The Complete Cookbook Vegetairmn over 300 delicious dishes without meat I The Complete Vegetarian Cookbook At last, a cookbook crammed full of imaginativeideas for delicious,well- balancedmeals withoutmeat. No-meat cooking is creative and fun - and it makes sense, budget- wiseandhealth-wise. The Complete Vegetarian Cookbook contains a fabulous selection of recipes just waiting to be tried - home-bakedbread,nourishingsoups and stews, scrumptious salads, mouth-watering pies and cakes, lighter-than-air souffles and melt- in-the-mouth desserts - to name but a few. So why spend a fortune buying even cheap cuts of meat when, for much less money, you can create wholesome and well-balanced mealstodelightthewholefamily. Distributed by BOOKSALES,INC. noEnterpriseAvenue Secaucus, N.J.07094 The Coiiq>lete V^etaiian Cookbook Marshall Cavendish-London & NewYork s Credits Editor KarenHarriman Product:ionEditor:NormaMacMillan Illustrations:MikeRose Consultant FleurHargrave Preparation:offoodforphotography:Mary Pope Photographs RogerPhillips:FrontCover, pp.33,34,36,39bottom,40,42,43,44, • 4953,,4964,,4985,,8916,82,83,84,86,87,89,90,91top, AlanDuns:38,47top, 85bottom,88,92 DavidMeldrum:39top,47bottom MaxLogan:91 bottom DonLast 85top : Acknowledgements Ourgratefulthankstothefollowingfortheir helpandco-operation:CraftsmenPotters, WilliamBlakeHouse,MarshallStreet, LondonW.l Cucina,8EnglandsLane, CLoounrdtoRnoNa.dW,..L8;o.n;dHoenalW'.slL.td,S.to1c9k6,T1o3t2tHeinghham Holbom,LondonW.C.2. ;SuperUtensils, 152CamdenHighStreet,;LondonN.W.I. DistributedintheUnitedStatesbyBookSalesInc., 110EnterpriseAvenue,Secausus,N.J.07094,U.S.A. <£MarshallCavendishLimited1973 CC'MarshallCavendishPublicationsLimited1976 Thismaterialhaspreviouslyappearedin thepublicationCookingwithoutmeat. PrintedinGreatBritainbyOxleyPressGroup ' 85685 013 6 : About this book Hereis a cookerybook full ofimaginative ideas forwell-balanced meals without meat! Cooking Without Meat will introduce you to money-saving and interesting new dishes, and will also provide excitingly different ways to cook old favourites. There are many recipes to deUght the budget- conscious cook and plenty of superbly elegant dishes tor impressive dinner parties. This book aims to show you that non-meat cookery is both creative and fun, and even the most dedicated meat eaters will enjoy meatless meals. There is so much to choose from and experiment with - home-baked breads, soups, pies, casseroles, mouth-watering cakes and desserts. Just to give you an idea ofhow dehcious meatless meals can be, here are two sample menus Family meal Spring or Winter Vegetable Soup : Frittata con Ricotta (Italian Cheese Omelet) with Tomato Salad and Wholewheat Bread FreshPeacheswithRaspberry Syrup Dinner party Avocado Pate : Greek Pilaflfwith Caesar Salad A selection of French or Italian cheeses Bombe Coppeha or Souffle Grand Marnier Suggested wines: An Alsatian Sylvaner followed by Tavel Rose or a good Beaujolais Each section has a general introduction giving analyses of the in- gredients used. As you will see, wholemeal flours and pasta, unpolished rice, compost-grown vegetables and other natural foods are suggested in the recipes. This is because most people generally-agree that whole- foods are not only healthier but tastier. The nutrition chart on the next page will guide you in the prepar- ation ofwell-balanced meals. Providing your family with a healthy diet is so easy as long as you remember when planning your daily menus to ensure that they are getting plenty ofall the essential proteins, vitamins and minerals. Each recipe has a short introduction containing helpful hints about how and when the dish should be served, the preparation and cooking times and number of servings. The recipes are written so clearly that the most inexperienced cook will find it easy to create super meals and the experienced cook will enjoy enlarging her repertoire. So, why spend the earth buying even the cheapest cuts ofmeat when, for much less cost, you can create the most superb, health-giving meals with fruit, vegetables, eggs and cheeses? Nutrition Guide Foods Protein Vitamins Minerals Whatthey do MilkjyogurtSj cheeses, veryhigh A,B complex, Calcium Proteins provideenergyandplaya butter,eggs CandD Phosphorus vitalroleinthegrowth, maintenance Potassium oQlTilUH.rIPCTU^aQIiTl* (UTiT fu^UoUHjvfLllCoCdIUlCP. Vitamin A aids good eyesightandskin. Wholegrainflours, unpohshed mediumto B complex Calcium,Iron Vitamin B Complex importantfor rice, wholemeal pastas, millet high Magnesium nervous and digestive systemandheart. andothergrainproduas Phosphorus Vitamin B2 maintains healthygrowth Potassium ofskin, nails and hair. Vegetableoils, margarine i\)u anuEl Vitamin Be essential forgrowth in children and inmaintaininghealthy Nuts (walnuts, hazelnuts, veryhigh B complex, Calcium,Iron peanuts, almonds, cashews) E Potassium skin. Alagnesium Vitamin B12 essentialfor allcell functions, especiallyforgrowthin Phosphorus nerve cells. Pulses (peas, lentils, dried high A, B complex, Calcium,Iron Vitamin D very important for babies n beans) Potassium and children, promotes healthyteeth Phosphorus andbones. Soya beans, T.V.P. (Textured veryhigh B complex Calcium,Iron vViittaamminin-EvitoanmcienkEnomwanintasaitnhsenfoerrtmilailty Vegetable Protein) Potassium metabohsm. Phosphorus Vitamin K absolutelyessential for Greenvegetables low AA, rR», PK^, Calcium nuimai ciULLJrngoi inc oiuuu. E and K Potassium Calcium forthe proper development Phosphorus andmaintenance ofbones andteeth. Rootvegetables (potatoes, low A, B complex, Potassium Phosphorus works with Calciumto carrots, onions, leeks) C Phosphorus formthehardstructureofbones and teeth. All saladvegetables (lettuce, low i\j D coinpicXj Potassium Iron is present inthe red colouring cress, tomatoes, radishes, etc.) c Phosphorus pigment ofblood. It is mostimportant Fresh fruit(citrus,peaches, low C, B andA Calcium that women have a sufficientamount of ironper day. QtrawhprripQ rJi<;nHprrip^ Magnesium an important constituent apples, pears, etc.) Phosphorus ofall soft tissue andbone. Driedfruit (sultanas, raisins, low Calcium Potassium together with Sodiumand figs, dates, etc.) Magnesium Chloride, Potassium maintains an inner Potassium balance ofbody fluids. Dry Measures Equivalents Oven Temperatures : British and American Metric Fahrenheit Centigrade Gas 1 oz. 28.3 grams (approx. 30grams) Very cool 250°F 130°C Gas Mark^ 3 oz. 85 grams 275°F 140°C Gas Mark 1 1 lb. (16 oz.) 454grams (approx. 500grams Cool 300°F 150°C Gas Mark2 35 oz. (2 lb. 3 oz.) 10o0r0igrkagm.)sor 1 kg. Warm 325°F 170°C Gas Mark 3 Moderate 350°F 180°C Gas Mark4 Liquid Measures: Equivalents Fairly hot 375°F 190°C Gas Mark 5 British American Metric 400°F 200°C Gas Mark 6 i fl. oz. 1 teaspoon 5 ml. approx. Hot 425°F 220°C Gas Mark 7 i8110ffflll...fl.ooozzzo...z. (ipint) 2U11 tctaaucbbupllpeesssppoooonns 3221..052873mmlldd..ll..aapppprrooxx.. Veryhot 445570050°°°FFF 222345000°°"CCC GGGaaasss MMMaaarrrkkk8910 16 fl. oz. 1 pint (2 cups) 4.5 dl. or.45htre To convert Fahrenheit into Centigrade: approx. ^ litre subtract 32, multiply by 5, divide by 9 20 fl. oz. (1 pint) 2| cups 5.68 dl. To convert Centigrade into Fahrenheit: 35 fl. oz. (2 lb. 3 oz.) 4^ cups 10dl. or 1 litre multiply by 9, divide by 5, add 32 Readers Please Note: Equivalents for American ingredients are given in the text in square brackets. Ifyouhaveanydifficultyinobtainingself-raisingflour,useplain [all-purpose] flourorwholemeal [wholewheat] flourwithbaking powderintheproportionof4levelteaspoonsofbakingpowderto 1 pound[4cups] offlour. CONTENTS Breads 6-11 Stocks, SoupSj Accompaniments and Sauces 12-19 Salads and Dressings 20-29 Vegetables 30-57 Stews, Casseroles and Savoury Bakes 58-71 Pasta, Curry and Rice Dishes 72-80 Souffles, Omelets, Crepes and Pancakes 97-109 Cakes and Biscuits [Cookies] 110-115 Desserts 116-123 Drinks, Dips and Spreads 124-127 Index 128 Breads Most ofyou would agree that it is more convenient to buy a packet ofplastic-wrapped, sliced bread, but it willnotgiveyou thesenseofachievementyouwillhavewhenyoushareyourfirstloavesofcrustyhome-made bread - still warm from the oven - with your family and friends. Bread-making is very simple, and ifyou plan your baking day, you will wonder why so much fuss is made about yeast cookery. More and more people are experimenting with bread-making and as a result many stores and even some supermarkets are stocking fresh and dried yeast, and many different types offlours. Fresh yeast is now readily available in most health food stores, and as long as you remember that it is a living cell and treat it kindly, you will find it very easy to work with. Only temperatures over 110°F or 'old age' will kill yeast. (Never use yeast which is dry and streaky.) Fresh yeast can be stored for at least a week in the refrigerator. Dried yeast will keep,much longer, because the yeast plants are inert and must be reactivated in warm water or milk before using. Among the variety offlours available, the best for bread-making are the 100 per cent and 81 per cent wholewheat, wholemeal and rye flours. These flours contain more protein, calcium, iron and roughage than white flours (as well as a high proportion ofVitamins E and the B complex). Allthe recipes inthis sectionarevery comprehensive. Ifthey are followedexacdy, withtheunderstanding that yeast doughs cannot be hurried by leaving them to prove in too warm a place, youwill find that your very first attempt will produce a successful loafofbread. WholewheatBread bowlandmashinthebrownsugarwitha 1 to \\ hours, or until the dough has kitchenfork.Add4teaspoonsofthewater risenandhasalmostdoubledinbulk. Home-madewholewheatbreadisfarsuperior and cream the water, sugar and yeast Turn the risen dough out ofthe bowl to any commercial brown bread. Although together to form a smooth paste. Set the on to a floured surface and knead it it is most delicious whenfreshly bakedand bowl aside in a warm, draught-free place vigorouslyforabout 10minutes. Using a spreadwith butter, honey or cheese, stored for 15 to 20 minutes, or until the yeast sharp knife, cut the dough into four correctly the bread keeps extremely well mixture has risen and is puffed up and pieces. Roll and shape each piece into and can be served up to a week after frothy. aloaf.Placetheloavesinthetins. baking. For variation, the loaves may be Put the flour and salt into a warmed, Ifyou prefer a country-style loaf, use baked in well-greased flower pots, or large mixing bowl. Make a well in the a heated, sharp knife or kitchen scissors shapedintocottageloavesonabakingsheet. centreoftheflourmixtureandpourinthe to make a deep gash on the top ofeach Preparationandcookingtime 4hours yeast mixture, the honey, the remaining loaf and then dust them with a httle : FOUR 1-POUNDLOAVES lukewarm water and the oil. Using your wholewheat flour. Otherwise, ifyou are teaspoonsbutterormargarine fingers or a spatula, gradually draw the usingthecrackedwheat,sprinkle 1 table- 1 oz.freshyeast flour into the hquid. Continue mixing spoonontothetopofeachloaf.Coverthe 1 teaspoonbrownsugar until allthe flouris incorporatedandthe tins with a damp cloth and return to a \\pints[3|cups]plus4teaspoons dough comes away from the sides ofthe warmplacefor 30to45minutes,oruntil lukewarmwater bowl. thedoughhasrisentothetopofthetins. 3lb.[12cups]stone-ground Turn the dough out on to a floured Preheat the oven to very hot 475°F wholewheatflour board or marble slab and knead it for (GasMark9,240°C). \\tablespoonsrocksaltor1table- about 10 minutes, reflouring the surface Placethetins inthe centreoftheoven spoontablesalt ifthe dough becomes sticky. The dough andbakefor 15 minutes. Thenlowerthe 2tablespoonshoney shouldthenbeelasticandsmooth. oven temperature to hot 425°F (Gas 1 tablespoonvegetableoil Rinse, thoroughly dry and lightly Mark 7, 220°C), put the bread on a 4tablespoonscrackedwheat grease the large mixing bowl. Shape the lower shelf in the oven and bake for (optional) dough into a ball and return it to the another25to30minutes. bowl. Dust the top ofthe dough with a After removing the bread from the Grease four 1-pound loaf tins with the little flour and cover the bowl with a oven, tip the loaves out ofthe tins and butterormargarine. Setaside. clean, damp cloth. Set the bowl in raptheundersideswithyourknuckles. If Crumbletheyeast into a small mixing awarm,draught-freeplaceandleaveitfor thebreadsoundshollow,likeadrum,itis 6 cooked. If the bread does not sound cloth. Set it aside in a warm place for BranBread hollow, lower the oven temperature to 2 to 2\ hours, or until the loafhas risen fairly hot 375°F (Gas Mark 5, 190°C), andexpandedacrossthebakingsheet. Anutritiousbreadthatisidealforslimmers. return the loaves, upside-down, to the Preheat the oven to hot 425°F (Gas Bran Bread is both inexpensive and easy ovenandbakeforafurther10minutes. Mark7,220°C). to make. Unlike other breads, it requires Cooltheloavesonawirerack. With a pastry brush, paint the top of onlyonerisingofonly30minutes,soitcan the loaf with the egg yolk glaze and be made in the morning and will be ready sprinkle the poppy seeds over the top. atlunchtime. EggBread Placethebakingsheetinthecentreofthe Preparationandcookingtime 2^hours : oven and bake for 10 minutes. Then ONE2-POUNDLOAF This beautifully light Egg Bread, or reducetheoventemperaturetofairlyhot 1 teaspoonvegetableoil Challah, isplaited [braided] andsprinkled 375°F (Gas Mark 5, 190°C) andbake for 1 oz.freshyeast withpoppy seeds. It is traditionally baked a further 25 to 30 minutes or until the Iteaspoonsugar for Jewish Sabbaths and festivals. For loafisdeepgoldenbrown. 1pint[2^cups]lukewarmwater Rosh Hashana the same bread is shaped After removing the bread from the 1|lb.stone-groundwholemealflour intoroundloaves. oven,tiptheloafoffthebakingsheetand [6cupswholewheatflour] Preparationandcookingtime:5hours rap the underside with your knuckles. If 1 oz.[icup]soyaflour ONE2-POUNDLOAF thebreadsoundshollow,likeadrum,itis 1|teaspoonssalt Ioz.freshyeast cooked. Ifit does not sound hollow, re- 3 oz.[1cup]plus2tablespoonsbran IJtablespoonssugar turn it to ±e oven for a further 5 to 10 6fi.oz.[fcup]lukewarmmilk minutes. Cooltheloafonawirerack. Lightly grease a baking sheet with the 1 lb.[4cups]flour oil.Setaside. teaspoonssalt Criunblethe yeast into a small mixing 2eggs,lightlybeaten CornBread bowlandmashinthesugarwithakitchen 1tablespoonvegetableoil fork. Add2tablespoons ofthewater and Iteaspoonbutterormargarine In the UnitedStates, ComBreadisserved cream the water and yeast together to 1 eggyolk,beatenwith1tablespoon hotwithbutterandhoneyasanaccompani- form a smooth paste. Set the bowl aside coldwater ment to blackeye beans. It is also delicious in a warm, draught-free place for 15 to 2tablespoonspoppyseeds fortea,spreadwithbutterandjam. 20minutesoruntiltheyeastmixturehas Preparationandcookingtime 50minutes risenandispuffedupandfrothy. : Crumble the yeast into a small mixing 8-INCHSQUARE BREAD Put the flours and salt into a large bowlandmashin\teaspoonofthesugar 1teaspoonbutterormargarine mixing bowl. Add 3 ounces [1 cup] of with a kitchen fork. Add 2 teaspoons of 5Joz.[1cup]yellowcornmeal the bran. Make a well in the centre and the warm milk and cream the milk and 4oz.[1cup]flour pour in the yeast mixture and remaining yeast together to form a smooth paste. 2teaspoonsbakingpowder water. Using your hands or a spatula, Set the bowl aside in a warm, draught- 1teaspoonsalt graduallydrawtheflourmixtureintothe free place for 15 to 20 minutes, or imtil 2^oz.[|cupplus 1tablespoon] Uquids. Continue mixing until all the theyeast mixture has risenand is puffed vegetablefat flourisincorporatedandthedoughcomes upandfrothv. 8fl.oz.[1cup]milk awayfromthesidesofthebowl. Silt the hour, remaining sugar and legg Turn the dough out on to a lightly thesaltintoalarge,warmedmixingbowl. floured board or marble slab and knead Make a well in the centre of the flour Preheattheoventofairlyhot400°F(Gas it for 10 minutes, reflouring the surface mixture and pour in the yeast mixture. Mark6,200°C). ifthe dough becomes sticky. The dough Add the remaining milk, the eggs and Using the teaspoon of butter or shouldthenbeelasticandsmooth. oil. Using your fingers or a spatula, margarine,Ughtlygreasean8-inchbaking Shape the dough into a ball and place gradually draw the flour into the hquid. tin. Sift the corn meal, flour, baking it on the baking sheet. Sprinkle the Continue mixing until all the flour is powder and salt into a medium-sized remaining bran on top. Cover the sheet incorporated and the dough comes away mixing bowl. Add the vegetable fat and, with a clean, damp cloth and set it in a fromthesidesofthebowl. withatableknife,cutthefatintotheflour warm, draught-free place. Leave it for Cover the bowl with a clean damp until it is in small pieces. With your 30minutes or until the dough has risen cloth. Set the bowl in a warm, draught- fingertips, rub the fat intothe flour until andexpandedacrossthebakingsheet. free place and leave it for 1^ to 2 hours, themixtureresemblesfinebreadcrumbs. Preheat the oven to hot 450°F (Gas or until the dough has risen and has In a small mixing bowl, beat the milk Mark8,230°C). doubledinbulk. andeggtogetherwithafork. Placethebakingsheet inthe oven and Grease a large baking sheet with the Using a wooden spoon, stir the egg- bakethe breadfor 1^hours. Thenlower butterormargarine.Setaside. and-milk mixture into the flour mixture the temperature to moderate 350°F (Gas Turn the risen dough out ofthe bowl untiltheingredientsarewellblended. Mark 4, 180°C) and continue baking for on to a lighdy floured surfaceandknead Turn the mixture into the greased 10minutes. it for about 5 to 8 minutes. Divide the baking tin. Place the tin in the oven and After removing the bread from the dough into three ropes, each about bake for 25 minutes, or until a skewer oven,tiptheloafoffthebakingsheetand 12-inches long. Fastentheropestogether insertedintothecentreofthebread'comes rapthe underside with your knuckles. If at one end and loosely plait [braid] the outclean. thebread soundshollow,likeadrum,itis three pieces together, fastening again at Removethetinfromtheoven. Cutthe cooked. If it does not sound hollow, theend. corn bread into 2-inch squares and lift returntheloaf,upside-down,totheoven Place the loaf on the greased baking themoutofthetinon toa servingplate. andbakeforafurther5to10minutes. sheet and cover it again with a clean Serveatonce. Cooltheloafonawirerack. 7 ChristmasBread Turntherisendoughoutontoahghtly paste. Set the bowl aside in a warm, floured surface and knead it for 10 draught-freeplacefor 15to20minutesor A large,dark loafwithanunusualflavour minutes. Divide the dough into three until the yeast mixture has risen and is Christmas Bread is an old traditional equal pieces and shape each piece into a puffedupandfrothy. Swedishrecipe. Thebreadisservedatlunch longloaf,slightlyshorterthanthebaking Meanwhile, in a small saucepan, scald onthedaybefore Christmas,andisusually sheets. Transfer the loaves to the baking themilkovermoderateheat(bringtojust decorated with softened unsalted butter sheets and cover them with clean cloths. under boiling point). Remove the pan piped on top in a decorative pattern. Return them to a warm place for 45 fromtheheat.Addthebutterormargarine Christmas Bread is particularly delicious minutesto 1hour,oruntiltheloaveshave andsetthepanasidetoallowthemilkto with butterandcheeseorhoney. risenandexpandedacrossthesheets. cooltolukewarm. Preparationandcookingtime:4hours Preheat the oven to very cool 250°F Put the flours, salt, pepper and THREE 1-POUNDLOAVES (GasMarki,130°C). cayenneintoawarmedlargemixingbowl foz.freshyeast Uncover the loaves and prick them all andsprinkleoverthethyme. Makeawell \teaspoonbrownsugar overwithafork.Placethebakingsheetsin inthecentreoftheflourmixtureandpour 2tablespoonslukewarmwater theovenandbakefor20minutes. intheyeastmixture,cooledmilkmixture 1pint[2|cups]stoutordarkbrown Remove the loaves from the oven and andtheegg. ale brush them with the molasses and water Usingyourfingers oraspatula,gradu- 2oz.[jcup]plus1tablespoonbutter glaze. Return the loaves to the oven and allydrawtheflourmixtureintotheliquids. ormargarine bakeforafurther20minutes. Continue mixing until all the flour is 1^lb.[6cups]ryeflour After removing the bread from the incorporated and the dough comes away 12oz.[3cups]flour oven, tip the loaves off"the baking sheets fromthesidesofthebowl.Addmoreflour 1teaspoonsalt andraptheundersideswithyourknuckles. ifthedoughistoosticky. 8fl.oz.[1cup]molasses Ifthe bread sounds hollow, like a drum, Addthecheeseandlightlyworkitinto gratedrindof4oranges it is cooked. Ifit does notsound hollow, the dough. Turn the dough out on to a 2tablespoonsaniseed,crushed returntheloavestotheovenandbakefor lightly floured board or marble slab. GLAZE afurther10to15minutes. Kneadit for 10minutes todistributethe 1tablespoonmolassesmixedwith3 Cooltheloavesonawirerack. cheese evenly. Reflour the surface ifthe tablespoonshotwater dough is sticky. It should be elastic, stiff andsmooth. Crumble the yeast into a small mixing Rinse, thoroughly dry and lightly bowlandmashinthesugarwithakitchen grease the large mixing bowl. Form the fork. Add the water and cream the yeast doughintoaballandreturnittothebowl. andwatertogether. Setthebowlasideina Cover the bowl with a clean, damp cloth warm, draught-free place for 15 to 20 and set it aside in a warm, draught-free minutes, or until the yeast mixture has placefor 1 to 1^hours,oruntilthedough risenandispuffedupandfrothy. hasrisenandalmostdoubledinbulk. Meanwhile, in a medium-sized sauce- Lightly grease two 2-pound loaf tins pan,warmthestoutoraleoverlowheat. SpicyCheeseBread withtheoil. Setaside. Add 2 ounces cup] of the butter or Turn the risen dough out ofthe bowl margarine and heat the mixture for 2 to Spicy Cheese Breadis both nourishingand on to a flouredsurfaceandknead it for8 3minutes oruntilitisjust lukewarmand satisfying. Serve it with vegetable soupfor to 10minutes. Formthedoughintoaroll the butter or margarine has melted. Re- aneconomicalandfillingmeal. and with a sharp knife divide it into two movethepanfromtheheat. Preparationandcookingtime 3hours equal pieces. Shapeeachpieceintoaloaf : Sift the flours and salt into a large TWO 2-POUND LOAVES andplacetheminthetins. Coverthetins mixing bowl. Make a well in the centre foz.freshyeast with a clean cloth and return them to a andpourintheyeastandstoutmixtures, 1teaspoonsugar warmplaceforabout30to45minutes,or the molasses, the orange rind and the 2tablespoonslukewarmwater until the dough has almost doubled in aniseed. Using your fingers or a spatula, 12fl.oz.[1Jcups]milk bulkagain. gradually draw the flour into the liquid. 1oz.[2tablespoons]butteror Preheat the oven to hot 425°F (Gas Continue mixing until all the flour is margarine Mark?,220°C). incorporated and the dough comes away 8oz.wholemealflour[2cups Placethetins inthecentreoftheoven fromthesidesofthebowl. wholewheatflour] andbaketheloavesfor 15minutes. Then Turn the dough out on to a hghtly 14oz.[3jcups]ryeflour lowerthetemperaturetofairlyhot375°F flouredboardandkneaditfor 5minutes, 1teaspoonsalt (Gas Mark 5, 190°C), put the tins on a reflouring the surface if the dough is 1teaspoonwhitepepper lower shelf in the oven and continue sticky.Itshouldbeelasticandsmooth. gteaspooncayennepepper bakingfor30to35minutes. Rinse, thoroughly dry and lightly 1teaspoondriedthyme After removing the bread from the grease the large mixing bowl. Form the legg oven,tiptheloavesoutofthetinsandrap doughintoaballandreturnittothebowl. 4oz.[1 cup]-Lancashireorother theundersides withyourknuckles. Ifthe Coverthebowlwithacleanclothandset hardcheese,grated bread sounds hollow, like a drum, it is it aside in a warm, draught-free place 2teaspoonsvegetableoil cooked. Ifitdoesnotsoundhollow,lower for 1^ to 2 hours, or until the dough has the oven temperature to moderate 350°F risenandalmostdoubledinbulk. Crumble the yeast into a small mixing (Gas Mark 4, 180X), return the loaves, Lightlygreasethreebakingsheetswith bowlandmashinthesugarwithakitchen upside-down, to the oven and bake for a the remaining tablespoon of butter or fork. Add the water and cream the yeast further5to 10minutes. margarine.Setaside. and water together to form a smooth Cooltheloavesonawirerack. 8