Recipes‎ > ‎

Breads


                        Please scroll down to view the following BREAD recipes -

BANANA AND PECAN BREAD
BANANA BREAD
DATE & WALNUT LOAF
FATLESS TEA BREAD
HOODY’S WHEATEN BREAD
IRISH WHOLEMEAL SODA BREAD
MARMALADE FRUIT LOAF
OLD FASHIONED TEA BREAD
OLIVE BREAD
STUFFED MONKEY
TWO WHOLEMEAL LOAVES
 
BANANA AND PECAN BREAD    Sufficient for two 2lb loaves.

32oz (900g) plain flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
9oz (250g) fat
32oz (900g) caster sugar
4 eggs
24oz (700g) mashed banana
1 teaspoon vanilla essence
12oz (340g) chopped pecans

Grease and flour two 1lb loaf tins.    Cream fat and sugar.

Add eggs and beat together.    Add bananas, stir in flour, bicarbonate of soda and salt.

Add vanilla essence and nuts.

Mix thoroughly and divide equally between 2 baking tins.
Cook for 40 minutes at Gas Mark 4 (180°C/350°F).


BANANA BREAD
Makes 1 large loaf. Bake in advance. Time taken - 2 hours

8 oz self-raising flour
½ level teaspoon salt
4 oz butter
6 oz caster sugar
4 oz sultanas or seedless raisins
1 oz chopped walnuts
4 oz glacé cherries
2 eggs
1 lb ripe bananas

Sift the flour and salt into a large mixing basin. Cut the butter into pieces and rub into the dry ingredients until the mixture is crumbly and the fat evenly distributed. Add the sugar, sultanas or seedless raisins, the walnuts and the glacé cherries, which have been rinsed under warm water to remove the outer sugar coating, then patted dry and cut in half. Mix together and hollow out the centre.

Crack the eggs into the hollow, peel and mash the bananas with a fork and add to the eggs. Using a wooden spoon, beat all the ingredients thoroughly to a soft consistency - no extra liquid will be required.

Line a buttered 9¨ x 5¨ x 2¨ loaf tin with a strip of greaseproof paper cut to cover the base and opposite ends. Pour in the mixture and spread evenly. Place in the centre of a moderate oven (350°F, 180°C, Gas Mark 4) and bake for 1½ hours. Cool before removing from tin.

This bread keeps well and is even nicer after a day or so. Serve sliced and buttered.


DATE & WALNUT LOAF

8 oz stoned dates, chopped
1 teaspoon bicarbonate of soda
Pinch of salt
½ pint hot water
10 oz self raising flour
4 oz butter
2 oz shelled walnuts
4 oz dark soft brown sugar
1 egg, beaten

Put dates and bicarbonate of soda into a bowl and pour over hot water. Set aside.

Sift flour. Add butter and rub into the flour. Stir in walnuts and sugar.

Mix dry ingredients into the cooled date mixture and beat in eggs.

Pour into greased 2 lb/1kg tin and bake at 180ºC, 350ºF for 1¼ to 1½ hours.


FATLESS TEA BREAD
Virtually fat-free and very healthy, until you smother each slice with lashings of butter!
 
12oz (350g) mixed dried fruit, soaked overnight in 1/4 pint (142ml) strong, black tea
3oz (85g) Demerara sugar
8oz (227g) self raising flour
1/2 teaspoon each ground nutmeg, cinnamon and ginger
2 well beaten eggs
 
Add sugar, flour and egg to the soaked fruit.

Pour into a well-greased 2lb loaf tin (or line the tin with baking parchment)

Bake for 11/2 to 2 hours at Gas Mark 3 (170°C/325°F)

Remove from tin and leave until next day before slicing thinly and spreading with butter.

This can be baked in 2 smaller loaf tins, taking approximately 1 hour to cook.


HOODY’S WHEATEN BREAD
A recipe from Northern Ireland
 
7-8 oz wheatmeal flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon bicarbonate of soda
285ml cultured buttermilk
 

Add the last four ingredients to the flour and mix to a soft dough - not too moist.

Place in a small, greased loaf tin.    Bake at 375ºC for 30 mins.

Check by inserting a skewer and, if sticking, return to the oven for 10 mins or less.

Turn out onto a wire tray.


IRISH WHOLEMEAL SODA BREAD

This traditional bread is still widely baked in Irish households, being much easier than yeast-based breads and very nutritious. It used to be made with buttermilk, which was a by-product of home-churned butter, but that is seldom available now. Cultured buttermilk is completely different and full cream ordinary milk actually gives a better bread. I’ve seen it baked on a hearth fire in a “pot oven” – a 3 legged cast iron pot with a lid on a trivet. Hot coals were placed underneath and on the lid and the bread was delicious!

350g (12oz) wholemeal flour, the coarser the better
350g (12oz) self raising flour
30g (1oz) wheatgerm (optional)
15g (1/2oz) caster sugar
1 teaspoon salt
a “good” teaspoon of bicarbonate of soda
15g (1/2oz) margarine
1 pint (568ml), approx, full cream milk

Mix dry ingredients together thoroughly. Rub in margarine.

Add enough milk to give a fairly loose dough.

With floured hands, shape the dough into a flat round about 4cm thick and place on greased baking tray.

Cut into 4 farls (quarters).  Bake at Gas Mark 5 (190°C/375°F) for about 20 minutes.

Best eaten fresh.


MARMALADE FRUIT LOAF

12oz (340g) self raising flour
5oz (150g) butter for the best flavour
4oz (113g) sugar
9oz (250g) mixed dried fruit
1 egg
3 level tablespoons marmalade
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
pinch salt
approx 1/4 pint (141ml) milk

Grease a 2lb loaf tin.
Preheat oven to Mark 3 (170°C/325°F).
Sieve flour, salt and spices into a mixing bowl and rub in butter.
Add beaten egg and marmalade and enough milk to give a soft dropping consistency.
Place in tin and smooth top.
Bake for about 1 1/2 hours just below middle of oven, until a skewer into middle of cake comes out clean.
You may cover the top with foil if it becomes too brown.


OLD FASHIONED TEA BREAD

This tea bread is best eaten after being stored in an airtight tin or wrapped in foil for two or three days. It can be kept this way for a week, it can also be frozen.

You can use raisins instead of sultanas, or all currants - the value remains the same.

Makes 12 slices, 140 calories per slice.

4 oz sultanas
4 oz currants
¼ pint hot tea
2 level tablespoons runny honey
1 egg, size 3
3 level tablespoons orange marmalade
8 oz white or wholemeal self raising flour
¼ teaspoon oil

Place the sultanas and currants in a basin and pour over the tea, stir in the honey, cover and leave to soak overnight or for at least 6 hours.

Preheat oven to Gas Mark 4. Line a 2 lb loaf tin and brush with the oil.

Lightly beat the egg and stir into the tea mixture with the marmalade.

Stir in the flour and turn into the tin. Bake in the preheated oven for about 1 hour, or until a skewer inserted in the centre comes out cleanly.

A suggestion if freezing – cut your slices before freezing, this enables you to take out the amount of slices needed at one time.


OLIVE BREAD
I first made this bread many years ago on a course at Denman College entitled “Breads of the World”.

450g (1lb) strong flour
1 sachet easy blend dried yeast
1 teaspoon salt
2 tablespoons olive oil
1/2 pint (284ml) water
85g (3oz) pitted olives, chopped
1 tablespoon freshly chopped basil

Mix together the flour, salt and yeast. Stir in the olive oil and then most of the water, adding the remainder gradually until a soft dough is formed.
Knead until elastic and silky to feel. Prove until doubled in size.
Knock back. Flatten the dough, sprinkle on the olives and basil, then knead to incorporate the filling.

Shape into a round or oval.   Leave to prove again until doubled in size.

Cut a cross in the round shape or slashes in the oval one.
Bake in a pre-heated oven at Gas Mark 7 (200ºC/425ºF) for about 35 minutes.
Place on a wire rack to cool.

Variation: Spread sun dried tomato paste onto the dough before adding the olives. The basil may be omitted if preferred.


STUFFED MONKEY

Dough
6 oz plain flour
4 oz butter or margarine
4 oz soft brown sugar
½ teaspoon cinnamon

Filling
2 oz lemon peel
1½ oz butter
6 glacé cherries
2 oz ground almonds
1 egg yolk (keep the white for the glaze)
 

Sieve the flour and cinnamon. Rub in the butter, add the yolk of the egg and the sugar, and knead into a pliable dough. Roll out into two rounds to fit an 8" sandwich tin.

Combine filling ingredients.  Grease the tin and put in one round of dough. Spread with the filling, and cover with the other half of the dough.

Brush over with the white of the egg, and bake in a moderate oven (375ºF, Regulo 4) for about 30 minutes.    Cool in the tin.


TWO WHOLEMEAL LOAVES           Two Wholemeal Loaves

1lb (454g) stoneground wholewheat flour
11/2 teaspoons salt
2 level teaspoons dried yeast
1 teaspoon brown sugar
approx. 12–13 fl oz hand-hot water
1oz (28g) margarine
a little extra flour

Grease two 2lb bread tins.
Weight out the flour, add the salt and rub in the margarine.

Meanwhile, in a jug mix the dried yeast and sugar and add 4 fl oz hand-hot water; mix well, cover and leave to stand for 10 minutes in a warm place until it becomes nice and frothy.

Then add to the flour and, with a wooden spoon, mix well and add the remaining water gradually, so that you don’t wet the dough too much.

Finish off the mixing by hand – the dough should be smooth and leave the bowl clean.

Turn out onto lightly floured surface.  Knead dough for 8–10 minutes, stretching it and rolling it.

Cut the dough in two – weighing each to get the same weight and then placing in the tins.

Cover them with a tea-towel and leave to rise to nearly the top of their tins (about 40 minutes to one hour).

Pre-heat the oven to Gas Mark 6 (200°C/400°F) and cook the loaves for 20 minutes until brown and crisp on top and hollow-sounding when tapped. Leave to cool in their tins, but when slightly cooled, get them out or they sweat!