An enriched, spiced, bread bun. 'Chamber's Journal' (Vol 15, p306) of 1861 has; I plead guilty to having no taste for the east-country ale not even for is Howell's best which had stood in its eighty gallon cask since last October It was hard strong and just in that state of acid fermentation that muddles the drinker's brain But In approval of its constant companion the harvest was unqualified The original source of this receipt isn't known. Can you help? [email protected] Fourses Cake 11/2 lb Strong flour 1/2 tsp Salt 2 tsp Mixed spice 1/2 oz Yeast 2 tsp Sugar 3/4 pt Warm water 6 oz Lard 6 oz Currants Sift the flour, salt and spice together. Cream the yeast and sugar together with a little of the water and allow to sponge. Rub the lard into the flour, make a well in the centre and add the yeast mixture. Stir in the remaining water to form a smooth dough. Turn out on a lightly floured surface and knead thoroughly. Cover and leave to rise in a warm place until the dough has doubled its bulk. Knead again, adding the currants so that they are well distributed in the dough. Divide the dough into two lightly greased 1 lb. loaf tins. Cover and leave to prove in a warm place. Set oven to 400/F or Mark 6; when the dough has risen to about l inch above the top of the tins bake for 45 minutes. While still warm brush the tops of the loaves with a little water or milk to give a slight sheen. Serve plain or spread with butter. |
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