Photo: Wesual Click
Ingredients
- 1-1/2 pints of milk
- 2 lbs
Directions
1
This is as sweet and pure a bread as the finger-rolls, and keeps fresh for several days, as it has to be mixed fairly moist. 2 lbs. of Allinson wholemeal, 1-1/2 pints of milk and water; mix these to a thick paste, and put the mixture into some small greased bread tins. Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven.
By T. R. Allinson ·
Recipe sourced from
gutenberg