Course : Breads
Serves: 1
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1 package dry yeast
1/4 cup warm water -- (110 deg)
1 cup warm milk -- (110 deg)
3 cups all purpose flour (use 2-3/4 to begin with and add the rest , ABOUT until it is right)
1 tablespoon baking powder
3/4 teaspoon salt
2 tablespoons cold butter

Preparation / Directions:

1. Sprinkle yeast over warm water in a small bowel with a little honey or sugar, stir briefly, stand until foamy about 5 minutes. Stir in milk - set aside 2. Mix 3 cups of flour (or 2-3/4) and baking powder and salt in a large bowl. With a pastry blender or two knives, cut in butter like you would biscuits or if you have nonsweaty hands rub as the English do with your fingers until mixture resembles fine crumbs. Sweaty hands melt the butter and this is no good. 3. Add yeast mixture and stir gently until evenly moistened. 4. Turn dough onto lightly floured board and knee only 2 to 3 minutes, adding more flour as needed to prevent sticking. 5. Shape dough into a lumpy 5 to 6 inch round. 6. Dust lightly with flour and place in a greased 8 inch round cake pan or whatever shapes you want. With a razor blade or sharp knife make an x shape cut about 1/2 inch deep and 3 inches long in top of loaf. 7. Bake on lowest rack of oven 375 degrees until well browned -- about 55 minutes. If you like a crusty loaf spray the oven a few times with a mist of water while cooking. 8. Turn out onto a rack and let cool briefly. Serve warm. Makes 1 loaf. I use a large crockery soup bowl that is ovenproof, with a handle to make this. It is lovely.


Nutritional Information:

381 Calories (kcal); 31g Total Fat; (71% calories from fat); 11g Protein; 17g Carbohydrate; 95mg Cholesterol; 3421mg Sodium

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