Written by Veronica Heath
Friday, 30 June 2000 08:17
A type of oven bottom bread, this version comes from the North-east of England.
Ingredients - Serves 6
l/2 lb plain flour
loz fresh yeast
I teaspoon sugar
1/2 teaspoon salt
pinch white pepper
Crumble the yeast into a basin, add sugar and pepper. Mix to a paste with about 3 tablespoons of tepid water. Put the yeast mixture in a warm place for about 15 minutes until it becomes frothy.
Meanwhile sieve the flour and salt into a basin, make a hole in the centre of the flour and pour in the yeast. Mix to form a stiff dough, kneading until all the flour is absorbed.
Cover the bowl with a cloth and leave to rise for about an hour or until doubled in size. Roll the dough out again and shape into twelve rounds about 2 inches thick.
Bake on a greased sheet for about 25 minutes until golden 450°F/230°C/Gas mark 8
Last Updated on Monday, 07 June 2010 15:44