| Ingredients | ||
| The Sponge | 0.5 oz | Fresh Yeast |
| 0.5 pint | lukewarm milk and water mixed | |
| 1 lb | strong plain flour | |
| 2 tsp | salt | |
| 1 oz | Butter |
Method
Blend the yeast with a little of the lukewarm liquid and leave in a warm place for 10 minutes or until frothy.Sift the flour and salt into a warm bowl and rub in the butter. Sir the frothy yeast mixture into the dry ingredients with the remaining liquid. Knead to a firm smooth and elastic dough.
Leave to rise in a warm place for 60 - 90 minutes. Cover the bread with oiled cling film.
Knead the dough again for 5 minutes and shape for one 2 lb bread tin or cut into 12 pieces and shape into rolls. Spread the rolls on a greased baking sheet.
Cover with oiled cling film and allow to rise again (prove) until doubled in size.
Bake in a hot oven 220C 425F Gas Mark 7 for 30 - 40 minutes.