No-yeast bread recipes for the home baker

Press, 6 November 1978, Page 12

No-yeast bread recipes for the home baker

Home & People . ' /- /- ■ /

I feel sure .-that many home cooks have become expert bread-makers since the bakers’ strike and now realise that making it is a very simple chore. However, Weast is not always available and not usually kept in the average store cupboard for an emergency, such as running out of bread during a holiday period. The recipes I have selected for today are made with baking powder or other commonly used rising agents anil they all make quite acceptable breads which can be eaten fresh, toasted or in sandwiches. POTATO BREAD This recipe has been in my possession for many years. It was given to me by my mother when I made bread three times a week using yeast made from hops and potatoes. Sometimes the yeast brew failed and then I made potato bread, which was a welcome substitute. Makes two small loaves. You will need: — 4 cups plain flour J-f cup cold mashed potato 1 teaspoon salt 4 level teaspoons baking powder (pressed flat with blade of knife) 1 level teaspoon sugar 2-21 cups cold milk Method: Sift flour with baking powder and sugar. Press the dry cold mashed potato through a sieve into dry ingreidents and blend in with pastry blender or finger tips. Add enough milk to make a soft dough, mixing quickly with a knife and without kneading turn into well greased tins. Smooth down top and bake at 400 for 40 to 45 minutes covering with dampened paper for the first 10, minutes. Turn out and immediately wrap in clean teatowel until cold. When cooked the loaf should give a hollow sound when tapped. BERMALINE BREAD The fallowing Bermaline Brown Bread is another very old friend of mine. It

is close-textured and richly flavoured. Ingredients make two small loaves. You will need: — 3 large cups plain flour 1 large cup bran flakes 2 level teaspoons bi-car-bonate of soda 4 level teaspoons cream of tartar 1 level teaspoon salt 1 tablespoon treacle 1 small cup boiling water I small cup milk. Method: Sift flout with risings and salt, add bran and mix well. Dissolve treacle in boiling water and slowly add the milk to this. Pour into the dry ingredients and mix thoroughly. Turn into two

well greased tins without kneading and bake at .350 for an hour. If cooked in large tin, coak for an hour and a half or when tested with skewer it comes out clean. WHOLEMEAL BREAD Wholemeal Soda Bread is shaped into a round and can be cooked in a greased sandwich tin or on a greased oven slide. You will need:— 350 g wholemeal flour 125 g white Hour 1 level teaspoon bi-car-bonate of soda 1 level teaspoon cream tartar 1 level teaspoon salt 1 dessertspoon fine oatmeal (optional) 25g butter 1 large cup milk (or more) Method: Rub butter into wholemeal flour. Sift white flour with salt and rising and add. Pour on milk and mix with knife until a loose, soft dough is formed. Wholemeal dough should be very soft or the bread could be hard. Knead lightly in the bowl before turning out on lightly floured surface and

knead lightly only until it is formed into one or two round cakes Turn up smooth side and with a sharp knife cut a deep cross in the top. Bake at 450 for 45 minutes (or less according to size). SCONE LOAF Scone Loaf should he eaten warm with plenty of butter or toasted. Ingredients make one round loaf. You will need:— 4 cups white flour I teaspoon sait 4 teaspoons baking power Milk Method: Sieve the three dry ingredients and mix to a soft dough with cold milk, about 11-1| cups. Knead very lightly on floured surface to form into a ball then press down into a round about 10 inches across. Cut deep cross in top with sharp knife and bake at 450 for 15-20 minutes. GOLDEN CRUNCHY BREAD Cornflakes give Golden Crunchy Bread its pleasing flavour and crispiness. It is very tasty eaten when warm but it remains moist for two or three days. Ingredients make enough for one loaf '’ooked in an eight or ne-inch tin. You will need:— 3 cups white flour 3 levei teaspoons baking

powder 1 teaspoon salt 3 dessertspoons sugar 2 eggs i cup softened butter I cup milk Method: Crush cornflakes very finely until they measure one cup. Sift flour, baking powder, salt and sugar and set aside. In a large bowl beat .the eggs until they are thick and foamy. Add the crushed cornflakes and the softened butter and beat well. Stir in the milk then add the sifted flour mixture. Mix lightly and only until blended. Spread the batter evenly in well greased tin and bake at 400 for about 30 minutes or until golden brown and a skewer inserted near centre comes away clean. Turn out to cool.

APPLE SAUCE AND RAISIN BREAD Apple bauce and Raisin Bread is semi-sweet and makes delicious toast. It al«o remains moist for several days. The recipe makes enough for one loaf in an oblong tin about 9 x 5 x 3. You will need;— Ij cups white flour 1 teaspoon baking powder 1 teaspoon bi-carbonate oi soda 1 teaspoon salt 1 teaspon ground allspice (optional)

L‘ cups rolled oats 1J cups chopped raisins 2 eggs 2/3 cup brown sugar, firmly packed. 1 cup sweetened apple sauce or puree 1/3 cup salad or cooking oil Method: Sift flour with baking powder, soda, salt and spice. Add rolled oats and raisins and mix well. Beat eggs with brown sugar until light and add apple sauce and oil and blend thoroughly. Combine with the dry ingredients, stirring only until well mixed then spoon into well greased tin and bake at 350 for one hour or until done when tested.

FOOD AND RECIPES

by

Celia Timms