(makes about 12)
For the glaze:
2 tablespoons water
2 tablespoons granulated sugar
For buns:
1 lb plain flour (450 g)
1 level teaspoon salt
¼ pint hand-hot water (150 ml)
1 teaspoon caster sugar
2 oz butter (50 g), melted
2 oz cut mixed peel (50 g)
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(makes 1 loaf)
1lb strong plain flour (450 g)
1 standard eg
4 teaspoons dried yeast
1 teaspoon salt
2 oz brown sugar (50 g) plus 1 teaspoon
12 oz mixed dried fruit (350 g)
3 oz butter or margarine (75 g)
8 fl. oz milk (225 ml)
1 teaspoon mixed spice
A 2 lb (900 g) loaf tin well greased.
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(makes 12)
1 lb strong plain flour (450 g)
1 teaspoon caster sugar
8 fl. oz milk (225 ml)
1 rounded teaspoon salt
2 fl. oz water (55 ml)
A little lard
2 level teaspoons dried yeast
Measure the milk and water in a pan and heat until just hand hot. Pour it into a jug, add the dried yeast and sugar,
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(makes 12)
½ lb whole-wheat flour (225 g)
A little lard
About ¼ pint cold water (150 ml)
1 teaspoon salt
Simply mix the flour and salt in a bowl, then gradually add enough water to combine the mixture to a non-sticky dough. Transfer the dough to a work surface and knead for about 10 minutes.
Then leave it, covered by the upturned bowl,
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(makes 12 loaves)
1 ½ teaspoons salt
2 teaspoons dried yeast
1 oz butter (50 g)
1 lb plain white flour (450 g)
¼ pint milk (150 ml)
1 teaspoon granulated sugar
¼ pint hand-hot water (150 ml)
Lightly grease 2 baking sheets.
Sift the flour and salt into a bowl, and rub the butter
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(makes 16 rolls)
2 teaspoons salt
1 lb strong white flour, warmed slightly
1 teaspoon white sugar
½ pint milk (hand-hot)
2 teaspoons dried yeast
2 tablespoons (approx.) poppy seeds
4 oz butter (room temperature)
1 large (or 2 small) baking sheets, well-greased
1 beaten egg
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(makes 12 rolls)
This recipe does require 5-6 minutes kneading but only one rise, so it’s still relatively quick.
8 oz whole-wheat flour (225 g)
8 oz strong white flour (225 g)
1 teaspoon butter
1 level teaspoon brown sugar
2 level teaspoons salt
2 level teaspoons dried yeast
½ pint hand-hot water (275 ml)
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(makes 1 loaf)
This is a good loaf to make if you’re in a hurry or need some bread unexpectedly. It doesn’t need yeast, as the soured cream and soda are the raising agents. It is best eaten slightly warm from the oven.
1 lb whole-wheat flour (450 g)
2 teaspoons salt
1 teaspoon bicarbonate of soda
¼ pint soured cream (150 ml)
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