Wednesday, February 23, 2011
I found this ancient cookbook at the back of my Hoosier cabinet, and NEITHER of us have the faintest notion where it came from. It's all handwritten, with recipes from a number of different women--each one wrote her recipe on a piece of paper, signed it, and then someone bound them all together with yarn ties. I don't recognize any of the names, either from my home town or my adopted home.
I'm guessing it must have been a church group or women's club, and looks like from the 1920s or 1930s. All the recipes are in pencil or fountain pen...and some look GOOD.
Stand by, we'll be trying a few of them and sharing them with you...a taste of history...
Friday, February 4, 2011
So, before I forget, here's the current recipe!
1 T. active dry yeast (we got bulk, which is less expensive than in the packets.)
1 T. brown sugar (we use raw, organic sugar that just happens to be brownish
sprinkled over and stirred gently--
1/4 C. warm water--let this set for a couple of minutes and add
1 beaten egg
1/4 cup melted butter
Yes, we're getting into naughty territory, here...
Add 1 1/2 t. salt (sea salt is nice...)
And 1/4 to 1/2 C. honey (I got tired of squeezing the bear somewhere between those...)
Mix those into the yeast/egg/butter mixture.
One recipe called for 4 C. whole wheat and 4 C. white flour, but I was short of whole wheat, so I added a half cup of wheat germ, 2 C whole wheat and 6 of organic white.
Whatever, stir them into the liquid mixture and then turn out on a floured board and knead this it sticks together reasonably well.
Let it rise in a BIG bowl till you're afraid it's going to run over, punch down and knead again. It'll feel a lot silkier now...
(It's winter, we don't have a wood fire going, so warm places are a bit short. I half submerged the bowl in the sink in warm water, which I refreshed twice during the rising. You could probably use a heating pad too...)
Divide in two, form into loaves, and put these in buttered loaf pans. I made decorative cuts in the top of the loaves, rubbed butter on top, and let them rise again--then baked at 350 for 45 minutes.
Oh, my. VERY, VERY good.
|Here's what it looked like, done--made two BIG loaves...|
(I made an organic baby romaine, yellow bell pepper, and fresh mushroom salad, with Joseph's gorgonzola dressing, J. made his herb-encrusted roast from one I got him at Christmas at Whole Foods, and we mopped up the herbs and juices with bits of bread. Doesn't get any better than that...)
|This is artisan bread, also very good, but you have to keep a starter in the fridge for it...I ran out of room and time!|