Hovis (Malted Brown Bread)
"Ahhhh... high school memories! One certain Mr. Brown was my maths teacher and had a great sense of humour. Which was just as well. You see, it was during his tenure at Lanark Grammar School that a British baking company (sorry, I've forgotten their name) introduced their delicious malty brown bread which they marketed under the brand name "Hovis" and they launched the product with TV commercials that proclaimed, simply, "Don't say brown - say 'Hovis'". Yep, you guessed it. From that day forth, our beloved teacher was known and addressed as Hovis. So here's a copycat recipe, in his memory."
photo by fawn512
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Yields:
-
1 Hovis loaf
- Serves:
- 8
ingredients
- 6 ounces self rising flour
- 2 tablespoons malt drink powder (such as horlicks or similar)
- 1 ounce soft light brown sugar or 1 ounce caster sugar
- 3 ounces sultanas or 3 ounces mixed dried fruit
- 2 tablespoons golden syrup
- 5 fluid ounces milk
directions
- Preheat oven to 350°F and grease a 1-pound loaf tin well.
- Place all the ingredients in a large bowl and mix well together to form a thick batter.
- Turn the mixture into the tin and bake in the oven for 50-60 minutes or until a skewer inserted in the centre comes out clean.
- Turn out and leave to cool on a wire rack.
- Serve sliced, spread with butter.
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Reviews
-
Deeeelicious and very easy to make. I used Horlicks for the malty flavour. Easy to slice and excellent spread with butter but equally good on its own, with a cup of tea of course! Definitely one to make again. Thanks. -
Oops! This was the first recipe I made after Chef Miller so kindly sent me a jar of Horlicks, but somehow I neglected to post a review. Let me correct that now! I LOVED this bread; not only was it easy to make, but it also made for the perfect snack, with a cup of tea of course! I used corn syrup instead of golden syrup (it was what I had on hand) and used golden raisins instead of sultanas (personal preference). I also made my own "self-rising" flour, as Anu did. It smelled wonderful while it baked, and the taste is even better! This is a somewhat unusual "quick bread", and I urge everyone to give it a try at least once. -
Yummmm, Miller! I didn't have self rising flour so I used all purpose flour and added 2 1/4 tsp of baking powder and 1/4 tsp of salt, which worked marvellously. I used Horlicks (love it!), raisins, and light brown sugar. This was done in 50 minutes and had a lovely golden crust, and an equally lovely aroma. The malty Horlicks taste was perfectly accompanied by the delicate sweetness of this bread. AND the recipe is so quick and easy that I KNOW I'll definitely make this again. Thanks so much! -
I like this even though it isn't Hovis as Hovis has wheatgerm in it. This is just a malty tealoaf, really. I use the Horlicks which is Add to Milk, not the more watered down flavoured powder which you add to hot water. -
There was NO fruit in genuine Hovis Wheat germ bread ....Think the British Flour Producer you're thinking of was ..........Rank not the Film Producer tho' Thanks anyway
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Tweaks
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Oops! This was the first recipe I made after Chef Miller so kindly sent me a jar of Horlicks, but somehow I neglected to post a review. Let me correct that now! I LOVED this bread; not only was it easy to make, but it also made for the perfect snack, with a cup of tea of course! I used corn syrup instead of golden syrup (it was what I had on hand) and used golden raisins instead of sultanas (personal preference). I also made my own "self-rising" flour, as Anu did. It smelled wonderful while it baked, and the taste is even better! This is a somewhat unusual "quick bread", and I urge everyone to give it a try at least once.
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
