Rosemary in Sussex wrote: How can your cakes rise in the tin without any raising agent? Should there be yeast in the recipe? I'd like to try this recipe for my lace classes next week!
Rosemary, I also read the recipe and had the same thought. Then I re-read it. I believe that the recipe is calling for 2 lbs of (already made) bread dough-be it your own favorite recipe or perhaps the frozen bread dough loaves. You then add the rest of the ingredients to the dough and proceed on. I'll paste the recipe at the end again to see if you concur. Dona in Asan, Guam where I heard today that it's only 6 weeks until Christmas but my mind just can't get around that idea with our heat and humidity. Luckily, there will be no heating up the house with roasting turkey and baking pies next Thurs.- we'll be celebrating Thanksgiving on board my husband's ship with the many young sailors who have no family close by. The holidays are a tough time indeed for our young sailors, soldiers and marines stationed far away from their homes and families. 2lb bread dough 2oz. lard or butter 1oz. caraway seeds 2oz. caster sugar 1 large egg COOKING INSTRUCTIONS Prepare the dough, then knead in the lard, caraway seeds, sugar and egg. When the ingredients are well mixed, divide into two, kneading one piece to fit into a 2lb greased loaf tin. Divide the second piece into two and knead each half to fit a 1lb greased loaf tin, then cover with a damp tea towel and leave to rise until the dough reaches the top of the tins. Finally, bake for approximately 20 minutes. Serve sliced and buttered. - To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
