Recipes from England :: English Yeast and Quick Breads
2 c. milk 1 c. water 2 envelopes active dry yeast 8 c. flour 4 oz. citron, sliced very thin 1 lb. raisins, cut in half 1/2 c. sugar Scald milk and water and cool until warm. Add yeast, mixing to dissolve. Add flour to make dough stiff enough to knead. Cover; let rise until it doubles. Cut raisins and citron into dough with sugar. Let rise again. Mold into 2 mounds and put into bread pans. Let rise again. Bake at 350 degrees fahrenheit until brown, then reduce heat and bake for about 1 hour. Makes 2 large loaves.
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