Yield: 4 Servings
|3 pounds||Strong flour|
Sieve the flour and salt into a bowl and rub in the lard. Cream the yeast and sugar in a basin. Warm the milk and water together until tepid and add to the yeast and sugar mixture. Pour the Iiquid into the centre of the flour mixture. Mix to form a soft dough and knead for 5 minutes. Place in a bowl, cover and leave in a warm place to prove for 1 hour. Knock back the dough and knead lightly on a floured surface. Shape into loaves and put in greased loaf tins or on to greased baking trays. Prove for thirty minutes. Meanwhile set the oven to 425/F or Mark 7. Bake for 10 minutes then reduce the heat to 400/F or Mark 6 for 30 minutes. Remove the loaves from the tins or turn over, if on trays, and bake for 10 minutes to brown the crust.
Serve at tea-time with butter and jam.