Bread
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Dough Quantities

 

For 1 lb dough use 300 g flour, 6 fl oz water, 1/2 sachet of yeast, and 1 teasp salt.

 

For 21/2 lb dough use 750 g flour, 15 fl oz water, 1 sachet of yeast, and 2 teasp salt.

 

For 5 lb dough use 1.5 kg flour, 30 fl oz water, 2 sachets of yeast, and 4 teasp salt.

 

The larger Prewitts loaf tins need 2 lb of dough.

The smaller loaf tins need 1 lb of dough.

Baby loaf tins need 3 oz dough.

A 5 lb dough mix will be sufficient for 2 x 2 lb loaves, and 1 x 1 lb loaf.

A 71/2 lb dough mix will make 1 x 2 lb loaf, 4 x 1 lb loaves, and 10 x 3 oz baby loaves.

 

Other Bread Flours

There are several other interesting bread flours that can be used for that different kind of texture or flavour in your breads. Since the recipes are based on the basic 'Bread Loaves' recipe, only the changes are shown.

Allinson Softgrain Bread

A 500g bag of softgrain flour

12 fl oz water

11/2 teasp salt

1/4 oz fat

This mixture will make nice soft textured bread with a bit of texture added!

Bake 500g loaves for 23 - 30 minutes on gas mark 8, and rolls for 10 - 12 minutes on gas mark 8.

 

Allinson Wholemeal Bread

Allinson advise a brief first rise, then place the dough in warm tins, leaving to rise again until dough is about an inch above the top of the tins.

 

1lb 5 oz of Allinson 100% Original Wholemeal flour

15 fl oz water

1 teasp salt

1/2 oz fat

This makes traditional wholemeal bread with character!

Bake this quantity in 2 x 1 lb loaf tins for 15 minutes on gas mark 9,

with a further 15 - 20 minutes on gas mark 8.

 

Granary Bread

2 lb Granary Malted bread flour

20 fl oz water

2 teasp salt

1 oz fat

This mixture is used following the usual method bread-making process, to make 3 x 1 lb loaves. Alternatively you can make 2 cobs OR 1 cob and 8 - 10 rolls. The cob should be made as a round of dough, with a cross cut in the top.

Bake 1 lb loaves for 25 - 30 minutes on gas mark 7,

2 lb loaves for 40 minutes,

a cob for 25- 30 minutes,

and rolls for 10 - 15 minutes.

 

Doves Malthouse Bread

1.5 kg bag of Doves Farm Stoneground Malthouse Flour

800 ml warm water

1 tbsp salt

1 teasp honey

2 tbsp sunflower oil

A bread with a distinctive nutty malt flavour, and which is high in fibre.

Follow the usual bread recipe, and cook for 30 - 40 minutes on gas mark 7.

 

Basic Bread Loaves

A recipe designed to be made using a full 1.5 kg bag of bread flour.

These quantities make 2 x 2 lb loaves and 1 x 1 lb loaf.

If you want to make baby loaves, allow 3 oz of dough for each.

 

Makes 5 lb of dough

 

1.5 kg strong white bread flour

30 fl oz hand warm water

1 oz white Flora

2 sachets quick-acting dried yeast

4 teasp salt

Beaten egg

Poppy seeds or Sesame seeds

 

 

Put the water and white Flora into the Kenwood bowl.

Add the strong bread flour, the yeast and the salt.

Using the dough hook, mix on a slow speed for about 5 minutes.

Do not exceed speed number 1 if you are using the full quantities shown.

Put the dough into a bowl and cover with a plastic bag.

Allow the dough to prove in a warm place for 1 - 2 hours, until doubled in size.

Knock the dough down, and cut it into 2 x 2 lb pieces and 1 x 1 lb piece.

Knead each piece of dough for a few minutes, shape, and place into greased bread tins.

Place in a plastic bag to rise for a second time, while the oven pre-heats to gas mark 8.

When the dough has risen, make cuts in the top with a sharp knife, brush with beaten egg, and sprinkle with either poppy seeds or sesame seeds.

Cook on the middle shelf of the oven for 35 minutes.

Tap the bottom of the loaves to check they are cooked through.

 

Sunflower Seed Loaves

As Basic Bread Loaves, but use sunflower oil instead of white Flora, add some sunflower seeds and two teaspoons of horseradish.

Walnut Apricot and Sultana Bread

 

Very nice buttered, or with Cheddar cheese…

Walnut and sultana bread (without the apricots) was De Greys’ offering in the Ludlow Food Festival bread trail…

1 standard mix makes 3 small loaves

 

750 g strong white bread flour

2 oz chopped walnuts

2 oz chopped dried apricots

2 oz sultanas

2 sachets easy blend yeast

15 fl oz hand warm water

11/2 teasp salt

1 beaten egg

Presoak the walnuts, apricots and sultanas in the water for 10 minutes.

Then mix the ingredients in the Kenwood using the dough hook for 5 minutes.

Allow proving in a warm place, until doubled in size, about an hour.

Preheat the oven to gas mark 8. Divide the dough into three, then knead, shape and place into three small greased loaf tins. When well risen, bake for 30 minutes.

 

Pesto and Walnut Bread

 

Featured in Ludlow Food Festival’s bread trail.

As basic bread loaves, but add pesto ingredients (basil, garlic, grated parmesan cheese, and extra virgin olive oil) and chopped walnuts.

 

Rich White Bread Dough

This is the basic rich bread dough used in several recipes, including Chelsea buns, Hot Cross buns, and Bath buns.

1 standard mix

 

11/2 lbs strong white bread flour

1 teasp caster sugar

1 sachet easy blend yeast

15 fl oz milk, warmed to blood heat

11/2 teasp salt

3 oz butter or margarine

1 beaten egg

Mix the ingredients in the Kenwood using the dough hook for 5 minutes.

Allow proving in a warm place, until doubled in size, about an hour.

Finish according to the recipe being followed.

This dough may also be used for straightforward loaves and rolls. It lends itself better to slightly fancier roll shapes for that special occasion.

 

French Bread

Just the job sliced across and buttered with your fresh salad. Or slit along its length and fill with salad, cooked meat or mature Cheddar cheese, tomato and onion.

For a treat, make into garlic bread. It won't last very long, but there won't be a vampire for miles!

Makes 2 sticks

 

14 oz strong white bread flour

2 oz cornflour

10 fl oz hand warm water

1 sachet quick acting dried yeast

1 teasp salt

A little extra salt

Beaten egg

Put the water into the Kenwood bowl; add the flours, the yeast and the salt.

Using the dough hook, mix on a slow speed for about 5 minutes.

Put the dough into a bowl and cover with a plastic bag.

Allow the dough to prove in a warm place for 1 - 2 hours, until doubled in size.

Knock the dough down, cut it into two pieces, and knead for a few minutes.

Roll each piece out into an oblong about 14" by 6", then roll up lengthways like a Swiss roll.

Place the pieces on your Lakeland French Bread Baking Rack (or onto a floured baking sheet); slash the top every inch with a sharp knife, brush with beaten egg and sprinkle with salt.

Allow rising, uncovered, for a second time, while the oven pre-heats to gas mark 7.

Cook for 20 minutes until golden.

 

Vienna Bread

Delicious on its own, or with homemade jam.

The quantities given are sufficient for two 1 lb loaves.

Makes 2 lb of dough

 

1 lb strong white bread flour

4 oz brown bread flour

10 fl oz hand warm water

2 oz butter or margarine

1 sachet quick-acting dried yeast

11/2 teasp salt

1 oz Five Pints dried milk

Put the water and butter or margarine into the Kenwood bowl.

Add the bread flours, yeast, dried milk and the salt.

Using the dough hook, mix on a slow speed for about 5 minutes.

Put the dough into a bowl and cover with a plastic bag.

Allow the dough to prove in a warm place for 1 - 2 hours, until doubled in size.

Knock the dough down, and cut it into 2 x 1 lb pieces.

Knead each piece of dough for a few minutes, shape into longish loaves, and place on a greased baking sheet.

Place in a plastic bag to rise for a second time, while the oven pre-heats to gas mark 7.

When the dough has risen, make cuts in the top with a sharp knife.

If you wish, brush with beaten egg, and sprinkle with either poppy seeds or sesame seeds.

Cook the loaves on the middle shelf of the oven for 25 minutes on gas mark 7, then brush with milk, and cook for a further 25 minutes on gas mark 5.

Tap the bottom of the loaves to check they are cooked through.

 

Breakfast Baps

These baps are nice any time, not just for breakfast!

Make them round or long, or even in fancy shapes if you have the time.

Makes 21 baps

 

2 lb strong bread flour

20 fl oz hand warm water

3 oz white Flora (or a little sunflower oil)

2 sachets quick-acting dried yeast

3 teasp salt

2 teasp sugar

2 oz Five Pints dried milk

Poppy seeds or Sesame Seeds

Put the water and white Flora into the Kenwood bowl.

Add the strong bread flour, the yeast, the dried milk and the salt.

Using the dough hook, mix on a slow speed for about 5 minutes.

Put the dough into a bowl and cover with a plastic bag.

Allow the dough to prove in a warm place for 1 - 2 hours, until doubled in size.

Knock the dough down, and cut it into 21 pieces each of about 23/4 oz.

If you are making big baps, use about 41/2 oz of dough for each.

Knead each piece of dough for a few minutes, shape into round balls and flatten slightly, or roll into long sausages, or make fancy shapes like whorls or plaits, and place on greased baking sheets.

Place in plastic bags to rise a second time, while the oven pre-heats to gas mark 9.

When the baps have risen, brush with beaten egg, and sprinkle with either poppy seeds or sesame seeds.

Cook on the top shelf of the oven for 10 or 11 minutes.

Poppy Seed Rolls

Fancy shapes look wonderful with this recipe.

Try plaits, knots, spirals, baby cottage loaves or whatever fires your imagination!

Makes 12 rolls

 

1 lb strong white bread flour

10 fl oz hand warm water

4 oz butter or margarine

1 sachet quick acting dried yeast

2 teasp salt

1 teasp sugar

Beaten egg

1 oz Five Pints dried milk

Poppy seeds or Sesame Seeds

 

 

Put the water and butter or margarine into the Kenwood bowl.

Add the strong bread flour, the yeast, the dried milk and the salt.

Using the dough hook, mix on a slow speed for about 5 minutes.

Put the dough into a bowl and cover with a plastic bag.

Allow the dough to prove in a warm place for 1 - 2 hours, until doubled in size.

The dough will be sticky; so flour your hands then knock the dough down, and cut into 12 pieces.

Knead each piece of dough for a few minutes, make fancy shapes like plaits, knots, spirals, baby cottage loaves, and place on greased baking sheets.

Place in plastic bags to prove a second time, while the oven pre-heats to gas mark 5.

When risen, brush with beaten egg and sprinkle the poppy or sesame seeds on top.

Cook on the top shelf of the oven for 20 minutes.

 

 

Muffins

Brilliant for Saturday tea toasted and buttered served with a good slice of mature Cheddar cheese, or some tasty homemade jam!

Makes 10 muffins

 

1 lb strong bread flour

10 fl oz hand warm water

1 sachet quick acting dried yeast

1 teasp salt

1 teasp sugar

11/2 oz Five Pints dried milk

A little white Flora for the griddle

Put the water, strong bread flour, yeast, dried milk and the salt into the Kenwood bowl. Using the dough hook, mix on a slow speed for about 5 minutes.

Put the dough into a bowl and cover with a plastic bag.

Allow the dough to prove in a warm place for 1 - 2 hours, until doubled in size.

Knock the dough down, and cut it into 10 pieces each of about 23/4 oz.

Knead each piece of dough for a few minutes, shape into round balls and flatten slightly, then place the muffins on floured baking sheets in plastic bags to rise for a second time.

When risen, heat up a griddle on the top of the cooker, grease it lightly, adjusting the heat to a medium setting.

Lift the muffins gently onto the griddle, and cook them for about 7 - 8 minutes on each side.

Alternatively bake in the oven for 20 to 25 minutes at gas mark 5.

Leave them to cool a little.

When ready to eat them, slit round their middles with a sharp knife but do not pull the halves apart.

Grill them on both sides for a few minutes. Serve with plenty of butter, cheese or jam.

 

Crumpets

If you get these right, you can get the right type of holes in them.

Delicious grilled with lots of butter.

Makes about 10 crumpets

 

8 oz strong white bread flour

10 fl oz milk

3 fl oz water

1 sachet quick acting dried yeast

1 teasp salt

1 teasp sugar

A little white Flora for the griddle

1/4 teasp bicarbonate of soda

Heat the milk and water until hand hot.

Sift the flour into a mixing bowl; add the dried yeast, salt, and sugar.

Using the hand whisk, mix the liquid into the dry ingredients a little at a time, and beat well at the end, to make a smooth batter. Let the batter stand for about an hour.

Now add the bicarbonate of soda and leave the batter to recover for half an hour.

Warm a greased griddle on top of the cooker, and grease some crumpet rings.

Pour batter into each ring until half full, and cook for 8 minutes on the first side.

Then remove the rings carefully, and cook for a further 2 minutes on the other side.

When ready to eat, grill for a few minutes, and serve with plenty of butter.

If you really need anything on them, try some mature Cheddar cheese or homemade jam.

 

Oatcakes

Not quite like those from 'The Oatcake Shop', but you don't need to go up the M6 for these!

Very nice with butter, or for breakfast with bacon and tomatoes.

Makes 8 -10

 

4 oz strong white bread flour

4 oz fine oatmeal

1 sachet quick acting dried yeast

1 teasp salt

9 fl oz milk

9 fl oz warm water

A little white Flora for the griddle

Put the dry ingredients into a basin, and slowly add the liquids, mixing with the hand held electric mixer, until you have a smooth batter.

Cover, and leave to stand for 1 hour to rise.

Warm a griddle on the top of the cooker, grease it lightly.

Pour some batter (about 1 ladleful is about right) onto the griddle, not too thickly, and cook on the first side for about 8 minutes. Then turn over and cook for a further 2 minutes on the second side.

When ready to eat them, fold each oatcake in half and grill for a few minutes, turning over once to heat the other side through.

Either spread with butter and jam, or serve with an English breakfast. They mop up the tomato juices a treat!

 

Bagels

Delicious toasted.

You can make a sweet bagel by adding cinnamon and a few raisins to the mixture.

 

180 ml warm milk

1 egg yolk

1 sachet of instant dried yeast

280g strong white bread flour

Add the yeast to the flour and stir.

Add the warm milk and egg yolk, then mix together to make firm dough.

Knead for 5 minutes.

Divide the dough into 6 pieces.

Roll each piece into a ball and make a hole in the middle using your thumb.

Place on a baking tray, cover and leave to rise for 20 minutes in a warm place.

While the bagels are rising, preheat the oven to gas mark 8.

Half fill a frying pan with water, heat to simmering point, then add the bagels a couple at a time. Simmer for 20 seconds on each side, making them puff up, drain well, and place on a greased baking tray.

Bake in the centre of the oven for 20 minutes or until golden brown.

 

Naan Bread

The perfect bread to mop up those juices in your Balti Curry dishes.

Based on one of the Indian flat bread recipes.

Makes 8 flat breads

 

1 lb strong white bread flour

half a teaspoon salt

half a teaspoon bicarbonate of soda

8 fl oz plain yoghurt

1 sachet of easy blend yeast

1 oz butter

2 beaten eggs

wild onion seeds

sesame seeds

melted butter, or beaten egg to brush on

Mix the flour, salt, bicarbonate of soda, yoghurt, yeast, eggs, onion seeds and butter together in the Kenwood, using the dough hook.

Leave to prove in a warm place, until doubled in size.

Preheat the oven to gas mark 6.

Knead the dough again, and divide into 8 pieces.

Roll each piece into a ball, then roll it out into an oval shape about 8" long.

Place these ovals on oiled baking sheets.

Allow proving for 30 minutes or so.

Brush with butter or beaten egg, and sprinkle sesame seeds over them.

Bake for 7 minutes, until golden.

Best served slightly warmed.

Focaccia

From Delia's Summer Collection.

A glorious bread to accompany Ratatouille, or any dish where there are tomato and olive oil juices to be mopped up! Yum, yum!

4 mini focaccia or 1 large one

For the dough:

12 oz strong white bread flour

1/2 teasp salt

1 sachet easy blend yeast

71/2 fl oz water

11/2 tablesp olive oil

For the topping:

A selection from-

sun dried tomato, antipasto, strips of garlic, small pieces of onion, rosemary, basil, thyme, sea salt, blue cheese (Danish blue or gorgonzola), olive oil

Make the dough in the usual way, and leave it to prove until doubled in size.

Turn out the dough onto a floured board, divide into four pieces if making mini focaccias, then roll out into an oval shape about 6" x 5" for minis, or 12" x 10" for full size focaccia.

Place the oval(s) on a baking sheet, and add your chosen topping.

Delia suggests:

Red Onion, Olive and Rosemary

Blue Cheese, Garlic and Thyme

Basil and Sun Dried Tomato

Drizzle over a little olive oil and sprinkle with sea salt.

Cover, and allow to prove for about 30 minutes until puffed up.

Meanwhile preheat the oven to gas mark 5.

Bake the focaccia for about 15 minutes.

Cool on a wire rack.

 

 

Pane Casereccio (Rustic Pugliese Bread)

Antonio Carluccio's recipe from the Radio Times. This bread can be made using leftovers of hard cheese and meat, such as oddments of salami, ham or sausages.

Makes 1 large loaf.

 

15g dried yeast

175 ml lukewarm water

2 tsp salt

1 tsp ground black pepper

3 tsp virgin olive oil

2 eggs, beaten

600g doppio zero flour (superfine soft wheat flour used for making pasta)

150g salami, cut into small cubes

150g cheese, cut into small cubes

2 tbsp dried breadcrumbs

 

 

Preheat the oven to gas mark 6.

Dissolve the yeast in the water in a small bowl, and then stir in the salt, pepper, oil and beaten eggs.

Put the flour into a large bowl, make a well in the centre and pour in the yeast mixture. Mix well to make a dough.

Knead for at least 20 minutes until smooth and elastic. Sprinkle the meat and cheese on, and knead them into the dough.

Shape the dough into a long sausage, then join both ends together to form a ring.

Carefully transfer the ring to a baking tray dusted with the breadcrumbs. Cover and leave in a warm, draught free place for 20 minutes until risen slightly.

Bake for 35 minutes until golden brown.

 

Hot Cross Buns

Mary’s recipe is based on Mary Berry’s Ultimate Cake Book.

Just the job for Easter, or any other time for that matter! This used to be baked as one large bun, although today it is usual to have individual buns.

12 individual buns

For the buns:

1 lb strong plain flour

1 teaspoon salt

1 tsp ground mixed spice

1 tsp ground cinnamon

tsp grated nutmeg

1 sachet easy blend dried yeast

2 oz caster sugar

2 oz butter, melted and cooled

5 oz tepid milk

5 tbsp tepid water

1 beaten egg

3 oz currants

2 oz chopped mixed peel

 

For the glaze:

2 tbsp granulated sugar

2 tbsp water

 

Lightly grease 2 baking trays.

Mix all the bun ingredients except the currants and mixed peel, using the Kenwood as usual, to form a soft dough. Leave to rise in a warm place.

When risen, add the currants and mixed peel, divide into 12 pieces and shape each one into a round bun.

Arrange them on baking sheets, make a cross with a sharp knife, cover and leave for about 30 minutes until doubled in size (although it may take longer being an enriched dough).

Preheat the oven to gas mark 7.

Bake the buns for about 15 minutes until brown.

Dissolve the granulated sugar in the water over a low heat. Bring to the boil, and brush the buns as soon as they come out of the oven.

As soon as the buns come out of the oven, glaze with the mixture.

Cool on a wire rack.

 

Teacakes

Teacakes are nice toasted, by the fire, on a winter's evening.

But you'll probably want them at other times too!

Makes 10 teacakes

 

1 lb strong white bread flour

5 fl oz hand warm water

2 oz white Flora

1 sachet quick acting dried yeast

1 teasp salt

1 oz caster sugar

1 oz Five Pints dried milk

2 oz currants

1 oz chopped mixed peel

5 fl oz strong tea

 

Make 5 fl oz strong tea; pour it over the currants and dried peel, and leave to soak for half an hour.

Drain off the tea, mix it with the 5 fl oz of milk, and warm to blood heat.

Pour the liquid into the Kenwood bowl, and add the white Flora.

Add the flour, yeast, salt, sugar, currants and peel.

Using the dough hook, mix on a slow speed for about 5 minutes.

Put the dough into a bowl and cover with a plastic bag.

Allow the dough to prove in a warm place for 1 - 2 hours, until doubled in size.

Divide the dough into 10 pieces, shape into flattened rounds about 4" across.

Place on greased baking sheets, slip into plastic bags and allow rising a second time.

Pre-heat the oven to gas mark 6.

When the teacakes have doubled in size, brush with milk and cook for 15 - 20 minutes.

Chelsea Buns

Delicious, freeze well, if you can avoid eating them first!

Makes 9 buns, arranged 3 by 3 in a square cake tin.

9 buns

 

1/3 quantity of Rich Bread Dough

1 oz melted butter or margarine

3 oz currants

1 oz chopped mixed peel

2 oz soft light brown sugar

1 tbsp clear honey to glaze

caster sugar for sprinkling

 

 

Knock down the proved dough, turn onto a floured surface, roll out into a rectangle 12" by 9".

Mix the currants, peel and brown sugar together.

Brush the dough with the melted butter, and then sprinkle the fruit and sugar, leaving the outer half inch clear.

Now roll up the dough like a Swiss roll, starting with one of the long sides.

Grease a 6 or 7" square cake tin.

Cut the roll into nine equal pieces, and arrange them cut side up in the cake tin, three across in both directions.

Cover the tin; leave for about 30 minutes for the dough to double in size.

Preheat the oven to gas mark 5.

Bake for 30 minutes until golden brown.

While still hot, brush with honey and sprinkle with the caster sugar.

Leave the buns

to cool slightly before separating them.

 

 

Sally Lunn

As seen in the famous shop in Bath. Can be sliced and eaten with tasty homemade jam, or whatever takes your fancy! You can have the cream as well, if you have starved for the last three weeks!

1 loaf

 

1/3 quantity of Rich Bread Dough.

 

For the sweet glaze:

4 oz granulated sugar

5 fl oz water

Knock back the proven dough.

Shape into one large ball, and place into a 6" round deep cake tin that has been greased.

Cover and put in a warm place until doubled in size.

Preheat the oven to gas mark 7.

Bake the loaf for 20 minutes.

Turn out onto a wire rack, and brush the top with the hot sweet glaze.

Leave to cool (this is the hard part!).

Serve sliced, with jam, clotted cream and jam, whipped cream and jam ...

Try not to count the calories.

 

Bath Buns

A nice fruity bun, which will certainly go soggy if eaten in the bath!

20 buns

 

1 quantity of Rich Bread Dough

6 oz sultanas

3 oz chopped mixed peel

Finely grated rind of a large lemon

3 sugar lumps, lightly crushed

Honey for glazing (optional)

 

Knock down the proved dough, then knead in the fruit, peel and rind.

Shape into 20 balls, and arrange on baking sheets. Sprinkle with the sugar.

Cover loosely, and leave buns to rise until doubled in size.

Meanwhile heat the oven to gas mark 7.

Bake the buns for 15 minutes until golden brown.

If you wish, you may brush the buns with honey as soon as they are out of the oven.

Cool on a wire rack.

 

Wheaten Bread

A Fane Valley Coop recipe.

Serve with butter.

 

200g wholemeal flour

50g speedicook pinhead oatmeal

75g speedicook porridge oats

50g butter

35g caster sugar

1 teaspoon baking soda

teaspoon salt

250ml buttermilk / soured milk *

soured milk can be prepared by putting 1 teasp lemon juice in 1 pint of milk, standing it for 2 hours at room temperature.

Preheat the oven to gas mark 6.

Place flour in a bowl and rub in the butter.

Add the oatmeal and oats, sugar, baking soda, salt, and mix through.

Make a well in the centre and pour in the buttermilk / soured milk.

Mix well to a fairly soft dough.

Pour the mixture into a greased and floured 2lb loaf tin.

Press some oatflakes into the top of the loaf.

Place in the oven and cook for 40 minutes.

Turn out of the tin.

Bara Brith

A deliciously fruity loaf, served thinly sliced and buttered.

1 large loaf

 

15 fl oz strained tea

12 oz mixed dried fruit

1 lb self-raising flour

1 teasp ground mixed spice

8 oz soft dark brown sugar

1 egg, beaten

 

Do this bit in advance:

Put the tea and fruit into a bowl.

Stir well, then leave to soak for several hours.

The main recipe:

Preheat the oven to gas mark 4.

Mix the flour with the spice and sugar.

Add the fruit with the tea, and the beaten egg.

Mix all together well.

Grease and line a 2 lb loaf tin.

Spoon into the prepared tin.

Bake for 11/2 to 13/4 hours.

Turn out onto a wire rack to cool.

Serve thinly sliced and spread with butter.

 

Malt Loaf

Delicious served thickly sliced with real butter!

Recipe from Grace Mulligan's 'Farmhouse Kitchen Baking Book'.

Makes 2 x 1 lb loaves

 

1 lb plain white flour

1 sachet of easy blend yeast

3 oz malt extract

2 oz black treacle

1 oz butter or margarine

8 oz sultanas

1 teasp salt

10 fl oz water

 

For the glaze:

a little melted butter

 

Sift the flour and salt into a bowl, and add the yeast.

Melt the malt extract with the black treacle and butter, and then leave them to cool.

Add to the dry ingredients, along with the water.

Beat well for 2 or 3 minutes until blended.

Add the sultanas.

Divide the mixture between the greased loaf tins, and then leave to prove until doubled in size.

Meanwhile preheat the oven to gas mark 6.

Bake the loaves for 45 minutes, reducing the heat after 25 minutes if the tops brown too soon.

Brush with the melted butter when they come out of the oven.

 

Birnbrot

Swiss bread, which is cut into slices to reveal spirals of light, sweet dough wrapped around a spicy filling of fruits and nuts. Traditionally served in the afternoon with hot chocolate.

The suggested fruit and nut puree mixture will make 3 loaves, but freezes OK.

Makes 1 loaf

For the filling: (sufficient for 3 loaves)

8 oz dried pears, 6 oz prunes, 4 oz raisins.

3 oz chopped walnuts,

Juice and rind of half a lemon

5 fl oz red wine, 3 fl oz water

Half teasp cinnamon and of ground cloves

For the dough:

10 oz strong white bread flour

1 sachet easy blend yeast

3 fl oz milk, 1 beaten egg

2 oz softened butter, 2 oz sugar

1 teasp salt

1 egg, beaten with 1 tbsp milk

 

 

For the filling, chop the pears and prunes coarsely; heat them in a saucepan with the lemon juice and wine, adding extra water to just cover the fruit.

Bring to the boil and simmer for 10 minutes until soft. Mash to a puree.

Add the raisins, nuts, sugar, lemon rind and spices.

Add wine until of a spreadable consistency.

Mix the dough as usual, and leave to prove in warm place.

Knock back, knead, and roll out the dough to a 15" square about a quarter of an inch thick.

Spread the fruit and nut puree over the dough, leaving the outside half inch clear.

Preheat the oven to gas mark 4.

Roll up the dough, prick with a fork, and lay it on a baking sheet to prove a second time.

Brush with the egg and milk mixture, and bake for 35 minutes until golden.

Cool on a wire rack.

Serve warm.

 

 

 

 

 

Bread Pudding

A perfect recipe for using up left over bread. Very fruity and spicy. Freezes well.

Another gem from Delia's Complete Cookery Course!

For a 7" x 11" tin

 

8 oz bread, with any hard crusts cut off

10 fl oz milk

2 oz butter, melted

3 oz soft dark brown sugar

1 beaten egg

2 teasp mixed spice

6 oz (but I use 9 oz) of mixed fruit (JS posh mixed fruit, OR a mixture of sultanas, raisins, currants, and mixed peel)

Grated rind of half an orange or lemon

Freshly grated nutmeg

Preheat the oven to gas mark 3.

Butter a 7" x 11" baking tin or dish.

Break the bread into pieces, and pour over the milk. Leave for 30 minutes, so the bread becomes well soaked and can be broken up. If you are in a hurry, process the bread into crumbs first!

Now add the melted butter, sugar, spice and egg.

Using a fork, beat the mixture well.

Stir in the mixed fruit and the rind.

Spread the mixture evenly into the tin or dish, and sprinkle generously with grated nutmeg.

Bake for about 1 hour 15 minutes.

Allow standing for a few minutes, then turn out onto a cooling grid.

When cool, trim off any hard edges, then cut into fingers.

Although often eaten cold, it can be eaten warm with hot custard.

 

 

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