Keeping Bread

This nineteenth-century Middlesex farmhouse recipe is for loaves which will keep their flavour and moisture for at least a month, if kept in a tin. They were not cut for two days after baking, because to eat them while they were still crumbly was considered too wasteful. After that time they could be cut and “buttered, into slices wafer thin, or as required for the menfolk”.


  • 6 cups (¾ kg) self-raising flour
  • ½ cup (120 g) granulated sugar
  • ½ teaspoon salt
  • 1 cup (180 g) stoned raisins
  • 2 eggs
  • cups (3 dl) milk
  • ½ cup (180 g) Golden Syrup


Mix the flour, sugar and salt together and add the raisins. Beat together the eggs and the milk and stir into the flour mixture. Add the syrup and beat all the ingredients thoroughly. Put into 2 well-greased bread tins and bake at 350°F (180°C, Gas Mark 4) for 1½ hours. Cool on a rack.