A traditional South Wales bread
| Yield | |
|---|---|
| Source | Kathy Ryan |
| Prep time | 10 minutes |
| 3 | Cup | self-rising flour |
| 1⁄2 | Teaspoon | salt |
| 2 | Teaspoon | sugar |
| 1 | Teaspoon | butter |
| 1 | Cup | milk |
| Unknown | chives (fresh or garlic (optional)) |
Rub butter into dry ingredients. Add milk until soft dough results. Pat into a round shape and place on floured tray. Bake at 390° for about 30 minutes until it sounds hollow when knocked. Wrap in clean, dry tea towel to cool slightly. Can be eaten warm or cold.




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