Emergency Bread
Friday, March 28, 2008
Emergency Bread. I have used this for over 10 years now after finding the recipe in an antiquarian cook book. It has served me well and it's tasty too.
1lb Flour (Plain)
1 Teaspoon of Salt
2 Teaspoons of Baking Powder
Water or milk to mix.
Sift the flour in a bowl, add salt and baking powder, mix to a soft dough with water or milk; knead lightly on a floured board; form into rolls (don't overwork the flour, when not shaped into perfect rounds the rolls take on a rustic look and you get lovely cripsy top). [Pre-heat] Bake in a hot oven....check after 10 minutes should take between 15-20.
Remember to grease the oven tray before adding the dough rolls. At the end i dampen the tops with water and sprinkle with sesame or Poppy seeds.
This recipe can be reworked too. In the past I have added herbs to the recipe and cheese.
These are lovely warm slathered with butter or plain for dipping in soup.
One thing I have found though is these must be eaten on the day they are made, they don't keep. But it only takes a few minutes to prepare and make these so it's not a great inconvenience.
Perfect for when you have no bread in the house and you can't get to a shop, and I tell you these are tasty too.
Monique
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