‘THE PRESS’ NUMBER , .a
New Country Bread. It’s full ofgoodness, not goodness knows what. These days there are no end of ways we could make a sliced loaf LITTLE RAYS OF SUNSHINE in double-quick time Sandwich White Sliced. . Jhat is, if we ad t e Sandwich Mixed-Meal Sliced. inclination to adopt a few labour . saving measures, which we most certainly don’t. In our book, there’s only one f way to make a superior loaf. |||| And that’s slowly and naturally and without the assistance of any artificial ingredients. si . THE GRAIN WE»t * '■ ■ A • The pick of the Canterbury Plains. Even so, we still add a little ” extra protein in the form of Gluten. ***'**»/ MSf NO COLOURING, Not that we’re averse to adding a little something extra, just as For despite the fact that the long as it s 100% natural. process of natural fermentation is Gluten for example. It s a d enough to try the patience of any natural extract of grain that s rich man, it does make better dough, in protein and as rare as gold dust. No matter, in it goes. So we sit around twiddling our thumbs for anything up to 3% — — hours while the yeast gets to work 1' - ■ die dough ferments in its own sweet time. 4> Even then we’re not finished. Once the dough is weighed out and despatched to the oven it’s by no means a case °f l ° ut gluten out of mlnd '' There’s a little bit of Gluten in Prior to die final bake we give every piece of grain. It’s rich in lP&l^y'’ t^ie once over to c^ natural protein and is a devil of a job diat it’s up to scratch. to extract. That way we can be certain that ' every Country loaf will turn out to Likewise when it comes to W SUced greasing the baking tins. shced bread - Rather than using animal fats CXH fl H Id we use the lightest coating of X\\\\\ \ / //'/// vegetable oil. '-.v/ The same with salt. Although it’s a vital ingredient in bread making it’s also the subject of | some controversy amongst the medical profession. In consequence we use as litde as is necessary. Certainly not Z C>>~enough to cause doctors to lose any H _ nHIHaaLIB W3 COUNTRY / SLCWLYDOEsrr. Wf'l BREAD But it’s when it comes to W| O RATHER BETTER BREAD FROM U ARAIHERBETTERBAKER
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Press, 25 August 1983, Page 17
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394Page 17 Advertisements Column 1 Press, 25 August 1983, Page 17
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