BREADS
YEAST BREADS
GERMAN
STOLLEN
(The Christmas Bread )
1 package active dry years or 1 cake
compressed yeast
1/4 cup warm water
1/2 cup butter or margarine
1 cup milk scalded
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon ground cardamom
4 3/4 to 5 cups sifted enriched flour
1 egg
1 cup seedless raisins
1/2 cup currants
1/4 cup chopped mixed candied fruits
2 tablespoons grated orange peel
1 Tablespoon grated lemon peel
1/4 cup blanched almonds.
Soften dry yeast in 1/4 cup warm water or compressed yeast in 1/4 cup lukewarm water. Melt butter in hot milk; add sugar, salt and cardamom; cool to lukewarm. Stir in 2 cups of flour. Add egg and beat well. Stir in softened yeast, fruits, peels and nuts. Add remaining flour to make soft dough. Turn out on lightly floured surface.
Cover and let rest for 10 minutes. Knead 5 to 8 minutes or until smooth and satiny. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double, about 1 1/2 hours. Punch down; turn out on lightly floured surface and divide into 3 equal parts. Cover; let rest 10 minutes.
Roll each part into 12 x 7 inch rectangle. Without stretching dough, fold long side over to within 1 inch of opposite side (making typical stollen shape), seal edges. Place on greased baking sheets. Cover and let rise till almost double, about 30 to 34 minutes. Bake in moderate oven
(375o^) 20 to 25 minutes or until golden brown.
While warm brush with butter; sift confectioners sugar. Makes three loaves
SNOWBALL LOAF
(More like Frankenmuth Stollen)
2 packages active dry yeast or 2 cakes compressed yeast
1/4 cup water
1 cup milk, scalded
1/2 cup sugar
1/4 shortening
1 1/2 teaspoons salt
4 to 4 1/2 cups sifted enriched flour
1 teaspoon grated lemon peel
2 beaten eggs
1 cup mixed diced candied fruits, peels
Soften active dry yeast in warm water, or compressed yeast in lukewarm water. Combine milk, sugar, shortening and salt. Cool to lukewarm. Add about 2 cups four and the lemon peel. Beat until smooth. Add eggs; beat well. Stir in softened yeast. Add fruits and peels. Stir in remaining flour to make a soft dough. Cover; let rest for 10 minutes. Place in lightly greased bowl, turning once to grease surface. Cover
and let rise in warm place until double (about 2 hours). Punch down. Divide dough in half. Cover; let rest 10 minutes. Shape in 2 balls. Place on greased
cookie sheet; pat tops to flatten slightly. Cover. Let rise until almost double (about 2 hours), Bake in moderate oven
350o 25 to 30 minutes. This can be frosted and decorated, but I prefer to just melt a little butter over the loaf. I see no reason why this could not be baked in a bread pan and sliced to serve with a meal like it is done in Frankenmuth, but I have always made in round loaves.
SAFFRON BREAD
Yellow
Saffron bread or buns is part of a traditional Swedish Christmas
(Saffron is very expensive. This old recipe calls for 1 package, and I am just guessing how that translates to modern packaging sizes. UP Saffron is very strong, others might like it milder.)
Soak over night:
2-3 packages saffron in 1 cup warm water
2 boxes currants, covered with water
Mix well
1 cup or 1/2 pound butter or oleo
1 1/2 cups sugar
Add 2 yeast cakes which have been soaked in
1 cup warmed saffron water
1 1/2 cups warmed water from soaked currents
Add 10 cups flour
1 teaspoon nutmeg
1 teaspoon salt
currants
All to rise until double in size. Work down and divide into 4 loaves, place in bread pans. All to rise again and bake in
325o oven for one hour or until brown. Can also be made into rolls.
POTICA
My mother's older sister Mary Fantazer was a wonderful baker. I remember as a child being in awe of her creations. This is not her recipe but seems to be quite close.
Bread
1 package active dry yeast
1 cup warm milk
1/4 cup butter softened
1/2 cup sugar
1 teaspoon salt
2 eggs well beaten
4 1/2 cups unsifted all-purpose flour
Filling
2 eggs
3/4 pound walnut ground
1/2 cup honey
2 tablespoons butter, melted
1 teaspoon cinnamon
1 teaspoon vanilla extract.
Sprinkle yeast over milk in a small bowl, stir until dissolved. In a large bowl with electric mixer at medium speed, beat 1/4 cup butter with sugar until fluffy. Add salt, 2 beaten eggs and the yeast mixture. Beat well.
Gradually add flour; stir until smooth. Turn out on lightly floured surface; kneed with hands until smooth and elastic -- about 10 minutes.
Place in a lightly greased large bowl; turn to bring up greased side. Cover with towel; let rise in warm place 85F, free from drafts, until double in bulk. About 1 hour.
Meanwhile make filling. In medium bowl, slightly beat the eggs. Add nuts, honey, butter, cinnamon, and vanilla. Stir until well blended.
Punch down dough. On lightly floured surface, roll out a 30-inch square. Spread with filling. Roll up like a jelly roll. Curl dough in a coil, leaving no opening in center. Place on greased cookie sheet.
Cover and let rise until double in bulk -- about 1 hour.
Preheat oven to 350o. Bake bread 40 to 50 minutes or until it sound hollow when rapped with knuckle. Remove bread from cookie sheet and let cool on wire rack.
QUICKER POTICA
This recipe is from a CSO musician uses frozen dough and has a
slightly different filling. Please note that the filling is for several loaves. If you only wanted to make one you could cut it down.
1 package frozen sweet bread dough (Rhodes or similar brand.)
3 packages graham crackers (1 box ) crushed
1 stick melted butter (cooled)
5 beaten eggs whites
Raisins and crushed walnuts (if desired, to taste.)
1 package coconut cookies (crushed)
1 cup maple syrup
Milk (add until consistency is right for spreading)
(This makes a lot of filling. -- probably enough for 3 or 4 loaves of bread. )
Thaw bread dough. Preheat oven to 350o.
Beat egg whites in large bowl until just beginning to get hold their shape. Add rolled, fine graham cracker crumbs, cookie crumbs and crushed walnuts. Then add maple syrup and melted butter. Mix together. If not creamy, add milk until filling is spreadable, but not runny.
On large table or counter (covered with sheet dusted with flour is best) roll each loaf into a very thin rectangle. Spread filling over the bread. Sprinkle with sugar and add raisins if desired.
Roll jelly-roll style along longest side of rectangle. Cut off uneven ends (these can be baked with loaves and eaten for a snack.) Bake
350o for 1 hour. When brown, spread with butter.
MOM's SWEET DARK RYE BREAD
This is a recipe from Kim's Aunt Evelyn. It was given to me by her son, Allan. In the 1970's, Allan often made this bread with families he visited as he drove around the country in his pick-up truck. He would take one loaf and leave the rest for his friends to enjoy.
Yeast Start
2 packages of yeast (1/4 oz. each package.)
1 cup lukewarm water
1 teaspoon of sugar
Bread Mix
3 cups lukewarm water
1/2 cup brown sugar
1 cup dark corn syrup
3 Tablespoons molasses
1 heaping tablespoon of salt
3 tablespoons of melted shortening
6 cups pure medium rye flour
7 cups white flour
Assemble all ingredients, and begin by mixing yeast start in a small bowl. Set it aside.
In a very large bowl stir together the following bread mix ingredients: Water, brown sugar, dark corn syrup, molasses and salt. Make sure all the sugar and syrups have dissolved. If your ingredients are cold you may have to use warmer water or gently add some heat. DO NOT HEAT BEYOND "WARM TO THE TOUCH" OR 100 DEGREES.
Add the Yeast Start and stir well.
Add the melted shortening and stir well.
Add 2 cups of rye flour to the mixture. Stir. Add two more and stir. Continue in this manner, rye flour first, until all 13 cups of flour have been mixed. This will take some time and effort. Use a stout wooden spoon, and I do mean stout. The dough is heavy enough to use as weights in an aerobic class.
Kneed until dough is smooth and elastic. Keep your board and hands well floured as the syrup and molasses make the
dough very sticky. Resist the impulse to throw the mix away or to mail it to Allan.
(he lives in Hawaii and I'd hate to see what it looked like when it
arrived.)
Raise dough in a greased bowl until double in bulk.
Punch down the dough and turn it onto the board. Cut into 4 equal segments and form loaves, placing each into a greased bread pan. Raise again until the dough fills the pan.
Bake at 350o for one hour. When done, the bottom of the baked loaf should "thump" when tapped with a finger. The top should be an even dark brown without traces of blackening. Do not overbake. Set to cool on wire racks. Brush top with melted butter and wait for an hour for adequate cooling or you will burn your tongue.
You can freeze a loaf or two for another day by wrapping in foil and a double plastic bag (to preserve moisture).
OATMEAL BREAD
(Makes good toast and sandwiches)
Put in a large mixing bowl
2 cups boiling water
1 cup rolled oats, regular or quick
Stir thoroughly. Let stand one hour. Add
1/2 cup molasses
2 teaspoons salt
1 Tablespoon butter
Put into a small bowl
1/2 cup lukewarm water
1 package dry yeast.
When dissolved add to the oatmeal. Stir in
4 1/2 cups flour
Beat thoroughly and let rise until double in bulk. Add enough more flour to make the dough just firm enough to knead. Shape into loaves and put into buttered pans. Let rise until almost double.
Bake about 50 minutes at 350o. Makes two loaves.
The same recipe made with 1/2 cup cornmeal instead of the oats is called Anadama Bread.
SWEET CHALLAH
Bread
5 cups flour
2 packages dry yeast
1 Teaspoon salt
2/3 cup sugar
1/4 cup butter/margarine
1 1/2 cup boiling water
2 eggs
Topping
1 egg beaten
Sesame or poppy seeds
Melt butter over low heat. But water on to boil. Mix flour, salt, sugar and yeast in bowl. Mix melted butter/margarine into boiling water, then add 2 beaten eggs. Add liquid to dry ingredients. Mixed until all the flour is mixed with the liquid (should be doughy). Put on a floured board and used plenty of flour on your hands, knead the dough for 10 minutes. Shape into a ball and allow to rise covered with a towel for one hour or until doubled. At the end of an hour, punch down, divide into 3 equal pieces. Roll each piece into a long log, spray with PAM and sprinkle with flour. Braid from the center out. Cover with towel and let rise for another hour. Preheat oven to
350o At end of hour take beaten egg and brush on the bread; top with seeds. Bake 30-35 minutes at
350ountil firm and golden. Test with toothpick in center to make sure it is baked.
REFRIGERATOR ROLLS
Ruth Lawrence (notes say this recipe was given to her in the late 1940's by Trudy Nolan)
1 cake yeast
1 teaspoon sugar
1 cup milk
1/2 cup butter
1/2 cup sugar
3 eggs well beaten
1 teaspoon salt
4 cups flour
Crumble yeast, add sugar and let stand until dissolved. Scald milk, add butter and sugar, cool to lukewarm, add yeast mixture, add eggs. Sift salt and four together and add to egg/yeast mixture. Turn out on lightly floured board and kneed until elastic. Add flour until right consistency is gained. Place in lightly greased bowl, grease surface lightly, let stand overnight in refrigerator. Form rolls, place on greased pan. Allow to rise. Bake
375o for 10 -15 minutes. Makes about 2 dozen.
RED LOBSTER ROLLS
This recipe was in my
mother's cookbook. I do not use mayonnaise in any form -- thus depriving
my poor husband of one of his favorite foods - deviled eggs and forcing him to
buy his macaroni salad at the deli. I don't go to Red Lobster, so I don't
know if they serve these rolls or anything like them.
1 cup milk
1/3 cup mayo
2 teas. Sugar
2 cups SELF-RISING flour
Mix well. Can add 1 to 2 tablespoons grated cheddar. Place in muffin cups. Bake at
350o for 25-30 minutes. Sprinkle with garlic powder while warm.
MUFFINS AND QUICK
BREADS
NOTE: Most of these recipes are baked in the traditional large bread pans. I find these too large for quick breads slices which then have to be cut in half. There are half and quarter size pans that work well for quick breads. Be sure to grease well, or spray heavily, especially if you are using fruit in the bread. It tends to stick and tear the bread.
REFRIGERATOR MUFFINS
The best thing about this recipe is you can bake only the amount you need. This was not popular with the birds who dined outside my mother's kitchen window as there were never stale or uneaten muffins.
1 15 ounce box Raisin Bran
5 cups flour
3 cups sugar
5 tablespoons soda
4 unbeaten eggs
1 quart buttermilk
1 cup oil
1 package chopped dates
2 cups nuts
Stir dry ingredients in bowl. Mix well. Add remaining ingredients.
Bake (as many or as few muffins as desired) at 400o for 20 minutes. This will keep in refrigerator for up to six weeks.
PUMPKIN MUFFINS
3/4 cup brown sugar
1/4 cup molasses
1/2 cup soft butter
1 beaten egg
l cup cooked, mashed pumpkin
1 3/4 cup flour
1 teas. soda
1/4 cup pecans
Cream sugar, molasses and butter, add egg and pumpkin, blend
well. Add flour with soda, fold in pecans. Bake in 1/2 full
well-greased muffin pans, 375o for 20 minutes. Makes 15.
APRICOT NUT BREAD
17-oz can apricot halves
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts
2/3 c sugar
1/3 cup vegetable shortening
2 eggs
3 Tablespoons orange juice
Drain apricots, reserving syrup. Puree apricots in blender. Add enough apricot syrup to puree to measure one cup. Sift together flour, baking powder, soda and salt, mix with nuts. Cream together sugar and shortening in bowl, beat in eggs. Stir in orange juice and apricot puree. Add flour-nut mixture and mix well. Pour batter into greased 9x5x3 loaf pan. Bake in
350o oven until done, about 40 to 45 minutes.
Cool, then serve.
DORIS VALENTINE PUMPKIN BREAD
This was from my mother's recipe box. Doris is a very good cook, however, the next recipe from Becca Schott's grandmother is just about as perfect a pumpkin bread as you can find. This one does have nuts and raisins in it so maybe some people love those so much that they are willing to forego perfection. Sorry Dorris.
2/3 cup Crisco
2 3/4 cups sugar - half brown
4 eggs
1 can (16- oz.) pumpkin (Note pumpkin now comes in 15 ounce
cans. You either need to use a large can and have pumpkin leftover or supplement
with fresh pumpkin or squash.)
2/3 cup water
3 1/3 cup flour
2 teaspoons soda
1/2 teaspoons baking powder
2/3 cup raisins
2/3 cup nuts
Grease bottoms only of bread pan. Bake 350o 1 1/2 hours. (Makes two large loaves)
PERFECT PUMPKIN BREAD
(Becca Schott's grandmother)
It's so moist, with a little
whipped cream I'd think I am eating pumpkin pie.
3 1/3 cups sifted flour
2 teas. soda
1 1/2 teas salt
3 teas. cinnamon
3 teas. nutmeg
1/2 teas. ginger
3 cups sugar
4 eggs
2/3 cup water
2 cups pumpkin
1 cup oil
Combine dry ingredients. Add remaining ingredients and beat well. Pour into two greased and floured loaf pans sprayed with Pan and filled 2/3 full. Bake at 350o
for one hour.
BANANA NUT LOAF
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon baking soda
Pinch of salt
1 1/2 cup flour
4 Tablespoons sour milk (or 4 Tablespoons milk plus 1 teaspoon vinegar)
1 teaspoon vanilla
1 cu mashed bananas
1 cup chopped pecans
Cream butter and sugar; add eggs one at a time; mix well. Sift dry ingredients together and add alternatively with sour milk. Add vanilla, bananas and nuts.
Line a loaf pan with wax paper on the bottom (do not grease or flour). Pour batter in and bake 1 1/2 hours at
300o . Cool completely before removing from pan. Freezes beautifully.
HARVEST LOAVES
Can be made with a variety of fruits and vegetables. I found this recipe on a flour sack when early in my marriage.
3 eggs
1 1/2 cup oil
2 cups chopped apples
1 1/2 cup sugar
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
2/3 cups chopped nuts
2/3 cups raisins
Cream, eggs, oil and sugar. Add apples. Mix together dry ingredients and add to oil mixture.
Bake 350o for 50-60 minutes - makes two large loaves.
Can substitute for apples:
2 cups grated carrot (also add two teaspoons grated orange peel)
2 cups chopped rhubarb
2 cups mashed cooked squash
2 cups cooked mashed sweet potatoes + 1/4 cup water (good if you substitute 1/2 cups coconut for the nuts.)
2 cups grated zucchini
CARROT AND LEMON BREAD
From LAZARUS
3 eggs, large
1 cup vegetable oil
1 3/4 cups sugar
2 cups carrots, shredded
1/2 lemon, medium size
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/2 teas. baking powder
Grind lemon, peel and pulp with meat chopper or blender.
Beat eggs in mixing bowl, add oil and sugar. Mix well.
Add carrots and lemon and blend. Sift together dry
ingredients, add liquid and mix, just to blend. Pour into
two greased loaf pans and bake 350o for about 1 hour.
DATE NUT BREAD
Mix in a bowl
1 cup dates, chopped
1/2 cup sugar
1/4 cup butter
3/4 cup boiling water
Stir until the butter melts. Cool.
Stir in
1 egg, well beaten
1 teaspoon baking soda
1 3/4 cup flour
1/2 teaspoon salt
1/2 cup chopped nuts
1 Tablespoon rum (preferably spiced or dark)
Put into buttered loaf pan 9 x 5 inches. Bake about 50 minutes at 350o .
LEMON BREAD
1/2 cup (1 stick) butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk
4 teaspoons grated lemon rind
4 Tablespoons (1/4 cup) fresh lemon juice, divided
3/4 cup flaked coconut
1/2 cup confectioners' sugar
Cream together butter and sugar. Beat in eggs. Sift together flour and baking powder; add to creamed mixture alternately with milk, mixing well. Add grated rind, 2 tablespoons lemon juice and coconut. Pour into greased 9x5x3 inch loaf pan. Bake
325
MANGO BREAD (OR PEACH BREAD)
I have made this a lot with peaches, but never have had
enough mangoes -- but now I see that canned mango's are available in supermarket.
2 cups all purpose flour
2 teas. cinnamon
2 teas. baking soda
1 1/4 cups sugar
3/4 cup salad oil
3 large eggs
2 1/2 cups mangoes, chopped (or 2 1/2 cups chopped canned
peaches.)
1 teas lemon juice
1/2 cup raisins
1/2 cup chopped nuts
Combine all dry ingredients. Beat eggs with oil and add to
dry ingredients. Add fruit, lemon juice, raising or nuts.
Bake at 350
CRANBERRY NUT BREAD
Grate the rind of
1 orange
Squeeze the juice and add enough boiling water to make
3/4 cup liquid.
And the grated rind. Add
2 tablespoons butter
Stir to melt the butter.
Put in another bowl
1 egg
1 cup sugar
Beat well and stir into the orange mixture. Add.
1 cup cranberries, chopped
1/2 cup walnuts, chopped
Sift together
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Stir into first mixture. Spoon into a buttered loaf pan 9 x 4 inches.
Bake 1 hour at 325o in 2 2-lb. loaf pans, or 4 smaller ones for one
hour (check smaller pans a little before.) or until toothpick
comes out clean.
HOLIDAY BANANA BREAD
This looks like a cross between a bread and a fruitcake.
1 1/3 cup sifted flour
2/4 cup sugar
3 Teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup regular stick margarine
1 cup mashed very ripe bananas (2 or 3)
2 eggs
1/2 cup chopped walnuts
1/4 cup candied citron (chopped)
1/4 cup chopped candied orange peel
1/4 cup chopped candied cherries
1/4 cup chopped candied pineapple
1/4 cup dark raisins
Preheat oven to 350o Grease well a 9 x 5 x 3 inch loaf pan.
In large bowl, sift dry ingredients. With pastry blender cut in margarine until mixture resembles coarse crumbs.
Add banana and eggs. With electric mixer at low speed beat for 2 minutes.
Add nuts, fruits and raisins. Beat until well blended. Turn into prepared pan.
Bake 1 hour and 10 minutes or until test in center comes out clean.
Let cool in pan on wire rack 10 minutes. Remove from pan. Let cook completely on rack. Wrap in plastic film and store overnight before serving.