2 lb wholemeal flour
1-1/2 pt lukewarm water
1 lb flour
5 ts salt
2 oz lard
2 ts sugar
1 oz fresh yeast
BARA GWENITH
Mix the flour and salt and rub in the lard. Dissolve
the yeast in half the water and add the sugar. Make
a well in the centre of the flour. Add the yeast
mixture and enough tepid water to make a soft
elastic dough. Knead well on a floured board and
leave in a warm place to rise until its size is doubled.
Re-knead and divide in half. Place in two 2 lb.
greased and floured tins. Cover with a clean cloth
and leave in a warm place to rise for 20 minutes.
Brush the tops of the loaves with water and dust
with wholemeal flour. Bake in a very hot oven
(450 F or Mark 8) for 45-50 minutes.
