Paisley Flour Bread

Ingredients

• 1144 dozen small baking tins
• Paisley Flour
• ordinary flour
• A small tea-spoonful of Salt
• A small tea-spoonful of Sugar
• 34 pint

Method

1. 1

   Butter the baking tins.

2. 2

   Mix the flours, salt, and sugar in a bowl.

3. 3

   Gradually add milk, stirring until you have a thin dough.

4. 4

   Pour into tins, filling half full, and bake in a hot oven for 10-15 minutes until browned.

5. 5

   Cool on a wire tray.

Nutrition per serving

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 3. The excerpt below is the record exactly as published.

A small tea-spoonful of Sugar. Butter 1144 dozen small baking tins. Mix the Paisley Flour, ordinary flour, salt, and sugar well together in a ~ bowl, dry. Add the milk gradually, stirring with a wooden spoon till you have a very thin dough or batter. Pour at once into the prepared tins, filling them only half full, and put at once into a hot oven. Kemove when well browned, which will take about ten or fifteen minutes, and put on a wire tray to cool. Some flours will absorb more milk than others. The niaximum quantity is meant here, but with some flours this may make too thin a dough; in that case a little less milk, say 34 pint, should be used. It is well not to mix up more than you can bake at once, as the mixture, if left, quickly loses its raising power. ‘These loaves can be equally well baked on a griddle. Put the little tins when half tilled on a hot griddle, and put an empty inverted tin on the top of each. The dough will rise to alinost fill the upper tin. When sufficiently browned on the underside, turn the loaf upside down, remove the tin now on top, and allow the other side to brown. Cool on a wire tray. These loaves should have a nice crisp crust, and should be eaten when new. When old they will be greatly improved by re-heating in the oven or before the fire. Norr.—Unlike fermented bread (bakers’ bread), Paisley Flour bread and scones are best when new. Fermented bread is seldom free from acid. Paisley Flour bread is never acid, and is therefore more easy of digestion. Tins.—Nice little tins, specially made for baking these Little Dinner Loaves, can be had from Brown & Polson, Paisley, for 6d. per dozen, post free, ot from the local grocer. No. 5.—HOVIS SCONES. 2 oz. Brown & Polson’s Paisley Flour, 1 lb. Hovis Flour, OZ buUtter 2 oz. Sugar. 1 Egg. 1% pint Sweet Milk. A small tea-spoonful of Caraway Seeds. _ Salt. Mix the Paisley Flour, Hovis Flour, salt, sugar, and caraway seeds well together in a bowl, dry. Rub in the butter, cold. Beat up the egg well and mix through the flour mixture. Make intoa dough quickly with the milk, adding the milk a little at a time till you have a moder- ately soft dough. Do not knead more than is necessary. Roll out flat on a floured board till % to % of an inch thick. Cut into three-cornered pieces and put at once into a hot oven or on to the griddle or ht plate, sprinkled with flour. _ They should take about ten minutes to’ hake, Cool on a wire tray. 10 Milk Bread and Scones. No. 6.-WHOLE-WHEAT FLOUR SCONES AND BREAD. These can be made very nicely according to Recipes No. 1, 3, and 4, using whole-wheat flour in place of the ordinary flour. A nice scone can alyo be made using whole-wheat flour and ordinary flour in equal quantities. Some whole-wheat flours are difficult to raise, and for these use two-and-a-half to three oz. Paisley Flour to the pound of flour. No. 7.-MILK BREAD TWISTS. 214%, oz. Brown & Polson’s Paisley Flour. 1 1b. Ordinary Flour. 1 oz. Butter. 1 Egg. % pint Sweet Milk. A small tea-spoonful of Salt

Cook this with the app: pantry check, scaling, and the assistant.