Milk Fadge: Emergency Bread (No Yeast)

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

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.