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Ingredients
1 lb
strong plain flour
½ oz fresh yeast
½ oz pint liquid (half water, half milk)
1 tsp sugar
1 oz margarine
Pinch salt
2 large cabbage leaves
Method
Sieve
the flour into a warmed mixing bowl. Cream the yeast and sugar in
a small basin and add a quarter of the liquid. Make a well in the
centre of the flour and add the yeast. Sprinkle over a little flour,
cover with a cloth and leave in a warm place until the yeast ferments.
Then add the remainder of the liquid, fat and salt and knead into
a smooth dough. Return to the basin, cover with a cloth and leave
in a warm place until it has doubled in size. Remove from the bowl
and give a further kneading. Then mould into a large round loaf,
cover with a cloth and leave in a warm place to "prove"
until doubled in size. Finally, wrap the loaf in the large cabbage
leaves which have been lightly greased on the inside, tie lightly,
and bake in a hot oven, gas mark 6, 200° C (400° F) for
approximately 15 minutes.
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