question for you....

[qahtan]

Do any of you remember Bermaline bread, do you know any thingabout it or maybe a recipe...... I have the tin to bake it in.... thanks.   qahtan

[qahtan]

[Kea]

I have a recipe...my Mum used to make it in a round tine with a lid. You'll have to annoy me with a pm if I forget to post it for you :-[

[qahtan]

 Sounds great,, owe you a big kiss at Christmas,,,, thank you.... qahtan

[Kea]

Ok you might have to be patient while I track it down...it's not in the new version of the recipe book so now I'm hoping my old version is old enough. (Famous kiwi recipe book by Edmonds!!  dates back to 1955 i have the 37th edition from 1994 and an older one which I will need to find). If you're unlucky it's not in that and only in my Mum's 1955 edition which would mean I can't get it.

[BarriedaleNick]

Did a quick search and found a recipe..

http://www.danlepard.com/forum/viewtopic.php?p=11355

Strangely in response to someone called qahtan from Canada asking for it back in 2004!!

;D ;D ;D ;D

[Baccy Man]

Did a quick search and found a recipe..

http://www.danlepard.com/forum/viewtopic.php?p=11355

Strangely in response to someone called qahtan from Canada asking for it back in 2004!!

;D ;D ;D ;D

It is the official recipe too although my source is different from Dan Lepard's the recipe & method are identical, it's on pages 335/6/7 of the book 'Breadcraft' by J. R. Irons but there didn't seem to be much point posting a recipe Qahtan already had.

[qahtan]

Yes that was me back in 2004 looking for Bermaline,  Thanks for your help
every one....
I do have Dans recipe, some one broke the recipe down for me to workable amounts and I tried it,,,,,
The bread that the recipe made was nothing like the Bermaline that I remember from Selfridges in Oxford St.
So I jiggled about with a recipe and still have to tweek it a bit, but now I think I know where....As you can see if you have ever had Bermaline. production stopped in 1970, but I do have the right tin to bake it in,,, it is baked upside down to show the embossed Bermaline on side of the loaf, as a Hovis loaf does.  thanks again for trying to help.. qahtan

[

[Duke Ellington]

I saw this website online..
http://griffinsbakery.com/product_info.php?cPath=37&products_id=94

[qahtan]

 Thanks,,,,,,, qahtan

[Kea]

Found it and it's different from the above.

1 breakfast Cup of flour
1      "            "       wholemeal (? I assume flour?)
1      "            "       Bran
3 moderate teaspoons Baking powder
1/2 teaspoon salt
2 Tablespoons Golden syrup
1 Tablespoon butter
about 1 1/4 breakfast Cups Milk or Milk and water

Sift flour; add wholemeal, bran, salt and bp. Dissolve Golden syrup and butter in warm milk and mix into dry ingredients. Bake in greased loar tin 45mins to an hour at 400F

Translation
1 Breakfast cup flour is 6ozs; wholemeal is 3ozs ...goodluck working out what bran will be!!!

However for liquids a breakfast cup is 1/2 pint so that will be the measure you use.

Golden syrup in NZ has a much stronger richer flavour than the insipid flavourless UK syrup but you're in Canada you could probably make it with maple syrup! Yum!

[qahtan]

   Thank you......
qahtan