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Recipes For Old-Fashioned Breads Like Grandma Used to Make By Linda Carol Wilson
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| Friday, January 16, 2009 |
Remember Grandma arrived at the house with the delicious aroma of baking bread, a delicious sandwich in his home-baked Breads? Here are some recipes that fathers may have been used to produce a tasty Breads.
The first is one of the bread recipes that meet the nutritional needs of so many touted today - the whole grains. This gives the early Colonial BREAD A TRY.
1 / 2 cup yellow corn meal
1 / 2 cup brown sugar
1 tsp salt
2 cups boiling water
1 / 4 cup cooking oil
2 pkgs active dry yeast
1 / 2 cup lukewarm water
3 / 4 cup sifted whole wheat flour
1 / 2 cup rye flour sifted
4 1 / 4 to 4 1 / 2 cup sifted all-purpose flour
Combine corn meal, sugar, salt, water and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in 1 / 2 cup lukewarm water. Stir the mixture to corn meal. Add the whole wheat and rye flours; mix well. Stir in enough all-purpose flour to make a moderately stiff dough. It turns to a light floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise in a warm place until double, 50 to 60 minutes. Punch down, apparently on the floured surface and divide the half-light. Cover and let rest 10 minutes. Form into two loaves and place in greaded 9-inch loaf pans. Let rise again until almost doubled, about 30 minutes. Bake in oven 375 degrees for 45 minutes or until done. (Cap loosely with foil after the first 25 minutes if the bread browns rapidly.) Remove from the pans. Cool on rack.
ANADAMA BREAD
4 1 / 2 to 4 3 / 4 cups all-purpose flour
2 pkgs active dry yeast
2 cup cold water
1 cup cornmeal
1 / 2 cup molasses
1 / 3 cup lard
1 tbsp salt
2 eggs
2 tbsp butter, melted
Preheat oven to 375 degrees.
In large mixing bowl, mix 1 cup of flour and yeast. In saucepan, mix water and cornmeal, cooking and stir until thickened and bubbly. Remove from heat, stir in molasses, lard and salt. Cool until just warm (115-120 degrees). Add cornmeal mixture to the flour mixture and add egg. Beat on low speed of electric mixer for about 1 / 2 minutes, Scraping the bottom of the bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Light turns on floured board, knead until smooth (8-10 minutes). Place in greased bowl, turning once to grease surface. Cover and let double risetill (about 1hour). Punch down dough, divide in half. Cover and let rest 10 minutes. Form into two loaves and place in greased 8 1 / 2 x 4 1 / 2 x 2 1/2-inch loaf pans. Cover and let rise until almost doubled (about 45 minutes). Brush with butter. Bake at 375 degrees for 20 minutes, cover with foil. Bake 20 minutes.
Enjoy and happy memories!
Linda is a collector of old recipes and cookbooks. He enjoys sharing these old recipes with other people. For more than vintage recipes, visit her blog at http://www.grandmasvintagerecipes.blogspot.com He is diabetic and has a site recipes and tips for diabetics. For Linda's diabetic recipes and information go to http://www.diabeticenjoyingfood.squarespace.com |
posted by neptunus @ 8:07 PM
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