Eastern Fodda

 

Goan Bread.

This recipe is best used foa rolls rarvva van foa a laarge loaf, cawse it’s a bit greasy an’ awlways best dipped in somink.

Ingredienz

Imperial                                                                    Metric

Arf a paand of flowa                                                 200grms of flour

A pinch of sawlt                                                        A pinch of salt

Too ounzes of butta oa marge                                   50grms of butter

Foa tablespoonz of warm milk                                  60mls of warm milk

Free tablespoonz of warm wautta                              45mls of warm water

One an’ arf tablespoons of shugga                             40grms of sugar

One tablespoon of fresh yeast                                    15grms of fresh yeast

Arf a tablespoon of dried yeast                                   7gms of dried yeast

One egg, beaten, one yolk foa glazin’                        1 beaten egg, 1 yolk for glazing 

Sieve the flowa an’sawlt in a wide bowl adding the butta until the mixture resembles breadcrumbs. Dissolve the sugar into the warm milk an’ wautta an’ then add the yeast. Place in a warm place foa about foateen minits allowin’ the yeast to ferment. Make a well in the flowa, poa in the yeast along wiv the beaten egg an’ knead into a dough.

Leave the dough in a warm place to rise foa firty minits. Knead again until smoove an’ divide into fifteen equal pieces. Shape the pieces into a bawl an’ place on a greaed baking tray. Covva the tray wiv a cloff an’ return it to the warm place foa twenty minits. Preheat the oven to gas mk. five, brush the tops wiv the egg yolk an’ bake foa fifteen to twenty minits. Finally when they is done place ‘em on a rack to cool.