|Yeast||3⁄4 Ounce (Compressed)|
|Warm milk||3⁄4 Pint|
|All purpose flour||1 1⁄2 Pound|
|Butter||2 Ounce, melted|
Blend yeast with 3 tablespoons (1/4 cup) of the milk.
Sift flour and salt into a bowl.
Make a well in the centre and pour in the yeast liquid and remaining milk.
Draw enough of the flour into the liquid to make a thick batter.
Sprinkle the top with a little flour and leave in a warm place for 15-20 minutes until spongy.
Pour the melted butter onto the yeast mixture.
Draw the rest of the flour into the centre and mix thoroughly to form a smooth elastic dough.
Turn onto a floured surface and knead for 5 minutes.
Place in a bowl, cover with a damp cloth and leave in a warm place for 1 hour.
Turn onto a floured surface and knead for 5-7 minutes.
Break into small pieces and shape into sticks, 6-8 inches long and about 1 inch thick.
Place on a greased baking sheet and leave to rise in a warm place for 15 minutes.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 10 minutes, then reduce the temperature to moderate, 350°F, Gas Mark 4 and bake for a further 20-25 minutes until golden brown.
Cool on a wire tray.