Wartime Loaf reipe

Here are a couple of wartime recipes (WW2) easy to make and not that bad to eat!

* 600 ml (1 pint) of warm water
* 5 teaspoons of quick rise yeast
* couple pinches of sugar
* 2 lb of wholewheat (wholemeal) flour
* 1.5 teaspoons salt
* 1 tablespoon rolled oats (for top)
* drizzle of vegetable oil
Place flour in large bowl
Mix in all dry ingredients except the rolled oats
Drizzle in vegetable oil
Pour in warm water
Mix thoroughly
When dough comes together knead for 10 minutes until dough is silky
Place back in bowl and cover
Let dough rise somewhere warm until doubled in size
Knead dough briefly again
Place dough into 4 x 1/2 lb tins (or 2 x 1 lb tins) that have been floured
Brush top with a little water and sprinkle on some rolled oats
Leave to rise for around 20 minutes
Place in oven at 180 0C for around 30-40 mins (depending on the size of the loaf)
Remove from oven
Cool for at least 15 minutes before cutting


Try this one also……………………..


Corned Beef was a popular part of the meat ration due to it’s availability. As it was already cooked it could be eaten cold or used in a variety of recipes.
You can serve corned beef up, hot or cold, several different ways..
Here is the recipe
Corned Beef Fritters
• 2 oz self raising flour or plain flour (I used wholemeal/wholewheat)
• pinch salt
• 1 egg (fresh or dried)
• dash of milk
• pinch of herbs (I used Thyme)
• 2 teaspoons grated onion
• 6 oz corned beef finely flaked
• a little dripping or margarine (or cooking oil)
Mix and blend the flour with the salt, beaten egg and dash of milk.
Beat until a smooth batter is achieved
Add corned beef, onions and herbs
Melt the dripping or fat in a frying pan
Drop in a spoonful of the mixture and press down to form a small patty (mixture should be enough to make 8)
Fry on either side until crisp and brown and serve with veggies or salad while warm.
Makes enough for 4 people


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