Frenlite Recipe Collection

A Collection of New Recipes and Old Favourites

Bread Recipes

Yeast Dough, Basic Mixture

Ingredients Quantity Method
Plain flour 1 lb (
Salt 1½ level teaspoon Sieve together)
Margarine, butter or lard ½ oz Melt the fat and mix into the flour
Yeast ½-¾ oz Make the water blood heat and add a spoonful to yeast and cream. Add creamed yeast and the remaining water to the flour
Water ½ pint
Eggs 1 For a wash

Yeast "Do's"

  1. When possible weigh the ingredients; accuracy gives the best results.
  2. After adding the yeast and liquid to the flour, work the dough very well, either by hand or a mixer. This helps to make a well shaped loaf.
  3. Put the dough to rise in a warm, draught proof place. A warm oven with heat turned off is ideal, while a dish of steaming water placed on the of the oven helps to avoid the formation of the skin on the dough.
  4. Remember yeast works best in warm (but not hot conditions) draught free conditions.

To give your bread or buns an attractive glace, brush the top of the dough with a wash of beaten egg and water before it goes into the oven. Do not brush over the knife cuts.

Yeast "Don'ts"

  1. Don’t mix yeast with hot liquid because it will kill the "action". Blood heat liquid heat is correct
  2. Don’t mix yeast with cold water or leave the dough in a draught; this will arrest its actionDon’t add salt to the yeast-it arrests its action.
  3. Don’t leave the dough to rise in a hot place (ie. with the temperature above 105°F)

Some family bakers sell yeast. Cream the yeast with either sugar or tepid liquid [blood heat] according to the recipe, Applied to yeast the term "creaming" means liquefying.

Milk Bread

Make the basic mixture, but use milk instead of water and add ¼ oz sugar to the flour. Fruit flans and pizza can be made with the same basic dough mixture.


One pound of dough is sufficient for two large pizzas.

  1. Make the dough using the basic mixture ingredients. Allow to rise for 30 minutes.
  2. Press the dough in a thin layer into a greased sandwich tin or flan ring on a baking sheet, dent here and there.
  3. Fill with a mixture of tomatoes cooked with finely chopped onions, garlic [optional as always] a little basil, and black olives. Strips of anchovy or thin slices of cheese may be found on top.
  4. Bake for about 25 minutes at 375°F of gas mark 5.

In Italy the dish varies from region to region but you might like to try it with minced beef cooked in rich tomato sauce and served with grated cheese.

Most chemist stock dried yeast, but be sure to say that it is required for fermentation. Follow the direction son the pack, but remember that the general rule is that the quantity of fresh yeast given in a recipe should be halved for dried yeast. Dried yeast should be reconstuted as directed about 10 minutes before used.

Crescent Rolls

  1. Make up the basic mixture and kneed well and leave to rise for about 30 minutes.
  2. Kneed again, then roll it out to ¼ inch thickness.
  3. Cut the dough into 7 or 8 inch rounds with a sandwich tin.
  4. The dough may now be spread with melted butter, but this is an optional. With a knife cut each round across from top to bottom, at right angles from side to side and then diagonally, making eight segments.
  5. Take a segment, and roll it up from the wide edges towards the point. Roll up each segment in the same way.
  6. Place on a greased baking sheet, the point of each segment underneath.
  7. Allow to rise for 15-20 minutes.
  8. Brush with an egg. Bake for 12-15 minutes at 400°F or gas mark 6.

Bloomer Loaf or 1lb Loaf

  1. Use the ingredients of the basic mixture. Knead the dough well and put to rise for about 30 minutes to allow the mixture to double in size.
  2. Shape the dough by kneading it with the back of the hand or finger tips to remove the air.
  3. Flatten the dough into an oblong 12 inches by 8 inches. With the heel of the hand, knuckles, or finger tips press out all the air.
  4. Fold the dough in half lengthwise. Again flatten to pres out the air, working from the centre to the ends. The oblong should be 12 inches by 8 inches in size.
  5. Bring both ends to the centre to overlap slightly. Seal by pressing down firmly with the knuckles. Press out the air.
  6. Lift the narrow edge and roll the dough as tightly as possible, sealing each roll with your thumbs. After the last turn seal the edges carefully by pinching.
  7. Roll back and forth to tighten. Seal each end by pressing with the edges of your hand. Fold the tails under. Smooth the loaf lightly with the hands.
  8. Place on a warmed greased baking sheet and leave to rise for about 35 minutes. Alternatively, put the dough into a greased 1 lb loaf tins and leave to rise to top of the tins. Cover with a damp cloth.
  9. Brush with an egg wash, mark slits on the top with a knife and bake in a hot oven 425°F gas mark 7 for about 45 minutes or until the loaf sounds hollow when tapped underneath.

Wheat Meal Bread

Ingredients Quantity Method
Yeast 1¾ oz Work the yeast with half the tepid water
Tepid water A scarce 1½ pints
Wheat-meal flour 3 lb Mix the flour together with the salt
Salt ¾ oz
Fat 1 oz Melt the fat. Make a well in the middle of the flour. Pour in the yeast and the fat gradually gradually, and work all together with the remaining lukewarm water
  1. Kneed well, and place the dough in a warm place to rise for about 35-45 minutes or until it has double in size.
  2. Divide the dough into six pieces and shape into rolls. Place in lightly greased 1 lb loaf tins or onto greased baking sheets.
  3. Prove for at least 30 to 40 minutes.
  4. Bake in a hot oven, 440°F or gas mark 8 for about 30 minutes.

Malt Bread

Add 2 ozs warmed malt to the flour together with the liquid, fat and yeast.