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Suffolk 'fourses' Cakecakes, english 1 1/2 lb strong flour 1/2 teaspoon salt 2 teaspoon mixed spice 1/2 oz yeast 2 teaspoon sugar 3/4 pint warm water 6 oz lard 6 oz currants This currant bread was eaten by farmworkers in the fields at teatime. Sift the flour, salt and spice together. Cream the yeast and sugar together with a little of the wazer ana aliow to sponge. Rub the lard into the flour, make a well in the centre and add the yeast rnixture. Stir in the remaining water to form a smooth dough. Turn out on a lightly floured surface and knead thorouhly. Cover and leave to rise in a warm place untzl the dough has doubled its bulk. Knead again, adding the currants so that they are well distributed in the douh. Divide the dough into two lightly greased 1 lb. loaf tins. Cover and leave to prove in a warm place. Set oven to 400/F or Mark 6; when the dough has risen to about l inch above the top of the tins bake for 45 minutes.While still warm brush the tops of the loaves with a little water or milk to give a slight sheen. Serve plain or spread with butter.
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