White Bread for Bread Machines by JennyO (Temple, Texas, USA)
Mom's
Passover Bagels by annulla (Brooklyn, New York, USA)
Banana Bran Muffins by ????
Yorkshire
Puddings by Cat-W (Coventry, England)
Buttermilk
Biscuits by Eireannaigh (Valley Center, Kansas, USA)
Durgin Park Cornbread by abs (Berkeley, California, USA)
White
Bread for Bread Machines by JennyO
(Temple, Texas, USA)
Two recipes: one for a one and a half pound loaf, the other for a two pound
loaf, same directions for both.
"I hope you can work it out. It really is delicious."
1-1/2 lb. loaf:
1/4 cup oatmeal
1/8 cup cornmeal
1 1/8 cups boiling water
2 tablespoons butter or vegetable oil (I use butter)
2 tablespoons molasses
1 ½ tablespoons salt
1 cup whole wheat flour
2 cup bread flour
1/4 cup dry milk
2 tablespoons gluten
1 ½ teaspoons active dry yeast
2 lb. loaf (this is the one I usually make):
1/3 cup oatmeal
3 tablespoon cornmeal
1 ½ cups boiling water
3 tablespoon butter or vegetable oil
3 tablespoon molasses
2 teaspoons salt
1 1/4 cups whole wheat flour
2 ½ cups bread flour
1/3 cup dry milk
3 tablespoons gluten
2 teaspoons active dry yeast
Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to prevent lumps. Let the mixture cool for 20 minutes. Stir, then pour into bread pan and add the rest of the ingredients in the order given.
Posted in bookcrossing.com forum on 1/4/2004.
Back to Top
Mom's Passover Bagels by annulla (Brooklyn, New York, USA)
"Most of my mom's recipes have
disappeared, but this one was written inside a 1949 edition of Leah Leonard's Jewish
Cookery, a book that now sits on my shelf. Mom noted that she got the recipe from Dr. Evelyn B. Katz in March,
1952. These are light, airy rolls, nothing like bagels; they are called
"bagels" simply because they have a hole in the middle. You can use
these to make sandwiches during Passover and they are great right out of the
oven and slathered with butter."
3 eggs
1/3 cup oil
2/3 cup water
1 tablespoon sugar
1/4 teaspoon salt
1 cup matzo meal
Bring to a boil the water, sugar, salt and oil and remove from fire. Add matzo
meal, stir well and cool. Add 3 eggs, one at a time. Roll into balls and put on
a greased sheet and make a hole in the center with finger. Bake at 375o
F for 45 minutes.
Back to Top
2
1/2 cups whole wheat flour
1 cup applesauce
3 cups bran
1 cup boiling water
1 cup raisins
2 ½ teaspoons baking soda
1 cup buttermilk or low-fat milk
3/4 cup honey
2 ripe bananas
1/3 cup oil
1/2 cup egg substitute
Preheat
oven to 350o degrees F.
1.
Mix 1 cup flour with applesauce. In a bowl combine apple mixture, bran, water
and raisins. Let stand for 10 minutes.
2.
In another bowl combine remaining flour and baking soda.
3.
In another bowl, combine buttermilk, honey, bananas, oil, and egg substitute;
blend well. Add to flour mixture; combine well. Add bran mixture; stir just
until moist and blended.
4.
Spoon batter into prepared muffin tin, filling three-quarters full. Bake in
pre-heated oven for 20 to 25 minutes.
Yorkshire
Puddings by Cat-W (Coventry, England)
"These
are traditionally served with beef and gravy, but can be filled with any savoury
dishes (some claim sweet things like jam work, but I've personally not heard of
that) sausage, mashed potatoes and gravy work great, or even go a bit more
adventurous and fill with a chicken curry if you like!"
A
little lard, melted
110g (4 oz) plain flour
1 egg
300 ml (½ pint) milk
Pre-heat
oven to 220° C / 425° F / Gas 7.
Put
a little lard in 12 individual Yorkshire pudding tins (or deep bun tins) or a
single large tin and leave in the oven until the fat is very hot. Place the
flour in a bowl, then make a well in the centre and break in the egg. Add half
the milk and, using a wooden spoon, gradually work in the flour. Beat the
mixture until it is smooth then add the remaining milk. Beat until well mixed
and the surface is covered with tiny bubbles. Pour the batter into the tins and
bake for 10 to 15 minutes for individual puddings; 30 to 40 minutes, if using a
large tin, until risen and golden brown. Serves 4 - 6.
Buttermilk
Biscuits by Eireannaigh (Valley Center, Kansas, USA)
2 cups
all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons chilled solid vegetable shorting
1 cup buttermilk
Preheat
oven to 425o F. In large bowl, sift together flour, baking powder,
salt and soda. Use two forks to cut shortening into the flour; mix until coarse
crumbs form. Add buttermilk, mixing with a fork until a dough forms.
Turn the dough out onto lightly floured surface and shape into a disc. Knead
lightly a few times until smooth. Pat the dough to 3/4 inch thick. Using biscuit
or cookie cutters or a glass dipped in flour, cut out the biscuits. Place them
on ungreased cookie sheet, two inches apart, and bake 12 - 15 minutes until
golden. Makes 12. Serve
hot.
Durgin Park Cornbread by abs (Berkeley, California, USA)
"This recipe is the original from Durgin Park Restaurant in Boston, MA. Thick, yellow squares of corn bread arrive at the table before every Durgin-Park meal. It is grainy and rough-textured, moist and slightly sweet. Sturdy enough to smear with butter, it is also ideal for crumbling onto the top of a dish of baked beans or a bowl of chowder. "The secret is mixing it by hand," Tommy Ryan says. "A machine makes it too fine, and you end up with cake."
3 cups all-purpose flour
2 cups yellow cornmeal
3 teaspoons salt
3/4 cup sugar
8 teaspoons baking powder
2 large eggs
2 1/2 cups milk
Preheat the oven to 375 degrees F. In a large mixing bowl mix the flour, cornmeal, salt, sugar, and baking powder. Beat the eggs and add to the dry ingredients alternately with the milk. Mix by hand; do not use a mixer. Pour the mixture into an 11 x 13-inch baking dish and bake for 35 to 40 minutes. Cut into squares and serve hot.
Posted in bookcrossing.com Chit-Chat forum on 02/16/2004.
Navajo Fry Bread by wierdwong (Tucson, Arizona, USA)
Around here, we call this fry bread -- served with chile and cheese or cinnamon sugar or honey. Here a recipe for one of the many variations, from "Southwestern Indian Recipe Book" by Zora Hesse."
4 cups white flour
1 Tablespoon baking powder
1 teaspoon salt
1 1/2 cups warm water
1 cup lard or shortening
Combine flour, baking powder and slat in a large bowl. Add the water and knead until the dough is soft and elastic and does not stick to the bowl. Add more water if necessary.
Shape the dough into balls the size of a small
peach. Pat back and forth by hand until dough is 1/2 or 1/4 inch thick and
round. Make a small hole in the center of each round.
Melt the lard or shortening in a heavy frying pan. Carefully put in the rounds,
one at a time. Brown both sides. Drain on paper towels and serve hot. Serves
6.
Posted in bookcrossing.com Chit-Chat forum on 02/16/2004.
