War Bread and Breadcrumb Recipes e-bog

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. The straight dough method differs from the sponge method in that all the flour is added in the first mixing to make a dough stiff enough to be kneaded. It is then kneaded and placed in a greased bowl, covered and set in a warm place to rise._ When doubled in bulk the loaf is handled lightly, Shaped and put in a greased tin to rise. When light bake as directed above.