English Bun Loaf 1975 Recipes

Steps:

• Soak fruit sugar and tea together overnight, covered.
• Drain the fruit, and reserve liquid.
• Mix drained fruit with the beaten egg into the flour Using a little of the liquid to make a firm dropping consistency.
• (This depends on the size of egg used, but about two tablespoons of liquid is used.) Grease a one pound loaf tin and line with greased paper.
• Tin should hold 1 1/2 pints.
• Bake gas mark 4 or 350 degrees F.
• Bake about one hour, or until firm.
• Leave in the pan about 6 minutes.
• Then turn out onto wire tray to cool.

Steps:

• Sift flour and salt into a bowl, stir in sugar and yeast. Make a well in the centre, stir in the tepid milk and water to make the dough. (If using fresh yeast - put the yeast in a jug with a little of the milk and water mixture, and allow it to dissolve and become frothy - mixing thoroughly, then add it to the flour.).
• Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
• Put the dough in a large, clean, oiled bowl. Cover with oiled clingfilm and leave in a warm place until it has doubled in size.Then knead the dough for 1 minute and divide it into two-thirds and a third. Shape the pieces into rounds. Cover them and leave for 5 minutes.
• Put the smaller round on top of the larger one. Push a floured wooden spoon (or your fingers) through the centre of both rounds, to join them together. Take a very sharp knife and make cuts all around the top round and the bottom round - see my photos. Put the cottage loaf on a lightly floured baking tray, cover and leave for about 45 minutes, or until it has doubled in size. Meanwhile preheat the oven to 220C/440F/Gas 7.
• Beat the egg with a tablespoon of water and a pinch of salt. Brush the glaze over the cottage loaf and bake for about 35 to 45 minutes, until dark golden brown and hollow sounding when tapped beneath.
• Cool before slicing. Delicious served with butter, jam, cheese, cold meats or make sandwiches or toast for picnics and breakfast!

Steps:

• Sieve the dry ingredients and rub in fat.
• Add sugar, mixed peel and fruit.
• Put bicarb.
• soda in a basin and mix smoothly with the milk.
• Pour into the dry ingredients.
• Finally, add the syrup and mix thoroughly.
• Put into 2 greased 2lb loaf tins or a 4lb loaf tin.
• Bake in a moderate oven (170 F degrees, Gas mark 3 1/2).

Steps:

• Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large bowl, or the bowl of a stand mixer. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
• Pour the hot liquid over the dry ingredients in the mixing bowl. Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. If you don't have a stand or electric hand mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
• Lightly grease an 8½×4½-inch loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.
• Cover the pan, and let the dough rise until it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, ¼-inch over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.
• Remove the cover, and bake the bread for 22 to 27 minutes, until it's golden brown and its interior temperature is 190°F.
• Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Steps:

• Sift flour, sugar and nutmeg into a large bowl.
• Cream the yeast with the sugar, stir into the warm milk and melted butter until blended.
• Pour in dry ingredients, caraway seeds and peel.
• Mix well, turn out on floured surface.
• Knead until smooth and elastic, place dough in lightly oiled bowl.
• Cover with a clean tea towel and rise until doubled.
• Knock back the doug annd knead for a few minutes.
• Shape into 12 round buns and place on greased baking tray.
• Cover and leave to prove and rise, about 25 minutes.
• Set oven to 425 or Mark 7.
• Brush buns lightly with beaten egg yolk, bake for 10 to 15 minutes until golden.
• Cool on wire rack.