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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Taken from 'Woman's Weekly' cookbook published 1976 - This recipe does not actually use yeast but it makes a good emergency bread - Oven gas mark 7/425F/220C Ingredients:
1 lb plain flour |
1/2 pint milk |
1/2 teaspoon cream of tartar |
1 teaspoon salt |
1/2 teaspoon bicarbonate of soda |
Directions:
1. Dissolve the cream of tartar in the milk, then stir it into the flour with the bicarbonate of soda and the salt to make a soft but not sticky dough. Turn the dough on to a lightly floured surface an knead it until the surface is smooth. Form it into a 6 inch round then place the bread on a lightly greased baking tray and cut a fairly deep cross across the surface.
2. Bake the bread on the cente shelf of a hot oven gas mark 7/5425F/220C for about 35 minutes or until it is a pale brown colour.
3. Cool the bread slightly then serve it with butter and cheese.
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