October 6, 2015 by Walter Myers
Divide your flour, milk, oil, salt and malted barley into two bowls in equal measurements.
October 7, 2015 by Walter Myers
Combine yeast, warm water, and 1 teaspoon sugar. Allow standing until creamy and frothy.
October 10, 2015 by Walter Myers
Ensure oven is fully preheated. Put the flour, sugar, eggs, and water into a bowl.
October 11, 2015 by Walter Myers
Place lukewarm milk and yeast in a small bowl; stir to dissolve and add flour, salt, and eggs.
October 8, 2015 by Walter Myers
Dissolve the sugar, and then stir in yeast. Allow to proof until yeast resembles a foam.
October 17, 2015 by Walter Myers
Black treacle adds a rich sweetness to this rye loaf. Perfect for posh picnic sandwiches.
October 15, 2015 by Walter Myers
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
October 18, 2015 by Walter Myers
Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples and roll round pastry.
October 19, 2015 by Walter Myers
In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes.
John Smith
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