|Plain flour/Whole meal/ white||1 Pound|
|Milk and water/Tepid water||1⁄2 Pint|
|Yeast/2 teaspoon dried||1⁄2 Ounce|
|Melted fat||1 Ounce|
Sift the flour, salt, and sugar and put in a warm place.
Crumble the yeast into the tepid water.
Make a well in the centre of the flour and pour in the water and the fat.
Mix to a dough and knead well for 10 minutes.
Divide in two and shape into loaves either to bake in greased loaf pans or as cottage loaves on a greased baking tray.
Stand in a warm place with a clean tea towel over the top.
When it has doubled its size bake in a hot oven for 15 minutes, and then reduce the heat to moderate for a further 1/2-3/4 hour.
If the loaf sounds hollow when tapped on the bottom, it is done.
Cool on a rack.