Barm cakes are actually a bread roll or a bap. Made from white or wholemeal flour they are soft rolls. Barm is an old Lancashire (UK) name for the froth on liquid that contains yeast.
450g/1lb bread flour
56g/2 oz lard or butter
8g/0.3 oz dried fast action yeast
142ml/ 1/4 pint warm milk
142ml/ 1/4 pint warm water
1 teaspoon salt
Pop the water and milk into a bowl and stir in the yeast.
In a separate bowl rub the lard/butter into the flour until it resembles breadcrumbs and add the salt.
Now pour the liquid into the dry ingredients and bring together to form a dough.
Knead on a floured surface for 5-10 minutes.
Put the dough into a bowl and cover with a cloth, leave in a warm place to rise for about an hour. It should double in size.
Knock the dough back, by kneading again for a couple of minutes and divide into 8 rolls.
Place the rolls on a floured baking sheet. Cover and leave to rise for a further 45 minutes.
Preheat your oven to 400F/200C/Gas 6.
Bake in the oven for 25 minutes.
