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Organic Food Recipes
GEM BREAD.

Put into a basin a pint of cold water, and beat it for a
few minutes in order to aerate it as much as possible.
Stir gently, but quickly, into this as much fine
wholemeal as will make a batter the consistency of
thick cream. It should just drop off the spoon. Drop
this batter into very hot greased gem pans. Bake for
half an hour in a hot oven. When done, stand on end to
cool. They may appear to be a little hard on first taking
out of the oven, but when cool they should be soft,
light and spongy. When properly made, the uninitiated
generally refuse to believe that they do not contain
eggs or baking-powder.

There are proper gem pans, made of cast iron (from 1s.)
for baking this bread, and the best results are obtained
by using them. But with a favourable oven I have got
pretty good results from the ordinary baking-tins with
depressions, the kind used for baking small cakes. But
these are a thinner make and apt to produce a tough
crust.
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