Aitken’s Rowies from A Year in a Scots Kitchen by Catherine Brown
Method Dissolve the yeast and sugar in a little of the water and leave for ten minutes. Add to the warmed flour along with most of the remaining water and knead in. Add enough water to make a very ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Mixing bowl
- Measuring cup
- Spoon
- Kitchen timer
- Oven
Ingredients
- 3 teaspoons sugar
- 25 g (1oz) fresh yeast
- 375-450 ml (12-16fl oz) warm water
- 500 g (1lb) very strong bread flour, slightly warmed
- 325 g (11oz) solid vegetable fat
- 12-25 g (½-1oz) salt
- 150 g (5oz) very strong bread flour
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