Milk Bread Twists

Ingredients

• 23 oz. Brown & Polson’s “ Raisley.”
• 1 Ib. Flour.
• A small tea-spoonful of Salt.
• 1 oz. of Butter.
• 1 Egg.
• A small tea-spoonful of Castor Sugar.
• 4 pint Milk.

Method

1. 1

   Mix the flour, Raisley, and salt well together in a bowl, dry.

2. 2

   Rub in the butter.

3. 3

   Beat up the egg a little with the sugar and mix into the flour.

4. 4

   Make into a dough quickly with the milk, adding the milk a little at a time till you have a moderately soft dough.

5. 5

   Roll out flat on a floured board till about one-half to three-quarters of an inch thick.

6. 6

   Cut into strips about three-quarters of an inch wide, and roll these strips into round ropes.

7. 7

   Twist these into knots, plaits, horse-shoes, etc., brush over with milk, place on a baking sheet, and bake in a hot oven for five to ten minutes.

8. 8

   Cool on a wire tray.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 11. The excerpt below is the record exactly as published.

Milk Bread Twists 12 Twists. Time 20 mins. 23 oz. Brown & Polson’s “ Raisley.”! 1 Ib. Flour. A small tea-spoonful of Salt. 1 oz. of Butter. 1 Egg. A small tea-spoonful of Castor Sugar. 4 pint Milk.

Cook this with the app: pantry check, scaling, and the assistant.