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Oven Bottom Cake

12/27/2014

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1 1/2lb Strong White Flour
 2 Teaspoons Salt
1/2 oz Fresh Yeast
2 1/2 teaspoons granulated sugar
15fl oz tepid water
4oz lard, diced

Grease and flour a baking sheet. Cream the yeast with the sugar and a little of the tepid water and leave to stand until frothy. Sift the flour and salt into a bowl and pour in the yeast mixture and the remaining water and mix to a smooth dough. Turn out on to a floured surface and knead until smooth and elastic. Return to the lightly greased or floured bowl, cover with a clean cloth and leave in a warm place to rise until doubled in size. When risen, knock back the dough and knead lightly for 2 to 3 minutes. Next, push the diced lard into the dough and knead, using your knuckles. The dough will be lumpy. Press out into a round and place on the baking sheet. Cover and leave until risen. Put this into a pre-heated oven set to 425F or Mark 7. Bake for 10 minutes then reduce the heat to 375F or Mark 5 and bake for about another 35 minutes until golden brown.
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    Kimberley Wilson & Simon Storer

    owners and operators of The Camberley

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The Camberley
52-54 Kings Road
Harrogate
North Yorkshire
HG1 5JR

Phone 01423 561618
info@thecamberley.com
  • Home
  • Check Availability or Book
  • Bedroom Information
  • Breakfast 1
  • What's on in Harrogate Blog
  • Buy a Gift B
  • Join our mailing list for Quarterly Special Offers and Events Updates
  • Hotel Policies
  • Things to Do
  • Green Ideas
  • Having Trouble Finding a Room?
  • Frequently Asked Questions
  • About us
  • Facilities for Walkers & Cyclists
  • Unique independant shopping experience
  • Contact Us
  • Calendar of Public Events
  • New Page