Ploughman S Loaf
|Fresh yeast||1⁄2 Ounce (Compressed)|
|Warm milk||1⁄2 Pint|
|Plain flour||1 Pound (Strong, All Purpose)|
|Butter||2 1⁄2 Ounce, melted (St)|
|Onion||1 , thinly sliced|
|Garlic||1 Clove (5 gm), crushed|
|Freshly ground black pepper||To Taste|
|Soured cream||1 1⁄2 Tablespoon (21)|
Cream the yeast with 2 tablespoons (3 T) of the milk.
Sift the flour and 1 teaspoon salt into a warmed bowl and make a well in the centre.
Pour in the yeast liquid, remaining milk and 11/2 oz. (3 T) of the butter.
Draw the ingredients together and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead for about 8 minutes until the dough is smooth and elastic.
Put into a clean bowl and cover with a damp cloth.
Leave in a warm place for 1 1/2-2 hours until doubled in size.
Melt the remaining butter in a frying pan.
Add the onion and garlic, if used, and fry, stirring occasionally, for 5-7 minutes until soft and translucent but not brown.
Season with salt and pepper.
Take out of the pan, using a slotted spoon, and spread evenly over the base of a well-greased 8 inch round cake tin.
Reserve the butter in the pan.
Knead the dough for 4 minutes, then roll to an 8 inch circle.
Place carefully over the onions, pressing it well to the sides of the tin.
Brush with the reserved butter.
Put into an oiled polythene (plastic) bag and leave to rise in a warm place for 30-40 minutes until doubled in bulk.
Remove from the bag.
Beat the egg yolk with the soured cream, salt and pepper.
Sprinkle over the dough and bake in the centre of a hot oven 425 F, Gas Mark 7 for 10 minutes.
Lower the temperature to moderately hot, 375°F, Gas Mark 5 and bake for a further 20 minutes.
Turn onto a wire rack to cool completely before serving with cheese.