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Milk Fadge

by Lindsay Law (follow)
Easy (2874)      Simple (966)      Baking (674)      Bread (238)      Flour (8)     
This is a heritage recipe from around the time of the Second World War in Britain. Due to ongoing rationing people found it difficult to procure basic items for bread making, like yeast, and so had to improvise with whatever they had at hand: milk, flour, and lard. This is a simple recipe, which makes a scone-like bread. The quantities I've given make two small loaves.

Milk fadge

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 12 servings (about 6 slices per loaf)

450g self-raising flour
1 tsp salt (optional, or use half a teaspoon)
50g lard (or vegetable margarine)
300ml milk (you might need an extra splash of milk to loosen the dough)

Preheat the oven to 180 Celsius.
Mix the flour and salt in a large bowl.
Cut the lard into small chunks and then rub it into the flour with your fingers. It should end up with a breadcrumb-like look.

Milk fadge

Add the milk and combine to make a thick dough.

Milk fadge

Cut into two halves.
Sprinkle flour into a work surface and roll out until the dough is about 2.5cm thick.

Milk fadge

Place on a greased baking sheet.

Milk fadge dough

Bake in the oven for 30 minutes until the fadge is golden brown.
Take it out the oven and leave to rest before slicing. Milk fadge with butter and jam is a traditional supper time treat. It's good hot or cold.

Milk fadge

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