SULTANA LOAF & TOPPINGS

Press, Volume CII, Issue 30155, 12 June 1963, Page 3

SULTANA LOAF & TOPPINGS

Now that chillier days mean radiators and airing - cupboard warmers are on more often, be economical and make extra use of them by doing some of your own yeast cookery. It is always surprising how much less work or difficulty there is than is popularly supposed, and what a glow of pride and achievement it gives the

cook. Make this wxtodeirful sultana loaf, for instance. It is a tea table treat for the whole family and it is really simple to make. Three ways to finish it off are given, as this is a recipe you will always be making once you have tried it. so a little variety in appearance is a good thing.

Ingredients: J oz yeast 1 teaspoon sugar 2 eggs 1 cup luke-warm milk 2 oz sugar 3 oz butter 4 oz sultanas 2 oz finely-chopped mixed peel 1 lb flour. Method: Sift flour with half a teaspoon of salt into a warm bowl. Cream yeast and sugar together, add to two beaten eggs and a cup of luke-warm milk and stir into the flour. Mix well, then turn out on to a floured board and knead until smooth. Turn back into the warmed and buttered bowl, cover with a cloth, and stand in a warm (not hot) place out of draughts until doubled in bulk; about Ij hours. Punch down, add 2oz sugar.

softened butter, sultanas and peel and knead all together until well blended. Butter a large 21b loaf tin and turn in the mixture. Cover and stand again in a warm place until the mixture has risen to the top of the tin; about 20 minutes. Bake at 375 deg. until the tin feels light when lifted: about 40 minutes. Glaze before going into the oven, or finish in one of the other two ways given. GLAZE Ingredients: 1 tablespoon milk 1 dessertspoon sugar. Method: Bring to the boil together, then brush over the top of the loaf before it goes into the oven. LEMON .ALMOND Make a little lemon glace icing by gently warming icing sugar, lemon juice, and a drop or two of water until liquid and shining. Pour over the finished loaf and sprinkle with chopped blanched almonds. ★ WALNUT CRACKLE

Ingredients: 1 egg white i cup brown sugar i cup chopped walnuts. Method: Whisk the egg white until very stiff, then whisk in brown sugar. Fold in walnuts. Spread over the loaf after 30 minutes’ cooking and continue cooking until the topping is dry and crisped.

COOKING FLAVOUR NOT A MATTER OF LUCK

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