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Ingredients:
2 1/4 Pound(s) Wholemeal flour
1 1/8 Pound(s) White flour
2 Ounce(s) Melted butter
1/2 Pint(s) Tepid milk
1 Ounce(s) Yeast
1 Teaspoon(s) Salt
1/4 Pint(s) Tepid water
1 Pinch(s) Sugar
Directions: Warm mixing basin, put in sifted flours, mix well, add butter. Mix yeast with sugar, add tepid water and milk. Make a well in flour, pour in liquid. Use wooden spoon to mix to a smooth dough, add salt gradually. Cover with a cloth, leave in warm place until size doubles, about 1 hour. Remove from bowl, knead well on floured board until soft, not sticky. Divide in two, shape into leaves, put into greased tins, fill to about 2/3rds. If making a round or 'cottage' loaf, the tins are not needed. Cover, leave again in warm place for about 3/4 hour. When dough rises to near top of pans it is ready to bake. Bake in oven at 400°F (205°C) for 10 minutes. Lower heat to 350°F (180°C), bake for about 35 minutes. If properly cooked, loaf will sound hollow when tapped on bottom. For white bread use 6 cups white flour, 1 cup mixed tepid milk and water. Makes 2 loaves.
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