THE RECIPE HUT
BREAD RECIPES (1)
1 c rice ....................................36 oysters
1 french bread loaf ....................1 butter, seasoning
Boil the rice and keep hot and dry. Cut off the top crust of the bread. Hollow out the inside. Fry
the oysters. Butter the inside of the loaf well and place in the oven to brown. Fill with the hot fried
oysters. The top of the loaf of bread be buttered, toasted and placed on the oysters to retain the
heat, although the oysters stay more crispy if served uncovered.
Serve on a platter with hot boiled rice which is seasoned, dotted with butter, and garnished with
minced parsley and paprika. Yield: 6 servings. Note: A finely minced clove of garlic may be used
to flavor the butter.
From Mennonite Community Cookbook
2 large potatoes, sliced ....................................1 tablespoon shortening, melted
1 teaspoon baking soda ...................................1 quart boiling water
2 tablespoons corn meal ..................................11 cups flour
1 cup warm milk ..............................................1 teaspoon sugar
1 1/2 tablespoons salt
Pare potatoes and slice thin. Sprinkle 1 tablespoon salt, the sugar and the corn meal over
potatoes. Add boiling water and stir until salt has dissolved. Allow mixture to stand at room
temperature from noon to the following morning. Then drain off liquid. Add to it the soda,
remaining salt and 5 cups flour. Stir until ingredients are well blended; this sponge should be the
consistency of cake batter. 7.Set mixture in a warm place and let rise until light and full of
bubbles. This requires about 1 1/2 hours. 8.Scald milk and cool to lukewarm; add shortening.
9.Add milk and remaining flour to sponge. 10.Kneed for 10 to 12 minutes and shape into
loaves. 11.Let rise until light 12.Bake at 350o for 1 hour. Delicious!
In a large bowl mix: 1/2 cup fresh coarse white stone-ground cornmeal and 1 tablespoon
sugar.
Scald and pour over the cornmeal: 1 cup milk.
Let stand overnight or longer, covered, in a warm place, 90o to 95o, until it ferments. By then it
would be light and have a number of small cracks over the surface. If it isn’t light in texture, it is
useless to proceed, as the bread will not rise properly.
Scald: 3 cups milk.
Pour it over: 2 tablespoons sugar, 5 tablespoons lard, 1 tablespoon salt.
Stir in: 3 1/2 cups sifted all-purpose flour.
Stir in the corn mixture. Place bowl containing these ingredients in a pan of warm water for 1 to
2 hours, until bubbles work up from the bottom. Keep water warm this full length of time.
Stir in: ·5 cups sifted all-purpose flour.
Kneed in until smooth, but not stiff, about: 2 1/2 cups sifted all-purpose flour.
Place dough in greased pans, cover and let rise until it has doubled in bulk. Watch it for if it gets
too high, it may sour, Preheat the oven to 400o and bake the bread 10 minutes. Reduce the heat
to 350o and bake 25 to 30 minutes more. Test for doneness, then cool on a rack. Makes (3) 5 X
9" loaves.
NOTE: (To lessen the fantastic odors of "salt-rising", use this trick. Use non-mealy 2 1/2-inch diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set bowl in water in an electric Dutch oven with heat maintained at about 90-95degrees. Perfect results are produced in 15 hours and with only a mild odor--like that of good Italian cheese.) or just follow the recipe below.
*Pare, then cut into thin slices: 2 1/2 cups new non-mealy potatoes.
Sprinkle over them: 1 tablespoon salt, 2 tablespoons sugar, 2 tablespoons white cornmeal.
*Add and stir until salt is dissolved: 4 cups boiling water.
Let the potato mixture stand, covered with a cloth, 15 hours. Now squeeze out the potatoes. Discard them.
*Drain the liquid into a bowl and add, stirring until well blended: 1 teaspoon baking soda, 1 1/2 teaspoons salt, 5 cups sifted all-purpose flour.
*Beat and beat "until the arm rebels." Set this mixture(sponge) in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by approximately a third. This will take about 1 1/2 hours.
*Scald: 1 cup milk. When lukewarm, add: 2 tablespoons butter.
Add this mixture to the potato sponge with: 5-6 cups sifted all-purpose flour.
Kneed dough about 10 minutes before shaping it into 3 loaves. Place in greased pans. Let rise, covered, until light and not quite doubled in bulk. Bake in a preheated 350degree oven about 1 hour. Makes (3) 5 x 9-inch Loaves.
Amish Friendship Bread is a great bread for the holidays. When you've made your bread, you can give your friends the recipe, a sample of the bread, and some of the starter that made it! Then your friends can make their own and pass it along to their friends. This is why the bread is called "friendship bread".
This is a genuine starter bread. For those of you who have never tasted pancakes or bread made with a live yeast starter, you are in for a treat. The problem is that you need to have a cup of sourdough starter to begin this recipe. Any sourdough recipe will do, but you will need to start it well before you need it for this recipe.
Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers.
Required Main Ingredient : 1 cup LIVE yeast starter.
day 1: Do nothing with the starter. Just let it stand at room temp.
days 2-5: Stir with a wooden spoon.
day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
days 7-9: Stir with a wooden spoon.
day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil .......................................1/2 cup milk
3 eggs ..........................................1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour ........................................1/2 tsp baking soda
1 cup sugar.........................................1 - (5.1 oz) box instant vanilla pudding
1-1/2 tsp baking powder.......................1/2 tsp salt
2 tsp cinnamon...................................1 cup nuts
Add dry ingredients to wet ingredients. Mix and pour into two well greased
and sugared bread pans. Bake at 325 degrees for 1 hour.
1 C. All Purpose Unbleached White Flour
3/4 C. Yellow Cornmeal....................................3/4 C. Buttermilk
1 T. Baking Powder.........................................1/4 C. Whole Milk
1 t. Salt..........................................................2 Eggs, beaten
3 to 4 T. Sugar................................................1/3 C. Butter or Margarine, Melted
Preheat oven to 425. Using about 2-3 T. of shortening, grease a 9" inch cast iron skillet. Place
the skillet in the preheated oven. In a large mixing bowl, combine all the dry ingredents together.
Blend well. In a smaller bowl add buttermilk, milk, and eggs. Add the melted margarine and
mix well. Add the liquid mixture to the dry ingredents and mix well. Remove the hot skillet from
the oven and carefully pour in the batter. Return the skillet to the oven, remembering that the
skillet is still hot. Bake for 25 minutes. Remove to a plate and rub top with a stick of butter or
margarine.
TIPS : Have all ingredents at room temperature. Stone ground yellow corn meal works best and
gives a golden color bread. Don't use no-fat margarines. They contain too much water. Mix the
batter till smooth. I don't care what your Grandmother said about lumpy batter being OK. Use a
seasoned cast iron skillet. You may also use a cast iron muffin pan without the paper cups. If
you use any other type muffin pan the paper cups may be necessary. Spray the paper cups with
PAM. Make sure the greased skillet is in the oven long enough to get hot. This will make for a
crispy crust.
(An earthy whole-wheat bread used for communion)
In Pittsburgh and other Western Pennsylvania parishes of the Episcopal church, it is common to
use small, thin loaves of real, fresh, home-made bread at communion instead of the pressed
wafers popular in most other places. The bread has a chewy texture to it, keeps tremendously
well, and makes a great lunchbox food (each ``loaf'' is about the size a large cookie). This recipe
comes from Father Bill Coats of the Church of the Redeemer in Pittsburgh.
7/8 cup lukewarm water(210 ml) ·(The water should be about 110 degrees)
3 Tbsp honey(50 ml)
12 Tbsp olive oil (25 ml)
12 tsp salt (2.5 ml)
1 pkg. active dry yeast (7 g)
·2 2/3 cups whole wheat flour (350 g) (Unsifted)
Combine water and yeast in mixing bowl. Add honey, olive oil, and salt.
Add flour. If flour does not completely dampen, add small amounts of water until all of the flour
is damp. Be sparing with the water.
Turn out onto a very lightly floured board, and knead thoroughly for 5 minutes until dough is
extremely elastic.
Sprinkle a tiny amount of olive oil in a big bowl, then roll the dough in it until the dough is
covered with olive oil. Leave the dough in the bowl, cover with a cloth, and let rise for 1 1/2
hours, or until doubled in size.
Preheat oven to 350 degrees Punch the dough down, knead again for a few seconds. Roll the
dough out with a rolling pin, as if you were making a pizza crust, to a thickness of 1/4 inch (5
mm) .
Using something like a large peanut butter jar or a giant cookie cutter, cut out "4-inch" (10-cm)
circles of the dough and lift them onto a slightly-oiled baking sheet. Press a cross into the top
surface of each, so that it can be easily broken apart.
Bake the loaves, on their baking sheet, in a preheated 350 degrees oven for 10 minutes.
You can freeze these loaves easily; either put them in single-serving ziploc bags and use them
for school lunches, or freeze a bunch in a large food-storage bag.
Note: Make 12 hours ahead of serving.
1/2 pound butter, softened .................1/2 teaspoon salt
1 cup sugar .....................................2 cups whipping cream
4 cups flour
Mix butter, salt and sugar together well. Add whipping cream, then flour. Knead on floured
surface 30 minutes. Divide dough into thirds. Roll between layers of waxed paper until 1/4-inch
thick. Remove top sheet of paper and transfer rolled dough onto baking sheets, keeping bottom
layer of waxed paper in place. Score dough into 1-inch squares before baking, making sure to
not cut through dough. Bake at 350 F. for 20 minutes. Cut bread while still warm. Store in
airtight container.
1 c sourdough starter.....................................3 eggs
1/2 c oil .......................................................2 ts baking powder
1 c light brown sugar ....................................1/2 ts baking soda
3/4 c flour ...................................................1 1/2 ts cinnamon
3/4 c oatmeal (quick) ...................................1/2 ts nutmeg
Mix all ingredients together. Bake at 350-degrees for 40 minutes. 12 servings
3 eggs, slightly beaten......................................1/4 cup diced onion
1 can (16oz) cream style corn...........................2 cups shredded Cheddar cheese
1 can (4oz) chopped green chilies, drained.........2 cups buttermilk
1/2 cup mayonnaise.........................................3 cups self-rising cornmeal mix
Combine eggs, corn, chilies, mayo, onion, cheese, and buttermilk in a large bowl; stir to blend.
Add cornmeal mix; stirring just until moistened. Pour into greased 13x9x2 inch pan. Bake at 375
degrees F. for 40 to 45 minutes or until golden. Serves 12.
2 c Bisquick............................................1 t. parsley flakes
1/2 c cold water ......................................1/2 t. garlic powder
3/4 c grated, sharp cheddar cheese ...........1/2 t. Italian seasoning
1/4 c butter
Bake at 450 for 8-10 minutes, brush with the butter and spices - you know the drill. However,
you cannot make the EXACT biscuits, because they have a special butter/garlic sauce that
is not available to the general public. See how they are!!
If you need me..........
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