Unsalted Bread
Dear Aunt Daisy, « I have been ordered by my doctor to have unsalted bread and he told me you had a very good recipe. Would you please let me have this?
"Mrs.
J.
L.
| Springston.
Here is a recipe sent in by one of the Links in the Daisy Chain. I also advise you to write to the Home Service Extension, Adult Education, University of Otago. One cake yeast, 2 tablespoonful sugar, 1/2 cup milk, 2 tablespoontuls salt-free vegetable shortening, 3% cups flour (approximately), 2 cup water. Crumble yeast and mix with sugar. Warm the water, milk and shortening together in saucepan. Add _ this, not too hot, to yeast and sugar, Mix well. Add half the flour and mix thoroughly, then add the remaining flour and mix well to make a stiff dough. Knead until smooth and place dough in a greased bowl. Spread about 1 teaspoon of melted shortening over dough. Cover it with a towel and allow to set in warm place until it has risen to double its size. Knead again and shape into loaf. Place in a well-greased tin, cover and again let rise until double its bulk.
Bake in a moderately hot oven (350 de&rees), regulo 4. Cut into 20 slices. Make often as it goes rather dry.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19540827.2.65.2.1
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New Zealand Listener, Volume 31, Issue 788, 27 August 1954, Page 32
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215Unsalted Bread New Zealand Listener, Volume 31, Issue 788, 27 August 1954, Page 32
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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