jw 1111 wrote:
> Hi, i bought on impulse today two bread tins 9" (23cm) by 4.5" (11.5cm) by
> 2.25" (6 cm) deep and a 1.5 Kg ( 3 lb) bag of whole meal self raising flour.
>
> Could anyone give a novice some reference to simple bread making
> instructions please? Many thanks

JW,

Since it seems that you want something simple, and you bought self
rising flour, I'm going to give you the easiest bread recipe I know
with that type of flour. I'm a Yank, so measurements will not be in
metric, sorry. And I don't know what whole meal flour is. If that's
what we call whole wheat, you'll need to get some more stuff. Even if
bread is called whole wheat, it's only partially whole wheat, so you'll
need to get some regular white, self rising flour. You can add in some
whole wheat for a heartier texture. I'm not experienced enough with
breads to tell you how to adjust.

Self rising flour is also used for what we call biscuits, which is not
the British biscuit, which is what we call a cookie. Sorry, I don't
know England's word for biscuit. The U.S. and England: Two countries
separated by a common language. (I have no idea where you're from, but
since you're using the word tin and metric measurements, I'm assuming
you're more familiar with British than American English.)

Beer Bread:

3 cups self rising flour (This is just regular white, self rising
flour)
3 tablespoons sugar
1 can beer at room temp. (In the U.S., a can of beer is twelve fluid
ounces.)

Mix together put dough in a greased loaf pan.

Bake 350 degrees for 40 minutes.

This will make a tasty, hearty bread. (Not too many air holes. It's
been a while, but if I remember correctly, it's about half way to corn
bread consistency.) Not what you'd want for sandwiches, but great
heated with butter, or with a plate of cheese and fruit, or to go with
a green salad, or a bowl of stew or soup.

Hope this helps,

Ken