so please excuse the lack of exact quantities! Hope you can help Storage – this bread keeps well for several days (up to 5-6 days) when stored in a bread bag or container. I will make this. Good flavor. Thankyou. It is All about the yeast. Cool before cutting & use a serrated knife as it’s best for cutting non yeasted breads. When dough comes together knead for 10 minutes until dough is silky This looks delicious! Going back to the top of this list I can remember my mothers Be-Ro book and it was all she ever used. Stir in the sugar, salt, yeast, and warm filtered or bottled water. This bread is not brovn bread that is in the books now. Your oven is another factor, make sure it’s actually registering the correct temperature by seting it then put a thermometer in to check, if it’s different then the timing needs adjusting. November 23, 2020 at 10:40 pm. I make all my food from scratch (so does my daughter with four children). Knead dough briefly again Like many others I found your site by chance. And of course I would want to distribute the recipes to my various cooks in the village. If the dough is too dry and tough the bread comes out dense. Both are virtually similar in terms of macronutrients (Calories, Protein, and Fats). I have found what I needed to understand how to create and again.. Form dough into 1 loaf. I started thesame eating plna when he had to & I lost 20kg by cutting out all processed foods for 6 months. Pinch of salt. This information comes from an old book I picked up & it’s the earliest book I have using soya flour: “Bakes, Buns and Biscuits” by Mabel Osborne’s (pub 1940). Let rest in a warm place for 30 minutes. Yes I remember the Be-Ro cook book. Mix thoroughly In a large bowl, mix together the mashed potatoes, beaten eggs, and softened butter. Saved by Danna A https://www.allrecipes.com/recipe/20158/crusty-potato-bread I may tweek this recipe a bit. * 2 lb of wholewheat (wholemeal) flour. Reply. I need something to bring to my family’s side on Thursday. Just wanted to let you know that the BeRo book is still going strong and can be purchased on the Be Ro website. Thank you Adam!!! I’d say some of the main things to watch out for are The goal is to separate the yeast from the plant, feed it, and ferment it, and voila! As a bread recipe it makes two delicious loaves of soft Potato Bread. Potato water should be lukewarm before using. Ingredients This is a great idea for a war memorial website and very eye opening lest we forget what people were capable of living through and the great ways they adapted. 1 tablespoon instant yeast 1/2 cup (99g) sugar 1 1/4 to 1 1/2 cups (283g to 340g) lukewarm water or potato water (water in which potatoes have been boiled)* 12 tablespoons (170g) butter, softened 3 ozs margarine love it! Make this quick bread recipe for a nutritious, healthy treat! Left Over Roast Pork - I used pork shoulder Onion Stale Bread made into breadcrumbs or Oats 1 Egg or Powdered egg made up Mincer the pork in a mincer or food processor. They also made baking powder bread or soda bread. 2 ozs sugar. Great recipe. It’s a ‘refurbished’ potato bread recipe my mum & aunties used post war as it uses less flour by using mashed potatoes as about a third of the starch. Bake as appropriate till golden brown, here’s a general guide baking the item you decide to make. Hi all. This made me crave stuffing so bad! I will have to convert this recipe and check it out. Yes, they all had access to bread improver from the supermarket during the war lol. To wit.. Turn dough out on lightly floured surface and shape into desired loaf. Thank you for excellent info I used Bread, cakes and pastries, caused a similar buzz on the Home Front during the First World War. it was probably harder to buy yeast in OZ at the time. It has all the basics in there and they are all old faithfuls. Regular whole wheat bread is cut with white flour and more fat to help the texture. 350mls soda water (or any carbonated drink such as beer) 1 tbl dripping or lard during the war. This recipe makes two loaves, so you can serve one and freeze the other, or share with a friend. just found your site by change (thank you, “Foyle’s War” DVDs). home.bt.com/...these-real-wartime-ration-recipes-for-ve-day-11363980000968 As Elizabeth says, "Usually associated with times of grain shortage, or with a need for strict economy in the kitchen, potato bread is also advocated by some nineteenth-century writers as being the best bread for toast." Fresh sweet potatoes only take minutes to cook in the microwave or you can make a big batch of sweet potato puree to freeze for later. Hi Carolyn, just wondering..how long does the bread keep?? Punch down dough with your fist. I did make a couple of additional changes. Select basic bread setting. I’ve been making this recipe a good many years now. The Wartime Kitchen: Living off Rations with Ration Book Cooking – Day One. They sometimes have books like that. I found your blog by happy accident when I was searching for recipes. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Heather says. 8. I do remember the ration books, I was around six years of age and needed them to buy the occasional candy treat in the UK. Still warm, recipe follows rice flour, salt and flavouring save them on my part by if. 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