Recipe
for :
 This
recipe is published with the permission of the Flour
Advisory Bureau.
Since
1956 the Flour Advisory Bureau (FAB for short) has been
providing information on all matters relating to and
concerning flour and bread in the UK to the public,
media, schools, health professionals, the catering,
retailing and baking trade.
FAB
is also keen to encourage people to eat more bread as
part of a healthy, balanced diet. From educational material
to issue led PR initiatives, the promotion of bread
in all its variety, versatility, vitality and not least
the nutritional value has always been a priority for
FAB.
More
recently FAB has worked with a team of experts and nutritionists
to devise the ultimate eating plan. Vitality Eating
System is thier new resource and targets women who are
interested in either losing or maintaining their weight
whilst eating healthily. The system provides consistent,
accurate and proven information based on sound science
and has been endorsed by the experts and by top TV babe
Cat Deeley. Whilst providing a healthy long-term option
to faddy and quick fix diets the system focuses upon
effective, realistic and practical dietary advice for
consumers. Launched on the 2nd June 2005 the Vitality
Eating System will help you look and feel great! To
order your copy, please email FAB@nabim.org.uk
or telephone 020 7493 2521.
If
you are looking for information on bread and flour have
a look at the FAB web site.
To
visit Flour Advisory Bureau web site <click
here>
Ingredients
200g
(8oz) strong white flour
200g (8oz) wholemeal flour or 400g (1lb) brown flour
2 x 5ml spoons (2 tsp) sugar
1 1/2 x 5ml spoons (1 1/2 tsp) salt
15g (1/2 oz) lard
15g (1/2oz) fresh yeast or 2 x 5ml spoons (2 tsp)
dried yeast
250ml (1/2 pt) water
Method
- If
you are using dried yeast. Dissolve one teaspoon of
sugar in the warm water then add the dried yeast.
Leave until frothy, about ten minutes. If you are
using fresh yeast, blend it into the warm water.
- Place
the flours, salt and sugar in a large mixing bowl
and rub in the lard.
- Add
the yeast liquid to the dry ingredients and mix to
a soft dough.
- Turn
the dough onto a work surface and knead the dough
by folding towards you, then pushing down and away
from you with the heel of your hand. Give the dough
a quarter turn and repeat the action. Knead until
smooth and no longer sticky.
- Cut
the dough in half and place in the prepared flower
pots, which should be placed on a baking tray. Glaze
with milk or salted water and sprinkle with cracked
wheat.
- Place
the pots inside a large oiled polythene bag and leave
in a warm place until the dough doubles its size,
about 45 - 60 minutes.
- Remove
the polythene bag and bake on the middle shelf of
a hot oven at 230°C (450°F) or Gas 8 for 30
- 40 minutes or until the bread is browned and sounds
hollow when tapped.
- Remove
the bread from the flower pots and cool on a wire
rack.
To
prepare the flower pots:
Grease
two earthenware flower pots (10 - 13 cm / 4 - 5 inches)
with oil or lard. It is a good idea to grease the pots
well and bake empty in a hot oven for 5 minutes to prevent
the loaves sticking.
If
you have not got any flower pots you can:
- Bake
the dough in a greased 23 x 13 x 6 cm (2 lb) loaf
tin.
- Shape
the dough into a large ball and flatten slightly,
place on a greased baking tray and using a sharp knife
slash a cross on the top of the dough.
- Make
rolls by dividing the dough into 12 pieces, roll each
into a ball and place well apart on a greased baking
tray. Rolls will take less time to rise and bake than
loaves.
Makes
2 loaves
Flour
Advisory Bureau
www.fabflour.co.uk
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