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Bread and Roll Recipes 

 

Breads and Rolls - MENU

 

 

 

  1. Banana Loaf
  2. Barley Bannocks
  3. Belgian Loaf
  4. Bran Loaf
  5. Brown Bread
  6. Buttermilk Bread
  7. Buttery Rowies
  8. Canadian Tea Loaf
  9. Cheese and Celery Loaf
  10. Coconut naan bread
  11. Date and Walnut Loaf
  12. Farm Fruit Loaf
  13. Fruit Loaf
  14. Fruit Loaf (Alternative)
  15. Ginger and Cherry Loaf
  16. Harvo Loaf
  17. Hot Water Fruit Loaf
  18. Household Loaf
  19. Irish Brack
  20. Lancashire Bun Loaf
  21. Lancashire Crushes
  22. Lemon Loaf
  23. Lunch Rolls
  1. Malt Fruit Loaf
  2. Malt Loaf
  3. Milk Rolls
  4. Milk Rolls (Alternative recipe)
  5. Nut Loaf
  6. Oatmeal Loaf
  7. Provencal Bread
  8. Quick Bread
  9. Raisin Loaf
  10. Scottish Morning Rolls
  11. Soda Bread
  12. Spelt Bread
  13. Spiced Fruit Loaf
  14. Spiced Loaf
  15. Steamed Wholemeal Bread
  16. Stuffed Bread
  17. Sultana Malt Loaf
  18. Swedish Crispbread
  19. Sweet Bannock
  20. Tea Bread
  21. Tea Loaf
  22. Treacle Loaf
  23. Walnut Bread
  24. Wee Free Loaf
  25. Wheaten Loaf
  26. Wheaten Rolls
  27. White Bread
  28. Wholewheat Loaf
  29. Yoghurt and Lemon Loaf

Banana Loaf

Ingredients:
  • 4 ounces margarine or butter
  • 8 ounces sugar
  • 8 ounces plain flour
  • 2 eggs
  • 2 ounces chopped walnuts
  • 2 mashed bananas
  • 1/2 teaspoon baking powder
     
  • 1/2 teaspoon sodium bicarbonate


Methodology: Cream butter and sugar and beaten eggs.
Add dry ingredients, then the bananas.
Bake in a greased loaf tin in a moderate oven; 350 degrees or gas mark 4 for 75 minutes.

Barley Bannocks

Ingredients:
  • 1 teacup of barley meal or flakes
  • 1 teacup flour
  • 1 level teaspoon salt
  • 1 rounded teaspoon cream of tartar
  • 1 level teaspoon of baking soda
  • About 1 teacup milk
Methodology: Mix dry ingredients, and stir in enough milk to make a fairly soft mixture.
Divide mixture into 3 or 4 pieces, knead, and roll out each about half an inch thick.
Place on a hor girdle, and bake for a minute or two till brown on the underside.
Turn, and bake on the other side, opening up edge a little to see if bannock is cooked through.

Belgian Loaf

Ingredients:
  • Put in a pan:
    • 1 cup of sugar
    • 1 cup of sultanas
    • 1 cup of milk
    • 4 ounces of margarine
      Bring the above to boil, then leave to cool.
      Stir in:
    • 2 cups of plain flour
    • 1 egg
    • 1/2 teaspoon of baking powder
    • 1/2 teaspoon of baking soda
    Turn into a greased loaf tin and bake for 1 hour at 325 degrees, gas mark 3.

    Bran Loaf

    Ingredients:
    • 1 cup bran
    • 1 cup soft brown sugar
    • 1 cup raisins
    • 1 cup milk
    Methodology: Mix all the ingredients together and leave to soak overnight.
    Next day, add 1 cup of self-raising flour.
    Put in a greased loaf tin and bake for 1 hour at 375 degrees.

    Brown Bread

    Ingredients:
    • 2 pounds wholemeal
    • 3/4 ounce of yeast
       
    • 1 teaspoon of sugar
    • 2 teaspoons salt
    • 1 pint tepid water
    • little margarine or fat if liked (1 ounce per pound of wholemeal)
    Methodology: Mix wholemeal and salt together.
    Put yeast and sugar into smaller basin and work until creamy and moist, then blend in a little of the tepid water.
    If using fat, mix it into wholemeal before yeast is added.
    Make a well in centre of wholemeal, pour in yeast, sprinkle a little of the dry meal over liquid.
    Cover basin, stand in warm place for 20-30 minutes.
    Then mix to a soft dough with rest of water (by hand) and return to warm place for 1 hour.
    Turn out on floured board.
    Knead quickly for 1-2 minutes.
    Divide into equal pieces and put in tins (greased/floured).
    Stand in warm place for 1/2 hour.


    Put in hot oven (Regulo 7) and bake for 3/ 4 or 1 hour depending on size.


     

    Buttermilk Bread

    Ingredients:
    • 3 1/ 2 pounds of plain flour
       
    • 12 ounces lard
    • 1 1/ 2 ounces sugar
       
    • 4 ounces chopped mixed peel
    • Pinch of salt
    • 1 pound of raisins
    • 1 1/2 pounds of currants
       
    • 1 tablespoon bicarbonate of soda
    • Buttermilk
    Methodology: Sieve together the flour and salt.
    Rub in the lard then add sugar and fruits.
    Dissolve the bicarbonate of soda in a little of the buttermilk then add to the flour mixture with enough buttermilk to make a slack dough.
    Put into large, greased bread tins and bake in a moderate oven ; 350 degrees, gas mark 4 until firm.
    This will take approximately 2 1/ 2 to 3 hours.

     

    Buttery Rowies

    Ingredients:
    • 1 pound plain flour
    • 1 tablespoon salt
    • 1 tablespoon sugar
    • 1 ounce yeast
    • 3/ 4 pound of lard and margarine mixed
       
    • 3/4 pint tepid water
    Methodology: Sieve flour; mix yeast, salt and sugar and add to flour.
    Mix together and add tepid water.
    Mix into dough and set aside, to rise twice its bulk, in a warm place.
    Divide fats into 3 parts.
    Roll out dough on floured board, dot first part of fat over it in small pats, fold in 3 and roll out.
    Repeat twice till fat is used up.
    Divide into buttery shapes, put on greased and floured tray and prove (rise) for a further 30 minutes, then bake in a fairly hot oven for 20-25 minutes.
    N.B. When working with yeast, all utensils must be warm.

    Canadian Tea Loaf

    Ingredients:

    • Put into pan:
      • 1 cup of cold tea (strained)
      • 1 cup currants
      • 1 cup sugar
      • 1 cup sultanas
      • 1/ 4 pound of margarine
      Boil up for 3 minutes, draw aside and allow to cool.
      Put into bowl:
      • 2 cups plain flour
      • 1 teaspoonful of mixed spice
      • 1 small teaspoonful baking soda
      • 1/2 teaspoonful of salt

      Mix well then add contents of pan and turn into a loaf tin and bake in a moderate oven for 90 minutes.

      Coconut naan bread


      This is not an authentic naan bread recipe, but fun and easy to make.
      Ingredients:
      • 450 grammes plain flour
      • 2 teaspoonfuls of baking powder
      • 1 teaspoonful of salt
      • 125 ml milk + 2 tablespoons extra for brushing
      • 125 ml natural yoghurt
      • 1 egg
      • 25 grammes desiccated coconut
      • 25 grammes ground almonds
      • 1 teaspoonful of caster sugar
      Methodology:Preheat the oven to 220C/425F/gas mark 7.
      Lightly grease a baking tray and place it in the oven to warm.
      Sieve together the flour and baking powder in a large mixing bowl.
      Add the salt.
      In a second bowl, beat together the 125 ml of milk, the yoghurt and the egg.
      In a third bowl, mix together the coconut, almonds and caster sugar with 5 tablespoons of water to make a paste.
      Put to one side.

      Make a well in the middle of the flour and pour the milk mixture into it.
      Using a wooden spoon, carefully mix together the flour and liquid until they merge to a dough.
      Turn the dough out on to a lightly floured surface and knead for 3-4 minutes until the dough has a silky smooth texture.
      Use the heel of the hand to push the dough away from you, simultaneously using the other hand to bring the dough back to the starting position.
      Divide the dough into 4 or 6 balls, depending on the number of pieces you want.
      Take one of the dough balls and flatten it between your hands.
      In the centre of the slightly crooked circle you have created, place a dessertspoon-sized pile of the coconut mixture.
      Fold the dough in half to cover the coconut and pinch down the sides to seal it in.
      With either a rolling pin or your hands, work the dough into a teardrop shape.
      Brush with a little milk, place on the preheated baking tray and cook for 5-7 minutes until golden.
      Serve as soon as possible, placing on a clean tea towel to keep warm.


      Cheese and Celery Loaf

      Ingredients:
      • 1 pound of self raising flour
      • 2 teaspoons of salt
      • 1 1/ 2 ounces of butter
         
      • 3 sticks of celery - finely chopped
      • 1 small onion - finely chopped
      • 6 ounces of mature cheddar cheese - coarsely grated
      • 1 egg
      • 1/ 2 pint of milk


      Methodology: Grease a 2 pound loaf tin.
      In a bowl, rub butter and sifted flour until it resembles fine breadcrumbs.
      Add the celery, onion and cheese.
      Beat the egg and milk together and add gradually to the dry ingredients.
      Mix to form a soft dough.
      Knead lightly and quickly on a floured surface and shape into an oblong.
      Place in the loaf tin and bake in a hot oven, 220 degrees C (424 degrees F, Gas mark 7), until well risen and golden brown, approximately 55 minutes.
      Turn out and cool on a wire rack.
      Serve fresh with butter.

      Date and Walnut Loaf

      Ingredients:
      • 1/ 2 pound plain flour
         
      • 1/ 4 pound pressed dates
         
      • 2 ounces of walnuts
      • 1 teaspoon of bicarbonate of soda
      • 2 tablespoons vinegar
      • Pinch of salt
      • 4 ounces of butter or margarine
      • 1 ounce treacle
      • 3 ounces castor sugar
      • Milk
      Methodology: Finely chop dates and walnuts.
      Sieve flour into mixing bowl woth baking soda and salt.
      Rub fat into flour.
      Make a hollow in the centre and pour in milk.
      Add treacle, sugar, dates and walnuts.
      Using a metal spoon, fold ingredients and mix well.
      Add vinegar.
      Turn into tin and bake for 90 minutes at 325 degrees F.

      Farm Fruit Loaf

      Ingredients:
      • 1 pound self-raising flour
      • 2 tablespoonfuls of marmalade
      • 1 egg
      • 1 teaspoonful of mixed spice
      • A few cherries whole or chopped
      • 1 / 2 pound of sultanas

      Methodology: Cover sugar and fruit in solution of strong tea and steep overnight.
      Dissolve marmalade in mixture, add spice to flour and mix alternately with egg to mixture.
      Bake in oven for 90 minutes

      Fruit Loaf

      Ingredients:
      • 2 teacupfuls of self-raising flour
      • 1 teacupful milk
      • 1 teacupful of sultanas
      • 4 ounces margarine
      • 1 beaten egg
      • 1 / 2 teacupful of sugar
      Methodology: Melt sugar and margarine, sultanas and milk in a pan.
      Boil for 3 minutes.
      Leave to cool for 10 minutes.
      Add flour and the beaten egg.
      Put mixture into a small loaf tin and bake for 1 hour at gas mark 5.

      Fruit Loaf (2)

      Ingredients:
      • 4 ounces margarine
      • 1 cup of milk
      • 1 cup of sugar
      • 1 cup of mixed fruit
      • 1 egg
      • 2 cups of self-raising flour
      Methodology: Melt margarine, milk, sugar and fruit in a large pan.
      Cool.
      Add flour and egg.
      Mix well.
      Place in a greased or lined loaf tin.
      Bake for 1 hour at 375 degrees, gas mark 5.

      Fruit Loaf (3)

      Ingredients:
      • 1 teacup (4 ounces) of flour
      • 1 teacup (4 ounces) of oatmeal
      • 1 ounce margarine
      • 1 teacup (4 ounces) stoned raisins or chopped dates
      • 1 teaspoon baking soda
      • 1 teacup boiling water
      • 1 egg
      Methodology:Rub margarine into flour, then mix in oatmeal and sugar.
      Put fruit and soda into a basin and add boiling water, mix, then stir in dry ingredients to this, and bind with beaten egg, having a softish dough.
      Bake in a greased tin in a moderate oven till well risen and firm - about 1 hour - then turn out and cool on a wire tray.
      Oven heat: gas mark 5 or E, 400 degrees F.

      Ginger and Cherry Loaf

      Ingredients:
      • 6 ounces plain flour
      • 1 1 / 2 teaspoonfuls of baking powder
         
      • 2 ounces chopped cherries
      • 3 ounces margarine
      • 1 ounce chopped crystallised ginger
      • 1 1/ 2 teaspoonfuls ground ginger
         
      • 3 ounces demerara sugar
      • 7 tablespoonfuls of milk
        Methodology: Sieve flour, baking powder and ground ginger into bowl.
        Add margarine and rub in finely, stir in chopped ginger, cherries and sugar, add milk and mix to a fairly stiff dough.
        Put in a greased 1 pound loaf tin, smooth top and sprinkle with demerara sugar.
        Bake in moderate oven for 60-75 minutes approximately.
        Cool on wire tray.

        Harvo Loaf

        Ingredients:
        • 8 cups of self-raising flour
        • 1 tablespoon treacle
        • 1 egg
        • Raisins to taste
        • 1/ 2 cup sugar
           
        • 1 1 / 2cups milk
           
        • Pinch of salt
        • 1 / 2 teaspoon baking soda
        Methodology: Mix all dry ingredients together, then add syrup, treacle and milk.
        Mix to a soft dough, and pour into a well greased 2 pound cake tin, or loaf tin.
        Bake in moderate oven 60-75 minutes.

        Hot Water Fruit Loaf

        Ingredients:
        • 8 ounces self-raising flour
        • 2 ounces margarine
        • 2 ounces sugar
        • 8 ounces dried fruit
        • 1 level teaspoon baking powder
        • 1 level teaspoon mixed spice
        • Pinch of salt
        • 1 teacup boiling water
        • 1 tablespoon treacle
        Methodology: Mix flour, baking powder, salt and mixed spice.
        Put all other ingredients in to another bowl and pour the cup of hot water over them.
        Mix well.
        Add the dry ingredients to this mixture and fold in to make a soft mixture.
        Bake in a lined 2 pound loaf tin for 1 hour at gas mark 4, 360 degrees F.

        Household Loaf Ingredients:
        • 1 pound self raising flour
        • 1 rounded teaspoon salt
        • 1 ounce lard or margarine
        • Milk and water mixed
        • 1 1 2 teaspoons baking powder
        Methodology: Sieve the dry ingredients and rub in the fat.
        Then add enough liquid to make a slack dough.
        Knead lightly and shap into two cottage loaves.
        Bake on a floured tray in a moderate oven for 40 minutes.
        To test a loaf, remove from oven and tap bottom with the knuckles, when it should sound hollow.
        A dull sound indicates that the bread is not sufficiently baked.
        Oven heat: gas mark 5 or E, 400 degrees F.

        Irish Brack

        Ingredients:
        • 12 tablespoons strong tea
        • 1 pound mixed fruit
        • 6 ounces soft brown sugar
        • 1 lightly beaten egg
        • 1 ounce melted butter
        • 9 ounces plain flour
        • 1 / 2 level teaspoon of bicarbonate of soda


        Methodology: Soak overnight and sugar in tea overnight.
        Stir in egg and margarine.
        Fold in flour and bicarbonate of soda.
        Place mixture in lined and greased two-pound loaf tin.
        Bake for 90 minutes at 360 degrees.

        Lancashire Bun Loaf

        Ingredients:
        • 2 pounds bread dough
        • 4 ounces butter
        • 8 ounces currants
        • 1 / 2 ounce mixed spice
           
        • 8 ounces raisins
        • 2 ounces orange peel
        • Grated, or finely chopped candied peel.
        Methodology: Place dough in bowl and work into it the melted butter then fruit and spice.
        Knead very thoroughly then place in a buttered tin and leave to prove in a warm place for 1 1/ 4 hours.

        Bake in a hot oven 425 degrees, gas mark 7, until golden brown and hollow-sounding when tapped; approximately 1 hour.

        Lancashire Crushes

        Ingredients:
        • 1 pound flour
        • 8 ounces butter
        • A little yeast
        • Cold water
        Methodology: Rub the butter into the flour until like fine crumbs.
        Mix with cold water and a little yeast (about 1 teaspoonful) which has previously been creamed with a pinch of sugar and a little tepid water.
        Shape, place on a greased oven tray and bake in a moderate oven until fine and brown.

        Lemon Loaf

        Ingredients:
        • 1 lemon
        • Pinch of salt
        • 2 beaten eggs
        • 3 ounces melted butter
        • 1 cup of sugar
        • 1 / 2 cup of milk
           
        • 1 1 / 2 cups of self-raising flour
        Methodology: Mix flour, sugar, butter, eggs, salt and grated rind of lemon together in a bowl.
        Put in a lined loaf tin.
        Bake for 1 hour, gas mark 4, 350 degrees.
        When hot, mix the juice from the lemon with 1 / 2 cup of castor sugar, then spoon over loaf before from the tin.

        Lunch Rolls

        Ingredients:
        • 2 teacups (8 ounces) flour
        • 1 level teaspoon salt
        • 1 ounce margarine
        • A little milk
        • 112 teaspoons baking powder
        Methodology: Mix the dry ingredients and rub in the margarine, then bid to a stiff paste with milk.
        Divide into portions about the size of an egg.
        Break off one-third from each and form into a small ball, making a larger ball with the other part.
        Damp the larger and place the small ball on top.
        Flour the little finger and pass down through the two balls to make a hole.
        Brush rolls over with milk or egg, and bake on a floured tray in a fairly hot oven for 20 minutes or so.
        Oven heat: gas mark 6 or F, 425 degrees F.

        Malt Fruit Loaf

        Ingredients:
        • 2 teacups self raising flour
        • 4 ounces stoned raisins
        • 1 teaspoon sugar
        • 1 level tablespoon malt
        • 1 rounded tablespoon syrup
        • About 3/ 4 teacup milk
        Methodology: Mix dry ingredients in a basin. Melt malt and syrup together, add most of the milk, and stir into the dry ingredients.
        Have a fairly soft dough, so add a little more milk if necessary.
        Turn into a greased loaf or cake tin, and bake for an hour in a moderate oven.
        Turn out to cool on a wire tray.
        Oven heat: gas mark 3 or C, 350 degrees F.

        Malt Loaf

        Ingredients:
        • 1 / 2 pound self-raising flour
           
        • 2 tablespoonfuls syrup
        • 1 / 4 pound of raisins
           
        • 2 teaspoonfuls malt
        • 1 cup milk
        • 1/ 2teaspoonful salt
        Methodology: Mix all ingredients together in a bowl.
        Line a loaf tin with greased paper and bake in a slow oven for 75 minutes.

        Milk Rolls

        Ingredients:
        • 8 ounces of flour
        • 1 ounce of margarine
        • 1 / 4 teaspoon salt
           
        • 1/ 4 pint of milk
           
        • 1 teaspoon baking powder
        Methodology: Sift flour, salt, baking powder into a basin and rub in margarine lightly.
        Make a well in the centre and add enough milk to make a soft dough.
        Mix quickly and lightly.
        Turn on to floured board and form into small rolls.
        Place on baking tin {greased and floured}.
        Bake in quick oven for 20 minutes.
        When brown and crisp, brush tops with a little milk or melted margarine to glaze them, and return to oven for a few minutes.

        Milk Rolls (Alternative Recipe)

        Ingredients:
        • 2 pounds flour
        • 1 teaspoon salt
        • 3/ 4 ounce yeast
           
        • 3 ounces fat
        • 1 pint tepid milk
        • 1 egg
        Methodology: Warm flour, salt in basin.
        Rub in fat.
        Cream yeast with a little of the milk
        Add to flour.
        Mix to fairly soft dough with the egg and milk.
        Beat well, stand in warm place to rise until double its size.
        Knead lightly, shape into rolls and place on greased baking sheets in warm place to prove.
        When fully risen bake in hot oven (Regulo 8) for 15 minutes.

        Nut Loaf

        Ingredients:
        • 3 cups self-raising flour
        • 1 teaspoon baking powder
        • 1 cup sultanas
        • 1 egg
        • 1 tablespoon of golden syrup
        • Pinch of salt
        • Milk to mix
        • 1 / 2 cup of sugar
           
        • 3/ 4 cup of chopped walnuts


        Methodology: Sieve flour and baking powder.
        Add sultanas, sugar, walnuts and salt, then egg and syrup, and mix very well.
        Mix to a dropping consistency with milk, but watch you don't make it too wet.
        Turn into a 1 pound loaf tin, lined with greaseproof paper, and bake in a moderate oven; around gas mark 3, for 45 minutes approximately.
        Test with a warm skewer to see if cooked.
        Butter is usually spread on it to eat.

        Oatmeal Loaf

        Ingredients:
        • 1 pound oatmeal
        • 4 teaspoons cream of tartar
        • 2 teaspoons baking soda
        • About 1 1 / 2 pints milk

           

        • 21 /4 pounds of flour

           

        • 21 / 4 teaspoons salt

        Methodology: Soak the oatmeal in most of the milk overnight.
        Mix flour, salt, soda, and tartar in the baking bowl; then stir in the soaked oatmeal, adding more milk if necessary to make a soft dough.
        Put into a greased and floured loaf or cake tin, and bake in a fairly hot oven for 1 to 1 1/ 2 hours.
        Oven heat: gas mark 6 or F, 425 degrees F.


        Provencal Bread

        Ingredients:
        • 1 small onion, chopped
        • 1 ounce (25g) margarine
        • 1 / 2 ounce (15g) fresh yeast
           
        • 1/ 2 teaspoonful sugar
           
        • 4 fluid ounces (125ml) buttermilk
        • 7 ounces (200g) strong flour
        • 2 ounces (50g) wholemeal oat flakes
        • 1 teaspoonful salt
        • 3 1 / 2 ounces (100g) cottage cheese
           
        • 2 tablespoonfuls fresh mixed herbs, finely chopped
        • Milk to glaze
        Methodology: Lightly fry the onion in the margarine.
        Leave to cool.
        Mix the yeast, buttermilk and sugar together.
        Put flour, oatflakes, salt and cottage cheese into a bowl.
        Pour over the yeast and milk mixture and work the ingredients together until you have a smooth dough.
        Add the onion and herbs and knead them well in.
        Cover and leave to stand in a warm place to rise.
        Knead again.

        Grease and line an 8 inch (20cm) loaf tin.
        Put in the dough and leave in a warm place to prove.
        Brush the dough with milk.

        Bake in a preheated oven at gas mark 6, 400 degrees F., 200 degrees C. for about 45 minutes.


        Quick Bread

        Ingredients:
        • 1 teaspoon butter
        • 1 pound wholemeal flour or wholewheat
        • 4 ounces flour
        • 1 teaspoon salt
        • 2 tablespoons of treacle or molasses
        • 1 teaspoon of cream of tartar
        • 2 teaspoons wheatgerm
        • 1 1 / 4 teaspoons of sodium bicarbonate
           
        • 1 1 / 4 cups of milk
        Methodology: Grease a baking sheet with butter.
        Put all dry ingredients in a large bowl.
        Stir in milk and treacle with wooden spoon to form a soft dough.
        Knead for 1 minute.
        Shape into a round on the baking sheet, 1 1 / 2 inches thick.

        Sprinkle with wheatgerm.
        Bake for 40-45 minutes at 425 degrees.

        Raisin Loaf

        Ingredients:
        • 2 teacups self raising flour
        • 2 tablespoons sugar
        • Half teacup chopped raisins
        • 1 egg
        • A little milk
        Methodology: Mix the dry ingredients to a soft dough with the egg and milk.
        Knead lightly, and form into a loaf shape on a greased baking tray.
        Bake in a moderate oven for 30 minutes or more, till cooked through and nicely browned.
        Keep in a towel till required, then cut into slices.
        Oven heat: Gas mark 5 or E, 375 degrees F.

        Scottish Morning Rolls

        These baps, or morning rolls are the perfect accompaniment to a hearty breakfast.
        Ingredients
        • 450g/1lb strong plain white flour
        • 2 level tsp salt
        • 50g/ 2 oz vegetable fat or butter
        • 15g/ 1/2oz dried yeast
        • 1 tsp caster sugar
        • 125 ml 1/4 pint milk
        • 125ml/1/4 pint tepid water

        sieve the flour and salt, rub in the fat.Mix together the yeast,caster sugar and water. Heat the milk unitl it is lukewarm and then add it to the yeast mixture.Gradually add the liquid to the flour and knead to a soft dough for about ten minutes, or until you feel the dough becoming elastic. Place in an oiled bowl and cover with a cling film.Leave the bowl in a warm place fir an hour, or in a cool place overnight.
        Turn the dough out of the bowl, knead it lightly and divide into around seven ovals,place them on greased baking tray,cover and leave to prove in a warm place for a further 30 minutes
        Brush with milk and dust with flour and place in the oven at 220 degrees Celsius or 425 degrees Farenheit gas mark 7 for 15 to 20 minutes

        Soda Bread

        Ingredients:
        • 1 pound plain flour
        • 1 level teaspoonful salt
        • 1 level teaspoonful bicarbonate of soda
        • 1/ 2 pint of buttermilk or sour milk (you can add a few drops of lemon juice to fresh milk to sour it!)
        Methodology: Sift the dry ingredients together and mix with the milk to form a soft dough.
        Knead swiftly and lightly.
        Form into one round cake and place on a baking tin.
        Mark the top with a cross.
        Bake at 450 degrees for 30 minutes.

        Soda Bread (2)

        Ingredients:
        • 5 ounces flour
        • 3 ounces oatmeal
        • 1 rounded teaspoon cream of tartar
        • 1 level teaspoon baking soda
        • 1 level teaspoon salt
        • Milk
        Methodology: Sieve the dry ingredients, and mix to a soft dough with the milk.
        Form into an oval loaf on an oatmealed board, and bake on a floured tray in a fairly hot oven for about half an hour.
        Oven heat: gar mark 6 or F, 425 degrees F.

        Three-minute spelt bread

        Spelt is an ancient form of wheat that is high in protein and vitamins B and E. It is also digestible by some people with sensitivity to modern wheat. Spelt is an excellent bread making flour, with good quality gluten and an intense flavour.

        This Real Bread recipe comes from Sybille Wilkinson of Gilchesters Organics in Northumberland, where they grow and mill their own organic grain, including spelt. The recipe was created by Sybille's German grandmother.
        Ingredients

        • 500g spelt flour
        • 10g dried active yeast
        • 500g/ml Warm water
        • ½tsp salt
        • 50g sunflower seeds
        • 50g sesame seeds
        • 50g linseeds

        Method
        • 1. Mix the dry ingredients together and mix in the water.
        • 2. Stir well - this recipe doesn't need kneading
        • 3. Scrape the dough into a greased loaf tin.
        • 3. Bake in a hot oven (200°C) for 60 minutes.
        • 4. Take it out of the tin and bake for another 5 to 10 minutes.

        As with all bread, leave to cool before serving.


        Spiced Fruit Loaf

        Ingredients:
        • 2 teacups self raising flour
        • 1 teaspoon of mixed spice
        • 2 rounded tablespoons sugar
        • 1 egg
        • 1 ounce margarine
        • 1 ounce cooking fat
        • 2 ounces sultanas, raisins, or currants
        • 1 ounce of candied peel if available
        • About1 / 2 pint milk

        Methodology: Sieve the dry ingredients, and rub in the fats.
        Add fruit and chopped peel, and mix to a soft dropping consistency with the milk.
        Turn into a well-greased loaf or cake tin, and bake in a moderate oven till well risen and firm to touch - 1 to 1 1 / 2 hours.

        Oven heat: gas mark 5 or E, 400 degrees F.


        Spiced Loaf

        Ingredients:
        • 1 cup self-raising flour
        • 1 cup of plain flour
        • 1 teaspoon baking soda
        • 1 teaspoon mixed spice
        • 1 teaspoon of cinnamon
        • 1 egg
        • 1 cup raisins
        • 1 cup of sugar
        • 1 cup of water
        • 1 / 4 pound of margarine


        Methodology: Simmer the margarine, raisins, sugar, and water in pan for 5 minutes.
        Put dry ingredients into bowl, then add the contents of the pan and the beaten egg.
        Bake in oven, gas mark 4, 350 degrees for 90 minutes.

        Steamed Wholemeal Bread

        Ingredients:
        • 1 / 2 pound wheaten meal

           

        • 1 / 2 pound flour

           

        • 1 teaspoon salt
        • 1 rounded teaspoon baking soda
        • 2 rounded teaspoons cream of tartar
        • A little milk
        Methodology: Mix all together into a soft dough with the milk.
        Turn into a deep greased tin and tie a greased paper on top.
        Steam for nearly two hours in a pan with enough boiling water to come nearly half-way up.
        Remove tin from pan, allow to stand for a minute or two, then turn loaf on to a wire tray and place in front of the fire, turning occasionally to dry off.
        2 ounces margarine rubbed in improves the loaf.

        Stuffed Bread

        Ingredients:
        • 8 ounces (250g) strong white flour
        • 8 ounces (250g) rye flour
        • 1 ounce (25g) fresh yeast
        • Pinch of sugar
        • 8 fluid ounces (250ml) lukewarm water
        • 1 1/ 4 ounce (35g) margarine, melted and cooled.
           
        • 1 egg yolk
        • Salt

          Stuffing:

        • 7 ounces (200g) mushrooms
        • 1 small leek
        • 2 ounces (50g) margarine
        • 12 ounces (376g) veal, cooked and cut into julienne strips
        • Seasoning
        • Egg yolk

           

        Methodology: Sieve flours together into a bowl.
        Make a well in the centre and crumble in the yeast.
        Mix this to a thickish paste with the sugar, and a little of the water and flour.
        Leave to work in a warm place for 15 minutes.
        Add the remaining water, the margarine, egg yolk and salt.
        Mix everything together well and knead the dough thoroughly.
        Cover and leave in a warm place until doubled in volume.

        Wash and dice the mushrooms.
        Wash the leek and cut it into thin rings.
        Saute the mushrooms and leek in the margarine and leave to cool.
        Mix with the veal and season to taste.

        On a floured board, roll out the dough to a rectangle about 2cm (3 / 4 inch) thick.

        Spread the stuffing mixture over the dough and roll the dough up in the shape of a loaf.
        Prick several holes in the top of the bread.
        Make a few decorative rounds from dough trimmings and fix to the bread with egg yolk.

        Bake in a preheated oven, gas mark 6-7, 200-220 degrees C, 400-425 degrees F. for 40-50 minutes.

        Sultana Malt Loaf

        Ingredients:
        •  
        • 1/2 pound self raising flour.

           

        • Pinch of salt
        • 3 ounces sultanas (or dates can be used instead)
        • 1 teaspoon baking soda
        • 1
        • 1 / 2 tablespoons syrup

           

        • 1
        • 1/ 2 tablespoons malt extract.

           

        • 1 egg
        • A little milk.
        Methodology: Mix the dry ingredients in a basin; melt syrup and malt in a pan and stir into dry ingredients along with the beaten egg, and milk if necessary to make a softish dough.
        Turn into a greased loaf or cake tin, brush over with milk, and bake in a moderate oven 45 minutes to 1 hour, till well risen, firm, and brown.
        Oven heat: gas mark 4 or D, 375 degrees F.

        Swedish Crispbread

        Ingredients:
        • 12 ounce (15g) fresh yeast
           
        • 7 fluid ounces (200ml) lukewarm water
        • 1 teaspoonful salt
        • 1 teaspoonful ground caraway seeds
        • 1 teaspoonful ground fennel seeds
        • 8 ounces (250g) wholemeal rye flour
        • Margarine for greasing
        • Flour
        Methodology: Mix the yeast with 2 tablespoonfuls of lukewarm water, stir in the remaining water, the salt and spices.
        Knead to a smooth dough with the flour, cover and leave to rise in a warm place for around 45 minutes.
        Thoroughly knead again.
        Divide the dough into 5 portions and roll out each very thinly.
        Cut into rectangles 4 by 2 inches (10 by 5 cm), put on a greased and floured baking tray and prick each one with a fork several times.
        Bake in a preheated oven, gas mark 9, 240 degrees C., 475 degrees F. for 5 to 7 minutes.

        Sweet Bannock

        Ingredients:
        • 6 ounces brown flour
        • 2 ounces oatmeal
        • 2 tablespoons baking powder
        • 1 egg
        • 3 tablespoons milk
        Methodology: Mix together flour, baking powder and rub in the butter.
        Add sugar and oatmeal and mix well.
        Make a well in the centre of the mixture, add the egg and milk and mix to a soft dough.
        Shape into a flat round bannock about 1 / 2inch thick.

        Cook in a hot oven, gas mark 6 or 400 degrees F. for 15-20 minutes.

        Tea Bread

        Ingredients:
        • 3/ 4 pound of self-raising flour
           
        • 1 egg
        • 3 ounces margarine
        • 2 ounces sugar
        • 1 1 / 2 gills milk

        Methodology: Sieve dry ingredients, rub in margarine, add sugar and mix to a light dough with egg and milk.
        Turn on to floured slab and knead lightly into a good round shape.
        Pat into an 8 inch round, place on a greased baking sheet, and prick well with a fork.
        Bake at 425 for 30-35 minutes.

        Tea Loaf

        Ingredients:
        • 4 ounces margarine
        • 1 cup sugar
        • 1 cup milk
        • 1 cup dried fruit
        • 1 teaspoon of mixed spice
        • 2 cups flour
        • 1 egg
        Methodology: Boil milk, margarine, sugar, dried fruit and mixed spice together in a pan for 10 minutes.
        Leave to cool, then add flour and egg.
        Bake at 350 degrees for 1 hour in a large loaf tin.

        Treacle Loaf

        Ingredients:
        • 1/ 2 pound self-raising flour
           
        • 1 teaspoonful baking soda
        • 3 ounces of sugar
        • 1 teaspoonful ground ginger
        • 1 teaspoonful mixed spice or cinnamon
        • 1/2 cup boiling water
           
        • 2 ounces butter or margarine
        • 4 tablespoonfuls treacle
        Methodology: Put dry ingredients into a bowl, melt the butter, sugar and treacle in the boiling water.
        Add this to the dry ingredients and mix well.
        Put into a greased loaf tin, and bake in a moderate oven for 30 - 60 minutes.

        Walnut Bread

        Ingredients:
        • 2 cups plain flour
        • 1/ 2 cup sugar
           
        • 1/ 2 cup raisins
           
        • 1 egg
        • 2 ounces butter
        • 1 / 2 cup chopped walnuts
           
        • 2 teaspoonfuls baking powder
        • Cup of milk
        Methodology: Cream butter and sugar, then add flour and baking powder.
        Beat up the egg, and add, and lastly add walnuts and raisins.
        Now add the milk and mix well.
        Put mixture into a well greased loaf tin and bake in a moderate oven for 1 hour.

        Wee Free Loaf

        Ingredients:
        • 4 ounces margarine
        • 1 1 / 2 cups of sultanas
           
        • 1 teaspoon baking powder
        • 2 cups of self-raising flour (8 ounces)
        • 1 cup of water
        • 3/ 4 of a cup of sugar
           
        • 1 egg
        Methodology: Put margarine, sultanas, water and sugar into a pan and bring to boil.
        Add baking powder, then simmer for 10 minutes.
        Remove pan from heat and allow to cool.
        Break in the egg and add the self raising flour.
        Put in loaf tin and bake at 350 degrees for about 1 hour.

        Wheaten Loaf

        Ingredients:
        • 1/ 4 pound of wheaten flour
           
        • 1 / 4 pound plain flour
           
        • 1 / 2 teaspoonful salt
           
        • 1 / 2 teaspoonful baking soda
           
        • 1/ 2 teaspoonful cream of tartar
           
        • 1 teaspoonful sugar
        • 2 ounces margarine
        • Milk to mix
        Methodology: Prepare oven and tin, measure dry ingredients.
        Cut and rub in margarine.
        Mix to elastic consistency with milk.
        Turn on to a floured board and shape.
        Put on to tin and brush with milk.
        Bake in hot oven about 3 / 4 hour.

        Wheaten Loaf (2)

        Ingredients:
        • 2 teacups flour
        • 2 teacups wheaten flour
        • 1 rounded teaspoon of salt
        • 1 rounded teaspoon of baking soda
        • 1 rounded teaspoon of cream of tartar
        • 2 teaspoons melted syrup
        • A little milk
        Methodology: Sieve all dry ingredients, then add the wheaten meal.
        Add melted syrup and enough milk to make a stiff paste (about 11/2 cups of milk).

        Put into a greased and floured tin - approximately 9 inches long by 4 inches wide, with a lid.
        Grease the lid, and keep it on during baking.
        Bake in a moderate oven about an hour.
        Cool slightly, then remove lid and cool loaf on a wire tray.
        Oven heat: gas mark 5 or E, 400 degrees F.


        Wheaten Rolls Ingredients:
        • 1 teacup wheaten flour
        • 1 / 2 teacup white flour

           

        • 1 ounce margarine
        • 1 level teaspoon baking soda
        • 1 level teaspoon cream of tartar
        • Pinch of salt
        • 1 teaspoon syrup
        • A little milk, preferably sour
        Methodology: Rub margarine into flour, then add the rest of the dry ingredients.
        Mix to a fairly soft consistency with the syrup and milk.
        Then lift out in dessert or tablespoons on to a greased tray, forming them into oval shaped rolls.
        Bake in a hot oven for 15 to 20 minutes.
        Oven heat: gas mark 6 or F, 425 degrees F.

        White Bread

        Ingredients:
        • 3 1 / 2 pounds flour
           
        • 1/ 2 ounce salt
           
        • 1 ounce of yeast
        • 1 3 / 4 pints of tepid water
           
        Methodology: Put flour and salt in warm basin and stand in warm place until ready to make dough.
        Put yeast in smaller basin and work with a little of the water.
        Make a well in the centre of flour.
        Pour in yeast, and rest of water which must be tepid.
        Sprinkle a little dry flour over water and leave in a warm place for 1/2 hour.


        Then mix to dough adding more water if needed.
        Leave dough in basin, cover with cloth, and leave to rise in warm place about 1-1 1/ 2hours.


        Turn on to floured board.
        Knead thoroughly.
        Mould in shape, or tin, and prove in warm place for 20 minutes.
        Bake in hot oven for 15 minutes (Regulo 7, then lower heat (Regulo 5 or 4) until cooked, when it should sound hollow when tapped on bottom.

        Wholewheat Loaf

        Ingredients:
        • 3 pounds wholewheat flour
        • 2 level tablespoons sugar
        • 1 ounce (2 tablespoons dried yeast
        • 1 ounce fat, lard, margarine or butter
        • 1 level tablespoon salt
        • 1 1 / 2 pints warm water

        Methodology: Mix flour, salt, half sugar and fat.
        Put yeast in warm water with some of the sugar.
        Add to flour and knead until mixed and firm.

      • Leave to double then turn on to a floured board and divide and knead.
        Put in greased loaf tins.
        Bake at 450 degree F. in the centre of the oven for 30-40 minutes.

        Yoghurt and Lemon Loaf

        Ingredients:
        • 4 ounces margarine
        • Grated rind of 1 lemon
        • 6 ounces self-raising flour
        • 5 fluid ounces plain yoghurt
        • 4 ounces sugar
        • 2 large eggs, (separated)
        • 2 ounces of dessicated coconut
          To decorate:
        • 3 level tablespoonfuls icing sugar.
        • 2 teaspoonfuls of lemon juice.
        Methodology: Cream margarine with sugar until light and fluffy.
        Beat in lemon rind.
        Beat in egg yolks then fold, coconut and yoghurt.
        Whisk egg whites to soft peak stage, then fold into the lemon mixture.
        Spoon mixture into a 2 pound loaf tin and bake in oven at 350 degrees for 50-60 minutes.
        Leave to cool in tin for 10 minutes, then turn onto rack to cool completely.
        Mix icing sugar and lemon juice together and spread over the top of the loaf to decorate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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