1 lb Flour
2 ts Salt
2 ts Dried yeast
2 pt Lukewarrn water
BARA GWYN Sprinkle the yeast on top of 4 pint of tepid water and leave in a
warm place for 10-15 minutes until the mixture is frothy. Then mix the
flour and salt. Add the yeast and remaining water. Mix into an elastic
dough adding more water (or milk) if required. Turn on to a floured board
and knead lightly for 10 minutes until the dough is smooth. Divide the
dough in half and place in 2 greased and floured 1 Ib. bread tins. Cover
with a clean cloth and leave in a warm place to rise until the dough fills
the tins. Bake in a very hot oven (450/F. or Mark 8) for 15 minutes ,
reduce to 400/F. or Mark 6, and cook for a further 20-25 minutes. When
cooked the loaves are well risen, goiden-brown and hollow-sounding when
tapped.
Yields
2 Loafs