recipe comes from the web site of Debbie and Trev Jones
who live in Birmingham, England and have put their website
together in the hope of finding find out about their
Jones ancestors from the UK. The Jones ancestry dates
back to 1775 and Cardiganshire, Wales. It follows their
forefathers journey to Merthyr Tydfil, Glamorgan and
some of the achievements they made, particularly in
the world of professional football, for over fifty years.
Although Jones is a common name, this is by no means
a common family.
is one of the Welsh recipes from their site for you
to enjoy. If you would like to take a look at their
web site it is www.joneshistory.com
oz strong white flour
8 oz strong wholemeal flour
1 sachet dried yeast
1 teaspoon salt
1 teaspoon dried sage
1 large leek chopped
1 oz butter
1/2 pint tepid milk
1 teaspoon sesame seeds
oven to 400°F or Mark 6.
the butter in a saucepan and soften the chopped leek
the flours, salt, dried yeast and sage in a large
bowl. Make a well and pour in the leek, butter and
tepid milk. Beat well together until the dough leaves
the sides of the bowl clean.
out on to a lightly floured surface and knead well
for 10 minutes until smooth.
in a clean bowl. Cover and leave in a warm place for
about one hour until it doubles in size.
Turn out and knead well again.
into two. Shape into rounds and place on a greased
baking sheet. Brush with a little milk and sprinkle
with sesame seeds. Cover and leave in a warm place
to rise until double in size (30-40 minutes).
for 30 minutes. When cooked the loaves should be golden
brown and sound hollow when tapped on the bottom.
Cool on a wire rack.
and Trev Jones