You know it is an emergency when you are the host for a food blogging event and you have still not made whatever it is and it is the day after the deadline. When the event involves bread it is even more of an emergency as bread is not always that quick
I was the host for March’s Fresh from the Oven, a bread baking group, where members take it in turns to host and suggest a recipe for everyone to cook. It is fun, informative, informal and not nearly as difficult as some blogging challenges. This month is was my turn to host and I challenged everyone to:
Bake something yeasted, using flour where you know either where it was grown or where it was milled.
Lets celebrate specific named farmers, farms and millers this month!
I bought flour during the month, from the recent bloggers” day out at Daylesford Farm.
I was tickled that Shipton Mill have been millers since Domesday, and even more tickled that in the photo on their home page there appears to have been a flour explosion surrounding the mill – the rational explanation of a light dusting of snow is just too boring. I like to think that they have a sense of humour and it was deliberate.
I was told in Daylesford that the flour was plain, rather than bread flour and did not contain enough gluten for good bread, although the recipe on the packet is for bread.
Having completely run out of time, I baked my mother’s “emergency bread” this morning for breakfast. I think that this was originally a Katie Stewart recipe. For those not in the know Katie Stewart wrote a column in The Times in the 1970’s (and possibly early 1980’s). I think that almost everything that my mother cooked was a Katie recipe, and I learnt to cook from Time Cookery book, and still use some of the recipes. (Her gingernuts are perfection and an almost perfect imitation of a Moore”s ginger biscuit – a rare treat not sold outside of Dorset in those days – we used to stop and buy them from the factory when en route to our family holidays in Cornwall, I was still young enough not to snigger at the Dorset Knobs also on sale.)
So back to the emergency bread, which was a tea time treat in my primary school days, best enjoyed hot from the oven and dripping with butter and jam.
Emergency Bread for when there is no time for yeast
1lb plain flour
2tsp baking powder
1 tsp salt
1/2 pint of milk
Mix the dry ingredients, stir in the milk, lightly knead.
Shape the dough to about an inch thick and bake at 375F / 190C / GM 5 for about 35 minutes.
Delicious and nostalgic.
I know I said use yeast, but it was my event and I’ll bend the rules if I want to!
The rather rustic loaf!