Savoury Tea Loaf Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
8 ounce: Self-raising flour,
2 tsp: Marmite,
1 tsp: Dry mustard,
2 tbsp: Hot water,
Shake each of salt & pepper,
1 large: Egg, beaten
3 ounce: Margarine or cooking fat,
4 tbsp: -to,
3 ounce: Finely grated Cheddar cheese,
5 tbsp: Milk, (cold)
Directions:
An easy to make loaf with the texture of a cake. Slice it thickly and
serve buttered with cold meats or egg dishes and whole tomatoes.
1. Grease a 1-pound loaf tin well and line base and sides with
greaseproof paper.
2. Sift flour and mustard into bowl. Add a shake of salt and pepper.
3. Rub in margarine or cooking fat finely.
4. Add cheese and toss ingredients lightly together to mix.
5. Dissolve Marmite in the water, add to the dry ingredients with
beaten egg and sufficient milk to form a fairly soft batter.
6. Transfer to prepared tin.
7. Bake in the centre of a moderately hot oven (375 F or Gas No. 5)
for 45 to 55 minutes or until a wooden cocktail stick inserted into
the centre comes out clean.
8. Turn out on a wire cooling rack and peel away paper.
9. Leave until cold before slicing and store any leftover loaf in an
air-tight tin.
From: The Marmite Guide to better cooking - by Sonia Allison Copyright
Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias
Submitted By KAREN MINTZIAS On 10-14-94
Source from luhu.jp
serve buttered with cold meats or egg dishes and whole tomatoes.
1. Grease a 1-pound loaf tin well and line base and sides with
greaseproof paper.
2. Sift flour and mustard into bowl. Add a shake of salt and pepper.
3. Rub in margarine or cooking fat finely.
4. Add cheese and toss ingredients lightly together to mix.
5. Dissolve Marmite in the water, add to the dry ingredients with
beaten egg and sufficient milk to form a fairly soft batter.
6. Transfer to prepared tin.
7. Bake in the centre of a moderately hot oven (375 F or Gas No. 5)
for 45 to 55 minutes or until a wooden cocktail stick inserted into
the centre comes out clean.
8. Turn out on a wire cooling rack and peel away paper.
9. Leave until cold before slicing and store any leftover loaf in an
air-tight tin.
From: The Marmite Guide to better cooking - by Sonia Allison Copyright
Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias
Submitted By KAREN MINTZIAS On 10-14-94
Source from luhu.jp
Tags
Bread