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Our daily bread
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Here are a few recipes that prove man can live by bread alone...
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DO YOUR children whimper in protest as you serve bread for breakfast? "Oh, not again, mummy!" they would cry.
Here are a few recipes to win your children over:
Almond banana tea bread
Ingredients
Butter (soft): 150 gm
Castor sugar: 150 gm
Eggs (beaten): 3
Ripe bananas (Mashed): 4
Vanilla essence: 1/4 tsp
Whole-wheat flour (sieved): 400 gm
Baking powder: 2 tsp
Salt: 1/4 tsp
Demerara/brown sugar: 2 tbs
Method
Cream the butter and sugar till light and fluffy. Beat the eggs and slowly add in the butter mixture, beating the butter continuously. Mix the mashed bananas with vanilla essence and add to the mixture. Combine the flour, almonds, baking powder and salt in a separate bowl and fold into the banana mixture. Blend thoroughly and sprinkle the sugar on top. Grease a square tin. Pour the mixture in it and bake in an oven at 180 degrees C for about 90 minutes. Cool before cutting.
Fig loaf
Ingredients
Dried figs (chopped): 225 gm
Cold black tea: 175 ml
Soft brown sugar: 100 gm
Butter (for greasing the tin): 1 tbs
Whole-wheat flour (sifted): 225 gm
Baking powder: 4 tsp
Egg (beaten): 1
Method
Place the sugar and tea with figs for an hour in a bowl. Heat the oven to 180 degrees C and grease and line the loaf tin with butter. Mix the remaining ingredients together and fold into the fig mixture. Beat with a wooden spoon until it has blended well and pour into the tin. Bake for one and a half hours. Cool before cutting.
Yogurt rye bread
Ingredients
Honey: 10 ml
Fresh yeast: 50 gm
Warm water: 150 ml
Plain whole-wheat flour (sieved): 400 gm
Rye flour: 100 gm
Sea salt: 2 tsp
Natural yoghurt: 150 ml
Single cream: 30 ml
Butter (to grease the tin): 5 ml
Method
Cream the honey and yoghurt until smooth. Add warm water and blend. Leave for 15 to 20 minutes. Mix together the flour and salt in a bowl. Gradually stir in the yeast mixture, the yoghurt and the cream, mixing with a fork to make stiff dough. Knead the dough for 10 minutes. Grease a bowl, put the dough in it, cover with a cloth and leave for two hours. Grease a loaf tin. Knead the dough again and then put it in the tin. Place the tin in a warm place for 30 minutes, until the dough has doubled in size. Bake in an oven at 180 degrees C. Cool before cutting.
Marmalade tea loaf
Ingredients
Flour: 225 gm
Salt: a pinch
Nutmeg: 7.5 gm
Butter: 100 gm
Brown sugar: 100 gm
Beaten egg: 1
Milk: 60 ml
Orange rind: 1
Ginger marmalade: 100 gm
Method
Heat the oven and grease the loaf tin with butter. Mix the flour, salt and the nutmeg together in a bowl. Add sugar. Then add the egg, milk, orange rind and 60 gm of marmalade, and beat together for four minutes. Turn this into the prepared tin and bake for one hour and 15 minutes. While hot, remove the mould and apply marmalade.
O. P. KHANTWAL
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