Whole Wheat Hand Bread

 

Ingredients

 3 and 3/4 cup whole wheat flour

2 cups white flour

1 Tablespoon salt

1 Tablespoon sugar

1 Tablespoon Spry (Crisco is today's alternative)

Process

"Mix the flours together and work in the Spry, and add the sugar and salt. Moisten with water and form a stiff loaf, setting aside enough flour to roll out very thin. Bake in a quick oven, turning bread while baking to brown evenly. Keep in tin box."

Orange Nut Bread

  

Ingredients

 2 cups flour

1/2 cup chopped walnuts (or pecans because walnuts make my mouth itch)

3 Tablespoons sugar

2 teaspoons baking powder

1 egg, beaten

1/8 teaspoon salt

3 large oranges, quarter and peel

Process

 "Slice oranges thinly and cover with cold water. Boil ten minutes and change water 3 times. Drain. Return to pan and add 1 Tablespoon sugar. Heat until sugar melts. Combine flour, orange rind, walnuts, sugar, baking powder, and salt. Moisten with egg. If not damp enough add 1 Tablespoon milk. Put into a greased loaf pan. Let stand covered for 10 minutes. Bake in a moderate oven (350 degrees) for 45 minutes."

Rice Spoon Bread

 

Ingredients

water

3 Tablespoons white cornmeal 

1 Tablespoon flour

1 teaspoon salt

1 teaspoon sugar

1 cup cooked, drained rice

1 Tablespoon butter

2 eggs, separated

1 cup milk

 Process

"Pour one cup water over 3 Tablespoons white cornmeal and mix until smooth. Add 1 Tablespoon flour, 1 teaspoon salt, and 1 teaspoon sugar. Cook in double boiler until thick, stirring constantly. Stir in 1 cup drained cooked rice and 1 Tablespoon butter. Add neaten yolks of two eggs and 1 cup milk. Fold in 2 stiffly beaten egg whites and pout into greased baking dish. Place in a pan containing an inch of hot water and boil in moderate oven for 25 minutes. "

Spoon Cornbread - a much loved recipe card.

 

 

 

 

 

This recipe card is so ancient and well used that its falling apart, stained, and has part of a magazine page glued to it from use. Oh the stories this card could tell, it is clearly well used and loved. 

Ingredients

3 eggs beaten well

1 cup white corn meal

2.5 cups milk

1 Tablespoons sugar

1 teaspoon salt

2 teaspoons baking powder

large piece of butter, melted in baking dish

Process

1. Mix all the ingredients well and bake in a moderate (350?) oven for 30 minutes. Stir once in a while to keep cornmeal from sticking to the bottom.

Thin Corn Bread

 I could imagine this being served at Randall's Ordinary in North Stonington (CT) in a cast iron skillet over a flaming hearth. 

Ingredients

1 cup yellow cornmeal

1/4 teaspoon salt

1 teaspoon sugar

butter the size of an egg - melted

1 and 1/2 cup boiling water

Process

Mix all ingredients and beat well. Bake 20 minutes. 

 

*(no cook temp? I will do my best to work this one out)*

Oronoka Bread

The Oronoka was a special place in Orono, ME that made my college years even more special. This picture of me and my mother was taken the night before graduation. The boots of beer were one of the many quirks about the Oronoka. Believe me when I say you need to know how to drink the boot or it will kick you at the end.

The Oronoka knew how to feed you - no portions were small and the at home cooking never ended. One of the more special features was the bread, brought to your table with butter. The other night in quarantine our friend Norm mentioned having the recipe which I had to have. So before the printed recipe disappears, here it shall live forever on my blog. Thank you Ellen from Oronoka for sharing it so long ago.

Ingredients

3/4 cup milk, warmed but not hot

3/4 cup hot water

12 grams instant yeast

2 Tablespoons vegetable oil

1/4 cup sugar

half a beaten egg

11 grams salt

~ 600 grams flour

Process

1. Combine the water and milk. They should be warm but not hot.

2. Whisk in the yeast.

3. Whisk in the oil, sugar, beaten egg, and salt.

4. Add in the flour.

5. Turn out onto a floured surface and knead for 5 to 10 minutes.

6. Form dough into a ball and let rise for an hour.

7. When risen, punch down and form into a ball.

8. Repeat 6 and 7.

9. When it has risen the third time, separate dough into two balls.

10. Place the balls into two buttered loaf pans.

11. Achieve authenticity by making a six braid loaf of each. (if someone can translate exactly what that means I would much appreciate it).

12. Let rise until a little more than doubled.

13. Bake in a 350 degree oven for 30 minutes.

Serve warm with butter. Enjoy!

Portuguese Sweet Breads

 

Milk Bread

 

I have been drooling over this recipe that I received in my email from Food 52. I am not able to get to it today, but I might try my hand at this tomorrow in preparation for the pasta night we are having on Sunday. It looks and sounds wonderful!

The original recipe can be found here: 
Kindred's Milk Bread

Makes 6 rolls, two 9- by 5-inch loaves, or 12 split-top buns

Ingredients: 

5 1/3 cups bread flour, divided, plus more for surface (Kindred uses King Arthur)
1 cup heavy cream
1/3 cup mild honey (such as wildflower or alfalfa)
3 tablespoons nonfat dry milk powder (such as Alba)
2 tablespoons active dry yeast (from about 3 envelopes)
2 tablespoons kosher salt
3 large eggs, divided
4 tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature
Nonstick vegetable oil spray
Flaky sea salt (optional, but shouldn't be) 

 

Process 

1. Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. 
2. Add cream and honey and cook, whisking to blend, until honey dissolves.
3. Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. 
4. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.

5. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. 
6. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
7. If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin cup.
 
8.  If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to create 2 rows down length of each pan.
 
9. If making split-top buns, lightly coat two 9- by 13-inch baking dishes with nonstick spray. Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs in a row down length of each dish.
10. Let shaped dough rise in a warm, draft-free place until doubled in size (dough should be just puffing over top of pan), about 1 hour.
11. Preheat oven to 375° F. 
12. Beat remaining egg with 1 teaspoon. water in a small bowl to blend. 
13. Brush top of dough with egg wash and sprinkle with sea salt, if desired. 
14. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 50 to 60 minutes for loaf, or 30 to 40 minutes for buns. 
15. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.

Acorn Bread

Finally, the final step(s) of a very long process. If you really want to know how I procured acorn flour, you need to go read my other blog! :)

Cheese Souffle

This recipe reminds me of HiHo's Baked fondue.

Czechoslovakian Rye Bread

A couple of years ago, our college friend Klaudia came over to bake a traditional Czechoslovakian Rye bread bake. She knew my love of cooking and hands on learning and I had asked her for this for my blog the summer before. Sadly, I never got this post done and only discovered the pictures the other day

She even brought a cookbook from Wisconsin! Who knew there were a lot of Czech's in Wisconsin?
I hope recipe shows up well enough to read

The one detail I forgot - we cooked it on May Day!
yum!

Friendship Bread

Welcome to your blob. This sweet bread starter is kept on your kitchen counter and resembles pancake batter. DO NOT use any type of metal for mixing. DO NOT REFRIGERATE. If the bag fills with air, vent it and reseal the bag. It is normal for the batter to rise, bubble and ferment. Buy extra zip lock bags, and keep flour, sugar, and milk in stock. Prepare for day 10 with instant vanilla pudding and additional ingredients below. If you keep a starter for yourself you will be baking every 10 days (or so).

Day 1: Do nothing. This is either the day you received the batter (or go by date on the bag).

Day 2: Mush the bag. Squeeze, mash, roll the blob around. Have fun.

Day 3: Mush the bag. Repeat

Day 4: Mush the bag. Again.

Day 5: Mush the bag. Smile.

Day 6: Add 1.5 cup flour, 1.5 cup sugar, and 1.5 cup milk to the bag. Mush, mush, mush the bag. Mix it all together. Have kids help.

Day 7: Mush the bag. Hum a tune to your blob.

Day 8: Mush the bag. Do a little dance.

Day 9: Mush the bag. Sing a little song. Get down tonight.

Day 10: Follow instructions below.

1. Pour entire contents of bag into a large non-metallic bowl.

2. Add 1.5 cups flour, 1.5 cups sugar, and 1.5 cups milk. Mix.

3. In ziplock bags, measure out 4 separate 1 cup batters. Date the bags. These are starters, keep one for yourself, and you have three to give away.

4. Preheat the oven 350 degrees.

5. Grease and dust 2 glass loaf pans. A sweeter option, in place of flour, dust the pans with a mixture of 1/2 cup sugar and 1.5 tsp cinnamon.

6. To the remaining batter in the bowl add:
    3 eggs                         

    1.5 tsp baking powder
    1 cup oil (or 1/2 cup oil & 1/2 cup applesauce)  

    1 tsp. baking soda
    1/2 cup milk                       

    1/2 tsp salt
    1 cup sugar                       

    2 cups flour
    2 tsp. cinnamon                    

    1/2 tsp. vanilla extract
    I large box instant vanilla pudding

7. Optional additions which I recommend = a large handful of slivered almonds, a large handful shredded coconut, and a handful of raisins. Diced apple is also recommended, and I could see shredded carrot working as well.

8. Pour the batter evenly into the two pans. If dusting with sugar, sprinkle a little more over the top.

9. Bake for at least 50 minutes (or more), until a toothpick comes out clean. I find the bread quite moist so I bake it for more like 60 to 70 minutes.


Enjoy!
- Madeleine
http://merrymeetingmenu.blogspot.com/

Spoon Cornbread

This is a recipe from Mima!

Ingredients
butter
3 eggs, well beaten
1 cup (white) corn meal
2 and 1/2 cups milk
1 Tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder

Directions

1. Preheat oven to 350 degrees. 
2. Melt a large piece of butter in baking dish.
3. In a large bowl mix ingredients together and pour into baking dish with butter. 
4. Bake for 30 minutes stirring once in a while to keep corn meal from going to the bottom.

Nana Wee's Banana Bread

This recipe is from my friend Dawn (aka Egg Basket) and her grandmother Wee. It is fantastic and I highly recommend it. I wish I had taken a picture of it fresh out of the oven yesterday. I wish I could some how affix the aroma of it to the internet.

Ingredients
1/2 cup Crisco
1 cup sugar
2 eggs
3 ripe bananas
3 heaping Tablespoons sour cream
1 Tablespoon lemon juice
2 cups sifted flour
1 and 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped nuts.

Directions

1. Preheat oven to 350. Grease and flour a 9x5x3 pan. 
2. In a large bowl, cream the Crisco and sugar. 
3. Beat in the eggs. 
4. Add bananas and mix. 
5. Add sour cream and mix. 
6. Add lemon juice and mix.
7. In a separate bowl, sift together the flour, baking powder, salt, and baking soda. 
8. Add the flour mixture to the banana mixture and mix until the flour is damp. 
9. Fold in the nuts.
10. Pour into greased and floured baking dish. 
11. Bake for 50 to 60 minutes. Enjoy. 

irish Soda Bread 2

I prefer soda bread with buttermilk, but this recipe takes it to the next step by adding some sour cream indulgence!

Ingredients
4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups raisins
2 eggs, lightly beaten
1 and 1/4 cup buttermilk
1 cup sour cream

Process

1. Preheat oven to 350 degrees.
   
2. Grease two 8" round cake pans
3. Combine all dry ingredients and raisins in a large bowl.
   
4. In another bowl, blend the remaining ingredients together and then add to the bowl of dry ingredients.
5. Stir until combined and flour is moist.
   
6. Knead in the bowl - the dough will be very sticky.
   
7. Divide in half, shaping into 2 balls, and place in the center of pans.
   
8. Flatten balls a bit and then cut a deep X across the top of each loaf.
   
9. Bake for 60 minutes, or until a toothpick comes out clean.
   
10. Cool completely on a wire rack.
    

Irish Soda Bread 1

I guess I am a day late and a dollar short. Not only did I forget to take pictures of the Irish American Soda bread I made from the Joy of Cooking recipe, but I JUST found my other recipes. Well, better late than never eh? Here's the first of two I have. This recipe doubles quite easily.

Ingredients
2 and 1/2 cups flour
1 teaspoon salt
1 and 1/2 teaspoons baking powder
1/2 cup sugar
1 Tablespoon melted butter
1 cup milk
1 Tablespoon caraway seeds (optional)
1 egg
1 cup raisins

Process

1. Preheat oven to 350 degrees.
2. In one bowl, sift together the dry ingredients.
   
3. IN a separate bowl, beat the egg with the milk.
   
4. Add butter, caraway seeds, and raisins to the egg and milk mixture.
5. Add sifted dry ingredients.
   
6. Bake in a greased loaf pan for about an hour. OR shape into three small loaves and bake for 30 minutes or until a toothpick comes out clean.
   
7. 
   

Irish Bread Pudding

Ingredients
* 1/4 cup light or regular butter, melted
* 1 loaf French bread
* 1/2 to 1 cup raisins
* 1/4 cup Irish cream
* 1-1/2 cups 1% milk
* 1/2 cup sugar
* 1/2 cup brown sugar
* 1 tbsp vanilla extract
* 1 (12-oz) can evaporated milk
* 2 large eggs, lightly beaten
* 2 tbsp sugar
* 2 tsp cinnamon

Process

1. Preheat oven to 350 degrees.
2. Cut bread into 1" thick slices and brush melted butter on one side.
   
3. Place bread, buttered sides up, on a baking sheet.
   
4. Bake bread at 350 degrees for 10 minutes or until lightly toasted.
   
5. Cut bread into 1/2-inch cubes, and set aside.
6. Combine raisins and Irish cream in a small bowl. Cover and let stand 10 minutes or until soft (do not drain).
7. Combine 1% milk and next 5 ingredients,(1% milk through eggs), in a large bowl. Stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten. Let stand 15 minutes
8. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
9. Combine 1 tablespoon sugar and cinnamon. Sprinkle over pudding.
10. Bake at 350 degrees for 35 minutes or until set.

Italian Bread

This recipe is to made in a bread machine and is a creation of SP's cousin Luke. If you do not have a bread machine, it should still work, but you need to be sure to knead the bread into a workable dough before placing in a loaf pan.

Ingredients
1.5 teaspoon yeast
1 Tablespoon sugar
2 Tablespoons (or less)olive oil
4 cups bread flour
1.5 teaspoons salt
1.5 cups water
Process

1. Combine ingredients, in order, in bread maker.
   
2. Put the machine on the medium bread setting.
3. Press start.
   
4. Carefully remove when finished and serve as an accompaniment to any meal!
   

Thin Corn Bread

Ingredients
1 cup yellow corn meal
1/4 teaspoon salt
1 teaspoon sugar
butter, the size of an egg, melted (I don't know how to translate such an archaic direction )
1.5 cups boiling water

Process

1. Preheat oven to 350 degrees.
   
2. Mix ingredients together.
   
3. Beat well and spread thin on a baking sheet.
4. Bake 20 minutes or until done.
   

While Wheat Hard Bread

In a prior post, I explained that Spry is the original Crisco. There are some pretty funny advertisements with Aunt Jenny. This one seemed pretty timeless to me.


Ingredients
3 and 3/4 cups while wheat flour
2 cups white flour
1 Tablespoon salt
1 Tablespoon sugar
1 Tablespoon Spry





Process

1. Mix flours
2. Work in Spry
3. Add sugar and salt.
4. Moisten with water for a stiff loaf, setting aside enough flour to roll out very thin.
   
5. Form into loaf and bake in a quick oven (350 degrees?) turning to brown evenly.
   
6. Break into pieces and keep in a box.