Tropical Recipes
p. 94 · Read in the full issue
DRIBARM BREAD; Those new-chums to the more isolated parts of the Pacific who find themselves faced for the first time with the necessity ofi providing bread for the household, may find this recipe using dried yeast of some help: Overnight: Into a large bowl turn a sieve full of flour. Make a hollow in the centre of it and pour in a heaped teaspoon of dribarm and two heaped teaspoons ol sugar mixed in a cup of luke-warm water 1 Mix into a wettish batter using more warm water (not hot) if required. Covei and stand aside in a warm place till morning.
Morning: Add dessert-spoon of salt (less makes a dry loaf) to the risen dough and another sieve of flour. Turn onto a floured board and knead well for about 20 minutes adding a cup of flour from time to time as dough becomes sticky. Return to disk until dough doubles in size—about li hours. Knead again and put into greased bread tins. Leave until doubled in bulb (about an hour) and cook in a very hot oven from i to 1 hour.
USING GRANADILLA: The seeds and pulp go into the fruit salad. Then peel away thinly the outside of the skin. The thick fleshy skin that remains can be cut up into segments, cooked like apples with a cup of sugar or used in pies.