Yorkshire Cakes
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INGREDIENTS 8 cups flour
TWO – ¼ ounce packages active dry yeast OR TWO – 3/5 ounce cake fresh yeast
8 tablespoons butter
2-½ cups milk
2 eggs, beatenIn a saucepan, warm the butter and milk together until the butter melts. Remove from the heat and let cool, until the milk is tepid. Then add the eggs and yeast and let the mixture stand for 10 minutes, or until the yeast begins to foam.
Stir the mixture into the flour. Mix well together; knead the dough for 10 minutes and then let rise in a warm place for 1 hour, or until doubled in bulk.
Knead the mixture thoroughly, then break off pieces of dough and shape them into cakes about ¾-inch thick and 6 inches square.
Put the cakes on a baking sheet, and leave in a warm place for 1 hour, or until slightly less than doubled in bulk.
Bake in a preheated 350 degree oven for 30 to 40 minutes, or until browned on top.
Makes ten to fifteen 6-inch square cakes
NOTE - These cakes must be buttered hot out of the oven, or cut in two when cold, toasted brown and buttered.