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 178

1.Rub butter into flour.

2.Add sugar, currants and raisins stoned and well-chopped, also candied lemon and orange peel.

3.Mix well.

4.Warm treacle and milk separately.

5.Dissolve the yeast in half the warm milk.

6.Beat up the rest of the milk with the egg.

7.Now stir the warm treacle into the dry ingredients, then the egg and milk, and finally the milk and yeast. Beat well, put into a greased bread tin and bake in a very moderate oven very slowly and carefully. This need not be put to ‘prove’ as it will rise in the rather slow oven.