Wholemeal Bread from The Times Cookery Book by Katie Stewart
Mix the flour and salt in a basin. Add the fat and rub into the mixture then hollow out the centre. Blend the fresh yeast with the warm water. If using dried yeast, stir the teaspoon of sugar into ...
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Cooking tools:
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 1 oz (25 g) fresh yeast or 1 level tablespoon dried yeast
- 1 oz (25 g) white vegetable fat
- 1 pint (6 dl) warm water
- 1 tablespoon black treacle
- 1 teaspoon sugar
- 3 level teaspoons salt
- 2 lb (900 g) wholemeal flour
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