WHOLEMEAL BREAD

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See that the mixing basin is slightly warm, then put in the sifted flours and mix them together well, then add the butter. Cream the yeast with the sugar and add the tepid water and milk. Make a well in the flour and pour in the liquid. Using a wooden spoon mix to a smooth dough, adding the salt gradually. Cover with a cloth and leave in a warm place until double the size (about 1 hour). Take out from the bowl and knead well on a floured board or. table until it is soft and not sticky. Divide into two, and shape into loaves, then put into greased tins (this is not essential if a round or 'cottage' loaf is liked), the dough coming to about 2/3 of the way up. Cover, and leave again in a warm place for about 3/4 hour, or until the dough is nearly to the top of the pans. Bake in a moderate to hot oven (400°F.) for about 10 minutes, then lower the heat to 350°F. and continue cooking for about 35 minutes. The loaf will sound hollow when tapped on the bottom, if properly cooked.

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