Baking Yesteryear: The Best Recipes from the 1900s to the 1980s

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A lover of the great outdoors, she forages for seasonal ingredients – the bigger and bolder, the better – and puts her homegrown veg to good use. Abbi’s bakes aim to combine comfort and familiarity with a strong nod towards nature, and a feeling of creating something magical – bakes with a touch of fairytale! Appetite for vegan-friendly baked goods shows no sign of slowing down. Just look at the raft of new products rolling out in time for Veganuary. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. Josh is a chemist by trade and brings his scientist’s precision and keenness to experiment into the kitchen, taking careful notes on each part of the baking process and perfecting all his techniques for gorgeous results. He likes to take his inspiration from old baking books, reinventing classics to give them a modern twist, often by introducing alternative flavours and including the seasonal fruit and vegetables from his kitchen garden.

With the importer footing the bill – at a full tariff rate of €172 per tonne – the Republic of Ireland was highlighted as the biggest loser from this situation due to its heavy reliance on flour imported from the UK, much of which contains a high proportion of American and Canadian wheat.There’s no doubt that government regulation – both planned and enforced – changed the legislative landscape for the baking industry in 2021. Thankfully, British Baker has done the hard work for you, gathering thoughts from industry experts. In part one of three, we explore the top trends likely to play out on the bakery scene in 2021. Unsurprisingly, this is largely a result of coronavirus as consumers pay increasing attention to their health at a time when a pandemic is ravaging the globe while also seeking small everyday comforts. He describes his style as rustic but neat, and his flavour preferences as quite traditional – he particuarly loves chocolate, citrus and nuts. Once his days in the tent are over, his next – and even bigger – challenge will be to make his own wedding cake, a special commission from his fiancée, Lara. The department held an industry consultation in February and March 2021 and subsequently set up a Bread and Flour Technical Working Group (BFTWG) comprising stakeholders representing a cross-section of the bread and flour supply chain. Along with various government agencies, industry bodies and consumer groups, organisations taking part in this group include UK Flour Millers, Federation of Bakers, Real Bread Campaign and companies such as Premier Foods, AB Mauri and Lesaffre.

Plant-based options will continue to take more space in the mainstream. Consumers will expect more choice,” says Kirsty Matthews, insights & marketing manager at Macphie.Subsequently, his passion for pies has evolved into a penchant for patisserie! Perfectionist Dan loves a baking challenge and will often find the hardest bake in one of his many (more than 300!) cookbooks and start there, throwing everything he’s got at creating a masterpiece. When he’s not baking, he loves to play football with his two young sons, work out in the gym, or forage for edible treats in the countryside around his home. For example, the so-called ‘rules of origin’ (RoO) meant tariffs could be applied to exported goods depending on where they originated from – potentially causing an issue for those in the UK baking industry using third-party (brought in from outside the UK or EU) wheat for products to export to the EU. Ingredients: granulated sugar; all-purpose flour; candied cherries; dried figs; raisins; walnuts; light corn syrup; egg whites There was concern before the legislation came into force as to whether the food industry was ready for the new rules, with eight out of 10 food business owners telling a GS1 survey they felt unprepared. However, the Food Standards Agency (FSA) launched a hub in the summer to help businesses, including bakeries and cafés, comply with the legislation, and fears have so far been allayed.

He loves the challenge of taking on more complex bakes and has grown in confidence with bread. His partner, Sue, has got very used to waking up to the smell of a freshly baked loaf! They live with their poodle, Maisie, just a few steps from the sea. Creating new products from surplus ones is another – one which consumers are increasingly interested in. A survey by Mintel in June 2019 found 43% of bread consumers would be interested in buying bread made using leftovers from the production process, while 38% are up for buying bread made from leftover ingredients from other food and drink manufacturing processes. Sri Lankan-born Saku places the traditional flavours of her heritage at the heart of her baking – particularly the curry spices, which she claims make for the best pie fillings, while liberal sprinklings of cinnamon, cardamom and nutmeg find their way into her sweeter bakes. Products will be subject to the restrictions if they are defined as ‘less healthy’ according to the 2004 to 2005 Nutrient Profiling Model (NPM) developed by the Food Standards Agency.The year of 2021 has been one of rising costs for the baking industry. What’s more, 2022 looks set to bring more of the same. Launches in 2020 included vegan empanadas and slices from Ginsters, a pork-less pork pie from Pork Farms, and a vegan curry pie from Pukka. No surprise then that 15% of all bakery product launches in 2019/20 came with a vegan positioning, according to Innova Market Insights.The rise is partly due to ‘part-time vegans’ or ‘flexitarians’ as consumers look to reduce their intake of animal-derived products. These are the rules that specify the technical requirements for bread and flour produced in UK, covering various aspects such as the essential ingredients for flour, permitted ingredients for flour and bread and restrictions regarding the use of the term ‘wholemeal’, for example. Life with four children means that, for Cristy, there always seems to be a birthday to bake for and an exciting party to plan. She describes her baking style as enchanted and pretty – bakes that conjure up a sense of childhood. Cakes are her speciality, and she draws flavour inspiration from her own Israeli heritage and from her husband’s Jamaican roots.

She was also awarded Star Baker in week three after her medusa-themed bread showstopper wowed the judges. Wasted food is essentially wasted money, so as the UK enters a recession and belts tighten, businesses and consumers will be looking more closely at this issue. Baking Yesteryear contains 100 recipes expertly curated by B. Dylan Hollis that will take you on a delicious journey through the past. With a larger-than-life personality and comedic puns galore, baking with Dylan never gets old. We’ll leave that to the recipes. Matty is the type of baker who swats up on online patisserie videos before bed. No matter how good he gets, though, he strives to equal the impressiveness of the bake that first caught his imagination: a teddy-bear cake that his late nan made him for his fourth birthday. Now the family’s designated baker, he always has a list of cake requests for upcoming celebrations.The decision means folic acid will join calcium, iron, niacin and thiamine on the list of mandatory ingredients for the fortification of flour, with the implementation to be included in the Defra review. As pointed out by Ben Evans, legal director and chartered trademark attorney at Blake Morgan, no timeline has been set out for reaching a verdict in the case and “what that decision will be when the time comes is equally unclear”. Ingredients: active dry yeast; all-purpose flour; raisins; brandy; ground cinnamon; nutmeg; ground cloves; ground ginger; butter; eggs; pecans