This Milk Fadge Bread recipe makes a lovely textured bread with no yeast needed. It slices well once it is cold, making it perfect for sandwiches and toast.
Milk Fadge – No-Yeast Bread
Even with a well stocked store cupboard like mine (keep scrolling for my list), I can be let down.
So when I realised I had no fresh yeast today I reached for a packet of dried yeast, only to find that my storage skills had been sadly lacking, as the box was dated March 2011 and was out of date!
I don’t like to take the risk with out of date yeast, as if itdoesn’twork, youhavewasted allyour preciousbread ingredients.
There was only one thing for it, make my mum’s old stand by emergency breadrecipe,Milk Fadge,which appears in nearly all of the Be-Ro cookbooks going right back to the 1930’s and is a very nice bread, despite being made with no yeast.
This recipe makes a lovely textured bread, and slices well once it is cold, making it perfect for sandwiches and toast.
We used to love it when we were little, my sister and I – I remember sitting at the tea time table with big chunks of this bread, still warm spread with melted butter and freshly boiled eggs.
It was very popular during the war too, as an easy bread to make when there was no yeast available and very little fat in the rations.
You CAN make this bread with NO fat added, but, the texture will be much heavier and more “pudding-like”. As it is, it only uses 50g of fat to 450g of flour.
I made a batch today and served it for lunch with some cheese and salad……the other half of the fadge is being saved for tonight’s tea, which is home-made soup. It makes a perfect SepiaSaturdaybake, as well as a fabulous Rural Emergency Bread too!
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My Rural Store Cupboard
I am known for my large store cupboard, larder, pantry and multiple freezers.
Whilst many people are embracing aminimalistlifestyle, and are madlyde-clutteringtheir homes, as is the new trend, I am firmly resisting such a measure.
Well, on the food and kitchen front anyway, although I am sure my magazines need thinning out soon! It’s not that my home is excessivelycluttered,although that may be a matter of opinion.
It’s just that I live in a rural location with the nearest shops and post office being several miles away; and, those are small local news agents shops, not large supermarkets.
I am very lucky that the nearest farm shop (which isexcellent) is only two miles away, but again, two miles away when there’s a howling gale or two foot of snow is two miles too far.
So, my back up stores are more excessive than my “townie” friends, whofrequentlymarvel at my tins and jars whilst mockingly calling my store cupboard “Arkrights” ( taken from the sit-com BBC “Open All Hours” starring Ronnie Barker).
When you live in a rural location, it’s so important to have back-up stores – something that people who live in towns tend to forget.
And my back up stores are pretty much what most people’s basic store cupboard might be, but with a little extra!
I cannot live without my freezers, and they are a boon when the weather gets bad and we get snowed in,oreven when the car fails its MOT…….yes, we won’t go there right now.
I thought it might be handy to list what I find invaluable to have in my pantry, it’s not a definitivelistby any means, and I am sure I will forget lots of things, but nevertheless, it’s my basic back-up of stores needed for living in the country.
The Rural Larder & Pantry:
- Tinned chopped tomatoes
- Tinned kidney beans
- Tinned sweetcorn
- Tinned tuna
- Tinned salmon
- Baked beans
- Custard powder
- Assorted jams (Usually home-made)
- Assorted chutney and pickles/relishes (Usually home-made)
- Worcestershire Sauce
- Soy sauce
- Porridge oats
- Assorted stock cubes
- Tinned fruit
- Tea and coffee
- Cocoa
- Lentils & assorted pulses
- Rice
- Tomato puree
- Sugar – white, light brown & dark brown
- Flour – plain white, self-raising white, plain wholemeal
- Bread Flour – assorted types
- Yeast – dried quick action
- Pasta – assorted packets
- Cooking oil (Olive oil and rapeseed oil)
- Vinegar (malt and wine vinegar)
- Lemon juice
- Honey
- Marmite
- Golden syrup & black treacle
- Dried mixed fruit
- Condensed milk & evaporated milk
- Mustard powder
- Mayonnaise
- Salad Cream
- Salt & pepper
- Dried milk powder
- Assorted Dried Herbs & Spices (Such as: Oregano, Sage, Thyme, Bay, Cumin, Coriander, Ginger, Mixed Spice are essential)
- Curry Powders
- Fresh garlic
- Onions
- Potatoes
The Rural Fridge and Freezer:
- Whole chicken & chicken portions
- Fish
- Fish fingers
- Minced beef
- Bread
- Vegetables
- Sausages
- Bacon
- Home-made pies and casseroles etc
- Chops (Lamb and Pork)
- Oven Chips for emergencies!
- Milk
- Eggs – my own free-range eggs (I have hens)
- Butter
- Cheddar cheese – Mature, great for cooking
- Parmesan cheese or similar hard Italian cheese
- Stork margarine or other cooking fat
- Trex – white vegetable fat
- Salad
As I mentioned before, the list is by no meansdefinitive,but with a back-up store like that, you can cook and bake all manner of tastyfamilymealssuch as: cakes, biscuits, pies, tarts, casseroles, Spag Bol, curries, breakfasts, on toast supper dishes, Toad-in-the Hole, a Sunday roast, cottage pie, steamed puddings, cold desserts, soups, stew and dumplings, scones, pancakes, sandwiches and toasties, fish cakes, salads, flans and pasta bakes…..the list is endless!
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More Sepia Saturday Bakes & Cakes
Log Fires and Old-Fashioned Granny Loaf (Egg-Free and Fat-Free) Recipe
Be-Ro, Tea Time Treats and Rich Jam and Coconut Cake Recipe
Happy Baking Days with Tala and Be-Ro: Strawberry Iced Butterfly Fairy Cakes
Seventy Years of Baking with Be-Ro: Raspberry Cheesecake Muffins
Sepia Saturday on Sunday! London “Bath” Buns for Best of British and Seventy Years of Be-Ro Baking
Baking with Be-Ro: Australian Crunchies (Traybake) – School Lunch Box Treats!
Eighty Years of Baking with Be-Ro – Melting Moments (Biscuits/Cookies)
Rural Mums
Time to go now, I hope you have enjoyed my Sepia Saturday Rural Ramblings……before I share my recipe, I want to share a link to a fabulous website.
Rural Mums is a wonderful site JUST for rural folk, with recipes (some of mine are featured), competitions, community forums, country events, British gifts, kitchen garden, country garden and much more.
No Yeast Milk Fadge Bread Recipe
Milk Fadge: Emergency Bread (No Yeast)
Print recipe
| Serves | 4 to 6 |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Total time | 35 minutes |
| Allergy | Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Lunch, Main Dish, Salad, Side Dish, Snack, Soup, Starter |
| Misc | Child Friendly, Serve Cold, Serve Hot |
| Occasion | Barbecue, Casual Party, Christmas, Halloween |
| Region | British |
| From book | Be-Ro Home Baking 24th Million Edition |
A simple no-yeast quick bread that has a nice crumb and texture, due to a little fat being added to the dough. This makes a perfect emergency stand-by bread and can be sliced once cold for sandwiches and toast. Add seasonings of your choice, I sometimes add dried herbs and a little grated cheese. Perfect when served with stews, casseroles and soups.
Ingredients
- 450g (1lb) Self-Raising Flour (I used Be-Ro)
- 50g (2ozs) Margarine or White Vegetable Fat (or 25g of each)
- 300mls (1/2 pint) Milk
- Salt to taste
Note
A simple no-yeast quick bread that has a nice crumb and texture, due to a little fat being added to the dough. This makes a perfect emergency stand-by bread and can be sliced once cold for sandwiches and toast. Add seasonings of your choice, I sometimes add dried herbs and a little grated cheese. Perfect when served with stews, casseroles and soups.
Directions
| Step 1 | Pre-heat the oven to 200C/400F/Gas Mark 6 and lightly grease a baking tray or line it with greaseproof paper. |
| Step 2 | Add some salt to the flour and mix well, before rubbing in the fat with your fingertips, until it is all rubbed in to the flour. |
| Step 3 | Add the mill and with your hands bring the dough together; knead for 1 to 2 minutes and then shape on a floured board, into a large round. Cut a cross on the top with a sharp knife, glaze with a little milk and bake for 20 to 30 minute, or until risen, golden brown and hollow when tapped underneath. |
| Step 4 | Allow to cool on a wire rack and serve warm with butter. Can be sliced (for sandwiches and toast) once it is cold, and is better eaten on the same day, although it toasts well the next day. |
| Step 5 | Serve as part of supper, breakfast or tea; also goes well with stews, soups and casseroles. |
Are you a “Townie” or a “Country Cousin”?
Do you have a basic store cupboard for emergencies?
Head to the comment section and let me know!
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