I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause. Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many. Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
I love that you said at the beginning that boys should learn to cook. In our house growing up we ALL had to learn to cook etc. My two older brothers were excellent cooks!!! (In fact they had to teach their wives how to cook!!) I miss them. Yes they are gone from us.
Our very close friend Phil (he too is gone) was the best cook among all our friends. His wife did (and does) wonderful baking but for savory dishes, Phil was unparalleled. Gender is irrelevant when it comes to cooking (and in most other areas also).
Cooking is a life skill. Everybody should know how to feed themselves, cheaply (noodles, soup or sandwitches?) or more expensive is up to them. Knowing how keeps us alive, we can save up for a house, if we don't have to pay restaurants. Sewing a button back on is also a money saving life skill. Cleaning is handy if your S O cannot for a time, or if you are alone. Paying a housekeeper can break the bank. Value your parents, learn everything they can teach you, do your folks know how to maintain a car, do you? If you have one? Do you check your tyres, water levels? If you have no folks, do your friends or their folks, have skills to pass on? Or look up google?
Here's one recipe (from the BBC): 1 Tbs ground allspice 1 Tbs ground cinnamon 1 Tbs ground nutmeg 2 tsp ground mace 1 tsp ground cloves 1 tsp ground coriander 1 tsp ground Ginger Mix well and store in an airtight container away from light. Other recipes I've seen have the same set of ingredients, but the amounts vary.
Copied from Glenn’s description: Here is one of many mixed spice blends you can make at home: 1 Tbsp ground allspice 1 Tbsp ground cinnamon 1 Tbsp ground nutmeg 2 tsp ground mace 1 tsp ground cloves 1 tsp ground coriander seed 1 tsp ground ginger
From the company's website, "Thomas Bell founded a wholesale grocery firm near the Tyne quays and railway station in Newcastle in the 1880s. Among his top-selling brands were 'Bells Royal' baking powder and a self raising flour. Following the death of Edward VII, it became illegal to use the Royal name. As a result, Bell decided to take the first couple of letters from the each of the two words of the brand name and turn them into the more catchy sounding 'Be-Ro'."
I always get a kick out of how different our four countries are (England, Canada, Australia, and the USA) even though we speak the same language, there are clear differences in how we do things. I really enjoyed your explanation of the difference between Canadian and US Milky Way bars, three musketeer bars, and Mars bars.
I think it was Sir Winston Churchill (though I may be wrong about that) that quipped "England and America are two nations divided by a common language".
Australia here. We have self-raising flour which is flour and "raising agents". It needs salt to be added Some people say that we speak English here as well😂
The quote -- usually attributed to George Bernard Shaw: "two nations divided by a common language" should really be extended to a number of nations other than the UK and the US, including Canada, Australia, New Zealand, Ireland, Liberia, and technically, India! I've probably left some countries out. Apologies.
BTW, sodium - “Most table salts are made from sodium chloride. So, salt used when preparing or flavoring foods usually contains sodium.” So, your self raising flour might not list salt, but sodium instead.
We have self raising flour. As far as I'm aware it doesn't have salt in it. 🇦🇺 Glen for what it's worth in Australia our mixed spice doesn't have mace. Commercial blends are usually nutmeg, cinnamon, clove and all spice.
This is why I love your channel so much I was today years old to learn there us a difference in self raising/self rising flours! History, Facts, trivia, then we get cake!!
Here in Texas I use White Lily Unbleached Self-rising Flour, made with 100% soft red winter wheat. Ingredients list: Enriched Flour, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Salt. That loaf looks delicious!
We taught all four of our sons to cook everything. They are wonderful cooks. One is exceptional smoking meats, one bakes amazing breads and cakes, one grills to perfection, and the youngest is a flat top master. They all taught their kids. They are unbelievable as well. When we get together, the meals are fan-frickin'-tastic.
Just made the granny loaf. Full recipe in 4 small loaf pans. Omitted raisins and added chopped pecans and the candied peel. It smells and tastes wonderful.
Glen in the US it is self rising flour. But our story is that a cook on the railroad used to keep flour salt and leavner mixed in, so he could start dropping biscuits right away, that is where the idea for self rising flour came from. Railroad kitchen has little space, and every thing had to be done very quickly, and train is moving.
I love these stories - and often wonder how they get started and then persist. 'Officially' the history of Self Raising / Rising flour is that it was invented by English baker Henry Jones, and he was granted the patent in England and the USA in the mid-1800s for his invention.
I still use the Be-Ro (I've always pronounced it Bee Row) cook book as it's still being produced and I have a copy of the most recent verst. It's my go-to for so many recipes with baking. On top of that, I haven't had Granny loaf for years.
Aussie here, we have self-raising and plain flour, white or brown (wholemeal), 1kg or 2kg bags. No salt. We can get bread flour too. My finnish grandmother used to make Jot, from first break wheat, leave it sit for a while wet, it softens a bit. I got a recipe with plain flour and water. Or i can make one with cake fruit. The flour in a bowl, gets enough water to wet and hold together. A flat tray is used with bake paper. Too wet it collapses. Mixed with hands, loaf shaped by hands, try for tall, ends may be bit smaller, slices end up d shaped. No-where near the tin's edges. Can be dense, spread slices with butter, eat plain or add jam? If you want a less dense loaf, use self-raising flour. Wrap cooled loaf in a teatowel. Fruit jot, break up the fruit from the packet mix with flour, add water. No amounts needed, make what you want, you can make 2 smaller loaves across tray, bake until lightly golden brown. Serve fruit bread with butter.
I'm british-born but wanted to make a cake (haven't got round to it yet!) so I bought a bag marked "self rising flour" and below that "kakmjöl med bakpulver" (cake flour with baking powder). It does not contain salt. Also, I have a be-ro cookbook in my box, probably from the 80s or 90s. I don't recall ever using it, but it is Quite Sticky so *someone* did and it probably wasn't my mother because she's hopeless in the kitchen. (She's grumpy about me moving to Sweden, so as far as I can tell, the only reason she wants to keep her old Mrs Beetons is because I want it, the only time she ever uses it is when we bake together.)
Milled from only 100 percent pure, soft red winter wheat, White Lily Flour is ideal for creating light and fluffy baked goods, from irresistible cakes and cookies to flaky pie crusts and moist muffins. White Lily self rising flour is blended with leavening and salt and is ideal for making flaky biscuits and fluffy pastries. You also can use it for pancakes, muffins, waffles, coffee cakes, and quick loaves.
In Australia it's called Self Raising Flour and it's just plain flour and baking powder, you can get a version that is made with cake flour but it's niche, hard to find and only 1 brand makes it (White Wings).
Learning to cook has served me very well. Most of the men I work with can cook, a few I have worked with went to chef school. Our female compadres don't cook much. One medic I worked with had been a US Army Ranger, had fought in Mogadishu. It was his lifelong dream to be a chef. He went to the schooling and started working in a high-end restaurant. He left it soon after. He said it was the hardest work he had ever done, including his time in the Army. Yesterday at work, we had restaurant quality carne asada and guacamole, made by one of our part-timers who is also a firefighter. My new partner is a major competition-winning BBQ cook. ( I compete too about twice a year, but am not nearly as good) My wife doesn't cook much, my Mom could burn water. Good thing my Grandma Herbie was an excellent cook. I specialize in semi-homemade for work. I do a mean fast-and-dirty fish courtboullion and gumbo.
Agreed everyone should learn to cook. The best way if you're young, work in a restaurant kitchen for a year or 2. They are always looking for help and are very willing to teach you. It's the best thing I did from 19-21.
Same - mostly bussed tables & worked dishwasher, but occasionally I was on the line. Also had fry cook job at a real drive in; that taught me a thing or two as well.
Hard E on the Be and hard O on the Ro. The company still exists and that cookbook is now in its 41st edition. Hopefully, they allow the chaps will also cook these days.
I live in the US in the west, the altitude here is about 5,000 ft. I have purchased self raising flour (salt included) and made my own self rising flour, and had little luck using either. I have read that at this altitude, it just doesn't work well.
As a man I fully agree about boys & men should be able to cook... I'll see your rant and add to it that EVERYONE should know how to cook at least simple things like even if it's simple stuff like making pancakes from a box mix, or heating up spaghetti from a box and sauce from a jar. Being a latch key kid back in the 80s we didn't have the microwave insta-meals. You don't need to go hog wild and learn how to make ice cream, bread, and soup from scratch but your taste buds will thank you. I usually go to a substitution web page for self rising flour and jazz up all purpose. I also keep some vital wheat gluten around in case I run out of bread flour, mix that and AP flour. One of the best things about sharing your videos is that for the most part you don't need to go to some specialty store for ingredients or have some funky gizmo that hardly anyone has in their kitchen :). Mostly it's just like "I need to go shopping anyway so I just need to add carrots and red onions to my list." This recipe sort of reminds me of a cross between combining some Jiffy muffin mixes (not bad for being super cheap and quick) and a fruit cake. With the milk and lard content I might want to experiment with turning this recipe into an edible. If you're going to take something for your arthritis you might as well make it taste good. :) Thanks again, watching you is like more like hanging out in the kitchen shooting the breeze than watching a cooking show. PS - I might be American but prefer using metric and like that you have the metric measurements in both.
Growing up in Australia, we always used self-raising flour for baking, which I thought was just plain flour with baking powder (definitely no salt). But since moving to the UK, I've learnt that the flour in Aussie self-raising flour is more finely milled than plain flour, so lower in protein and gluten and gives a finer crumb. So it's closer to cake flour. In the UK we also have what is marketed as Canadian flour, which is higher in protein than British plain flour!
Learned to cook and bake from my mother, in the western USA. Her recipes always had the leavening agent(s) added separately. So, that’s still how I bake (when I bake, hahaha).
I can't speak for all of Canada, but out here in Nova Scotia it's relatively easy to find mixed spice. McCormick's has it in its lineup and the Loblaws stores out here will normally have it on the shelf. But as you say, it's very easy (not to mention cheaper) to make your own blend, so that's what I normally do around the holiday season when I'm making lots of things that call for it.
Hi Glen, I've been watching for a long time and don't comment as often as I should, but I just want to say that I love your videos and as my wife and I look into starting a family in the coming year, I cannot wait to use your "methods" as I cook for my family and create memories and teach them to cook. Your videos have taught me a lot and have also allowed me to connect more with my grandparents by connecting with them over their older "foodways". Thank you, Glen!
I'm a center-cut brownie person, but for this loaf, which does seem like a biscuit (US version, not the English type of biscuit) to me, the lower loaf looks right.
My mum made sure I knew how to cook, probably because I kept asking her to make things for us. I’m glad I found your channel (especially for your pizza dough recipe) and I realized when I saw your address in the unboxing video earlier this week that we don’t live too far from each other (I’m in Whitby).
I'm in Germany, so my bag says "put the baking powder in yourself, you lazy, lazy bum". Same when I lived in Norway. If I go visit my parents in the Dutch-speaking part of Belgium, it says, translated, "self rising baking flour" and there's no salt in it. Same in the Netherlands. What's interesting, Belgium also has French on the package, and it's called farine fermentante, not farine preparée.
@@grenmoyo3968 It is my greatest honor to inform you that Belgium, much like any other nation not France, has its own French flavor that horrifies the Academie Francaise as much as French Canadian does.
Ive been waiting for ages for a be-ro cookbook to be used. My mum had 2, one coloured one brown and white. She used to make chocolate chip cookies, Australia crunch and Viennese biscuits from it. Ive found lots of far superior chocolate chip cookies recipes but even so when mum would make them i couldn't stop eating them
My copy of the Be-Ro book is the 40th edition and the granny loaf is still in there but no fat or spice, just raisins or sultanas. So the new one is also half the amount of your version. 225g be-ro self raising flour. Pinch salt. 25g brown sugar. 50g chopped walnus. 75g raisins sultanas. 1x15ml spoon golden syrup. 150ml milk. Oven to 180°C. Grease 15cm cake tin. Dry ingredients mix together add fruit and nuts. Beat to a soft mix with syrup and milk. Place in cake tin and bake 45min. Serve warm with butter. I am in the UK and my self raising flour contains fortified wheat flour (calcium carbonate, iron, niacin b3, thiamin b1) rasing agents (calcium phosphate, Sodium carbonates).
Even in the Uk Self Raising flour has between 0.75g and 1.1g of salt per 100g of flour, given the usual size of a packet of flour is 1KG that's 7.5g to 10g of salt a packet. which is probably from the sodium carbonates listed on the packet.
Hi guys! I live in the North East of England - now just outside of Newcastle-upon-Tyne (but I grew up in a neighbouring city). The Be-Ro book (Bee-Row… as in rowing a boat…) is an institution! It is *the* baking book my mum used when we were growing up and when I got married I tried to find one of my own and went down a bit of a rabbit hole… 😂 (I’m now part of a FB group where they are indexing all the recipes from all of the versions!!) I have been fascinated watching your Old Cookbook series and learning about the free recipe “pamphlets” circulated by ingredient companies (and also community cookbooks). I never realised until watching your show that’s what the Be-Ro book is! It’s marketing… but it took off in a huge way. You can still get a copy for free, you just pay for the postage. ❤
Also, as an aside, I have noticed checking labels that UK self raising flour does tend to have a lower protein content than “plain” flour. We bake our own bread, which was tricky during COVID because “bread flour” was scarce in the shops, and I spent a lot of time reading labels on flour bags to see what I could “get away with”! 😂
Down here in the states, that Mixed Spice sounds very much like what is known & marketed here as Pumpkin Pie Spice. It contains cinnamon, allspice, cloves, ginger & mace.
I liked your rant about boys also cooking. My son is very interested in cooking. He especially likes anything to do with machinery in the kitchen, blenders, mixers, grinders, etc.
Hi, in Australia it is called self raising flour, and doesn't contain salt. I believe that the raising agent is a mixture of 1 part of sodium bicarbonate and half part of cream of tartar. That's what my mother told me anyway! 😉
I have this book I was given it at school and my mum and her mum also got one. They still make this book today. I think its still part of food tech in english schools
Regarding the girdle cakes... My dad's grandmother was from Scotland and her scones were cooked on a griddle and called girdle scones or girdle cakes. And here in Texas, the flour packages have "self-rising" printed on them, but they do contain salt.
We had the Be-Ro cookbook in our house "when I were a lad" (North of England accent here). As a schoolboy I was fascinated by the little girl on the front wearing a gym slip (very old-fashioned school uniform). My Mother made cakes from the cookbook which i ate in abundance. Also, no problem getting mixed spice here. Got some in my kitchen cupboard.
In Northern Ireland it's Self Rising flour and doesn't have added salt, apart from what's in the Bi-carb. We have a Soda flour for making Soda Bread that does have salt or else loads of Bi-carb. I can't be sure without reading the packet, but the soda flour goes in a container and the packet in the bin. A 2lb loaf tin would be our standard so I'd say you're wanting a 1lb loaf tin, now we'd call them 1kg or half kg.
Here in New Hampshire, I have self-rising flour with salt added. My husband was a great cook. He really enjoyed baking especially with the kids. Both my son and daughter learned to cook. When my daughter and I get together, we still spend a lot of our time cooking and baking. My son does it because he has to eat UT at least he knows how to cook!
It is Bee-row. I learned to bake from one of these. Though I except it was the '80s or '90s edition not the 20s one, since it was my mum's. From the home of Be-Ro Be-Ro SELF-RAISING Flour Self-Raising Flour INGREDIENTS: Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate.
In the US, I can find several mixed spices - apple pie spice and pumpkin pie spice are in most supermarkets. The Polish deli sells gingerbread spice packets. I tend to use whichever I have on hand, or a pinch of this and a spoon of that...
Yes - we can also find several 'mixed spices' just like the ones you mentioned and more. But the very specific one called only 'mixed spice' used in English baking is hard to come by where we live.
This reminds me a lot of bara brith, which tickles me since Welsh cakes were mentioned in the video and both are traditional Welsh baked goods. You can find versions with or without candied citrus peels, but it's very similar to this with the major differences being the raisins/currants/peels are soaked in tea over night and it uses brown sugar, and if you have tea leftover from the soak you use it as a wash. Y'all should make it sometime! It's delicious!
In Australia (Commonwealth Country) we have Self-Raising Flour but we don't have salt in the flour and we use mixed spice a lot in our traditional recipes for breads, buns and cakes that have mixed fruit in them. Mixed spice is available commercially in just about every supermarket I've ever been in so is a very popular mix. I think it's the sort of the basis behind your pumpkin spice mix that is a common mixed spice in USA etc. I'd never heard of Pumpkin Spice Mix until I started looking up recipes for something and came across it in a version from the states. (LOL had to ask what it was, had no idea).
From the UK, self raising flour has raising agents, but no salt. Also, my granny was from Newcastle and used to make a very similar loaf, but always baked it in a 6 inch by 4 inch by 4 inch baking tin. Lovely, it was! Unfortunately I never got the recipe as she passed away when I was 16, and I had more important things on my mind than cooking.
Denmark don't have anything reminding of flour with levening in it. I think people would have thought of it as "flour so bad they had to add chemicals"
I remember my grandmother always had home made bread when we visited. My grandfather was a WWII vetran so they did not have much money and went on to raise nine children. Having said that when we went to visit she always made sure we had fresh bread and baloney for sandwiches of course with margarine not butter and if you were lucky some mustard as well. Being from Saskatchewan I never heard french spoken in person until I took it in high school.😮
I'm in the UK but have a small kitchen and many obscure flours, have always made self-raising flour when 3 tsp per 200 grams plain flour. Mixed spice was exceedingly confusing as a child too, once someone has explained All spice.
Be-Ro - definitely pronounced like 2 seperate words! This is definitely the flour make i remember from my childhood (not the 20's, more the 60-70's)! Anyway it may still exist, i have had it myself not that long ago!
My understanding was that currants are berries that are dried. Current bushes were illegal in Canada for many years because they carried something (fungus?) that harmed the forestry industry. Currents are now allowed in Canada.
Dried currants - sold in the grocery store for baking and called for in English / canadian recipe are grapes. Corinthian grapes... currants. Totally different from the berries also called currants.
The jar of mixed spice in my cupboard from Lidl UK has Dried ground mixed spice Ingredients Ground Cassia, Ground Coriander, Ground Caraway Seed, Ground Nutmeg, Ground Ginger, Ground Cloves.
I might have to try this recipe. It looks very good. Thanks for sharing! Last fall I discovered Speculaas Spice which is similar to your spice blend but mine does not include allspice. It does include aniseseed, white pepper and cardamom. I love it and use it in everything that calls for cinnamon. I got my recipe from the International Desserts Blog. 🙂
What a coincidence-I was reading my late Mother-in-Law’s Be-Ro leaflet this morning. Hers was from the ‘50’s. Be-Ro is pronounced the same way you are saying it. The Be is ‘Bee’.
You can still buy Be-ro flour I use it regularly it's plain flour for pastry or self raising for cakes, scones etc. In the Uk loaf cakes tins are either 1lb or 2lb.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
I have 2 grandson's (16), (7). Their mom and myself are teaching them both cook and vegetable gardening. Very proud of both.
"We'll be okay.". You are the most reassuring person on UA-cam.
Unless he says “This makes too many cookies “. 😎
This and how he doesn't stress that you need to use a certain item or brand, makes him one of my favourites. 😊
I love that you said at the beginning that boys should learn to cook. In our house growing up we ALL had to learn to cook etc. My two older brothers were excellent cooks!!! (In fact they had to teach their wives how to cook!!) I miss them. Yes they are gone from us.
Our very close friend Phil (he too is gone) was the best cook among all our friends. His wife did (and does) wonderful baking but for savory dishes, Phil was unparalleled. Gender is irrelevant when it comes to cooking (and in most other areas also).
Cooking is a life skill. Everybody should know how to feed themselves, cheaply (noodles, soup or sandwitches?) or more expensive is up to them. Knowing how keeps us alive, we can save up for a house, if we don't have to pay restaurants. Sewing a button back on is also a money saving life skill. Cleaning is handy if your S O cannot for a time, or if you are alone. Paying a housekeeper can break the bank. Value your parents, learn everything they can teach you, do your folks know how to maintain a car, do you? If you have one? Do you check your tyres, water levels? If you have no folks, do your friends or their folks, have skills to pass on? Or look up google?
Believe it or not, Be-Ro’s cookbook is still published, now in its 41st edition!
I still use it and have a copy of the latest version
Here's one recipe (from the BBC):
1 Tbs ground allspice
1 Tbs ground cinnamon
1 Tbs ground nutmeg
2 tsp ground mace
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground Ginger
Mix well and store in an airtight container away from light.
Other recipes I've seen have the same set of ingredients, but the amounts vary.
No he didn’t, it in the description, you just have to scroll down!❤
Copied from Glenn’s description:
Here is one of many mixed spice blends you can make at home:
1 Tbsp ground allspice
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground mace
1 tsp ground cloves
1 tsp ground coriander seed
1 tsp ground ginger
@@Greblav Glenn updated it since my post. Thank you!
My Mennonite grandmother made a loaf very similar to this (we live in Saskatchewan). We always called it "Grandma's fruit bread" OR "funeral bread".
Yes! Funeral bread is what we call it in rural Alberta too.
From the company's website,
"Thomas Bell founded a wholesale grocery firm near the Tyne quays and railway station in Newcastle in the 1880s. Among his top-selling brands were 'Bells Royal' baking powder and a self raising flour. Following the death of Edward VII, it became illegal to use the Royal name. As a result, Bell decided to take the first couple of letters from the each of the two words of the brand name and turn them into the more catchy sounding 'Be-Ro'."
Be-Ro. Derived from Bells Royal... Flour...etc.
Newcastle England. Est 1875.
❤ Ya Glen & Julie
You saved me from looking it up and trying to render "Be-Ro" in a Geordie accent.
Southern US here, so 'Self Rising' and yes, contains salt. Never heard of 'Self Raising' until today! Thanks!
Watching you from Newcastle upon Tyne England. I still use my great grandmothers Be-Ro cookery books
I always get a kick out of how different our four countries are (England, Canada, Australia, and the USA) even though we speak the same language, there are clear differences in how we do things. I really enjoyed your explanation of the difference between Canadian and US Milky Way bars, three musketeer bars, and Mars bars.
I think it was Sir Winston Churchill (though I may be wrong about that) that quipped "England and America are two nations divided by a common language".
@@belamoure there was a time when these milk pouches were tried in the UK but they did not catch on so have now disappeared. I remember using them.
“Granny loaf”. For some reason I was waiting for Jules to ask “But does it contain *real* grannies?”😂
Australia here. We have self-raising flour which is flour and "raising agents". It needs salt to be added
Some people say that we speak English here as well😂
The words seem to be English, most of them anyway :p
The quote -- usually attributed to George Bernard Shaw: "two nations divided by a common language" should really be extended to a number of nations other than the UK and the US, including Canada, Australia, New Zealand, Ireland, Liberia, and technically, India! I've probably left some countries out. Apologies.
It is questionable if we speak english sometimes. Especially if you wanna go to the servo to get some durries.
My Woolies flour has salt added
BTW, sodium - “Most table salts are made from sodium chloride. So, salt used when preparing or flavoring foods usually contains sodium.”
So, your self raising flour might not list salt, but sodium instead.
We have self raising flour. As far as I'm aware it doesn't have salt in it. 🇦🇺
Glen for what it's worth in Australia our mixed spice doesn't have mace. Commercial blends are usually nutmeg, cinnamon, clove and all spice.
Very similar to "pumpkin spice" in the USA. PS has ginger instead of allspice, or the brand I have in my spice rack does anyway.
I just grabbed my bag of Hoyt's mixed spice and it is: Coriander, Ginger, Nutmeg, Cassia, Clove.
@@bradmcmahon3156 I guess it depends on the brand. I think McCormick is the mix I described
This is why I love your channel so much I was today years old to learn there us a difference in self raising/self rising flours! History, Facts, trivia, then we get cake!!
Here in Texas I use White Lily Unbleached Self-rising Flour, made with 100% soft red winter wheat.
Ingredients list: Enriched Flour, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Salt.
That loaf looks delicious!
We taught all four of our sons to cook everything. They are wonderful cooks. One is exceptional smoking meats, one bakes amazing breads and cakes, one grills to perfection, and the youngest is a flat top master. They all taught their kids. They are unbelievable as well. When we get together, the meals are fan-frickin'-tastic.
Just made the granny loaf. Full recipe in 4 small loaf pans. Omitted raisins and added chopped pecans and the candied peel. It smells and tastes wonderful.
Glen in the US it is self rising flour. But our story is that a cook on the railroad used to keep flour salt and leavner mixed in, so he could start dropping biscuits right away, that is where the idea for self rising flour came from. Railroad kitchen has little space, and every thing had to be done very quickly, and train is moving.
I love these stories - and often wonder how they get started and then persist.
'Officially' the history of Self Raising / Rising flour is that it was invented by English baker Henry Jones, and he was granted the patent in England and the USA in the mid-1800s for his invention.
I still use the Be-Ro (I've always pronounced it Bee Row) cook book as it's still being produced and I have a copy of the most recent verst. It's my go-to for so many recipes with baking. On top of that, I haven't had Granny loaf for years.
Aussie here, we have self-raising and plain flour, white or brown (wholemeal), 1kg or 2kg bags. No salt. We can get bread flour too. My finnish grandmother used to make Jot, from first break wheat, leave it sit for a while wet, it softens a bit. I got a recipe with plain flour and water. Or i can make one with cake fruit. The flour in a bowl, gets enough water to wet and hold together. A flat tray is used with bake paper. Too wet it collapses. Mixed with hands, loaf shaped by hands, try for tall, ends may be bit smaller, slices end up d shaped. No-where near the tin's edges. Can be dense, spread slices with butter, eat plain or add jam? If you want a less dense loaf, use self-raising flour. Wrap cooled loaf in a teatowel. Fruit jot, break up the fruit from the packet mix with flour, add water. No amounts needed, make what you want, you can make 2 smaller loaves across tray, bake until lightly golden brown. Serve fruit bread with butter.
I'm british-born but wanted to make a cake (haven't got round to it yet!) so I bought a bag marked "self rising flour" and below that "kakmjöl med bakpulver" (cake flour with baking powder). It does not contain salt. Also, I have a be-ro cookbook in my box, probably from the 80s or 90s. I don't recall ever using it, but it is Quite Sticky so *someone* did and it probably wasn't my mother because she's hopeless in the kitchen. (She's grumpy about me moving to Sweden, so as far as I can tell, the only reason she wants to keep her old Mrs Beetons is because I want it, the only time she ever uses it is when we bake together.)
Another item from my past! Only, my grandmother made it in a muffin tin! She made glaze for it.
This is the highlight of my Sunday ❤
In North Carolina, White Lily Self-Rising Flour contains salt (350mg per 1/4 cup).
Milled from only 100 percent pure, soft red winter wheat, White Lily Flour is ideal for creating light and fluffy baked goods, from irresistible cakes and cookies to flaky pie crusts and moist muffins. White Lily self rising flour is blended with leavening and salt and is ideal for making flaky biscuits and fluffy pastries. You also can use it for pancakes, muffins, waffles, coffee cakes, and quick loaves.
@@petervanderwaart1138 And now, a word from our sponsor.......
I don't tend to use self rising flour, but that matches to the amount of salt that I use when baking, about 1/2 tsp per cup of flour.
in New Zealand we have self-raising flour which does not include salt.
I love these recipes. You tell us about the history of food and different techniques to prepare various ingredients. Thank you again..
In Australia it's called Self Raising Flour and it's just plain flour and baking powder, you can get a version that is made with cake flour but it's niche, hard to find and only 1 brand makes it (White Wings).
In South Africa we have self-raising flour, and it doesn't have salt.
Learning to cook has served me very well. Most of the men I work with can cook, a few I have worked with went to chef school. Our female compadres don't cook much. One medic I worked with had been a US Army Ranger, had fought in Mogadishu. It was his lifelong dream to be a chef. He went to the schooling and started working in a high-end restaurant. He left it soon after. He said it was the hardest work he had ever done, including his time in the Army. Yesterday at work, we had restaurant quality carne asada and guacamole, made by one of our part-timers who is also a firefighter. My new partner is a major competition-winning BBQ cook. ( I compete too about twice a year, but am not nearly as good) My wife doesn't cook much, my Mom could burn water. Good thing my Grandma Herbie was an excellent cook. I specialize in semi-homemade for work. I do a mean fast-and-dirty fish courtboullion and gumbo.
Agreed everyone should learn to cook. The best way if you're young, work in a restaurant kitchen for a year or 2. They are always looking for help and are very willing to teach you. It's the best thing I did from 19-21.
Same - mostly bussed tables & worked dishwasher, but occasionally I was on the line. Also had fry cook job at a real drive in; that taught me a thing or two as well.
Hard E on the Be and hard O on the Ro. The company still exists and that cookbook is now in its 41st edition. Hopefully, they allow the chaps will also cook these days.
I live in the US in the west, the altitude here is about 5,000 ft. I have purchased self raising flour (salt included) and made my own self rising flour, and had little luck using either. I have read that at this altitude, it just doesn't work well.
"Hopefully, they allow the chaps will also cook these days." If not, the lads at @sorted Food will sort them out.😉
As a man I fully agree about boys & men should be able to cook... I'll see your rant and add to it that EVERYONE should know how to cook at least simple things like even if it's simple stuff like making pancakes from a box mix, or heating up spaghetti from a box and sauce from a jar. Being a latch key kid back in the 80s we didn't have the microwave insta-meals. You don't need to go hog wild and learn how to make ice cream, bread, and soup from scratch but your taste buds will thank you.
I usually go to a substitution web page for self rising flour and jazz up all purpose. I also keep some vital wheat gluten around in case I run out of bread flour, mix that and AP flour.
One of the best things about sharing your videos is that for the most part you don't need to go to some specialty store for ingredients or have some funky gizmo that hardly anyone has in their kitchen :). Mostly it's just like "I need to go shopping anyway so I just need to add carrots and red onions to my list."
This recipe sort of reminds me of a cross between combining some Jiffy muffin mixes (not bad for being super cheap and quick) and a fruit cake. With the milk and lard content I might want to experiment with turning this recipe into an edible. If you're going to take something for your arthritis you might as well make it taste good. :)
Thanks again, watching you is like more like hanging out in the kitchen shooting the breeze than watching a cooking show.
PS - I might be American but prefer using metric and like that you have the metric measurements in both.
Never heard of self-raising before this. Thank you for the explanation. The bread looks great!
Cooking is a life skill for everyone! Thank you for starting with this sentiment
The Be Ro book is iconic in the uk. Many recipes are considered the standard of its type. One of the most influential books on baking
Growing up in Australia, we always used self-raising flour for baking, which I thought was just plain flour with baking powder (definitely no salt). But since moving to the UK, I've learnt that the flour in Aussie self-raising flour is more finely milled than plain flour, so lower in protein and gluten and gives a finer crumb. So it's closer to cake flour. In the UK we also have what is marketed as Canadian flour, which is higher in protein than British plain flour!
in Tennessee I use King Arthur Self Rising - and it does have salt.
Learned to cook and bake from my mother, in the western USA. Her recipes always had the leavening agent(s) added separately. So, that’s still how I bake (when I bake, hahaha).
Thanks for adding actual captions for the Deaf.
I think toasted with butter too. What a fun looking bread!
I can't speak for all of Canada, but out here in Nova Scotia it's relatively easy to find mixed spice. McCormick's has it in its lineup and the Loblaws stores out here will normally have it on the shelf. But as you say, it's very easy (not to mention cheaper) to make your own blend, so that's what I normally do around the holiday season when I'm making lots of things that call for it.
Ditto here in southern Ontario. Also on Amazon
I wish that I lived next door so that I could get a taste of your cooking. Yum.
Hi Glen, I've been watching for a long time and don't comment as often as I should, but I just want to say that I love your videos and as my wife and I look into starting a family in the coming year, I cannot wait to use your "methods" as I cook for my family and create memories and teach them to cook. Your videos have taught me a lot and have also allowed me to connect more with my grandparents by connecting with them over their older "foodways". Thank you, Glen!
I’m a corner brownie kinda guy, so the flatter loaf works for me.
The corners are the best.
Prove that I was in the brownies…🙄
I'm a center-cut brownie person, but for this loaf, which does seem like a biscuit (US version, not the English type of biscuit) to me, the lower loaf looks right.
My mum made sure I knew how to cook, probably because I kept asking her to make things for us. I’m glad I found your channel (especially for your pizza dough recipe) and I realized when I saw your address in the unboxing video earlier this week that we don’t live too far from each other (I’m in Whitby).
Australian here. Self-raising flour. No salt listed in the ingredients list. Checked several different brands. Love your channel.
I'm in Germany, so my bag says "put the baking powder in yourself, you lazy, lazy bum". Same when I lived in Norway. If I go visit my parents in the Dutch-speaking part of Belgium, it says, translated, "self rising baking flour" and there's no salt in it. Same in the Netherlands. What's interesting, Belgium also has French on the package, and it's called farine fermentante, not farine preparée.
🤣🤣🤣
That's French French verses French Canadian for ya.
@@grenmoyo3968 It is my greatest honor to inform you that Belgium, much like any other nation not France, has its own French flavor that horrifies the Academie Francaise as much as French Canadian does.
Ive been waiting for ages for a be-ro cookbook to be used. My mum had 2, one coloured one brown and white. She used to make chocolate chip cookies, Australia crunch and Viennese biscuits from it. Ive found lots of far superior chocolate chip cookies recipes but even so when mum would make them i couldn't stop eating them
It's bee as in bumble and row as in your boat and thanks for this - it took me straight back to my grandma's kitchen
My copy of the Be-Ro book is the 40th edition and the granny loaf is still in there but no fat or spice, just raisins or sultanas. So the new one is also half the amount of your version. 225g be-ro self raising flour. Pinch salt. 25g brown sugar. 50g chopped walnus. 75g raisins sultanas. 1x15ml spoon golden syrup. 150ml milk. Oven to 180°C. Grease 15cm cake tin. Dry ingredients mix together add fruit and nuts. Beat to a soft mix with syrup and milk. Place in cake tin and bake 45min. Serve warm with butter. I am in the UK and my self raising flour contains fortified wheat flour (calcium carbonate, iron, niacin b3, thiamin b1) rasing agents (calcium phosphate, Sodium carbonates).
Even in the Uk Self Raising flour has between 0.75g and 1.1g of salt per 100g of flour, given the usual size of a packet of flour is 1KG that's 7.5g to 10g of salt a packet. which is probably from the sodium carbonates listed on the packet.
Yes that would probably (?) be from the sodium carbonates.
Realized I have been watching quite a few of your videos, so I finally subscribed. 😁
I knew this would be today’s recipe after the unboxing on Wednesday.
My mum had my Grandmother's and her own edition of the Be-Ro book and I have them and my own :)
Hi guys! I live in the North East of England - now just outside of Newcastle-upon-Tyne (but I grew up in a neighbouring city). The Be-Ro book (Bee-Row… as in rowing a boat…) is an institution! It is *the* baking book my mum used when we were growing up and when I got married I tried to find one of my own and went down a bit of a rabbit hole… 😂 (I’m now part of a FB group where they are indexing all the recipes from all of the versions!!) I have been fascinated watching your Old Cookbook series and learning about the free recipe “pamphlets” circulated by ingredient companies (and also community cookbooks). I never realised until watching your show that’s what the Be-Ro book is! It’s marketing… but it took off in a huge way. You can still get a copy for free, you just pay for the postage. ❤
Also, as an aside, I have noticed checking labels that UK self raising flour does tend to have a lower protein content than “plain” flour. We bake our own bread, which was tricky during COVID because “bread flour” was scarce in the shops, and I spent a lot of time reading labels on flour bags to see what I could “get away with”! 😂
Down here in the states, that Mixed Spice sounds very much like what is known & marketed here as Pumpkin Pie Spice. It contains cinnamon, allspice, cloves, ginger & mace.
I liked your rant about boys also cooking. My son is very interested in cooking. He especially likes anything to do with machinery in the kitchen, blenders, mixers, grinders, etc.
We learn at least one new fact w/every recipe you execute - THX!!!
Australia calls it Self-Raising and it has no salt.
Sorry, I should have read your comment before posting mine. Same answer😊
I concur
Great info about raising vs rising. Thanks!
Hi, in Australia it is called self raising flour, and doesn't contain salt. I believe that the raising agent is a mixture of 1 part of sodium bicarbonate and half part of cream of tartar. That's what my mother told me anyway! 😉
Wow, the mixed spice has a WHOLE teaspoon of cloves? That a lot of flippin cloves. And I love cloves
I have this book I was given it at school and my mum and her mum also got one. They still make this book today. I think its still part of food tech in english schools
Always learn something interesting on you videos
Good morning friends!
Regarding the girdle cakes... My dad's grandmother was from Scotland and her scones were cooked on a griddle and called girdle scones or girdle cakes. And here in Texas, the flour packages have "self-rising" printed on them, but they do contain salt.
We had the Be-Ro cookbook in our house "when I were a lad" (North of England accent here). As a schoolboy I was fascinated by the little girl on the front wearing a gym slip (very old-fashioned school uniform). My Mother made cakes from the cookbook which i ate in abundance. Also, no problem getting mixed spice here. Got some in my kitchen cupboard.
I love Be-Ro baking books! Also, both my sons can cook, clean and do laundry.
My son learned to cook when he was 13. He now does much of the cooking in his family.
My British Aldi "self raising flour" has wheat flour, raising agents: calcium phosphates, sodium carbonates
Here in upstate New York the Clover Valley self-rising does have salt.
We have Self Raising flour in Australia without salt. I love the show , keep it coming plz
In Northern Ireland it's Self Rising flour and doesn't have added salt, apart from what's in the Bi-carb. We have a Soda flour for making Soda Bread that does have salt or else loads of Bi-carb. I can't be sure without reading the packet, but the soda flour goes in a container and the packet in the bin. A 2lb loaf tin would be our standard so I'd say you're wanting a 1lb loaf tin, now we'd call them 1kg or half kg.
Here in New Hampshire, I have self-rising flour with salt added.
My husband was a great cook. He really enjoyed baking especially with the kids. Both my son and daughter learned to cook. When my daughter and I get together, we still spend a lot of our time cooking and baking. My son does it because he has to eat UT at least he knows how to cook!
It is Bee-row. I learned to bake from one of these. Though I except it was the '80s or '90s edition not the 20s one, since it was my mum's.
From the home of Be-Ro
Be-Ro SELF-RAISING Flour
Self-Raising Flour
INGREDIENTS: Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate.
In the US, I can find several mixed spices - apple pie spice and pumpkin pie spice are in most supermarkets. The Polish deli sells gingerbread spice packets. I tend to use whichever I have on hand, or a pinch of this and a spoon of that...
Yes - we can also find several 'mixed spices' just like the ones you mentioned and more. But the very specific one called only 'mixed spice' used in English baking is hard to come by where we live.
At first I thought theyre scones! Looks great Glenn!
This reminds me a lot of bara brith, which tickles me since Welsh cakes were mentioned in the video and both are traditional Welsh baked goods. You can find versions with or without candied citrus peels, but it's very similar to this with the major differences being the raisins/currants/peels are soaked in tea over night and it uses brown sugar, and if you have tea leftover from the soak you use it as a wash. Y'all should make it sometime! It's delicious!
In Australia (Commonwealth Country) we have Self-Raising Flour but we don't have salt in the flour and we use mixed spice a lot in our traditional recipes for breads, buns and cakes that have mixed fruit in them. Mixed spice is available commercially in just about every supermarket I've ever been in so is a very popular mix. I think it's the sort of the basis behind your pumpkin spice mix that is a common mixed spice in USA etc. I'd never heard of Pumpkin Spice Mix until I started looking up recipes for something and came across it in a version from the states. (LOL had to ask what it was, had no idea).
From the UK, self raising flour has raising agents, but no salt. Also, my granny was from Newcastle and used to make a very similar loaf, but always baked it in a 6 inch by 4 inch by 4 inch baking tin. Lovely, it was! Unfortunately I never got the recipe as she passed away when I was 16, and I had more important things on my mind than cooking.
My selfish wish is for a Glen and Friends x Chinese Cooking Demystified collab to cover an old Chinese cookbook recipe.
All the guys in our family are taught to cook at a young age and yes, it’s served us all well!
Denmark don't have anything reminding of flour with levening in it. I think people would have thought of it as "flour so bad they had to add chemicals"
Love your rants.
I remember my grandmother always had home made bread when we visited. My grandfather was a WWII vetran so they did not have much money and went on to raise nine children. Having said that when we went to visit she always made sure we had fresh bread and baloney for sandwiches of course with margarine not butter and if you were lucky some mustard as well. Being from Saskatchewan I never heard french spoken in person until I took it in high school.😮
I'm in the UK but have a small kitchen and many obscure flours, have always made self-raising flour when 3 tsp per 200 grams plain flour.
Mixed spice was exceedingly confusing as a child too, once someone has explained All spice.
Be-Ro self raising flour. Ingredients
Wheat Flour (with Added Calcium, Iron, Niacin, Thiamin), Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate
Here in oz we have self raising flour. Flour with sodium bicarb,no salt
In Holland we call the mixed spice “Speculaas kruiden” in the holliday season it is in all kinds of cookies and biscuits
Be-Ro - definitely pronounced like 2 seperate words! This is definitely the flour make i remember from my childhood (not the 20's, more the 60-70's)! Anyway it may still exist, i have had it myself not that long ago!
My understanding was that currants are berries that are dried. Current bushes were illegal in Canada for many years because they carried something (fungus?) that harmed the forestry industry. Currents are now allowed in Canada.
Dried currants - sold in the grocery store for baking and called for in English / canadian recipe are grapes. Corinthian grapes... currants. Totally different from the berries also called currants.
The jar of mixed spice in my cupboard from Lidl UK has
Dried ground mixed spice
Ingredients Ground Cassia, Ground Coriander, Ground Caraway Seed, Ground Nutmeg, Ground Ginger, Ground Cloves.
I might have to try this recipe. It looks very good. Thanks for sharing! Last fall I discovered Speculaas Spice which is similar to your spice blend but mine does not include allspice. It does include aniseseed, white pepper and cardamom. I love it and use it in everything that calls for cinnamon. I got my recipe from the International Desserts Blog. 🙂
What a coincidence-I was reading my late Mother-in-Law’s Be-Ro leaflet this morning. Hers was from the ‘50’s.
Be-Ro is pronounced the same way you are saying it. The Be is ‘Bee’.
I think it would make a wonderful drop biscuit or scones
White Lily, Self-rising flour with salt, New Jersey USA. love your channel and you are 100% Boys men should learn to cook.!
I'm in New Zealand. My go-to Self "Raising" flour is the Woolworths brand, and it doesn't have salt.
Thanks Glen nice video and there is no salt in our self rising flour here in Holland
This is not true, zelfrijzend bakmeel in the Netherlands always has 1 to 1,5% salt added
@@Timeslab nope in the nl ther is no salt added check the big brand's like ah and kopmans
You can still buy Be-ro flour I use it regularly it's plain flour for pastry or self raising for cakes, scones etc. In the Uk loaf cakes tins are either 1lb or 2lb.