New Flours
Ingredients
Directions
Set a very slack sponge with the yeast.
Mix the dough to a medium consistency.
Add the coarse sea salt, sugar, and shortening as usual.
Take the dough young and avoid over-proofing in the pan.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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