Archive for ‘Bread’

August 15, 2010

Crunch Almond Biscotti

Vi-1995

  • 1 ¾ c. flour
  • ¾ c. whole unblanched almonds
  • 2 ¼ tsp. baking powder
  • 2 eggs
  • ¾ c. sugar
  • ¼ c. butter, melted
  • 2 tsp. vanilla
  • ½ tsp. almond extract
  • 1 egg white, beaten

Combine flour, almonds, baking powder. Whisk eggs, sugar, butter, extracts; stir into flour mixture. On floured board, press into smooth ball. Divide in 2. Roll each into 12 inch log. Put on ungreased sheet; brush tops with egg white. Bake at 350 for 20 mins, then let cool for 5 mins.

Slice each diagonally into ½ inch thick slices; stand slices upright. Bake 20-25 mins more or till lightly golden; remove to racks; let cool. Yield: 3 ½ dozen.

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August 15, 2010

Apple Bread

Marg Shevkenek

  • 2 c. flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1/3 c. shortening
  • 1 c. sugar
  • 1 egg
  • 1 tbsp. grated orange rind
  • 1 tsp. vanilla
  • 1/3 c. orange juice
  • ¾ c. raisins
  • ¼ c. chopped nuts
  • 1 c. finely chopped apple

Sift flour, add baking powder, baking soda and salt. Cream shortening, add sugar gradually, mix well, add egg and beat well. Blend in orange rind and vanilla. Stir in dry ingredients alternately with orange juice. Add raisins, nuts and apple with last addition flour. Blend. Batter fairly stiff. 9×5” loaf pan, 350 for 1 ¼ hours.

August 15, 2010

Fransoll (French Bread)

  • 1 quart milk (scalded)
  • 2 pkgs. yeast dissolved in 2 cups warm water
  • 1 lb. sugar
  • 1 quart water
  • 2 lbs. butter (without salt)
  • 8 eggs (well beaten)
  • flour
  • salt to taste

Cool the scalded milk about 5 mins, then add some flour to make a smooth paste. When lukewarm, add the yeast and ½ lb. sugar and let rise. When risen add remaining water, ½ lb. sugar, 2 lbs. butter, 8 eggs, and enough flour to make a soft foamy dough. Let rise again, then knead out to a soft dough. Punch down three times after this. Then form into buns the size of one’s hand and let rise 3 hours on pans. Bake 15 mins. in moderately hot oven.

August 15, 2010

Cinnamon Rolls for a Crowd (50 people)

Sheila Neufeld @ 2024 Meadows – the youngest daughters of Grandma’s neighbours in Abbotsford

  • 2 ½ tbsp. yeast
  • 1 ½ c. warm water
  • 3 tsp. sugar
  • 3 c. warm milk
  • ¾ c. melted margarine
  • ¾ c. sugar
  • 2 tsp. salt
  • 6 eggs
  • 13 ½ c. flour

Prepare yeast (first 3 ingredients) and let stand. Mix remaining ingredients and add a few cups flour. Then add yeast and the rest of flour. Mix well. Dough should be very soft. Let rise for about 1 ½ hours. For filling, combine:

  • 2 c. brown sugar
  • 1/3 c. margarine (melted)
  • raisins (optional)

Roll out dough, add filling, and let rise again. Bake at 325 for 20-25 mins. Place on pan close together. Frost with icing made of icing sugar, margarine, a dash of salt, warm milk, and vanilla.

August 15, 2010

Flatbread

From Company’s Coming Breads and in “Muffins and More”

  • 2 c. flour
  • 2 c. whole wheat flour
  • 2 c. bran
  • ¼ c. sugar
  • 2 tsp. baking powder
  • 1 tbsp. salt
  • 1 tsp. baking soda
  • 1 c. hot water
  • 1 c. buttermilk
  • ¾ c. butter or margarine

Combine dry ingredients. Then mix together remaining ingredients, separately. Take balls of dough. Roll as thin as possible. Bake at 400 or grill (10 to 12 mins?). Then dry in 300 oven for 3-5 mins.

note: The ones the lady in Vernon market sells have sesame and flax seeds.

August 15, 2010

Lemon Buns

  • 2 pkgs. yeast
  • 1 c. warm H2O
  • 2 tsp. sugar
  • 1 c. scalded milk
  • 4 egg whites beaten
  • ½ c. butter
  • ½ tsp. salt
  • 4 egg yolks
  • ¾ c. sugar
  • 1 pkg. lemon pie filling

Soften yeast in warm H2O and 2 tsp. sugar. Scald milk and pour over stiffly beaten egg whites. Add softened butter and egg yolks that have been beaten with the sugar until thick and lemon coloured. To this add the yeast mixture, and add enough flour to make a soft dough. Let rise till light. Pinch off little pieces, rolling them into strips, forming figure eight. Fill the holes with lemon filling. Let rise again and bake at 350 for 20 mins or until a golden brown. Cook filling as directed on package.

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August 15, 2010

Paska (2)

From Vi’s Mennonite Cookbook

  • 1 pkg. yeast
  • 1 tsp. sugar
  • ½ c. water
  • ½ c. margarine
  • 2 c. scalded milk
  • 1 c. sugar
  • 7 eggs
  • 1 tsp. salt
  • juice of 1 lemon and grated rind

Prepare yeast (first 3 ingredients). Form dough and set aside to rise. Punch and let rise to double. Punch again and let rise 10 mins. Now put on pans, rise till double in bulk. Bake at 350.

Note: Made in 1986 – Good!

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August 15, 2010

Paska

(Good in juice cans)

  • 2 pkgs. yeast
  • 2 c. milk
  • 1 c. cream
  • ½ c. water
  • 1 c. butter
  • 12-15 eggs beaten
  • 2 c. sugar
  • salt
  • grated rind of lemon
  • vanilla
  • almond flavouring

Bring milk and cream to boil, take off stove and add 2 c. sugar, beaten eggs and melted butter and extract. Make a soft dough as for sponge and set in warm place to rise. Now stir well and add enough flour to make a soft dough. Let rise till double in bulk and put on pans, rise again and bake in moderate oven. Alternatively: Set in 48oz. juice cans to rise and bake. (note: Grandma advises not to bake in cans because even when greased it’s too hard to get the bread out).

CIMG5745

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August 15, 2010

Orange Bubble Bread

Sharron Wallace (who is this?)

  • 1 c. skim milk, scalded
  • 2 tsp. sugar
  • 1 envelope yeast
  • 2 eggs, beaten
  • 3 ½ – 4 c. unsifted all purpose flour
  • 1 tsp. salt
  • ¼ c. sugar
  • ½ c. chilled butter
  • orange syrup, toasted coconut, raisins

Combine lukewarm milk, 2 tsp. sugar and yeast and stand until dissolved. Add eggs. Cut fat into dry ingredients. Stir in liquids. Knead until smooth. Let rise until double. Punch down and cut into 1” pieces. Roll into balls. Spread ¾ c. syrup and toasted coconut in bottom of greased, large angel cake pan. Dip balls in syrup, roll in coconut, and arrange in layers with a few raisins between. Let rise until double. Bake at 375 for 40 mins. Invert and brush with syrup.

Orange syrup: Bring to boil 1 c. orange juice, 1 tsp. grated orange rind, ½ c. sugar, orange marmalade and 3 tbsp. butter.

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August 15, 2010

Rye Bread

Karl B. – A German prisoner of war in Lethbridge, worked for Grandpa

  • 1 quart
  • 1 yeast cake
  • 1 tsp. sugar
  • 2 quarts whole rye flour
  • 2 tsp. salt
  • 1 oz. lard

Heat to lukewarm the quart of water and mix in yeast and sugar and let stand in warm place until yeast rises to top. Mix the rye flour, yeast mixture, salt and lard and knead to hard consistency. Stand in a warm place till double in bulk, knead now till the dough stops sticking to hands. Let rise again till double in bulk, then form loaves. Let rise till you see bubbles on loaves. Bake and wipe tops with sugar water.