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Milk Twist Recipe
|Compressed yeast||1⁄2 Ounce|
|Warm milk||1⁄2 Pint|
|All purpose flour||1 Pound (Strong Plain)|
|Egg||1 , beaten|
|Coarse sea salt/Wheat flakes||1 Tablespoon|
Serving size: Complete recipe
Calories 2010 Calories from Fat 282
% Daily Value*
Total Fat 32 g48.7%
Saturated Fat 12.3 g61.6%
Trans Fat 0 g
Cholesterol 248.9 mg
Sodium 8663.5 mg361%
Total Carbohydrates 362 g120.6%
Dietary Fiber 13.4 g53.6%
Sugars 14.2 g
Protein 62 g124.1%
Vitamin A 9.8% Vitamin C 0.02%
Calcium 37.1% Iron 125.2%
*Based on a 2000 Calorie diet
Sift the flour and salt into a warmed bowl and rub in the lard.
Make a well in the centre and pour in the yeast liquid and remaining milk.
With one hand or a spatula, draw all the ingredients together and beat until the mixture comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead well for 10 minutes.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in size.
Turn onto a lightly floured surface and knead for 5 minutes.
Divide into two and shape each piece of dough into a roll, about 14 inches long.
Press one end of each strand together and seal with a little of the beaten egg.
Twist the strands together to form a loaf and seal the short ends with beaten egg.
Place on a greased baking sheet and put inside an oiled polythene (plastic) bag.
Leave in a warm place for 30 minutes or until doubled in size.
Remove from the bag.
Brush with the egg and sprinkle with the sea salt or wheat flakes.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 30-35 minutes until golden brown.
Turn onto a wire rack to cool.