|2 teaspoons||Dried yeast|
|2 pints||Lukewarrn water|
BARA GWYN Sprinkle the yeast on top of 4 pint of tepid water and leave in a warm place for 10-15 minutes until the mixture is frothy.
Then mix the flour and salt. Add the yeast and remaining water. Mix into an elastic dough adding more water (or milk) if required. Turn on to a floured board and knead lightly for 10 minutes until the dough is smooth. Divide the dough in half and place in 2 greased and floured 1 Ib. bread tins. Cover with a clean cloth and leave in a warm place to rise until the dough fills the tins. Bake in a very hot oven (450/F. or Mark 8) for 15 minutes , reduce to 400/F. or Mark 6, and cook for a further 20-25 minutes. When cooked the loaves are well risen, goiden-brown and hollow-sounding when tapped.
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