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 192

1.Warm the mixing basin.

2.Sift the flour and salt together into one basin.

3.Rub in the lard.

4.Cream the yeast with the sugar in another basin.

5.Add the lukewarm milk and water to it.

6.And with it make the flour into a light dough.

7.Cut a cross on it and stand it in a warm place for one hour to rise.

8.Knead well.

9.Divide up into flat oval cakes about 1/2 inch thick; make a hole in the middle.

10.Flour well.

11.Place on warm tin.

12.Allow to ‘prove’ in warm place till well risen.

13.Then bake in hot oven from 10 to 20 minutes according to size.

14.Take out and wrap in a warm blanket till cold; this keeps the outside soft and tender as it should be.

[N.B.—‘Self-baster’ meat tin (see p. 146) is ideal for baking huffkins, and indeed bread and cakes of many kinds.—ED.]