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 Gram Fresh yeast, or 1 1/2 tsp dried and a pinch of sugar ( 1/2 oz)/2 oz)
225 ml Warm milk and water mixed (8 fl oz)
450 Gram Plain flour (1 lb)
1 Teaspoon Salt
2 Teaspoon Sugar
50 Gram Butter (2 oz)
Blend the fresh yeast with the milk and water. If using dried yeast, sprinkle it into the milk and water with the pinch of sugar and leave in a warm place for 15 minutes, until frothy.
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.
Turn onto 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 in a warm place for about 1 hour, until doubled in size.
Divide the dough into 12, then roll into oval cakes about 1 cm ( 1/2 inch) thick. Place on 2 greased baking sheets, cover and leave in a warm place for about 30 minutes, until doubled in size. Before baking make a deep thumb mark in the centre. Bake at 220 °C / 425 °F / Gas 7 for 15-20 minutes, until golden brown Transfer to a wire rack to cool. Wrap in a warm tea towel and leave to cool. (This will keep the crust soft.)
In step 4, shape the dough into one large oval cake. Complete step 4, baking for 20-25 minutes.