half a pint of hot milk, add it to the beaten-up eggs;

4.Measure it; you will want about 1 1/4 pints of liquid to make 3 lb. flour into a light dough, in addition to the yeast.

5.Cream the yeast with a little sugar and warm water.

6.Use it with the eggs, butter and milk to make the dry ingredients into a light paste.

7.Let it stand in a warm place for about 3 hours.

8.Then put it in a greased tin ready to bake.

9.Stand it in a warm place to ‘prove’ for half an hour before putting it in the oven.