The most 1970s recipe of all time
Oct. 13th, 2014 09:37 amI bought, for 99 cents, the 1984 edition (previous editions 1977, 1966, 1963) of Sunset Breads: Step-By-Step Techniques. I'm very glad to have it; it has the 1970s can-do attitude toward bread, rather than the 2014 "if you can't do it the way they did it in Breton village X, which I visited last week, why are you bothering?" attitude. It has recipes for kugelhof, Anadama date bread, anise bread, "Arab pocket bread", Armenian peda bread, and Armenian thin bread, and that's just the A's.
It also has this.
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movingfinger , the book has a recipe for a braided bread whose individual strands are whole wheat, dark pumpernickel, and white dough. Remember those? For a while, I think it was the law that no potluck could proceed without one of them.
It also has this.
Mushroom Batter Bread
Look what mushroomed up for dinner—a savory batter bread, its fanciful shape announcing its surprise ingredient. Baked in a coffee can, the mushroom-flecked batter billows airily over a foil collar attached to the can rim.
After the bread is baked, you slice off the “cap” of the mushroom—you can cut it into thick wedges, and the “stem” into neat round slices. Either shape is delicious.
2 tablespoons butter or margarine
1/4 pound mushrooms, minced
3/4 cup milk
2 tablespoons sugar
1 tablespoon each parsley flakes and instant minced onion
1/4 teaspoon thyme leaves
1 1/2 teaspoons garlic salt
1 package active dry yeast
1/3 cup warm water (about 110°)
2 3/4 to 3 cups all-purpose flour
1 egg
Solid vegetable shortening
in a small frying pan over medium heat, melt butter. Add mushrooms and cook, stirring occasionally, until mushrooms are soft and all liquid has evaporated. Add milk, sugar, parsley flakes, instant minced onion, thyme, and garlic salt. Heat to 110°.
In a large bowl, dissolve yeast in warm water. Add mushroom mixture to yeast mixture. Beat in 1 1/2 cups of the flour and the egg. Gradually beat in more flour (1 1/4 to 1 1/2 cups) to make a very heavy, stiff batter that is too sticky to knead. Cover and let rise in a warm place until almost doubled (45 minutes to an hour).
While dough rises, prepare pan: Grease a 1-pound coffee can well. Fold an 18 by 22-inch piece of heavy-duty foil in half crosswise. Crumple in edges of foil to form an 8-inch diameter circle; crimp edges up to make a 1-inch-high rim.
I very much regret being unable to show you the picture of the coffee can, garnished with a tin-foil wedge cantilevered out from the top opening to support the mushroom.
Grease foil with shortening and center the circle over the can opening. With scissors, punch a hole in center of foil, then cut from center to edges of can opening in several places to form triangular flaps. Remove foil from can. Grease foil between the two layers so flaps stick together; then grease all remaining surfaces of flaps. Place foil over top of can and press flaps down around inside of can (see illustration).
Press flaps of foil down around inside of can to secure collar.
After dough has risen, stir down, then spoon into prepared can; top of dough should hold flap tips against inside of can. Place can on a shallow baking pan for easier handling. Let rise in a warm place, uncovered, until mushroom cap measures about 7 1/2 inches across and is about 2 1/2 inches above top of can (30 to 45 minutes).
Bake on lowest rack in a preheated 350° oven for about 50 minutes or until well browned. Immediately remove from can, let cool for 5 minutes, and gently peel off foil collar.
To slice, cut off mushroom loaf’s stem near the cap, then slice individual pieces from cap or stem. Makes 1 loaf.
Hey, Look what mushroomed up for dinner—a savory batter bread, its fanciful shape announcing its surprise ingredient. Baked in a coffee can, the mushroom-flecked batter billows airily over a foil collar attached to the can rim.
After the bread is baked, you slice off the “cap” of the mushroom—you can cut it into thick wedges, and the “stem” into neat round slices. Either shape is delicious.
2 tablespoons butter or margarine
1/4 pound mushrooms, minced
3/4 cup milk
2 tablespoons sugar
1 tablespoon each parsley flakes and instant minced onion
1/4 teaspoon thyme leaves
1 1/2 teaspoons garlic salt
1 package active dry yeast
1/3 cup warm water (about 110°)
2 3/4 to 3 cups all-purpose flour
1 egg
Solid vegetable shortening
in a small frying pan over medium heat, melt butter. Add mushrooms and cook, stirring occasionally, until mushrooms are soft and all liquid has evaporated. Add milk, sugar, parsley flakes, instant minced onion, thyme, and garlic salt. Heat to 110°.
In a large bowl, dissolve yeast in warm water. Add mushroom mixture to yeast mixture. Beat in 1 1/2 cups of the flour and the egg. Gradually beat in more flour (1 1/4 to 1 1/2 cups) to make a very heavy, stiff batter that is too sticky to knead. Cover and let rise in a warm place until almost doubled (45 minutes to an hour).
While dough rises, prepare pan: Grease a 1-pound coffee can well. Fold an 18 by 22-inch piece of heavy-duty foil in half crosswise. Crumple in edges of foil to form an 8-inch diameter circle; crimp edges up to make a 1-inch-high rim.
I very much regret being unable to show you the picture of the coffee can, garnished with a tin-foil wedge cantilevered out from the top opening to support the mushroom.
Grease foil with shortening and center the circle over the can opening. With scissors, punch a hole in center of foil, then cut from center to edges of can opening in several places to form triangular flaps. Remove foil from can. Grease foil between the two layers so flaps stick together; then grease all remaining surfaces of flaps. Place foil over top of can and press flaps down around inside of can (see illustration).
Press flaps of foil down around inside of can to secure collar.
After dough has risen, stir down, then spoon into prepared can; top of dough should hold flap tips against inside of can. Place can on a shallow baking pan for easier handling. Let rise in a warm place, uncovered, until mushroom cap measures about 7 1/2 inches across and is about 2 1/2 inches above top of can (30 to 45 minutes).
Bake on lowest rack in a preheated 350° oven for about 50 minutes or until well browned. Immediately remove from can, let cool for 5 minutes, and gently peel off foil collar.
To slice, cut off mushroom loaf’s stem near the cap, then slice individual pieces from cap or stem. Makes 1 loaf.
movingfinger , the book has a recipe for a braided bread whose individual strands are whole wheat, dark pumpernickel, and white dough. Remember those? For a while, I think it was the law that no potluck could proceed without one of them.
