The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Northumberland Twists

Breads
Northumberland

Sweetened yeast-raised dough made with butter, formed into c4ins x 1/2in strips, twisted, sprinkled with sugar and baked.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Northumberland Twists

1lb Strong plain flour (1 lb)
2 oz Caster sugar plus extra for sprinkling
4 oz Butter, melted
1/4 pint Warm water
yeast
3 Tablespoon Sherry

Stir the flour and sugar together in a warm bowl, then add the melted butter and combine well. Mix 2 tablespoons of the warm water with the yeast and leave to stand for a few minutes until frothy. Add to the flour mixture with the remainder of the water and combine well.
Turn out onto a lightly floured surface and knead until smooth and elastic. Form into a ball, place in a bowl and cover with a clean tea towel. Leave in a warm place for 1 ½ - 2 hours until doubled in bulk.
Set the oven to 190C / 375F/ Gas 5. Turn the dough out on to a lightly floured surface and knead well, then roll out and cut into strips approximately 10 cm (4 inches) long and 1 cm (1/2 inch) wide. Twist each strip slightly and divide between 2 well-greased baking sheets. Brush the twists with sherry and sprinkle with caster sugar, then bake for 20-25 minutes until golden. Eat freshly baked and slightly warm.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats