Memorable baked goods come back to life
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Hey there, time traveller!
This article was published 28/07/2010 (5895 days ago), so information in it may no longer be current.
Readers this week want to relive some taste memories of favorite baked goods from decades past.
There have been several requests to purchase or duplicate the Hovis bread that used to be sold in the 1950s and 1960s in Winnipeg. The bread is no longer available, but two readers supplied the same recipe for a version they hope might be similar. Thanks go out to Edna Mroz of Beausejour and Linda Snider of Glenboro for sending it in. Thanks also to Shaun Leonoff of Ste. Anne.
There have also been several inquiries over the last couple of years for the recipe for Eaton’s scones. The following recipe has been published in the Free Press in years past and is supposed to be similar.
recipeswap@freepress.mb.ca
No-knead Hovis bread
500 ml (2 cups) milk
80 ml (1/3 cup) molasses
30 ml (2 tbsp) butter
10 ml (2 tsp) salt
1 ml (1/4 tsp) ground ginger
2 ml (1/2 tsp) gravy browner
250 ml (1 cup) natural bran (not cereal)
125 ml (1/2 cup) wheat germ
625 ml (2 1/2 cups) whole wheat flour
60 ml (1/4 cup) cocoa
2 pkgs instant yeast
500 ml (2 cups) whole wheat flour (approximately)
Scald milk in large saucepan. Pour into large bowl. Add molasses, butter, salt, ginger and gravy browner. Stir. Cool to lukewarm.
Add bran, wheat germ, first amount of whole wheat flour, cocoa and yeast. Mix. Work in enough remaining flour until dough pulls away from sides of bowl.
Place in greased bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 1/2 hours until doubled in bulk.
Punch dough down. Divide in half. Shape into small loaves. Place in 2 greased 20 x 10 x 7.5 cm (8 x 4 x 3-inch) loaf pans. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 40 minutes until doubled in size.
Bake in 190 C (375 F) oven for 30 to 35 minutes. Turn out onto racks to cool.
Taste Tester Notes: A dense, earthy loaf that is good toasted. Work in additional whole wheat flour if needed to make a smooth dough.
Like Eaton’s Welsh scones
500 ml (2 cups) flour
125 ml (1/2 cup) white sugar
Pinch of salt
10 ml (2 tsp) baking powder
125 ml (1/2 cup) currants
125 ml (1/2 cup) butter
1 egg, beaten
125 ml (1/2 cup) milk
5 ml (1 tsp) vanilla
Mix dry ingredients together. Add currants. Blend in butter.
Mix together egg, milk and vanilla. Add to dry ingredients. Work into a soft dough.
Turn out onto floured surface. Pat into 1 to 2 cm (1/2 to 3/4-inch) thickness. Cut into rounds.
Preheat electric frypan to 160 C (325 F). No need to grease. Add scones to heated pan. Fry about 6 to 8 minutes each side until they are nicely browned. Yield: about 12 scones.
Taste Tester Notes: These have a light, lovely texture and rich flavour. I patted the dough into 2 cm (3/4-inch) thickness and made 14 5 cm (2-inch) rounds. While good, I found them a bit sweet for my taste and next time I would use half the sugar.
Kelvin Henderson photos