BREAD RECIPES

Wairarapa Times-Age, 25 June 1938, Page 4

BREAD RECIPES

Prune Bread. Ingredients: 1 cup all-bran, 1 cup sour milk, 1 cup of prunes soaked over-night, stoned, drained, and chopped, 1 tablespoon of syrup, J cup sugar, 1 cup flour, 1 teaspoon of bicarbonate of soda. 1 teaspoon baking powder, J teaspoon salt. Mix together the all-bran, sour milk, prunes, and syrup, add the sugar, then the flour, which has been sifted with the soda, baking powder, and salt. Put the batter into a greased tin, cover tightly and steam for 3 hours. Brown Soda-Bread. Half a pound of plain flour, Jib. wholemeal, 2 teaspoons sugar, 1 teaspoon soda, 1 teaspoon salt, J pint buttermilk. Sieve dry ingredients together and mix with milk. Knead into dough and roll on board, divide into loaves, put on the oven shelf and bake in a very hot oven until pale brown. Wholemeal Bread. A good recipe for pure wholemeal bread is: Twelve cups wholemeal, 1 tablespoon of salt, 1 tablespoon of golden syrup dr honey, i cake compressed yeast. It is advisable to warm the wholemeal in -cold weather. Dissolve the yeast in about -J cup of tepid water and warm the syrup. Add salt to wholemeal and mix to a moist dough with warm water, adding the yeast, water and syrup. Leave to’ rise for four hours in warm place, well covered. Then punch down and leave another half-hour. Turn on to a floured board, divide into four pieces, place in two meat tins lightly covered, and leave to rise from half an hour to an hour. Bake in a moderate oven about 3 hour.