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Milk Twist

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  Compressed yeast 1⁄2 Ounce
  Warm milk 1⁄2 Pint
  All purpose flour 1 Pound (Strong Plain)
  Salt 2 Teaspoon
  Lard 1⁄2 Ounce
  Egg 1 , beaten
  Coarse sea salt/Wheat flakes 1 Tablespoon

Cream the yeast with 2 tablespoons (3T) of the milk.
Sift the flour and salt into a warmed bowl and rub in the lard.
Make a well in the centre and pour in the yeast liquid and remaining milk.
With one hand or a spatula, draw all the ingredients together and beat until the mixture comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead well for 10 minutes.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in size.
Turn onto a lightly floured surface and knead for 5 minutes.
Divide into two and shape each piece of dough into a roll, about 14 inches long.
Press one end of each strand together and seal with a little of the beaten egg.
Twist the strands together to form a loaf and seal the short ends with beaten egg.
Place on a greased baking sheet and put inside an oiled polythene (plastic) bag.
Leave in a warm place for 30 minutes or until doubled in size.
Remove from the bag.
Brush with the egg and sprinkle with the sea salt or wheat flakes.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 30-35 minutes until golden brown.
Turn onto a wire rack to cool.

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Milk Twist Recipe