Milk Twist Recipe
Ingredients
| Yeast | 1/2 Ounce | |
| Warm milk | 1/2 Pint | |
| All purpose flour | 1 Pound | |
| Salt | 2 Teaspoon | |
| Lard | 1/2 Ounce | |
| Egg | 1 , beaten (Glaze:) | |
| 1 tablespoon coarse sea salt or wheatflakes | ||
Directions
Cream the yeast with 2 tablespoons (3T) of the milk.
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.
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.
Chef
