Breads



Bread

Malt Bread

1½ lb self raisin flour
½ lb sultanas
2 breakfast cups of milk
1 breakfast cup sugar
1 small teaspoon salt
1 small teaspoon carbonate of soda
1 egg
½ cupful black treacle

Mix all well together.
Slow oven 11/2 hours.
Makes 2—2lb loaves.


Malt Loaf

½ lb self raisin flour
2 oz fruit
2 oz sugar
1 teaspoon baking powder
1 egg
1 tablespoon syrup
11/2 tablespoon malt extract
¼ pint water

Mix dry ingredients in a basin, warm syrup and malt in water. Add egg and mix to a light dough. Bake 1 hour in a moderate oven (regulator 4or2).

Picture of Brown Loaf

Granny Loaf

8. oz. Self-Raisin Flour
2. oz. Chopped walnuts
3. oz. Raisin or Walnuts
1. oz. Soft brown sugar
One tablespoon of golden syrup
Quarter pint of milk
Half teaspoon of salt

Place all dry ingredients together in a bowl and add nuts and fruit.
Beat to a very soft mixture with golden syrup and milk.
Place in a grease 6 inch greased tin.
Bake in a moderate oven [350-375 deg. F., gas mark 4-5 for about 45 minutes.
Brush with a sugar glaze while still warm.


Date and Walnut Loaf

8. oz. Self-Raisin Flour
8. oz. Dates
3.oz. Margarine
3.oz. Caster sugar
3.oz. Broken walnuts
Pinch of bicarbonate of soda
Quarter pint of water
1 Egg

Break dates into small pieces and place in a basin
Pour on the boiling water and add bicarbonate and leave to stand until cold.
Cream margarine and sugar add beaten egg.
Mix flour, nuts then dates, stir gently to ensure dates do not break up.
Pour the mixture into a 2 lb. lined and greased loaf tin.
Bake in a moderate oven [325-350 deg. F., gas mark 3-4] for one and a half hours.
Note; - To improve the flavour, keep in an airtight tin for a few days.


Sultana Malt Cake

8. oz. Self-Raisin Flour
4. oz. Sultanas
2. Tablespoon golden syrup
Quarter pint of milk
2. Tablespoon malt extract
Quarter teaspoon bicarbonate of soda
1 Egg

Sift the flour and bicarbonate of soda.
Melt the syrup, malt extract and milk together and allow to cool.
Beat the egg and add to the flour with a little liquid.
Add sultanas mix and pour mixture into 1 lb. greased loaf tin.
Bake in a moderately hot oven [350-375 deg. F., gas mark 4-5] for 40-45 minutes.
Bicarbonate of soda will give the cake a rich dark colour.


Orange and Raisin Loaf

8. oz. Self-Raisin Flour
1. oz. Lard
1. oz. Margarine
4. oz. Caster sugar
6. oz. Seedless raisis
Half-teaspoon bicarbonate of soda
Grated rind and juice of half an orange
Milk

Mix the flour and bicarbonate of soda then rub in the fat.
Mix in the sugar, grated orange rind and raisins.
Place orange juice in a measuring cup and make up to quarter pint with milk. Stir until mixture thickens.
Grease a 1 lb. loaf tin and pour in the mixture making a hollow in the centre.
Bake in moderate oven [350 deg. F., gas mark 4] for 20 minutes, then lower the heat to [325 deg. F., gas mark 3] for a further one and a quarter hours.
Bicarbonate of soda will give the cake a rich dark colour.

Baking powder

4 ozs ground rice
4 ozs carbonate of soda
3 ozs tartaric acid

Mix well together. Crush out the lumps. Keep in a tin or bottle.

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