Wholemeal Baking Powder Bread

Ingredients

• 2 ozs. white flour.
• 6 ozs. wholemeal flour.
• I oz. fat.
• 1 gill milk.
• 1 large heaped teaspoonful baking powder.
• Pinch of salt.

Method

1. 1

   Mix flour, salt, and baking powder, rub in the fat, and mix to a soft paste with milk.

2. 2

   Form into rolls and bake for about 12 minutes.

Nutrition per serving

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 26. The excerpt below is the record exactly as published.

lour. 1 heaped teaspoonful baking powder. 4 ozs. butter. 3 ozs. Castor sugar. 5 ozs. mixed fruit (peel, sultanas, and currants). Pinch of salt. 1 egg and a little milk, or 2 small eggs. Method.—As for Rock Cakes. Sponge Cakes 2 eggs. + teaspoonful baking powder. Their weight in sugar. 2 tablespoonsful hot water. 34 ozs. flour. Method.—Put the eggs into a basin and beat them a little. Add the sugar and beat over a saucepan half-full of steaming water until the mixture is thick and creamy. Lift basin from pan and continue whisking till cold. Remove the whisk, sift in the flour and baking powder. Add the water and fold everything together with a metal spoon. Pour into a well-greased tin and bake according to instructions. Sponge Sandwich Number 6. Time 15-20 minutes. Shelves 3rd and 5th. This mixture will fill two 6-inch sandwich tins. Swiss Roll Number 8. Time 10 minutes. Shelf 2nd. Method.—This mixture will fill the tin provided with the cooker which should be greased and lined. As soon as the Swiss Roll comes out of the oven, turn it on to sugared paper, spread it with warm jam, trim off the sides and roll it up in the paper. Hold in position for a minute, then remove the paper and sprinkle the roll with sugar. Large Sponge Cake Number 3. Timer hour. Shelf ath. This mixture may be baked as a large cake in a 5-inch cake tin. Bake for 1 hour. CAKES AND BREAD 65 Victoria Sandwich Number 5. Time 25-30 minutes. Shelves 3rd and 5th. 2 eggs. 3 ozs. butter. 4 ozs. sugar. 5 ozs. self-raising flour. or 5 ozs. plain flour and 1 small teaspoonful of baking powder. Method.—Cream together the butter and sugar. Beat in the eggs one ata time. Sift in the flour (and baking powder unless self- raising flour is used). Stir lightly into the mixture. Bake in two greased 7-inch sandwich tins on the 3rd and 5th runners for . 15 minutes, then reverse the position of the tins and bake for a further 10-15 minutes. Plain Scones Number 9. Time ro minutes. Shelves end and 4th. 4 |b. flour. | 14 ozs. fat. 4 teaspoonful salt. About } pint milk. 1 small heaped teaspoonful cream of tartar. 1 small flat teaspoonful bicarbonate of soda. Method.—Sift together the flour, salt, soda and cream of tartar. Rub in the fat. Mix to a very soft dough with the milk. Turn on to a well-floured board and roll out lightly to about 4 inch thick. Cut into rounds or triangles and bake in a very hot oven for about 10 minutes, according to size and thickness. VARIATIONS USING THE ABOVE RECIPE 14 ozs. sugar. May be added and only 14 ozs. sultanas or any other fruit. a pinch of salt used. 1 egg and less milk may be used for mixing. 1 tablespoonful of golden syrup may be added with the milk. Glazing Method.—The scones may be painted over with a little milk or beaten egg before being cooked, or for sweet scones 1 tablespoon- ful of milk and 1 tablespoonful of sugar may be mixed together and boiled and the scones painted with this when they are cooked, and then put back into the oven for 2 minutes for the glaze to set. 5 66 CARES AND BREAD Potato Scones Number 8. Time ro minutes. Shelves 2nd and 4th. 1 lb. cold potato. Salt. 6 ozs. flour. 2 teaspoonsful baking powder. - 2 ozs. butter. A little milk to moisten. Method.—Rub the potatoes through a wire sieve. Add the baking powder and salt to the flour, sift and rub in the butter. Mix flour, etc., with the potatoes. Moisten with a little milk, and knead into a firm paste. Roll out about 4 inch thick, and cut into rounds with a cutter. Cook on baking sheet in a hot oven or on the girdle. When cooked, split and butter and serve hot. Syrup Scones Number 8. Time 10-15 minutes. Shelf 3rd. $ Ib. flour. 4 teaspoonful bicarbonate of soda. 4 teaspoonful cream of tartar. 2 ozs. butter. Salt. } Milk and water to mix. + lb. golden syrup and treacle mixed. Method.—Melt the syrup, treacle and butter. Sift the dry ingredients. Add a little milk to the warm syrup and fat, to cool slightly. Mix all to a soft dough, adding more milk if required. Roll about ? inch thick in two rounds, cut in sections and bake. Soda Bread Number 9. Time ro minutes. Shelf 2nd. 3 Ib. flour. 4 teaspoonful salt. 1 level teaspoonful cream of 4 pint sour milk. tartar. 1 level teaspoonful soda. Method.—Sift together the dry ingredients. Mix to a very soft dough with sour milk. Knead lightly on a well-floured board and cut into two triangles about # inch thick. Bake at No. 9 for 10 minutes, or the soda bread may be cooked on a hot girdle. Note.—If sour milk is unobtainable, use double the quantity of cream of tartar. If buttermilk can be obtained, this is the best thing to use, and then the cream of tartar can be left out altogether. CAKES AND BREAD 67 Wholemeal Baking Powder Bread Number 9. Time 12 minutes. Shelf 3rd. 2 ozs. white flour. 6 ozs. wholemeal flour. I oz. fat. 1 gill milk. 1 large heaped teaspoonful Pinch of salt.

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