mme_hardy: White rose (Default)
From Woman's World, August, 1936 p. 24, but this time not nasty. 

To begin at the beginning, here are two quick sandwich breads -Chocolate Bread which you will find perfectly grand for cream cheese or marmalade sandwiches, and Date-Nut-Orange Bread.

Chocolate Bread
3 cups sifted cake flour
3 teaspoons baking powder
1 3/4 teaspoons salt
1 egg
1/4 cup melted butter or shortening
1 1/4 cups milk
2 squares (ounces) unsweetened chocolate, melted

Sift together flour, baking powder and salt. Add sugar and when thoroughly blended moisten with the beaten egg. shortening and milk,. adding these gradually and mixing well. Finally add the chocolate and when well blended turn into a greased loaf-pan and bake in a moderate oven-350 degrees F.--about one and a quarter hours.

Date-Nut-Orange Bread

2 cups white flour
1 teaspoon soda [baking soda, I assume, not washing]
1 teaspoon salt
2 teaspoons baking powder
2 cups graham flour
3/4 cup sugar
2/3 cup chopped nut-meats
2/3 cup pitted dates, cut small
Grated rind 1 orange
2 cups sour milk
1/2 cup molasses

Sift together the white hour. soda, salt and baking powder. Add the graham flour, sugar, nut-meats,
dates and orange rind and moisten with the blended sour milk and molasses. Turn into one large well greased bread pan and bake in a moderate oven-350 degrees F.-about one and a quarter hours.

Another variety of the rolled sandwich is the one where buttered fresh bread is rolled around a spray of watercress. a short stalk of celery (plain or stuffed) or a tip of cooked asparagus, any of these being first dipped into French dressing for greater flavor.
[I've seen recipes where the asparagus was dipped in hollandaise. Mm.]

Afternoon Tea Sandwiches

Cucumber: White bread with filling of finely minced well drained cucumber seasoned with onion juice, lemon juice and minced parsley.

Rolled Mint: Cream butter for sandwiches then work into it very finely minced mint-1 teaspoon to 2/3 cup butter.

Peach Cream: Spread white, graham or whole wheat bread first with softened butter then with cream cheese., next with peach (or apricot) marmalade. Nuts if you like but they are good enough without. Serve either as open or closed sandwiches.

Tropical: Use white bread, spread with creamed butter then with currant jelly into which shredded coconut, plain or toasted, has been beaten with a fork. Top with thinly sliced bananas sprinkled with lemon juice. Serve either open or closed.

Date Nut: Thin slices of pound cake or sponge cake with filling of chopped dates and nuts (in equal proportions) moistened with orange juice.

Campfire Sandwiches

Split, toast and butter round sandwich rolls. Fill with piping hot slices of sautéed canned corned beef hash, top with a little prepared horseradish, mustard or mustard pickle. Serve dill pickles on the side.

Roquefort-Ham for the Slag Party*

Combine finely minced ham with one-fourth its bulk each of mashed roquefort cheese and chopped sweet pickles. Moisten with French dressing or mayonnaise. Use buttered whole wheat or rye bread or pumpernickel, topping the filling, if desired, with thinly sliced, well chilled, seasoned fresh tomatoes.

Century Club

Use three slices buttered toast for each sandwich. Arrange on the first, lettuce, crisp bacon and sliced tomato moistened with French dressing or mayonnaise. Cover with second slice of toast, placing on this lettuce, cold tongue and minced mustard pickle. Top with remaining toast slice, cut through to form two triangles and garnish with pickle fans.

* okay, it's really Stag Party, but I prefer the OCR version. 
mme_hardy: White rose (Default)
I don't have the equipment or the rose syrup (yet) but I am very excited about making the Folger Library's 1610 Rose Cakes.  The adaptation is very close; it  adds precise measurements to the original and substitutes a cookie press for rolling the dough very thin.   The original sounds more like Moravian cookies than a cookie-press cookie, but I'm good with the change.
mme_hardy: White rose (Default)
I read a recipe in James Beard's American Cooking and then made up my own.

Preheat oven to 350.
  1. Wash and core 4 baking apples -- I bought Rome Beauties for the purpose.
  2. Stand apples on their bottoms in a baking dish; trim bottoms if necessary to make them stand up.
  3. Stuff with pecan pieces and ~1 tablespoon of butter cut into bits, alternating layers until you get to the top.
  4. Mix 1/2 cup maple syrup and 1/2 cup water. (vary proportions according to taste and to how expensive maple syrup is.)
  5. Pour maple mixture into apples. Pour remainder of mixture into baking pan. If there's less than half an inch or so, top up with water.
  6. Bake apples uncovered for anywhere from 30 minutes to an hour, depending on apples. Baste with fluids from the pan every 10 minutes. Apples are done when you can push a skewer from the core to the outside.
  7. Take out of oven and let cool. James Beard says to serve them cold; I'm going to rewarm gently in the oven for supper.

If you're feeling fancy, pour off the remainder of the basting mixture, boil down to a syrup, and pass as a sauce at the table.
mme_hardy: White rose (Default)
Note quotation marks. This isn't made by hand, and it doesn't have a marzipan filling. It is a very pleasant spice-and-fruit bread, and it's great for the days when you don't have the oomph to knead, rise, and shape by hand. This is originally from a King Arthur Flour recipe, but I've messed with it. I use different combinations of spices, flavorings, and especially fruits each time I make it. Sized for a Zojirushi bread machine, so look at the flour weight, look at the flour weight for the "basic bread" for your machine, and size up or down proportionally.

The note in my handwriting says I've been making this since January 1998, which was ... a long time ago. I count by my children, and my eldest was eight.

Put in bread machine, in order:

1 cup milk
1 egg
2 tablespoons of butter
3/4 tsp "Fiori di Sicilia", an Italian citrus-floral-vanilla blend; can substitute a good vanilla
2 tablespoons brown sugar
1.5 tsp salt
1/4 tsp lemon oil (this is lemon-skin essential oil, NOT lemon extract), optional
1/8 teaspoon mace, if you've got it, otherwise nutmeg
1/8 t ground cardamom, I often use 1/4 because I like cardamom
15 ounces /425 grams bread flour
2 tsp yeast, nestled into a pit in the top of the flour
1/2 cup mixed* candied/dried fruit, added at appropriate time in cycle for your machine.

* I use different fruit combinations based on the quality of the fruit available. Don't use the glunky corn-syrup-based mixed candied fruit if you can help it. This is good with minced dried apricot, with raisins, with slivered almonds, with good-quality candied peel, with whatever you've got that you approve of. The current batch has dried candied tangerines (Trader Joe's), "raspberry bits" (raspberry juice + pectin morsels; King Arthur Flour), a few dried apricots, good candied lemon peel, and chopped candied ginger. I always add chopped candied ginger to any mixed-dried-fruit thing I cook; it's a wonderful addition to mince pie, for instance.

If you make this by hand, double the recipe to get two loves [typo, but I'm keeping it.]. The bread machine, if you have one, lets you have the spicy yeasty smell of rising and baking bread with minimal effort, but the recipe also works superbly if you have the oomph to do it by hand.


Dec. 5th, 2015 02:48 pm
mme_hardy: White rose (Default)
No, I'm not Jewish, but I like doughnuts. The SF Chronicle chose to put this recipe behind its paywall, so I'm duplicating it here. I have a batch rising right now; watch this space to see if they're as good as they sound.

Make-Ahead Sufganiyot (Jelly Doughnuts)

Makes 12 large doughnuts or 36 doughnut holes

1 cup milk
2 tablespoons sugar
1 teaspoon salt
1 package (2 1/4 tsp) active dry yeast
4 tablespoons butter
2 cups bread flour
2 egg yolks + 1 whole egg
1 teaspoon vanilla
2 cups all-purpose flour, plus more if needed

Vegetable oil, for frying
Preserves or jelly, for filling
Powdered sugar, for dusting

In a small saucepan, warm the milk, sugar and salt until dissolved. Pour out ¼ cup of the warmed milk (not too hot) into a small bowl, and mix with the yeast. Let sit for 5 minutes, until it bubbles.

Meanwhile, place the milk back on the stove and add the butter, stirring just until the butter melts. Pour the milk and butter mixture into the bowl of a stand mixer fitted with a dough hook, and mix in the 2 cups of bread flour until combined. Add the yeast mixture, eggs and vanilla, and continue to mix on medium speed until incorporated. Add 1½ cups all-purpose flour, and mix for 3-5 minutes, until dough is well combined and slightly tacky.

Pour the remaining ½ cup all-purpose flour on a work surface and turn dough out onto the flour. Work in the flour, kneading the dough with your hands as you go, for 5 minutes or so. Place the dough in an oiled bowl, cover, and set in a warm place until it has doubled in size, about 1½ hours. Turn out again onto a floured surface, punch down, and roll out to ½-inch thickness.

To make doughnut holes that you will fill after frying, use a small 1-1½-inch round cookie cutter, floured, to cut out the shapes, setting them on a parchment-lined baking sheet as you cut. To make large doughnuts, cut out the dough into 2½-inch circles.

Set doughnuts aside to proof, letting them again double in size, about 45 minutes.

At this point you can freeze the doughnuts by placing the whole cookie sheet into the freezer and letting flash-freeze for at least 30 minutes before transferring the doughnuts to a zip-top bag. When ready to fry, leave at room temperature until thawed, about 1 hour. Do not let sit too long at room temperature once thawed, or the doughnuts will overproof.

To fry: Pour oil to a depth of 3 inches in a medium saucepan. Heat until the oil reaches 375 degrees, or the deep-fry stage. Working with about 2 larger doughnuts or 4 doughnut holes at a time, drop into the hot oil and fry, flipping once, until cooked through and golden brown all over. The holes will be cooked in about 2 minutes, and the larger ones in 3-4 minutes (take care not to burn the outside). Remove to paper towels to drain.

To fill, fit a pastry bag with a small tip or use a squeeze bottle, fill with jam and squirt into the center of each doughnut or doughnut hole before sprinkling with powdered sugar and serving.

Per large doughnut: 321 calories, 19 g fat (6 g saturated), 60 mg cholesterol, 238 mg sodium, 31 g carbohydrates, 1 g fiber, 6 g protein.

mme_hardy: White rose (Default)
( adapted from The Heritage of Southern Cooking, by Camille Glenn)

I bought this book two years after it came out, when we lived in Massachusetts.  I can tell that because the one class of book we write in is cookbooks.   If a recipe is unusually good (or unusually bad) we put the date and any modifications we made, so that we can remember.   This page is covered in annotations.    The original recipe was very rich: 2 eggs, an egg yolk, and 8 T butter to 5-ish cups of flour.

10/ 88  "Lovely!  Did not glaze; omitted 1 egg yolk and used peel of 1 Valencia and 1/2 lemon
11/ 88 (my husband's handwriting)  reduced 2 eggs plus 1 egg yolk [to a mere 5.5 cups of flour!] to a single egg, added more lemon juice, and chopped the peel coarsely.
(undated, my husband's handwriting) WATCH FOR BURNED BOTTOMS
1/90 (husband) 1/2 c. lemon  j. 1 egg 6T butter no orange
5/93 (husband) 1 c soy milk, 1/3 c OJ 1/2 tsp orange oil, 6TB clarified butter, 2 eggs, splash Grand Marnier (I was nursing a baby who couldn't have dairy)
Xmas 2007 1/2  c meyer lemon, satsuma, tsp tang oil, 1 egg (the Meyer lemon I'd planted on moving to California  in 2002 was fruiting)
Soon to be added: 11/2015 use 1/3 bread flour.
Here they are, the way I make them this year.  I did forget an annotation and used 1/4 cup juice instead of 1/2 cup.
2 packages (5 tsp) dry yeast
1/4 cup lukewarm water
1 cup milk (we use 1% or skim)
6 T butter, cut in bits
1/2 c granulated sugar
1/2 cup citrus juice (orange, lemon, tangerine, whatever's easiest)
Lots of grated fresh peel; the recipe calls for 1 1/2 T grated orange and 1 tsp grated lemon, but in practice I grate everything I juiced, plus some more.  
1 tsp citrus peel oil (not extract).  In the U.S. you can get orange, lemon, and lime from Boyajian.  I managed to track down and special-order their tangerine, which I is by far the yummiest.  You can also find food-grade organic citrus oils at aromatherapy  websites.
1 egg
1 1/2 tsp (ish) granulated salt
5 1/2 cups (very ish) all-purpose flour; substitute 2 cups of bread flour for 2 cups of all-purpose if you have it.
  1. Proof yeast in water.
  2. Heat milk in microwave until warm enough to melt butter.
  3. Combine milk, butter, sugar, orange juice, peels, citrus oil; stir until butter is mostly melted.
  4. Add egg and yeast and beat thoroughly.
  5. Add salt, then beat in 4 cups of flour, a cup at a time, until the dough is workable.  Don't overknead at this stage; it is important to finish by hand so you can judge the dough.
  6. Haul it out onto a floured table or marble and knead until it is elastic but still soft.  Add as little flour while kneading as you can manage; you should wind up with a soft, elastic, slightly sticky dough.
  7. Put into a greased bowl, cover, and rise until double.
  8. (You can chill overnight here if you want.)
  9. Punch down dough, knead until it feels like a soft bread dough.  You know you're there if bubbles start breaking on the surface of the bread.
  10. Divide dough in half.
  11. Roll each half into a rectangle 1/2(ish) inch thick and 6 inches (ish) tall.
  12. Slice each rectangle into strips 6 inches long and one inch wide.
  13. Tie each strip into a knot, gently poking the free end through.  Some of your knots will have both ends visible.  Some will have one end poking out.  Some will look disturbingly anatomical.
  14. Put the knots 1 1/2 inches apart on Silpats or parchment paper.  Cover.
  15. Preheat oven to 350.
  16. Let rise until light and springy; this is a very light roll, and can as much as triple in size depending on the kitchen temperature, your flour, and fate.
  17. Brush with half-and-half cream, or heavy cream, or milk, or egg white, whichever you like to put on rolls.   For years I never glazed them at all; right now I like the color and satin shine that half-and-half give.
  18. Bake on the middle shelf of the oven; if you can't fit two sheets on the middle shelf, swap the top sheet and the bottom sheet halfway through.  As my husband warned, WATCH FOR BURNED BOTTOMS.
  19. Check after ten minutes.  In my oven, they're done between 12-15 minutes, but your oven will be different.  Take out when a pale brown; if you overbake these, they're still good, but not as tender as they would otherwise have been.  Cool on racks.
The original recipe calls for frosting with a mixture of 1 cup confectioner's sugar, 2 tsp grated orange peel, and 1/2 cup fresh orange juice.  I like rolls to have only a hint of sweetness, so I never frost them.
The recipe makes roughly two dozen.  If you want to keep them for more than a day, freeze them, as they lose moisture fast.  Then take frozen roll, wrap in a paper towel, and microwave for 5-10 seconds.

St. Augustine Orange Rolls

mme_hardy: White rose (Default)
Beet breadBeet bread
 Sunset beet bread

Yields two large free-form loaves.  As-baked instructions given; original quantities in brackets[].   The original recipe called for 1.5 pounds beets to be steamed, cooled, skins slipped, and pureed to yield 1.5 cups puree.   I took two fist-sized beets, scrubbed, wrapped in foil, roasted at 400 degrees (the temperature of the roast already in the oven; anything above 300 would do) until done, cooled overnight, and pureed to yield 4 cups.

1 pkg (2.25 tsp) active dry yeast
.25 cup warm water (about 110 degrees)
1 T sugar [2T]

At room temperature:
1/2 c milk
1/4 c butter (should be soft)
1 egg

1/2 tsp ground nutmeg [1 tsp]
1/2 tsp ground white pepper [not in original]
1 tsp salt
Vegetable puree

6+ cups mix of all-purpose flour and bread flour [5+ cups all-purpose]

Proof yeast in water and sugar.   Add all other ingredients and 5 cups of flour,  adding flour in cup intervals.  Mix by hand or in machine until you have a soft, non-sticky dough.  Turn out onto floured board and knead until soft and satiny.   While kneading, turn to form gluten cloak on outside; outside will be smooth and satiny, but inside will still be somewhat better.   Put in greased bowl for first rise; rise until doubled.  (possibly 1.5 hours, but you know how that goes.)

Preheat oven to 350 degrees.  Punch down dough and  divide into 2 or 3 loaves;  place in bannetons/brotformen, if you have them, or steep-sloped bowls, or free-form on cookie sheets to rise.   Bread will rise higher if the sides are supported during the rise.   Rise until almost doubled (about 45 min, ha).  Turn gently on to peel or cookie sheet.   Slash.  Put into oven.  Bake 30-40 minutes or until loaves sound hollow.   Cool on racks.

General notes:
  • Shaping a boule
  • If you bake freeform loaves on baker's parchment, it's much easier to get them into and out of the oven, even if you're using a peel.
  • Dust brotformen/bannetons with rye flour and the bread is much less likely to stick; I used brand-new wicker molds and the loaves popped right out.
  • This makes a light, American-style bread, enriched with milk, egg, and butter.   It's completely unlike a French- or Italian-style yeast/flour/water bread.
  • You can't tell if this is done by checking the color.  Thump it and smell it.
  • The author gives instructions on pureeing several different root vegetables, as well as spinach and tomato.  I'll definitely try this again with carrot, and maybe with butternut squash.
  • This doesn't taste strongly beet-y.  The beet is there as an earthy aftertaste.

mme_hardy: White rose (Default)
I 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.
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, [personal profile] 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.


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