BREAD MAKING

INGREDIENTS

5 pounds of flour                                                             

half a small teacup of yeast

1 ½ cups of lukewarm water                                           

2 tablespoons of salt

METHOD

Weigh the flour and sift it. Make a well in the middle of the flour. Pour in the yeast and the water

Make it into a batter. Cover the batter with dry flour. Spread over it a cloth. Let it stand in a warm place to rise. When risen make it into a dough using lukewarm water sufficient to make it rather moist. Add the salt 

Knead it well till it sticks neither together in your hands nor the board. Let it stand in a warm place again to rise. Knead it again shaping into loaves. Put them in well greased tins. Let them stand in a warm place again to rise.

Bake in a moderate oven 45 minutes to one hour.

NOTE. Can use packets of various types of bread mixes. Follow instruction on packet.

ANZAC BISCUITS

INGREDIENTS 

1 cup of rolled oats

¾ cup of coconut

1 cup flour

1 ½ teaspoons bi-carb of soda

2 tablespoons of boiling water

1 cup of sugar

½ cup of butter

1 tablespoon of golden syrup

METHOD

Mix oats, flour, sugar and coconut together. Melt syrup and butter together

Mix soda with boiling water and add to melted butter and syrup. Add to dry ingredients. Place one spoonful of mixture on greased tin and bake in slow oven for 20 minutes.

PUFTALOONS (FRIED SCONES/JOHNNIE CAKES

INGREDIENTS

¼ pound of flour                                                        Pinch of salt

1 dessertspoon of baking powder                              Cup of milk

(3 cups of self-raising flour may be used instead of plain flour and baking powder)

Clarified fat or cooking oil 

1 tablespoon of butter)

METHOD

Sift the flour, baking powder and salt with the butter and make it into a soft dough adding the milk nearly all at once. Turn on to floured board and knead slightly. Press out about ½ inch thick. Cut with a small round cutter.  Make a small quantity of clarified moderately hot in a small frying pan. Put the puftaloons in and fry gently until golden brown underneath, then turn with a knife and cook until the other side is browned.

Drain on Kitchen paper. Serve on a doily on a hot plate with jam, Honey or syrup.

PUMPKIN SCONES

INGREDIENTS

2 ½  cups of flour

2 dessertspoons of baking powder

½ cup of mashed pumpkin

1 egg

2 tablespoons of butter

2 tablespoons of sugar

½ cup of milk

Self-raising flour may be used instead of plain flour and baking powder

METHOD

Cream butter and sugar and add pumpkin. Add well beaten egg. Add milk slowly. Add flour sifteg with baking powder. Knead lightly on floured board. Roll out 1 ½ inches. Cut into rounds. Put on floured tray and cook for 20 minutes. Place on rack to cool. 

BUNS

INGREDIENTS

2 lbs of plain flour                                                              

1 cup of sultanas

1 tablespoon of butter                                                        

1 oz compressed yeast (or dried yeast make up to 1

1 ½ cups of warm milk                                                       

large cup with 1 teaspoon of sugar and 1 cup warm water

1 small cup of sugar

1 teaspoon of salt

2 eggs

METHOD

Beat sugar, butter and eggs together well. Add warm milk, stir well. Add yeast. Pour all into well in flour. Stir with wooden spoon (very stiff). Cover, keep warm. Let double in size (2 hours). Turn out and knead well again. Make into buns, 4 orange loaf tins or small buns. Let double, bake in moderate oven ½ hour. On no account let mix get too hot or kills yeast.

NO FAT SUGAR CAKE

1 packet (375 grms) mixed fruit

1 cup of warm tea

1 egg

2 cups self raising flour (add more if needed)

1 teaspoon of mixed spice

2 tablespoons of rum (optional)

METHOD

Soak fruit overnight in tea. Following morning add egg and flour. Optional blanched almonds on top of loaf. I dessertspoon of lemon or orange peel. Mix ingredients well together. Bake in loaf tin (well greased) in moderate oven 300 degs. Usually takes a hour. May be sliced and buttered or eaten as is.