Title: WHITE BREAD (Welsh)
Categories: Bread, Welsh
Yield: 2 Loafs
1 lb Flour
2 ts salt
2 ts dried yeast
2 pt 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.
