Jersey Cabbage Loaf (Du Pain Sus Eune Fielle De Chour)
- 1 lb strong plain flour
- 1/2 ounce fresh yeast
- 1/4 pint water
- 1/4 pint milk (mix with the water)
- 1 teaspoon sugar
- 1 ounce margarine
- 1 pinch salt
- 2 large cabbage leaves
- Sieve the flour into a warmed mixing bowl. Cream the yeast and sugar in a small basin and add a quarter of the liquid. Make a well in the centre of the flour and add the yeast. Sprinkle over a little flour, cover with a cloth and leave in a warm place until the yeast ferments. Then add the remainder of the liquid, margarine and salt and knead into a smooth dough. Return to the basin, cover with a cloth and leave in a warm place until it has doubled in size. Remove from the bowl and give a further kneading. Then mould into a large round loaf, cover with a cloth and leave in a warm place to "prove" until doubled in size. Finally, wrap the loaf in the large cabbage leaves which have been lightly greased on the inside, tie lightly, and bake in a hot oven, gas mark 6, 200u0b0 C (400u0b0 F) for approximately 15 minutes.
- Cooking time includes approx time for risings.
flour, fresh yeast, water, milk, sugar, margarine, salt, cabbage
Taken from www.food.com/recipe/jersey-cabbage-loaf-du-pain-sus-eune-fielle-de-chour-248888 (may not work)