- BAKE: 35
- SERVES: 16
METHOD (Makes 1)
Add the sugar, butter and eggs to the mix and make up the dough following the instructions on the pack with 100ml of warm milk/water.
Cut the made up dough into 16 equal pieces and mould round.
Rest for 10 minutes.
Remould the 16 pieces, place 8 in the bottom of a greased baking tin and a further 8 on the top.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 25-30 minutes or until doubled in size.
Bake in a preheated oven at 200°C (400°F) gas mark 6 for 30-35 minutes or until golden brown.
Remove baked loaf from the tin, glaze with the granulated sugar dissolved in a little boiling water the then and sprinkle the top of the loaf with caster sugar.
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This recipe was featured by Marguerite Patten OBE in Yours Magazine. We are delighted that it is good enough for Britain's most loved cook!