Crown Loaf

Makes 6 rolls.


  • 8oz strong white flour
  • 1oz fat
  • 0.5tsp salt
  • 0.75oz fresh live baker’s yeast
  • 50mg vitamin C tablet
  • 1tsp sugar
  • 0.25pts lukewarm water


  • deep 7in cake tin


  1. Rub the fat into the flour.
  2. Add the sugar to the yeast and cream to a thick liquid consistency.
  3. Powder the vitamin C tablet and mix into the fat and flour mixture well.
  4. Add half the water to the yeast basin, mix well and pour into a well
    in the middle of the flour mixture.
  5. Mix gently until all the dry flour mixture combines into an elastic, damp dough with all the liquid used.
  6. Knead by pulling the mixture from the edges into the centre going around the mixture until a smooth puff is reached. (Couple of
  7. Cut this puff into 6 pieces of equal size. Knead these again into mini-puffs.
  8. Place these balls in a deep 7in cake tin, with one in the middle and 5 around the edges. Flatten gently so the balls just touch, prick
    with a fork, cover and leave near heat to rise.
  9. When the mixture has doubled in size, cook for 15mins at 220°C, then turn the head down to 180°C and cook for a further 15mins.