| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Lakeland, Breads |
2 |
Lb loaf |
INGREDIENTS
| 12 |
oz |
Self-Raising Flour |
| 3 |
oz |
Soft Brown Sugar |
| 1/4 |
ts |
Salt |
| 1 |
lg |
Egg |
| 2 |
|
Good Sized Dessert Apples |
| 5 |
oz |
Lancashire Cheese 1/4in Dice |
| 2 |
oz |
Roasted, De-skinned, chopped Hazelnuts (optional) |
|
|
Milk to Mix, Sour milk prefered |
INSTRUCTIONS
Rub the margarine into the flour and the Salt until well incorporated. Mix
in the sugar. Add the dice of cheese, nuts if you with then the apple, skin
on, cut into small lumps. Blend these well into the flour mix. Make a well
in the centre of your mixture, drop in the egg, work with the fingers to
break up and blend the white and yolk. Then begin adding the milk, working
together gently to give a soft mixture, but not runny.
Spread into a greased or parchment lined loaf and bake in a pre-heated
oven. 170C/350F/Gas MArk 4 for 45 to 60 minutes. Cool thoroughly before
storing in an airtight tin.
This semi-sweet tealoaf is good eaten with a sliver of cheese, spread with
either cream or cottage cheese, buttered or plain. Source: Lakeland
Plastics, UK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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