Greek Bread

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Yield: 8.0 parts
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

6lb. fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
3oz. of yeast, worked up with a little caster sugar ↝ Yeast [Not included in a food category]
3oz. salt ↝ Salt, table, iodized [Spices and Herbs]
a little water ↝ Water, tap [Tap water]
enough tepid milk and water to make it all into a not too stiff dough ↝ Milk, NFS [Milk, reduced fat]
enough tepid milk and water to make it all into a not too stiff dough ↝ Water, tap [Tap water]
buttered tin ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (11)

Sift and warm 6lb. fine flour.
Mix the flour with 3oz. of yeast, worked up with a little caster sugar, 3oz. salt, and a little water.
Add gradually enough tepid milk and water to make it all into a not too stiff dough.
Knead it well.
Cover with a cloth and leave it for three hours in a warm place to rise.
After which divide it into eight parts.
Set each in a buttered tin.
Bake in a very hot oven.
When nearly done turn them out of the moulds, and set them in the oven on tins to colour the crust nicely.
This takes a very few minutes.
Roll them up at once in flannel.

Original Text · last edited 4 days ago

Greek Bread.—Sift and warm 6lb. fine flour, then mix it with 3oz. of yeast, worked up with a little caster sugar, 3oz. salt, and a little water, adding gradually enough tepid milk and water to make it all into a not too stiff dough. Knead it well, cover with a cloth, and leave it for three hours in a warm place to rise, after which divide it into eight parts, set each in a buttered tin, and bake in a very hot oven. When nearly done turn them out of the moulds, and set them in the oven on tins to colour the crust nicely. This takes a very few minutes. Roll them up at once in flannel.

Notes

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