Tea Breads and Buns
Traditional tea breads are actually made with cold tea, but these fruited and tasty breads demonstrate a range of different ingredients.
Apple and Date Loaf
Makes one 900 g/2 lb loaf
350 g/12 oz/3 cups self-raising (self-rising) flour
50 g/2 oz/¼ cup soft brown sugar
5 ml/1 tsp mixed (apple-pie) spice
5 ml/1 tsp ground cinnamon
2.5 ml/½ tsp grated nutmeg
A pinch of salt
1 large cooking (tart) apple, peeled, cored and chopped
175 g/6 oz/1 cup stoned (pitted) dates, chopped
Grated rind of ½ lemon
2 eggs, lightly beaten
150 ml/¼ pt/2/3 cup plain yoghurt
Mix together the dry ingredients, then stir in the apple, dates and lemon rind. Make a well in the centre, add the eggs and yoghurt and gradually mix to a dough. Turn out on to a lightly floured surface and shape into a greased and floured 900 g/2 lb loaf tin (pan). Bake in a preheated oven at 160°C/325°F/gas mark 3 for 1½ hours until well risen and golden brown. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to finish cooling.
Apple and Sultana Bread
Makes three 350 g/12 oz loaves
25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast
10 ml/2 tsp malt extract
375 ml/13 fl oz/1½ cups warm water
450 g/1 lb/4 cups wholemeal (wholewheat) flour
5 ml/1 tsp soya flour
50 g/2 oz/½ cup rolled oats
2.5 ml/½ tsp salt
25 g/1 oz/2 tbsp soft brown sugar
15 ml/1 tbsp lard (shortening)
225 g/8 oz cooking (tart) apples, peeled, cored and chopped
400 g/14 oz/21/3 cups sultanas (golden raisins)
2.5 ml/½ tsp ground cinnamon
1 egg, beaten
Blend the yeast with the malt extract and a little of the warm water and leave in a warm place until frothy. Mix together the flour, oats, salt and sugar, rub in the lard and make a well in the centre. Mix in the yeast mixture and the remaining warm water and knead to a smooth dough. Mix in the apples, sultanas and cinnamon. Knead until elastic and no longer sticky. Place the dough in an oiled bowl and cover with oiled clingfilm (plastic wrap). Leave in a warm place for 1 hour until doubled in size.
Knead the dough lightly, then shape into three rounds and flatten slightly, then place on a greased baking (cookie) sheet. Brush the tops with beaten egg and bake in a preheated oven at 230°C/450°F/gas mark 8 for 35 minutes until well risen and hollow-sounding when tapped on the base.
Apple and Cinnamon Surprises
Makes 10
For the dough:
25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast
75 g/3 oz/1/3 cup soft brown sugar
300 ml/½ pt/1¼ cups warm water
450 g/1 lb/4 cups wholemeal (wholewheat) flour
2.5 ml/½ tsp salt
25 g/1 oz/¼ cup milk powder (non-fat dry milk)
5 ml/1 tsp ground mixed (apple-pie) spice
5 ml/1 tsp ground cinnamon
75 g/3 oz/1/3 cup butter or margarine
15 ml/1 tbsp grated orange rind
1 egg
For the filling:
450 g/1 lb cooking (tart) apples, peeled, cored and coarsely chopped
75 g/3 oz/½ cup sultanas (golden raisins)
5 ml/1 tsp ground cinnamon
For the glaze:
15 ml/1 tbsp clear honey
30 ml/2 tbsp caster (superfine) sugar
To make the dough, blend the yeast with a little of the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Mix together the flour, salt, milk powder and spices. Rub in the butter or margarine, then stir in the orange rind and make a well in the centre. Add the yeast mixture, the remaining warm water and the egg and mix to a smooth dough. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.
To make the filling, cook the apples and sultanas in a pan with the cinnamon and a little water until soft and puréed.
Shape the dough into 10 rolls, press your finger into the centre and spoon in some of the filling, then close the dough around the filling. Arrange on a greased baking (cookie) sheet, Cover with oiled clingfilm and leave in a warm place for 40 minutes. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 15 minutes until well risen. Brush with the honey, sprinkle with the sugar and leave to cool.
Apricot Tea Bread
Makes one 900 g/2 lb loaf
225 g/8 oz/2 cups self-raising (self-rising) flour
100 g/4 oz/2/3 cup dried apricots
50 g/2 oz/½ cup almonds, chopped
50 g/2 oz/¼ cup soft brown sugar
50 g/2 oz/¼ cup butter or margarine
100 g/4 oz/1/3 cup golden (light corn) syrup
1 egg
75 ml/5 tbsp milk
Soak the apricots in hot water for 1 hour, then drain and chop.
Mix together the flour, apricots, almonds and sugar. Melt the butter or margarine and syrup. Add to the dry ingredients with the egg and milk. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until golden brown and firm to the touch.
Apricot and Orange Loaf
Makes one 900 g/2 lb loaf
175 g/6 oz/1 cup no-need-to-soak dried apricots, chopped
150 ml/¼ pt/2/3 cup orange juice
400 g/14 oz/3½ cups plain (all-purpose) flour
175 g/6 oz/¾ cup caster (superfine) sugar
100 g/4 oz/2/3 cup raisins
7.5 ml/1½ tsp baking powder
2.5 ml/½ tsp bicarbonate of soda (baking soda)
2.5 ml/½ tsp salt
Grated rind of 1 orange
1 egg, lightly beaten
25 g/1 oz/2 tbsp butter or margarine, melted
Soak the apricots in the orange juice. Place the dry ingredients and orange rind in a bowl and make a well in the centre. Mix in the apricots and orange juice, egg and melted butter or margarine and work to a stiff mixture. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until golden and firm to the touch.
Apricot and Walnut Loaf
Makes one 900 g/2 lb loaf
15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast
30 ml/2 tbsp clear honey
300 ml/½ pt/1¼ cups warm water
25 g/1 oz/2 tbsp butter or margarine
225 g/8 oz/2 cups wholemeal (wholewheat) flour
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp salt
75 g/3 oz/¾ cup walnuts, chopped
175 g/6 oz/1 cup ready-to-eat dried apricots, chopped
Blend the yeast with a little of the honey and a little of the water and leave in a warm place for 20 minutes until frothy. Rub the butter or margarine into the flours and salt and make a well in the centre. Mix in the yeast mixture and the remaining honey and water and mix to a dough. Mix in the walnuts and apricots and knead until smooth and no longer sticky. Place in an oiled bowl, cover and leave in a warm place for 1 hour until doubled in size.
Knead the dough again and shape into a greased 900 g/2 lb loaf tin (pan). Cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 20 minutes until the dough has risen just above the top of the tin. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 30 minutes until golden brown and hollow-sounding when tapped on the base.
Autumn Crown
Makes one large ring loaf
For the dough:
450 g/1 lb/4 cups wholemeal (wholewheat) flour
20 ml/4 tsp baking powder
75 g/3 oz/1/3 cup soft brown sugar
5 ml/1 tsp salt
2.5 ml/½ tsp ground mace
75 g/3 oz/1/3 cup vegetable fat (shortening)
3 egg whites
300 ml/½ pt/1¼ cups milk
For the filling:
175 g/6 oz/1½ cups wholemeal (wholewheat) cake crumbs
50 g/2 oz/½ cup ground hazelnuts or almonds
50 g/2 oz/¼ cup soft brown sugar
75 g/3 oz/½ cup crystallised (candied) ginger, chopped
30 ml/2 tbsp rum or brandy
1 egg, lightly beaten
To glaze:
15 ml/1 tbsp honey
To make the dough, mix together the dry ingredients and rub in the fat. Blend together the egg whites and milk and combine with the mixture until you have a soft, pliable dough.
Mix together the filling ingredients, using just enough of the egg to make a spreading consistency. Roll out the dough on a lightly floured surface to a 20 x 30 cm/8 x 10 in rectangle. Spread the filling over all but the top 2.5 cm/1 in along the long edge. Roll up from the opposite edge, like a Swiss (jelly) roll, and moisten the plain strip of dough to seal. Moisten each end and shape the roll into a circle, sealing the ends together. With sharp scissors, make little cuts around the top for decoration. Place on a greased baking (cookie) sheet and brush with the remaining egg. Leave to rest for 15 minutes.
Bake in a preheated oven at 230°C/450°F/gas mark 8 for 25 minutes until golden brown. Brush with honey and leave to cool.
Banana Loaf
Makes one 900 g/2 lb loaf
75 g/3 oz/1/3 cup butter or margarine, softened
175 g/6 oz/2/3 cup caster (superfine) sugar
2 eggs, lightly beaten
450 g/1 lb ripe bananas, mashed
200 g/7 oz/1¾ cup self-raising (self-rising) flour
75 g/3 oz/¾ cup walnuts, chopped
100 g/4 oz/2/3 cup sultanas (golden raisins)
50 g/2 oz/½ cup glacé (candied) cherries
2.5 ml/½ tsp bicarbonate of soda (baking soda)
A pinch of salt
Cream together the butter or margarine and sugar until pale and fluffy. Gradually beat in the eggs, then stir in the bananas. Mix in the remaining ingredients until well blended. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°C/gas mark 4 for 1¼ hours until well risen and firm to the touch.
Wholemeal Banana Bread
Makes one 900 g/2 lb loaf
100 g/4 oz/½ cup butter or margarine, softened
50 g/2 oz/¼ cup soft brown sugar
2 eggs, lightly beaten
3 bananas, mashed
175 g/6 oz/1½ cups wholemeal (wholewheat) flour
100 g/4 oz/1 cup oat flour
5 ml/1 tsp baking powder
5 ml/1 tsp ground mixed (apple-pie) spice
30 ml/2 tbsp milk
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, stir in the bananas, then fold in the flours, baking powder and mixed spice. Add enough of the milk to make a soft mixture. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and level the surface. Bake in a preheated oven at 190°C/375°F/gas mark 5 until risen and golden brown.
Banana and Nut Bread
Makes one 900 g/2 lb loaf
50 g/2 oz/¼ cup butter or margarine
225 g/8 oz/2 cups self-raising (self-rising) flour
50 g/2 oz/¼ cup caster (superfine) sugar
50 g/2 oz/½ cup chopped mixed nuts
1 egg, lightly beaten
75 g/3 oz/1/3 cup golden (light corn) syrup
2 bananas, mashed
15 ml/1 tbsp milk
Rub the butter or margarine into the flour, then stir in the sugar and nuts. Mix in the egg, syrup and bananas and enough of the milk to give a soft mixture. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 1 hour until firm and golden brown. Store for 24 hours before serving sliced and buttered.
Bara Brith
Makes three 450 g/1 lb loaves
450 g/1 lb/2¾ cups dried mixed fruit (fruit cake mix)
250 ml/8 fl oz/1 cup strong cold tea
30 ml/2 tbsp dried yeast
175 g/6 oz/¾ cup soft brown sugar
250 g/12 oz/3 cups wholemeal (wholewheat) flour
350 g/12 oz/3 cups strong plain (bread) flour
10 ml/2 tsp ground mixed (apple-pie) spice
100 g/4 oz/½ cup butter or margarine, melted
2 eggs, beaten
2.5 ml/½ tsp salt
15 ml/1 tbsp clear honey
Soak the fruit in the tea for 2 hours. Warm 30 ml/2 tbsp of the tea and mix with the yeast and 5 ml/1 tsp of the sugar. Leave in a warm place until frothy. Mix together the dry ingredients, then blend in the yeast mixture and all remaining ingredients except the honey and mix to a dough. Turn out on to a lightly floured surface and knead gently until smooth and elastic. Divide between three greased and lined 450 g/1 lb loaf tins (pans). Cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until the dough has risen above the top of the tins.
Bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes, then reduce the oven temperature to 180°C/350°F/gas mark 4 for a further 45 minutes until golden and hollow-sounding when tapped on the base. Warm the honey and brush over the tops of the warm loaves.
Bath Buns
Makes 12 buns
500 g/1 lb/4 cups strong plain (bread) flour
25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast
150 ml/¼ pt/2/3 cup warm milk
75 g/3 oz/1/3 cup caster (superfine) sugar
150 ml/¼ pt/2/3 cup warm water
5 ml/1 tsp salt
50 g/2 oz/¼ cup butter or margarine
2 eggs, beaten
175 g/6 oz/1 cup sultanas (golden raisins)
50 g/2 oz/1/3 cup chopped mixed peel
Beaten egg for glazing
Preserving sugar, crushed, for sprinkling
Place a quarter of the flour in a bowl and make a well in the centre. Mix the yeast with half the milk and 5 ml/1 tsp of the sugar and pour into the well. Add the remaining liquid. Stir together and leave in a warm place for 35 minutes until frothy. Place the remaining flour in a bowl with the salt. Stir in the remaining sugar, then rub in the butter or margarine until the mixture resembles breadcrumbs. Pour in the yeast mixture and eggs and beat well. Stir in the sultanas and mixed peel. Cover with oiled clingfilm (plastic wrap) and leave in a warm place until doubled in size.
Knead the dough well and divide into 12 pieces. Shape into a round and place on a greased baking (cookie) sheet. Cover with oiled clingfilm and leave in a warm place for 15 minutes. Brush with beaten egg and sprinkle with crushed sugar. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 15–20 minutes until golden.
Cherry and Honey Loaf
Makes one 900 g/2 lb loaf
175 g/6 oz/¾ cup butter or margarine, softened
75 g/3 oz/1/3 cup soft brown sugar
60 ml/4 tbsp clear honey
2 eggs, beaten
100 g/4 oz/2 cups wholemeal (wholewheat) flour
10 ml/2 tsp baking powder
100 g/4 oz/½ cup glacé (candied) cherries, chopped
45 ml/3 tbsp milk
Cream together the butter or margarine, sugar and honey until light and fluffy. Gradually stir in the eggs, beating well after each addition. Mix in the remaining ingredients to make a soft mixture. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean. Serve sliced and buttered.
Cinnamon and Nutmeg Rolls
Makes 24
15 ml/1 tbsp dried yeast
120 ml/4 fl oz/½ cup milk, boiled
50 g/2 oz/¼ cup caster (superfine) sugar
50 g/2 oz/¼ cup lard (shortening)
5 ml/1 tsp salt
120 ml/4 fl oz/½ cup warm water
2.5 ml/½ tsp grated nutmeg
1 egg, beaten
400 g/14 oz/3½ cups strong plain (bread) flour
45 ml/3 tbsp butter or margarine, melted
175 g/6 oz/¾ cup soft brown sugar
10 ml/2 tsp ground cinnamon
75 g/3 oz/½ cup raisins
Dissolve the yeast in the warm milk with a teaspoon of the caster sugar and leave until frothy. Mix together the remaining caster sugar, the lard and salt. Pour in the water and stir until blended. Stir in the yeast mixture, then gradually add the nutmeg, egg and flour. Knead to a smooth dough. Place in a greased bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.
Divide the dough in half and roll out on a lightly floured surface into rectangles about 5 mm/¼ in thick. Brush with melted butter and sprinkle with the brown sugar, cinnamon and raisins. Roll up from the longer size and cut each roll into 12 slices 1 cm/½ in thick. Place the slices a little way apart on a greased baking (cookie) sheet and leave in a warm place for 1 hour. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 20 minutes until well risen.
Cranberry Bread
Makes one 450 g/1 lb loaf
225 g/8 oz/2 cups plain (all-purpose) flour
2.5 ml/½ tsp salt
2.5 ml/½ tsp bicarbonate of soda (baking soda)
225 g/8 oz/1 cup caster (superfine) sugar
7.5 ml/1½ tsp baking powder
Juice and grated rind of 1 orange
1 egg, beaten
25 g/1 oz/2 tbsp lard (shortening), melted
100 g/4 oz fresh or frozen cranberries, crushed
50 g/2 oz/½ cup walnuts, coarsely chopped
Mix together the dry ingredients in a large bowl. Put the orange juice and rind in a measuring jug and make up to 175 ml/6 fl oz/¾ cup with water. Stir into the dry ingredients with the egg and lard. Stir in the cranberries and nuts. Spoon into a greased 450 g/1 lb loaf tin (pan) and bake in a preheated oven at 160°C/325°F/gas mark 3 for about 1 hour until a skewer inserted in the centre comes out clean. Leave to cool, then keep for 24 hours before cutting.
Date and Butter Loaf
Makes one 900 g/2 lb loaf
For the loaf:
175 g/6 oz/1 cup stoned (pitted) dates, finely chopped
5 ml/1 tsp bicarbonate of soda (baking soda)
250 ml/8 fl oz/1 cup boiling water
75 g/3 oz/1/3 cup butter or margarine, softened
225 g/8 oz/1 cup soft brown sugar
1 egg, lightly beaten
5 ml/1 tsp vanilla essence (extract)
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp baking powder
A pinch of salt
For the topping:
100 g/4 oz/½ cup soft brown sugar
50 g/2 oz/¼ cup butter or margarine
120 ml/4 fl oz/½ cup single (light) cream
To make the loaf, mix together the dates, bicarbonate of soda and boiling water and stir well, then leave to cool. Cream together the butter or margarine and sugar until light and fluffy, then gradually beat in the egg and vanilla essence. Stir in the flour, baking powder and salt. Spoon the mixture into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean.
To make the topping, melt together the sugar, butter or margarine and cream over a low heat until blended, then simmer very gently for 15 minutes, stirring occasionally. Remove the loaf from the tin and pour over the hot topping. Leave to cool.
Date and Banana Bread
Makes one 900 g/2 lb loaf
225 g/8 oz/11/3 cups stoned (pitted) dates, chopped
300 ml/½ pt/1¼ cups milk
5 ml/1 tsp bicarbonate of soda (baking soda)
100 g/4 oz/½ cup butter or margarine
275 g/10 oz/2½ cups self-raising (self-rising) flour
2 ripe bananas, mashed
1 egg, beaten
75 g/3 oz/¾ cup hazelnuts, chopped
30 ml/2 tbsp clear honey
Place the dates, milk and bicarbonate of soda in a pan and bring to the boil, stirring. Leave to cool. Rub the butter or margarine into the flour until the mixture resembles breadcrumbs. Stir in the bananas, egg and most of the hazelnuts, reserving a few for decoration. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then turn out and remove the lining paper. Warm the honey and brush over the top of the cake. Sprinkle with the reserved nuts and leave to cool completely.
Date and Orange Loaf
Makes one 900 g/2 lb loaf
225 g/8 oz/11/3 cups stoned (pitted) dates, chopped
120 ml/4 fl oz/½ cup water
200 g/7 oz/scant 1 cup soft brown sugar
75 g/3 oz/1/3 cup butter or margarine
Grated rind and juice of 1 orange
1 egg, lightly beaten
225 g/8 oz/2 cups plain (all-purpose) flour
10 ml/2 tsp baking powder
5 ml/1 tsp ground cinnamon
Simmer the dates in the water for 15 minutes until pulpy. Stir in the sugar until dissolved. Remove from the heat and leave to cool slightly. Beat in the butter or margarine, orange rind and juice, then the egg. Beat in the flour, baking powder and cinnamon. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean.
Date and Nut Bread
Makes one 900 g/2 lb loaf
250 ml/8 fl oz/1 cup boiling water
225 g/8 oz/11/3 cups stoned (pitted) dates, chopped
10 ml/2 tsp bicarbonate of soda (baking soda)
25 g/1 oz/2 tbsp vegetable fat (shortening)
225 g/8 oz/1 cup soft brown sugar
2 eggs, beaten
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp salt
50 g/2 oz/½ cup pecan nuts, chopped
Pour the boiling water over the dates and bicarbonate of soda and leave until lukewarm. Cream together the vegetable fat and sugar until creamy. Gradually beat in the eggs. Mix the flour with the salt and nuts, then fold into the creamed mixture alternately with the dates and liquid. Spoon into a greased 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until firm to the touch.
Date Tea Bread
Makes one 900 g/2 lb loaf
225 g/8 oz/2 cups plain (all-purpose) flour
100 g/4 oz/½ cup soft brown sugar
A pinch of salt
5 ml/1 tsp ground mixed (apple-pie) spice
5 ml/1 tsp bicarbonate of soda (baking soda)
50 g/2 oz/¼ cup butter or margarine, melted
15 ml/1 tbsp black treacle (molasses)
150 ml/¼ pt/2/3 cup black tea
1 egg, beaten
75 g/3 oz/½ cup stoned (pitted) dates, chopped
Mix together the flour, sugar, salt, spice and bicarbonate of soda. Stir in the butter, treacle, tea and egg and mix well until smooth. Stir in the dates. Spoon the mixture into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes.
Date and Walnut Loaf
Makes one 900 g/2 lb loaf
100 g/4 oz/½ cup butter or margarine
175 g/6 oz/1½ cups wholemeal (wholewheat) flour
50 g/2 oz/½ cup oat flour
10 ml/2 tsp baking powder
5 ml/1 tsp ground mixed (apple-pie) spice
2.5 ml/½ tsp ground cinnamon
50 g/2 oz/¼ cup soft brown sugar
75 g/3 oz/½ cup stoned (pitted) dates, chopped
75 g/3 oz/¾ cup walnuts, chopped
2 eggs, lightly beaten
30 ml/2 tbsp milk
Rub the butter or margarine into the flours, baking powder and spices until the mixture resembles breadcrumbs. Stir in the sugar, dates and walnuts. Mix in the eggs and milk to make a soft dough. Shape the dough into a greased 900 g/2 lb loaf tin (pan) and level the top. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 45 minutes until risen and golden .
Fig Loaf
Makes one 450 g/1 lb loaf
100 g/4 oz/1½ cups bran cereal
100 g/4 oz/½ cup soft brown sugar
100 g/4 oz/2/3 cup dried figs, chopped
30 ml/2 tbsp black treacle (molasses)
250 ml/8 fl oz/1 cup milk
100 g/4 oz/1 cup wholemeal (wholewheat) flour
10 ml/2 tsp baking powder
Mix the cereal, sugar, figs, treacle and milk and leave to stand for 30 minutes. Stir in the flour and baking powder. Spoon into a greased 450 g/1 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes until firm and a skewer inserted in the centre comes out clean.
Fig and Marsala Bread
Makes one 900 g/2 lb loaf
225 g/8 oz/1 cup unsalted (sweet) butter or margarine, softened
225 g/8 oz/1 cup soft brown sugar
4 eggs, lightly beaten
45 ml/3 tbsp Marsala
5 ml/1 tsp vanilla essence (extract)
200 g/7 oz/1¾ cups plain (all-purpose) flour
A pinch of salt
50 g/2 oz/1/3 cup ready-to-eat dried apricots, chopped
50 g/2 oz/1/3 cup stoned (pitted) dates, chopped
50 g/2 oz/1/3 cup dried figs, chopped
50 g/2 oz/½ cup chopped mixed nuts
Cream together the butter or margarine and sugar until light and fluffy. Gradually add the eggs, then the Marsala and vanilla essence. Mix the flour and salt with the fruit and nuts, then fold into the mixture and mix well. Spoon into a greased and floured 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to finish cooling.
Honey and Fig Rolls
Makes 12
25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast
75 g/3 oz/¼ cup clear honey
300 ml/½ pt/1¼ cups warm water
100 g/4 oz/2/3 cup dried figs, chopped
15 ml/1 tbsp malt extract
450 g/1 lb/4 cups wholemeal (wholewheat) flour
15 ml/1 tbsp milk powder (non-fat dry milk)
5 ml/1 tsp salt
2.5 ml/½ tsp grated nutmeg
40 g/1½ oz/2½ tbsp butter or margarine
Grated zest of 1 orange
1 egg, beaten
15 ml/1 tbsp sesame seeds
Blend the yeast with 5 ml/1 tsp of the honey and a little of the warm water and leave in a warm place until frothy. Mix the remaining warm water with the figs, malt extract and remaining honey and leave to soak. Mix together the flour, milk powder, salt and nutmeg, then rub in the butter or margarine and stir in the orange rind. Make a well in the centre and pour in the yeast mixture and the fig mixture. Mix to a soft dough and knead until no longer sticky. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.
Knead lightly, then shape into 12 rolls and arrange on a greased baking (cookie) sheet. Cover with oiled clingfilm and leave in a warm place for 20 minutes. Brush with beaten egg and sprinkle with sesame seeds. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 15 minutes until golden brown and hollow-sounding when tapped on the base.
Hot Cross Buns
Makes 12
For the buns:
450 g/1 lb/4 cups strong (bread) flour
15 ml/1 tbsp dried yeast
A pinch of salt
5 ml/1 tsp ground mixed (apple-pie) spice
50 g/2 oz/¼ cup caster (superfine) sugar
100 g/4 oz/2/3 cup currants
25 g/1 oz/3 tbsp chopped mixed (candied) peel
1 egg, beaten
250 ml/8 fl oz/1 cup milk
50 g/2 oz/¼ cup butter or margarine, melted
For the crosses:
25 g/1 oz/¼ cup plain (all-purpose) flour
15 ml/1 tbsp water
A little beaten egg
For the glaze:
50 g/2 oz/¼ cup caster (superfine) sugar
150 ml/¼ pt/2/3 cup water
To make the buns, mix together the dry ingredients, currants and mixed peel. Stir in the egg, milk and melted butter and mix to a firm dough that comes away from the sides of the bowl. Turn out on to a lightly floured surface and knead for 5 minutes until smooth and elastic. Divide into 12 and roll into balls. Place well apart on a greased baking (cookie) sheet, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 45 minutes until doubled in size.
Put the flour for the cross in a small bowl and gradually mix in enough of the water to make a dough. Roll out to a long strand. Brush the tops of the buns with beaten egg, then gently press a cross of dough cut from the long strand into each one. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 20 minutes until golden brown.
To make the glaze, dissolve the sugar in the water, then boil until syrupy. Brush over the hot buns, then transfer them to a wire rack to cool.
Lincolnshire Plum Bread
Makes three 450 g/1 lb loaves
15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast
45 ml/3 tbsp soft brown sugar
200 ml/7 fl oz/scant 1 cup warm milk
100 g/4 oz/½ cup butter or margarine
450 g/1 lb/4 cups plain (all-purpose) flour
10 ml/2 tsp baking powder
A pinch of salt
1 egg, beaten
450 g/1 lb/22/3 cups dried mixed fruit (fruit cake mix)
Blend the yeast with 5 ml/1 tsp of the sugar and a little of the warm milk and leave in a warm place for 20 minutes until frothy. Rub the butter or margarine into the flour, baking powder and salt until the mixture resembles breadcrumbs. Stir in the remaining sugar and make a well in the centre. Mix in the yeast mixture, remaining warm milk and the egg, then work in the fruit to make a fairly stiff dough. Shape into three greased 450 g/1 lb loaf tins (pans) and bake in a preheated oven at 150°C/300°F/gas mark 2 for 2 hours until golden brown.
London Buns
Makes 10
50 g/2 oz fresh yeast or 30 ml/2 tbsp dried yeast
75 g/3 oz/1/3 cup soft brown sugar
300 ml/½ pt/1¼ cups warm water
175 g/6 oz/1 cup currants
25 g/1 oz/3 tbsp chopped stoned (pitted) dates
25 g/1 oz/3 tbsp chopped mixed (candied) peel
25 g/1 oz/2 tbsp chopped glacé (candied) cherries
45 ml/3 tbsp orange juice
450 g/1 lb/4 cups wholemeal (wholewheat) flour
2.5 ml/½ tsp salt
25 g/1 oz/¼ cup milk powder (non-fat dry milk)
15 ml/1 tbsp ground mixed (apple-pie) spice
5 ml/1 tsp ground cinnamon
75 g/3 oz/1/3 cup butter or margarine
15 ml/1 tbsp grated orange rind
1 egg
15 ml/1 tbsp clear honey
30 ml/2 tbsp flaked (slivered) almonds
Blend the yeast with a little of the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Soak the currants, dates, mixed peel and cherries in the orange juice. Mix together the flour, salt, milk powder and spices. Rub in the butter or margarine, then stir in the orange rind and make a well in the centre. Add the yeast mixture, the remaining warm water and the egg and mix to a smooth dough. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.
Shape the dough into 10 rolls and arrange on a greased baking (cookie) sheet. Cover with oiled clingfilm and leave in a warm place for 45 minutes. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 15 minutes until well risen. Brush with the honey, sprinkle with the almonds and leave to cool.
Irish Country Loaf
Makes one 900 g/2 lb loaf
350 g/12 oz/3 cups wholemeal (wholewheat) flour
100 g/4 oz/1 cup oatmeal
100 g/4 oz/2/3 cup sultanas (golden raisins)
15 ml/1 tbsp baking powder
15 ml/1 tbsp caster (superfine) sugar
5 ml/1 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp salt
10 ml/2 tsp ground mixed (apple-pie) spice
Grated rind of ½ lemon
1 egg, beaten
300 ml/½ pt/1¼ cups buttermilk or plain yoghurt
150 ml/¼ pt/2/3 cup water
Mix together all the dry ingredients and lemon rind and make a well in the centre. Beat together the egg, buttermilk or yoghurt and water. Mix into the dry ingredients and work to a soft dough. Knead on a lightly floured surface, then shape into a greased 900 g/2 lb loaf tin (pan). Bake in a preheated oven at 200°C/400°F/gas mark 6 for 1 hour until well risen and firm to the touch.
Malt Loaf
Makes one 450 g/1 lb loaf
25 g/1 oz/2 tbsp butter or margarine
225 g/8 oz/2 cups self-raising (self-rising) flour
25 g/1 oz/2 tbsp soft brown sugar
30 ml/2 tbsp black treacle (molasses)
20 ml/4 tsp malt extract
150 ml/¼ pt/2/3 cup milk
75 g/3 oz/½ cup sultanas (golden raisins)
15 ml/1 tbsp caster (superfine) sugar
30 ml/2 tbsp water
Rub the butter or margarine into the flour, then stir in the brown sugar. Warm the treacle, malt extract and milk, then blend into the dry ingredients with the sultanas and mix to a dough. Turn into a greased 450 g/1 lb loaf tin (pan) and bake in a preheated oven at 160°C/325°F/gas mark 3 for 1 hour until golden. Bring the sugar and water to the boil and boil until syrupy. Brush over the top of the loaf and leave to cool.
Bran Malt Loaf
Makes one 450 g/1 lb loaf
100 g/4 oz/½ cup soft brown sugar
225 g/8 oz/11/3 cups dried mixed fruit (fruit cake mix)
75 g/3 oz All Bran cereal
250 ml/8 fl oz/1 cup milk
5 ml/1 tsp ground mixed (apple-pie) spice
100 g/4 oz/1 cup self-raising (self-rising) flour
Mix together the sugar, fruit, All Bran, milk and spice and leave to soak for 1 hour. Stir in the flour and mix well. Spoon into a greased and lined 450 g/1 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1½ hours until firm to the touch.
Wholemeal Malt Loaf
Makes one 900 g/2 lb loaf
25 g/1 oz/2 tbsp butter or margarine
30 ml/2 tbsp black treacle (molasses)
45 ml/3 tbsp malt extract
150 ml/¼ pt/2/3 cup milk
175 g/6 oz/1½ cups wholemeal (wholewheat) flour
75 g/3 oz/¾ cup oat flour
10 ml/2 tsp baking powder
100 g/4 oz/2/3 cup raisins
Melt the butter or margarine, treacle, malt extract and milk. Pour into the flours, baking powder and raisins and mix to a soft dough. Spoon into a greased 900 g/2 lb loaf tin (pan) and level the surface. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 45 minutes until a skewer inserted in the centre comes out clean.
Freda’s Nut Loaf
Makes three 350 g/12 oz loaves
25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast
10 ml/2 tsp malt extract
375 ml/13 fl oz/1½ cups warm water
450 g/1 lb/4 cups wholemeal (wholewheat) flour
5 ml/1 tsp soya flour
50 g/2 oz/½ cup rolled oats
2.5 ml/½ tsp salt
25 g/1 oz/2 tbsp soft brown sugar
15 ml/1 tbsp lard (shortening)
100 g/4 oz/1 cup chopped mixed nuts
175 g/6 oz/1 cup currants
50 g/2 oz/1/3 cup stoned (pitted) dates, chopped
50 g/2 oz/1/3 cup raisins
2.5 ml/½ tsp ground cinnamon
1 egg, beaten
45 ml/3 tbsp flaked (slivered) almonds
Blend the yeast with the malt extract and a little of the warm water and leave in a warm place until frothy. Mix together the flours, oats, salt and sugar, rub in the lard and make a well in the centre. Mix in the yeast mixture and the remaining warm water and knead to a smooth dough. Mix in the nuts, currants, dates, raisins and cinnamon. Knead until elastic and no longer sticky. Place the dough in an oiled bowl and cover with oiled clingfilm (plastic wrap). Leave in a warm place for 1 hour until doubled in size.
Knead the dough lightly, then shape into three rounds and flatten slightly, then place on a greased baking (cookie) sheet. Brush the tops with beaten egg and sprinkle with the almonds. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 35 minutes until well risen and hollow-sounding when tapped on the base.
Brazil Nut and Date Loaf
Makes three 350 g/12 oz loaves
25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast
10 ml/2 tsp malt extract
375 ml/13 fl oz/1½ cups warm water
450 g/1 lb/4 cups wholemeal (wholewheat) flour
5 ml/1 tsp soya flour
50 g/2 oz/½ cup rolled oats
2.5 ml/½ tsp salt
25 g/1 oz/2 tbsp soft brown sugar
15 ml/1 tbsp lard (shortening)
100 g/4 oz/1 cup brazil nuts, chopped
250 g/9 oz/1½ cup stoned (pitted) dates, chopped
2.5 ml/½ tsp ground cinnamon
1 egg, beaten
45 ml/3 tbsp sliced brazil nuts
Blend the yeast with the malt extract and a little of the warm water and leave in a warm place until frothy. Mix together the flours, oats, salt and sugar, rub in the lard and make a well in the centre. Mix in the yeast mixture and the remaining warm water and knead to a smooth dough. Mix in the nuts, dates and cinnamon. Knead until elastic and no longer sticky. Place the dough in an oiled bowl and cover with oiled clingfilm (plastic wrap). Leave in a warm place for 1 hour until doubled in size.
Knead the dough lightly, shape into three rounds and flatten slightly, then place on a greased baking (cookie) sheet. Brush the tops with beaten egg and sprinkle with the sliced brazil nuts. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 35 minutes until well risen and hollow-sounding when tapped on the base.
Panastan Fruit Bread
Makes three 175 g/12 oz loaves
25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast
150 ml/¼ pt/2/3 cup warm water
60 ml/4 tbsp clear honey
5 ml/1 tsp malt extract
15 ml/1 tbsp sunflower seeds
15 ml/1 tbsp sesame seeds
25 g/1 oz/¼ cup wheatgerm
450 g/1 lb/4 cups wholemeal (wholewheat) flour
5 ml/1 tsp salt
50 g/2 oz/¼ cup butter or margarine
175 g/6 oz/1 cup sultanas (golden raisins)
25 g/1 oz/3 tbsp chopped mixed (candied) peel
1 egg, beaten
Blend the yeast with a little of the warm water and 5 ml/1 tsp of the honey and leave in a warm place for 20 minutes until frothy. Mix the remaining honey and the malt extract into the remaining warm water. Toast the sunflower and sesame seeds and the wheatgerm in a dry pan, shaking until golden brown. Place in a bowl with the flour and salt and rub in the butter or margarine. Stir in the sultanas and mixed peel and make a well in the centre. Add the yeast mixture, the water mixture and the egg and knead to a smooth dough. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.
Knead lightly, then shape into three loaves and place on a greased baking (cookie) sheet or in greased baking tins (pans). Cover with oiled clingfilm and leave in a warm place for 20 minutes. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 40 minutes until golden brown and hollow-sounding when tapped on the base.
Pumpkin Loaf
Makes two 450 g/1 lb loaves
350 g/12 oz/1½ cups caster (superfine) sugar
120 ml/4 fl oz/½ cup oil
2.5 ml/½ tsp grated nutmeg
5 ml/1 tsp ground cinnamon
5 ml/1 tsp salt
2 eggs, beaten
225 g/8 oz/1 cup cooked, mashed pumpkin
60 ml/4 tbsp water
2.5 ml/½ tsp bicarbonate of soda (baking soda)
1.5 ml/¼ tsp baking powder
175 g/6 oz/1½ cups plain (all-purpose) flour
Mix together the sugar, oil, nutmeg, cinnamon, salt and eggs and beat well. Stir in the remaining ingredients and mix to a smooth batter. Pour into two greased 450 g/1 lb loaf tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean.
Raisin Bread
Makes two 450 g/1 lb loaves
15 ml/1 tbsp dried yeast
120 ml/4 fl oz/½ cup warm water
250 ml/8 fl oz/1 cup warm milk
60 ml/4 tbsp oil
50 g/2 oz/¼ cup sugar
1 egg, beaten
10 ml/2 tsp ground cinnamon
5 ml/1 tsp salt
225 g/8 oz/11/3 cups raisins, soaked in cold water overnight
550 g/1¼ lb/5 cups strong plain (bread) flour
Dissolve the yeast in the warm water and leave until frothy. Mix together the milk, oil, sugar, egg, cinnamon and salt. Drain the raisins and stir them into the mixture. Stir in the yeast mixture. Gradually work in the flour and mix to a stiff dough. Place in a greased bowl and cover with oiled clingfilm (plastic wrap). Leave in a warm place for about 1 hour to rise until doubled in size.
Knead again and shape into two greased 450 g/1 lb loaf tins (pans). Cover with oiled clingfilm and leave in a warm place again until the dough rises above the top of the tins. Bake in a preheated oven at 150°C/300°F/gas mark 2 for 1 hour until golden.
Raisin Soak
Makes two 450 g/l lb loaves
450 g/1 lb/4 cups plain (all-purpose) flour
2.5 ml/½ tsp salt
5 ml/1 tsp ground mixed (apple-pie) spice
225 g/8 oz/11/3 cups raisins, chopped
10 ml/2 tsp bicarbonate of soda (baking soda)
100 g/4 oz/½ cup butter or margarine, melted
225 g/8 oz/1 cup caster (superfine) sugar
450 ml/¾ pt/2 cups milk
15 ml/1 tbsp lemon juice
30 ml/2 tbsp apricot jam (conserve), sieved (strained)
Mix together the flour, salt, mixed spice and raisins. Stir the bicarbonate of soda into the melted butter until blended, then stir all the ingredients together until well mixed. Cover and leave to stand overnight.
Spoon the mixture into two greased and lined 450 g/1 lb loaf tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean.
Rhubarb and Date Bread
Makes one 900 g/2 lb loaf
225 g/8 oz rhubarb, chopped
50 g/2 oz/¼ cup butter or margarine
225 g/8 oz/2 cups plain (all-purpose) flour
15 ml/1 tbsp baking powder
175 g/6 oz/1 cup dates, stoned (pitted) and finely chopped
1 egg, beaten
60 ml/4 tbsp milk
Wash the rhubarb and cook gently in just the water clinging to the pieces until you have a purée. Rub the butter or margarine into the flour and baking powder until the mixture resembles breadcrumbs. Stir in the rhubarb, dates, egg and milk and blend together well. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 190°C/375°F/gas mark 5 for 1 hour until firm to the touch.
Rice Bread
Makes one 900 g/2 lb loaf
75 g/3 oz/1/3 cup arborio or other medium-grain rice
500 ml/17 fl oz/2½ cups lukewarm water
15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast
30 ml/2 tbsp warm water
550 g/1½ lb/6 cups strong plain (bread) flour
15 ml/1 tbsp salt
Put the rice and half the lukewarm water in a pan, bring to the boil, cover, and simmer very gently for about 25 minutes until the rice has absorbed all the liquid and bubble holes appear on the surface.
Meanwhile, mix the yeast with the warm water. When the rice is cooked, stir in the flour, salt, yeast mixture and the remaining lukewarm water and mix to a wet dough. Cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.
Knead the dough on a floured surface, then shape into a greased 900 g/2 lb loaf tin (pan). Cover with oiled clingfilm and leave in a warm place until the dough rises above the top of the tin. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 15 minutes, then reduce the oven temperature to 200°C/400°F/gas mark 6 and bake for a further 15 minutes. Turn out of the tin and return to the oven for a further 15 minutes until crisp and brown.
Rice and Nut Tea Bread
Makes two 900 g/2 lb loaves
100 g/4 oz/½ cup long-grain rice
300 ml/½ pt/1¼ cups orange juice
400 g/14 oz/1¾ cups caster (superfine) sugar
2 eggs, beaten
50 g/2 oz/¼ cup butter or margarine, melted
Grated rind and juice of 1 orange
225 g/8 oz/2 cups plain (all-purpose) flour
175 g/6 oz/1½ cups wholemeal (wholewheat) flour
10 ml/2 tsp baking powder
5 ml/1 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp salt
50 g/2 oz/½ cup walnuts, chopped
50 g/2 oz/1/3 cup sultanas (golden raisins)
50 g/2 oz/1/3 cup icing (confectioners’) sugar, sifted
Cook the rice in plenty of boiling salted water for about 15 minutes until tender, then drain, rinse in cold water and drain again. Mix together the orange juice, sugar, eggs, melted butter or margarine and all but 2.5 ml/½ tsp of the orange rind – reserve the rest and the juice for the icing (frosting). Mix together the flours, baking powder, bicarbonate of soda and salt and fold in to the sugar mixture. Fold in the rice, nuts and sultanas. Spoon the mixture into two greased 900 g/2 lb loaf tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean. Leave to cool in the tins for 10 minutes, then turn out on to a wire rack to finish cooling.
Blend the icing sugar with the reserved orange rind and enough of the juice to make a smooth, thick paste. Drizzle over the loaves and leave to set. Serve sliced and buttered.
Curly Sugar Rolls
Makes about 10
50 g/2 oz fresh yeast or 75 ml/5 tbsp dried yeast
75 g/3 oz/1/3 cup soft brown sugar
300 ml/½ pt/1¼ cups warm water
175 g/6 oz/1 cup currants
25 g/1 oz/3 tbsp stoned (pitted) dates, chopped
45 ml/3 tbsp orange juice
450 g/1 lb/4 cups wholemeal (wholewheat) flour
2.5 ml/½ tsp salt
25 g/1 oz/¼ cup milk powder (non-fat dry milk)
15 ml/1 tbsp ground mixed (apple-pie) spice
75 g/3 oz/1/3 cup butter or margarine
15 ml/1 tbsp grated orange rind
1 egg
For the filling:
30 ml/2 tbsp oil
75 g/3 oz/1/3 cup demerara sugar
For the glaze:
15 ml/1 tbsp clear honey
30 ml/2 tbsp chopped walnuts
Blend the yeast with a little of the soft brown sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Soak the currants and dates in the orange juice. Mix together the flour, salt, milk powder and mixed spice. Rub in the butter or margarine, then stir in the orange rind and make a well in the centre. Add the yeast mixture, the remaining warm water and the egg and mix to a smooth dough. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.
Roll out the dough on a lightly floured surface to a large rectangle. Brush with oil and sprinkle with demerara sugar. Roll up like a Swiss (jelly) roll and cut into about ten 2.5 cm/1 in slices. Arrange on a greased baking (cookie) sheet about 1 cm/½ in apart, Cover with oiled clingfilm and leave in a warm place for 40 minutes. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 15 minutes until well risen. Brush with the honey, sprinkle with walnuts and leave to cool.
Selkirk Bannock
Makes one 450 g/1 lb loaf
For the dough:
225 g/8 oz/2 cups plain (all-purpose) flour
A pinch of salt
50 g/2 oz/¼ cup lard (shortening)
150 ml/¼ pt/2/3 cup milk
15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast
50 g/2 oz/¼ cup caster (superfine) sugar
100 g/4 oz/2/3 cup sultanas (golden raisins)
For the glaze:
25 g/1 oz/2 tbsp caster (superfine) sugar
30 ml/2 tbsp water
To make the dough, mix the flour and salt. Melt the lard, add the milk and bring to blood heat. Pour on to the yeast and stir in 5 ml/1 tsp of the sugar. Leave for about 20 minutes until frothy. Make a well in the centre of the flour and pour in the yeast mixture. Gradually work in the flour and knead for 5 minutes. Cover and place in a warm place for 1 hour to rise. Turn out on to a floured work surface and work in the sultanas and the remaining sugar. Shape into a large round and place on a greased baking (cookie) sheet. Cover with oiled clingfilm (plastic wrap) and leave in a warm place until doubled in size. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 15 minutes. Reduce the oven temperature to 190°C/375°F/gas mark 5 and bake for a further 25 minutes. Remove from the oven. Dissolve the sugar for the glaze in the water and brush over the hot bannock.
Sultana and Carob Bread
Makes one 900 g/2 lb loaf
150 g/5 oz/1¼ cups wholemeal (wholewheat) flour
15 ml/1 tbsp baking powder
25 g/1 oz/¼ cup carob powder
50 g/2 oz/½ cup oatmeal
50 g/2 oz/¼ cup butter or margarine, softened
175 g/6 oz/1 cup sultanas (golden raisins)
2 eggs, beaten
150 ml/¼ pt/2/3 cup milk
60 ml/4 tbsp oil
Mix together the dry ingredients. Rub in the butter or margarine, then stir in the sultanas. Beat together the eggs, milk and oil, then blend into the flour mixture to make a soft dough. Shape into a greased 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until firm to the touch.
Sultana and Orange Loaf
Makes two 450 g/1 lb loaves
For the dough:
450 g/1 lb/4 cups wholemeal (wholewheat) flour
20 ml/4 tsp baking powder
75 g/3 oz/1/3 cup soft brown sugar
5 ml/1 tsp salt
2.5 ml/½ tsp ground mace
75 g/3 oz/1/3 cup vegetable fat (shortening)
3 egg whites
300 ml/½ pt/1¼ cups milk
For the filling:
175 g/6 oz/1½ cups wholemeal (wholewheat) cake crumbs
50 g/2 oz/½ cup ground almonds
50 g/2 oz/¼ cup soft brown sugar
100 g/4 oz/2/3 cup sultanas (golden raisins)
30 ml/2 tbsp orange juice
1 egg, lightly beaten
For the glaze:
15 ml/1 tbsp honey
To make the dough, mix together the dry ingredients and rub in the fat. Mix together the egg whites and milk and blend into the mixture until you have a soft, pliable dough. Combine the filling ingredients, using just enough of the egg to make a spreading consistency. Roll out the dough on a lightly floured surface to a 20 x 30 cm/8 x 10 in rectangle. Spread the filling over all but the top 2.5 cm/1 in along the long edge. Roll up from the opposite edge, like a Swiss (jelly) roll, and moisten the plain strip of dough to seal. Moisten each end and shape the roll into a circle, sealing the ends together. With sharp scissors, make little cuts around the top for decoration. Place on a greased baking (cookie) sheet and brush with the remaining egg. Leave to rest for 15 minutes.
Bake in a preheated oven at 230°C/450°F/gas mark 8 for 25 minutes until golden brown. Brush with the honey and leave to cool.
Sultana and Sherry Bread
Makes one 900 g/2 lb loaf
225 g/8 oz/1 cup unsalted (sweet) butter or margarine, softened
225 g/8 oz/1 cup soft brown sugar
4 eggs
45 ml/3 tbsp sweet sherry
5 ml/1 tsp vanilla essence (extract)
200 g/7 oz/1¾ cups plain (all-purpose) flour
A pinch of salt
75 g/3 oz/½ cup sultanas (golden raisins)
50 g/2 oz/1/3 cup stoned (pitted) dates, chopped
50 g/2 oz/1/3 cup dried figs, diced
50 g/2 oz/½ cup chopped mixed (candied) peel
Cream together the butter or margarine and sugar until light and fluffy. Gradually add the eggs, then the sherry and vanilla essence. Mix the flour and salt with the fruit, then fold into the mixture and mix well. Spoon into a greased and floured 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to finish cooling.
Cottage Tea Bread
Makes two 450 g/1 lb loaves
For the dough:
25 g/1 oz fresh yeast or 40 ml/2½ tbsp dried yeast
15 ml/1 tbsp soft brown sugar
300 ml/½ pt/1¼ cups warm water
15 ml/1 tbsp butter or margarine
450 g/1 lb/4 cups wholemeal (wholewheat) flour
15 ml/1 tbsp milk powder (non-fat dry milk)
5 ml/1 tsp ground mixed (apple-pie) spice
2.5 ml/½ tsp salt
1 egg
175 g/6 oz/1 cup currants
100 g/4 oz/2/3 cup sultanas (golden raisins)
50 g/2 oz/1/3 cup raisins
50 g/2 oz/1/3 cup chopped mixed (candied) peel
For the glaze:
15 ml/1 tbsp lemon juice
15 ml/1 tbsp water
A pinch of ground mixed (apple-pie) spice
To make the dough, blend the yeast with the sugar with a little of the warm water and leave in a warm place for 10 minutes until frothy. Rub the butter or margarine into the flour, then stir in the milk powder, mixed spice and salt and make a well in the centre. Stir in the egg, the yeast mixture and the remaining warm water and mix to a dough. Knead until smooth and elastic. Work in the currants, sultanas, raisins and mixed peel. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in warm place for 45 minutes. Shape into two greased 450 g/1 lb loaf tins (pans). Cover with oiled clingfilm and leave in a warm place for 15 minutes. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 30 minutes until golden. Remove from the tin. Mix together the glaze ingredients and brush over the hot loaves, then leave to cool.
Tea Cakes
Makes 6
15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast
300 ml/½ pt/1¼ cups warm milk
25 g/1 oz/2 tbsp caster (superfine) sugar
25 g/1 oz/2 tbsp butter or margarine
450 g/1 lb/4 cups plain (all-purpose) flour
5 ml/1 tsp salt
50 g/2 oz/1/3 cup sultanas (golden raisins)
Blend the yeast with the warm milk and a little of the sugar and leave in a warm place until frothy. Rub the butter or margarine into the flour and salt, then stir in the remaining sugar and the raisins. Stir in the yeast mixture and mix to a soft dough. Turn out on to a lightly floured surface and knead until smooth. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place until doubled in size. Knead the dough again, then divide into six pieces and roll each one into a ball. Flatten slightly on a greased baking (cookie) sheet, Cover with oiled clingfilm and leave in a warm place again until doubled in size. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes.
Walnut Loaf
Makes one 900 g/2 lb loaf
350 g/12 oz/3 cups plain (all-purpose) flour
15 ml/1 tbsp baking powder
225 g/8 oz/1 cup soft brown sugar
5 ml/1 tsp salt
1 egg, lightly beaten
50 g/2 oz/¼ cup lard (shortening), melted
375 ml/13 fl oz/1½ cups milk
5 ml/1 tsp vanilla essence (extract)
175 g/6 oz/1½ cups walnuts, chopped
Mix together the flour, baking powder, sugar and salt and make a well in the centre. Stir in the egg, lard, milk and vanilla essence, then stir in the walnuts. Spoon into a greased 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 1¼ hours until well risen and golden brown.
Walnut and Sugar Layer Loaf
Makes one 900 g/2 lb loaf
For the batter:
350 g/12 oz/3 cups plain (all-purpose) flour
15 ml/1 tbsp baking powder
225 g/8 oz/1 cup soft brown sugar
5 ml/1 tsp salt
1 egg, lightly beaten
50 g/2 oz/¼ cup lard (shortening), melted
375 ml/13 fl oz/1½ cups milk
5 ml/1 tsp vanilla essence (extract)
175 g/6 oz/1½ cups walnuts, chopped
For the filling:
15 ml/1 tbsp plain (all-purpose) flour
50 g/2 oz/¼ cup soft brown sugar
5 ml/1 tsp ground cinnamon
15 ml/1 tbsp butter, melted
To make the batter, mix together the flour, baking powder, sugar and salt and make a well in the centre. Stir in the egg, lard, milk and vanilla essence, then stir in the walnuts. Spoon half the mixture into a greased 900 g/2 lb loaf tin (pan). Mix together the filling ingredients and spoon over the batter. Spoon over the remaining batter and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 1¼ hours until well risen and golden brown.
Walnut and Orange Loaf
Makes one 900 g/2 lb loaf
350 g/12 oz/3 cups plain (all-purpose) flour
15 ml/1 tbsp baking powder
225 g/8 oz/1 cup soft brown sugar
5 ml/1 tsp salt
1 egg, lightly beaten
5 ml/1 tsp grated orange rind
50 g/2 oz/¼ cup lard (shortening), melted
375 ml/13 fl oz/1½ cups milk
5 ml/1 tsp vanilla essence (extract)
175 g/6 oz/1½ cups walnuts, chopped
50 g/2 oz/1/3 cup chopped mixed (candied) peel
Mix together the flour, baking powder, sugar and salt and make a well in the centre. Stir in the egg, orange rind, lard, milk and vanilla essence, then stir in the walnuts and mixed peel. Spoon into a greased 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 1¼ hours until well risen and golden brown.