"Maid Marian Range of Finer Flours"
Recipes

Maid Marian Self-Rising Flour

English Muffin Bread

Ingredients:

5 cups of Maid Marian Self- Rising Flour
2 packages of instant yeast
1 tablespoon sugar
2 teaspoons salt 2 cups warm milk
½ cup warm water
corn mealed pans

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Method:

Combine 2 cups Maid Marian Self-rising flour, yeast, sugar, salt, milk and water. Mix well. Then add 3 other cups of Maid Marian flour. Will be sticky. Divide dough between 2 loaf pans that have been greased & corn mealed. Let rise 35-45 minutes. Bake at 350 degrees for 12 minutes.

Sponge Cake

Ingredients:

½ lb. White sugar
½ lb. Maid Marian Self-Rising Flour
6 eggs
1 teaspoon vanilla essence
½ lb. Butter

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Method:

Sift flour and baking powder. Cream sugar and margarine. Add eggs, one at a time, beating it in well. Add vanilla essence. Mix in well. Add flour by folding it in a little at a time, taking care not to over mix. Grease a ½ lb. Baking pan; dust it with a little flour. Pour in cake mixture and bake in a pre-heated oven 350 degrees for 3
5 minutes. Check if done. If not, bake for 10 minutes more.

Roti Mix

Roti

Ingredients:

4 cups Roti Mix

1 cup water

2 ozs ghee / oil

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Method:

Place Roti Mix into large bowl and pour water slowly while Kneading mix. Knead until smooth, using dry flour if necessary to roll into a manageable dough. Cover and leave in a bowl for five minutes. Divide dough into four equal pieces. Roll out the dough and apply a thin layer of oil / ghee and lightly dust with flour. Fold the dough into the ball. Leave for a further five minutes. Roll out and place on a hot oiled pan (tawa) for a few seconds. Turn over the roti and oil surface; flip to other side and oil again. Continue turning until roti is thoroughly cooked. Clap between hands until fluffy.
Makes 4 roti. Serve with vegetables, meat, curries.

Dholl Puri / Roti

Ingredients:

1/2 lb Maid Marian Harvest High Fibre Flour

1/2 lb Maid Marian Roti Mix

2 tbsp vegetable oil

1 tbsp powdered milk

1/2 pt yellow peas (dholl)

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Method:

Place flour, milk and oil into a large bowl and pour water slowly, kneading into a smooth and manageable dough. Cover and leave for 5-10 minutes. Divide into 6 equal pieces of dough.
Boil dholl for approximately 10 minutes, should be quite firm but must able to split when slight finger pressure is applied. Grind using hand mill or an electric coffee mill and add salt, geera, pepper to taste.
Flatten each piece of dough and fill with two tablespoons of dholl and seal edges thoroughly. Roll out thinly and place on a hot flat pan or 'tawa'.
Flip over after 30 seconds and lightly oil. Flip over and oil the other side. Cook until done. Can be served with curry, mince and stir-fry.

Harvest High Fibre Flour

Homemade Graham Crackers

Ingredients:

4 cups Harvest High Fibre flour
1 cup butter
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1egg, slightly beaten
½ cup hot water (approx.)
Thunderbolt Flour

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Method:

Preheat oven to 350 degrees. Cut butter into four till coarse. Add sugar, soda, cream of tartar, egg and enough hot water to make dough that can be rolled like pastry. Roll 1/8-1/4 inch thick on a board sprinkled with a little Thunderbolt flour. Cut into 3-inch squares. Place on an ungreased baking sheet. Bake 15-20 minutes. Cool on rack. Brush tops with butter.

High Fibre Flatbread

Ingredients:

1 cup warm water

1 tablespoon active dry yeast

2 cups Harvest High Fibre Flour

1 ½ cups Wheat-up

1 teaspoon salt

¼ cup olive oil ¼ cup honey

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Method:

Using electric mixer and dough hook, combine warm water and yeast. Allow mixture to set for 10 minutes or until frothy. Sift flours with salt. Turn mixer on and slowly add flours. Add oil and honey and mix until well combined. Increase mixing speed to medium high and mix until smooth and elastic. Lightly oil a mixing bowl and place dough inside. Cover with plastic and allow to proof at temperatures 75 degrees-90 degrees, for approx. 1 hour.

Punch down dough and divide into 4-oz balls. Dust with flour and roll out ¼ inch thick. Place on an ungreased baking sheet. Bake for 15-20 minutes.

Wheat-up

Wheat-up Semolina Pudding

Ingredients:

40g (1 ½ oz) Wheat-up (semolina)

10ml (2 tsp.) sugar

500ml (1 pint) milk

1 egg (separated)

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Method:

Heat milk in saucepan and sprinkle in Wheat-up. Stir until boiling, simmer until grain is soft (about 10 minutes). Remove pan from heat, add sugar and allow mixture to cool a little. Add egg yolk and mix well. Beat egg white until stiff, fold into mixture. Pour into greased pie dish. Bake until top is brown.

Wheat-up Porridge

Ingredients:

1 cup water or milk

3 tablespoons of wheat-up

sugar (optional)

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Method:

Pour boiling water or milk onto Wheat-Up, stirring constantly until mixture thickens. Add sugar and flavouring.
Serving suggestions- enjoy with fresh fruits, chocolate powder, raisins or honey.