Bun Loaf. No. 1. (Emslie.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For leftover loaf made into buns
Instructions (16)
  1. Rub 2 ozs. fresh butter into 1/2 lb. flour with a pinch of salt.
  2. Add 2 oz. of sugar.
  3. Dissolve 1 oz Danish yeast for half-an-hour in a teacupful of warm milk* and water with a pinch of sugar.
  4. Strain the yeast mixture and add it to the flour.
  5. Mix into a dough, adding more of the liquid (warmed milk and water) if required.
  6. Put in meat screen, covered by a cloth, to rise half-an-hour.
  7. Work the dough well again.
  8. Add 2 eggs (one at a time).
  9. Add 2 ozs sultana raisins.
  10. Add the grated fresh peel of 2 lemons to flavour.
  11. Add 2 or 3 ozs. sugar.
  12. Half fill (or rather more) a buttered tin.
  13. Let it rise to the top.
  14. Bake in a rather quick oven.
For leftover loaf made into buns
  1. If any is over, make it into buns, and add 1/2 oz. finely chopped peel.
  2. Note: bun loaf itself is lighter without peel.
Original Text
Bun Loaf. No. 1. (Emslie.) ½ lb. flour, 2 ozs. fresh butter rubbed in first with a pinch of salt, then 2 oz. of sugar. Having dissolved 1 oz. Danish yeast for half-an-hour in a teacupful of warm milk* and water with a pinch of sugar and strained it, add it to the flour and mix into a dough, adding more of the liquid (warmed milk and water) if required. Put in meat screen, covered by a cloth, to rise half-an-hour. Then work it well again, adding 2 eggs (one at a time), and 2 ozs. sultana raisins, and the grated fresh peel of 2 lemons to flavour, also 2 or 3 ozs. sugar. Half fill (or rather more) a buttered tin, and let it rise to the top; then bake in a rather quick oven. If any is over, make it into buns, and add ½ oz. finely chopped peel; but bun loaf itself is lighter without peel. * Another copy, which omits eggs, says a little cream improves it.
Notes
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