(3 lb) Brown flour (Whole Meal Flour)
(1 tbsp) salt
(1/2oz) dried yeast or (loz) fresh yeast.
If using fresh yeast, cream with (1/2 tsp) of the measured sugar.
Stir in half the tepid water and use immediately
(1-1/2 pints) tepid water
(1oz) lard
(1 tsp) caster sugar
Dissolve (1/2 tsp) of the measured sugar in half quantity of tepid water.
Sprinkle dried yeast on top and leave until frothy (approx 10 minutes).
Sieve flour and salt in large bowl and rub in lard.
Dissolve remaining sugar in rest of water.
Dough up ingredients and yeast mixture.
Turn on to lightly floured board.
Knead thoroughly for about 10 minutes, until smooth and elastic.
Place in large bowl.
Cover and leave in warm place until double in size.
This will take approx 1-2 hours.
The dough should then spring back when pressed with finger.
Turn dough on to lightly floured board
Flatten firmly to knock out air bubbles
Knead lightly.
Divide dough into four pieces
Flatten each piece into rectangle, width of loaf tin.
Fold in three
Place in greased (8 in x 4 in) loaf tin with seam underneath.
Cover loaves
Leave in warm place until dough is just above top of each tin.
Bake: 425°F 40-50 mins or until brown