with Jan Bilton

Loafing about

Apparently, during the COVID pandemic, many Kiwis decided to accept lockdown — albeit reluctantly — and simply ‘loaf about’. The increase in loaf pan sales indicates a new-found taste around the country for making bread and other loaves to satisfy comfort-food needs. Sweet or savoury loaves — whether yeast, culture or baking powder-risen — their popularity soared. There are a many different types of loaf pans available including traditional metal, heat-proof glass, fancy designer cardboard shapes and the new silicone variants. The latter do not need lining with baking paper— just a light brushing with oil or melted butter.

If you don’t own the same sized pan as stated in each recipe, fill your pan with water and measure the number of cups it holds. As long as it holds approximately the same as those in the following guide then the recipe will work. Alternatively, you could use two smaller pans, reducing the cooking time.

A guide to loaf pan quantities:

A 24cm x 13cm x 7cm loaf pan holds six cups.

A 21cm x 10cm x 6.5cm loaf pan holds four cups.

A 17cm x 9cm x 5cm loaf pan holds two cups.

For best results, measure all the ingredients first — level metric measurements please — then start the mixing.

GLUTEN-FREE BANANA & BLUEBERRY BREAD

Moist and yummy, this loaf can be stored for 3-4 days covered in the fridge or 3 months (sliced) in the freezer.

1 1/2 cups chickpea flour

1 teaspoon each: baking soda, ground cinnamon

1/4 teaspoon salt

3 ripe medium bananas

1/4 cup honey

2 eggs

5 tablespoons pure olive oil

2 teaspoons vanilla essence

1 teaspoon cider vinegar

1 cup blueberries

Preheat the oven to 180°C. Line a 4-cup — 21cm x 10cm x 6.5cm — loaf pan with baking paper and lightly brush with olive oil. In a medium bowl combine the chickpea flour, baking soda, cinnamon and salt.

Mash the bananas well. There should be about 1cup of mash.

Place in a large bowl with the honey, eggs, olive oil, vanilla essence and cider vinegar. Beat until creamy. Fold in the dry ingredients together with the blueberries, until just combined.

Pour into the prepared loaf pan. Bake for 50-55 minutes until a skewer inserted in the centre comes out clean. Cool for 10 minutes then turn onto a wire rack to cool completely.

TANGY FRUIT LOAF

A popular coffee accompaniment or lunchbox treat.

1 cup water

125g each: craisins, dried apricots (diced)

25g butter, diced

3/4 cup sugar

1 tablespoon golden syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 large egg

1 1/2 cups plain flour

1/2 teaspoon each: salt, baking powder, baking soda

Place the water in a medium saucepan and bring to a simmer. Add the craisins and diced apricots then add the butter, sugar, golden syrup and spices. Simmer for about 8 minutes, stirring occasionally. Cool completely.

Preheat the oven to 170°C. Line a 21cm x 9.5cm loaf pan with baking paper. Or if using a silicone loaf pan, brush lightly with oil. Lightly beat the egg in a small bowl. Stir into the cold fruit mixture,

Sift the flour, salt, baking powder and baking soda together into a large bowl. Add the wet ingredients to the dry ingredients all at once. Fold together until smooth but just moistened. Tip into the prepared loaf pan. Bake for 50-60 minutes until a skewer inserted in the centre comes out clean. Cool for 10 minutes then turn onto a wire rack to cool completely. Store wrapped in foil in a cool place.

CHEESE &

Ginger Beer Bread

Purchase about 750g pumpkin. I cooked peeled and seeded pumpkin chunks in the microwave then mashed them until smooth. Ensure the mash is dry.

3 cups plain flour

1 tablespoon baking powder

1 teaspoon salt

1 1/2 teaspoons dried oregano

1 1/2 cups mashed pumpkin

1 egg, lightly beaten

2 tablespoons maple syrup or honey

1 cup ginger beer

1 1/2 cups grated tasty cheddar cheese

1 tablespoon pumpkin seeds

Preheat the oven to 190°C. Line a 24cm x 13cm x 7cm loaf pan with baking paper.

Combine the flour, baking powder, salt and oregano in a medium bowl.

In a large bowl combine the pumpkin. egg, maple syrup and ginger beer until smooth. Add the dry ingredients to the pumpkin mixture. Mix until just moistened then stir in the cheese.

Pour into the prepared loaf pan and smooth the top lightly. Sprinkle with the pumpkin seeds.

Bake for 50-60 minutes, until a skewer inserted in the centre comes out clean. Cool for 10 minutes then remove from the pan. Delicious sliced and served plain or spread with butter. Also great toasted for breakfast.

We

WE HAVE

WAIPA ALUMINIUM

SECURITY DOORS AND FLYSCREENS

SECURITY DOORS AND FLYSCREENS

SECURITY DOORS AND FLYSCREENS

SECURITY DOORS AND FLYSCREENS

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• Over 25 years experience in aluminium

Over 25 years experience in aluminium

Over 25 years experience in aluminium

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• Call us today for your free quote

• Call us today for your free quote

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• Call us today for your free quote

Call us today for your free quote

• Window and Door Repairs

• Window and Door Repairs

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Simon Whale 022 469 2423 waipaali@gmail.com www.waipaaluminium.co.nz

WAIPA ALUMINIUM Simon Whale 022 469 2423 waipaali@gmail.com www.waipaaluminium.co.nz

WAIPA ALUMINIUM Simon Whale 022 469 2423 waipaali@gmail.com www.waipaaluminium.co.nz

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We are looking for an experienced bar manager to join our team.

• Full time 35 Hours per week, must be available nights and weekends.

Please email your CV to Alexandria_hotel@hotmail.com

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12 Months Maternity Cover: Part time (20-25 hours per week)

Customtone Kitchens is a well-established Kitchen and Interior Joinery Manufacturer based in Otorohanga. We supply award winning bespoke kitchens and interior joinery to the greater Waikato, Auckland and Bay of Plenty.

We are looking for a friendly and capable office administrator to join our hard-working team. You will have great attention to detail and be able to follow established procedures while using your initiative. You will be literate in MS Office and able to learn new computer systems quickly. We use XERO and WorkFlowMax. This is a diverse role and everyday is different. A great sense of humour, flexibility and initiative will allow you to flourish in this role.

Please email your CV and cover letter to info@customtone.co.nz

Applications close 26th of February 2023.

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We are o ering an excellent opportunity for an organised and enthusiastic person to join our Laser Cutting Department.

You will need to have the following skills and attributes:

• Be able to work e ectively within a fast-paced team environment to achieve scheduled production targets.

• Be computer literate.

• Be safety orientated.

• Be physically t as heavy lifting may be required.

• Be able to pass a drug and alcohol test, as we do pre-employment as well as random testing.

• Previous CNC Laser or pro le cutting experience is an added advantage although not essential as training will be provided. We’re looking for a positive, “can-do” attitude in someone who will enjoy the challenges of this important role. If you think this is you, please submit your application to;

Technical Coordinator k.lane@giltrapag.co.nz

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PO Box 83

Otorohanga, 3900 Phone: 07 873 4199

In the heart of Te Awamutu, Freeman Court makes independent living affordable and a little easier for older people. We have one vacant position to start as soon as possible. COVID-19 vaccination required.

VACANCY

In the heart of Te Awamutu, Freeman Court makes independent living affordable and a little easier for older people. We have one vacant position to start as soon as possible. COVID-19 vaccination required. Caregiver- casual position. Rostered shifts covering 24 hours and seven days a week

• Kitchen hand (Casual role)

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For more information, please feel free to contact Tricia Ball (residential manager) at tricia.ball@habitat.org.nz or call 07 871 5260.

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