These are oval, flat loaves, with a deep indentation in the centre and a soft crust. The recipe is traditional to Kent, and is softer, with a more open texture than ordinary bread. Eat them sliced and buttered at tea time.
15 g (1/2 oz) fresh yeast or 7.5 ml (1 1/2 tsp) dried and a pinch of sugar
about 225 ml (8 fl oz) warm fresh milk and water mixed
450 g (1 lb) plain flour
5 ml (1 tsp) salt
10 ml (2 tsp) sugar
50 g (2 oz) butter, diced
1. Blend the fresh yeast with the milk and water. If using dried yeast, sprinkle it into the milk and water with the sugar and leave for 15 minutes, until frothy.
2. Put the flour, salt and sugar in a bowl and rub in the butter. Make a well in the centre, then pour in the yeast liquid. Beat well together to form a dough that leaves the sides of the bowl clean.
3. Turn on to a floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave to rise in a warm place for 1 hour, until doubled in size.
4. Divide the dough in 12, then roll into oval cakes about 1 cm 0/2 inch) thick. Place on 2 greased baking sheets, cover and leave for about 30 minutes, until doubled in size. Before baking make a deep thumb mark in the centre. Bake at 220°C (425°F) mark 7 for 15 – 20 minutes, until golden brown. Wrap in a warm tea-towel and leave to cool. (This will keep the crust soft.)