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| Plain Bread | Bagels | Oat Bread |
| Wholemeal Bread | Mixed Grain Bread | Bran Muffins |
| Golden Corn Loaf | Millet Tartlets | Croutons |
| Pea & Tomato Soup | Bean Soup | Pea Soup |
 2 Cups (300 g) unbleached flour
1 cup (150 g) wholemeal flour 1 teaspoon salt 2 teaspoons bread improver 1 teaspoon (20 g) skim milk powder 2 teaspoons (7 g) dried yeast 1 teaspoon oil 1 1/2 cups (375 mL) hot water 1 tablespoon milk
2. Add oil and hot water, mix to a soft dough. 3. Cover closely with plastic food wrap. 4. Turn on to lightly floured surface and knead until just smooth. 5. Set oven to 230 C. 6. Shape into loaf and place into prepared loaf pan. 7. Brush top with water and stand in warm place 8. Glaze with milk, place in oven and cook 20 minutes at 230 C.
Reduce oven to 200 C and continue baking 10 minutes until 9. Cool 5 minutes in loaf tin before turning on to cake cooler.
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 25 g fresh yeast
400 ml warm water 6 cups (675 g) wholemeal flour 2 teaspoons salt 1 tablespoon (15 g) butter
1. Blend yeast in 400 ml warm water until disolved. Leave in a warm place for 10 minutes or until dissolved and frothy. 2. Mix together wholemeal flour and salt. 3. Rub butter in with the mixture. 4. Add yeast liquid and mix to form a firm dough, adding extra flour if it is too sticky to handle. 5. Knead thoroughly until smooth and elastic. Shape the dough
into a ball and place inside a large oiled polythene bag and 6. Knock back (punch down) and knead until the dough is firm. 7. Shape into loaves or rolls. Cover and prove (let it rise). 8. Bake in hot oven 220 C, for 40 minutes for a large loaf, 30-35 minutes for small loaves, or 15-20 minutes for rolls. |
1 tablespoon (14 g) dried yeast 1 tablespoon (20 g) sugar 1 3/4 cups (375 mL) warm water 1 3/4 cups (265 g) wholemeal flour 1 cup (150 g) flour 1/4 cup (50 g) kibbled wheat 1 teaspoon salt 1/4 cup (20 g) bran 1 tablespoon (20 g) butter
1. Mix yeast with sugar and 2 tablespoons (40 mL) extra water, cover and allow to stand until frothy, approx 10 minutes. 2. Mix dry ingredients. Rub in butter. 3. Add yeast mixture and water and mix into a soft dough. 4. Turn on to lightly floured surface and knead until dough is smooth and elastic. 5. Return dough to mixing bowl. Cover and prove in warm water place until doubled in size. 6. Turn on to floured surface, knead and shape into loaf, place in pan and press into corners. 7. Prove in warm place until doubled in size. 8. Set oven at 220 C. 9. Bake at 220 C for 20 minutes. Reduce temperature to 180 C and continue cooking for further 10-15 minutes. 10. Bake until brown and sounds hollow when tapped. 11. Remove from pan immediately and cool on cake cooler. |
 500 g plain flour
250 g sugar 45 g baking powder 10 g salt 150 g bran 5g Mixed spice 200 g saltanas 100 g treacle 4 whole eggs 750mL milk
2 . Prepare a muffin baking tray 3. Beat eggs well, add sugar. 4. Mix in flour, treacle, baking powder, salt, bran, 5. Add in the milk and mix into a smooth dough. 6. Separate dough into equal portions on the tray. 7. Sprinkle the muffins with extra bran and bake in |
45g yeast 10g sugar 20g salt 55g water 110g cornmeal
2. Dissolve yeat in water and add sugar. 3. Knead all ingredience into a smooth dough. 4. Place on tray with cornmeal. 5. Shape the dough to bagels and let rise for 45 minutes. 6. Place them in the fridge for one hour. 7. Put the bagels in boiling water and wait until they rise on top. 8. Liberally sprinkle with different toppings such as sesame 9. Place on baking tray and bake at 190 C until a brown colour. |
13/4 cups (200 g) caster sugar 8 eggs Pinch salt Finely choped zest of 2 lemons 1.5 litres boiling milk
2. Put millet flour, caster sugar and 8 beaten eggs into a bowl. 3. Work the mixture well and add a generous pinch of salt and the lemon zest. 4. Add 1.5 litres boiling milk and mix well. 5. Poor the mixture into small plain round buttered moulds. 6. Cook for 25-30 minutes in the oven at 220 C. |
1 L (4 cups) Meat Stock 6 shakes pepper 1/4 turnip (35 g) 2 stalks (200 g) celery 1/2 carrot (65 g) 1 onion (125 g) 1 sprig fresh mint or 1/4 teaspoon dried mint 1 piece bacon or bacon bone 1 pinch bicarbonate of soda 1 tablespoon (10 g) flour 12 Croutons
2. Wash, peel and chop vegetables. 3. Place all ingredients except flour and croutons in saucepan. 4. Bring to the boil, and simmer 30-40 minutes or until all vegtables are tender. 5. Remove bacon bone, puree soup or use a electric blender. Return to saucepan. 6. Blend flour with 1/4 cup of cold water, add to soup. 7. Stir until boiling and simmer 1 minute. 8. Adjust flavour and consistency if necessary. Serve with croutons.
4 tablespoons (80 mL) oil
2. Heat oil in frying pan. 3. Fry cubes of bread until golden brown. 4. Drain on absorbent paper. |
3 quarts cold water
2. Strain. 3. Sweeten and salt to taste. |
2 tablespoons soy flour 1 pint soy oil (or other)
2. Put in heavy iron frying pan and boil for 5 minutes or until thickened. 3. Strain into mixing bowl. 4. Pour in soy oil (or other) very slowly, beating constantly. |
1 pint soy oil (or other) OR 1 heaped tablespoon soy flour 1/2 pint water 1 pint soy oil (or other)
2. Pour in the oil in a very small stream, beating constantly until the cream is the desired thickness. OR 1. Place soy flour and water in frying pan, stirring with pancake turner. 2. Let boil until thickened (5 mins plus) then strain and proceed as above - beating on oil. |
Juice of 2 lemons 3 cups water
2. Mix flour to paste with cold water. 3. Beat for one minute with egg beater and add to boiling water. 4. Cook for about 5 minutes. 5. Add lemon juice and set aside to cool. 6. Strain curds through cheesecloth. |
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