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Page 10

 

Newsletter 90, Autumn 2010 Hampshire Mills Group

 

 
POETRY CORNER FLOUR POWER

Gaylemill

Thoos had many a maister, many a boss,
Thoos seen plenty a watter gang oft Foss,
Thoos seen many a waggin, many a hoss,
At Gayle Mill.

Rouths built tha, fer cotton en wool they say,
Thoo kept fooak i wark, for many a day,
But tha worked varra lang hoors
Fer very little pay
At Gayle Mill.

A dem wez built, en the mead it deep,
Farmer came tute ta wesh ther sheep,
Thes plenty a watter, en tha git it cheap,
At Gayle Mill.

Tha mead a reeace fert watter to flow,
Away fraet beck en doon t grill, ya know,
En ower t wheel et mead machines ta go
At Gayle Mill.

Thoo saa bad times i eeteen fotty two,
Thoo wez closed doon, t job fell through,
Fooaks were oot a wark, twas a darley do,
At Gayle Mill.

T wheel wez teean oot, it had had its day,
The put in a turbine reet away.
Its been a Godsend, it works teday,
At Gayle Mill.

 

WENSLEYDALE  CHEESE  &  CHILLI  BREAD


MARTIN & SUE SAMPSON AND SHEILA AT THEIR  TEA SHOP

250g  each Wholemeal flour; white bread flour; Rye flour.

tablespoon Chilli flakes; 

2 teaspoons Salt; 

7g yeast

100g  Wensleydale cheese (grated)

450ml warm water

 

Place all dry ingredients  - except the cheese in a bowl; slowly add water until soft, sticky dough. Knead until smooth.

Pat out bread dough gently till flat; 

sprinkle with cheese then roll up and shape for a tin.

Place in a bread tin and prove in a warm place until bread has doubled in size.

Bake at 190degC for 30 35 minutes.

 This recipe has been generously given to us for the newsletter recipe column by Sue Sampson, the super chef at the Mill Race Teashop, situated beside Yore Mill and Aysgarth Falls. Martin and Sue Sampson provide excellent, innovative, home made fare from local products, many of which they sell.

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