Tag Archives: bread

recipe

My Mother’s Parker House Rolls

(Insert a long rambling story about searching for years and years for this cookbook- reality is I picked it up in Virginia at McKay Books.)

I’m not sure about the age of said cookbook but it is older and as such isn’t as user friendly as contemporary cookbooks. It assumes that you have a basic knowledge of making breads and know what a pocketbook roll is- I didn’t so a quick google search led me to Spicy Southern Kitchen.

Google has given the answer that a hot oven is between 400-450 degrees. Any other questions? I have no clue the answers.

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My Mother’s Parker House Rolls

Course: bread
Cuisine: American
Keyword: bread, Bread is Life, Parker House, Rolls
Author: ZNW Galpin

Ingredients

  • 2 Quarts Flour
  • 1 Tbsp lard
  • 1 Pint whole milk boiled & cooled
  • 1 Cake yeast
  • salt
  • ½ Cup sugar

Instructions

  • Two quarts flour with 1 tablespoon lard rubbed into it.
  • One pint whole milk, boiled- cool.
  • Add 1 cake yeast, salt, ½ cup sugar.
  • Make sponge in center of flour.
  • When light, knead 20 minutes, let rise again.
  • Make into pocket-book rolls.
  • Rise again.
  • Bake in hot oven 15 minutes.

baking, Balkan, Breads, Croatian, ethnic, former Yugoslavia, International Foods, Serbian, Slavic, South Slavic Cooking

Slavski Kolač Славски колач (Sweet Bread)

This is a sweet bread, usually baked with a cross or other religious symbol made out of dough on top. It is served during Slava, a special day for feasting and sharing with friends. (Slava is a religious time to commemorate the day that each Serbian family’s ancestors became Christians in the Sixth Century. Each family has a patron saint.)

Kolach

Slavski Kolač Славски колач (Sweet Bread)

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Course bread, Dinner, Kolach, Kolache, Lunch
Cuisine Serbian, slavic, The Balkans, The former Yugoslavia

Ingredients
  

  • 2 cakes yeast
  • ¼ cup lukewarm water
  • ¼ cup shortening
  • ½ cup sugar
  • 5 cups sifted flour
  • 1 tsp. salt
  • 2 eggs beaten
  • 1 cup milk scalded
  • 1 tsp. grated lemon rind
  • Juice of 1 lemon
  • 1 egg yolk slightly beaten

Instructions
 

  • Soften yeast in warm water.
  • Add shortening, sugar, and salt to scalded milk.
  • Add yeast, eggs, lemon rind and juice, and enough flour to make a stiff batter.
  • Beat well.
  • Add more flour to make a soft dough. Knead until smooth.
  • Place in a greased bowl; cover and let rise until doubled in bulk.
  • Punch down.
  • Put in greased 10″ tube pan and let rise again until doubled in bulk.
  • Brush with beaten egg yolk.
  • Bake at 375° for 45 minutes until the top is dark brown.
Keyword bread, Serbian, slavic
baking, Breads, Buffalo, Buffalo History, Desserts, Larkin, Larkin Housewives Cookbook, recipe

Dutch Apple Squares

 

dutch apple squares
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Dutch Apple Squares

Course: bread, Brunch, Dessert
Cuisine: American
Keyword: apple, apple bread, bread, Larkin
Author: WILBERTA MERRELL BLISS, SHREWSBURY, Mass.

Ingredients

  • 1 cup scalded milk
  • ⅓ cup lard
  • ⅓ cup granulated sugar
  • 1 teaspoon salt
  • 1 yeast cake
  • ⅓ cup lukewarm water
  • 2 eggs
  • 3 cups bread flour
  • 5 apples
  • ⅓ cup granulated sugar
  • 1 teaspoon Larkin Cinnamon
  • 2 tablespoons currants

Instructions

  • Pour one cup scalded milk over one-third cup each of lard and granulated sugar; add one teaspoon salt.
  • When lukewarm, add one yeast cake softened in one-half cup lukewarm water.
  • Add two unbeaten eggs and three cups of bread flour.
  • Beat thoroughly with a wooden spoon, cover and set in a warm place to rise until it has doubled in bulk.
  • Spread in two square greased pans, brush over with melted butter.
  • Pare and core five apples, out in eighths, press the sharp edges of the apples into the dough.
  • Sprinkle with one-third cup granulated sugar mixed with one teaspoon Larkin Cinnamon and scatter over top two tablespoons currants.
  • Bake one-half hour or more in a hot oven.
  • Cut in squares and serve hot with butter or sweetened and flavored whipped cream.
  • Also good when cold.

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Breads, International Foods, MCM food, random photocopies/ Mimeographs, recipe, Sweden, unknown source

Swedish Limpa

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SWEDISH LIMPA

Course: bread
Cuisine: Swedish
Keyword: bread, rye bread, swedish

Ingredients

  • 1 package yeast
  • ¼ cup water
  • ¼ cup medium brown sugar
  • ¼ cup light molasses
  • 1 tbsp salt
  • 2 tbsp Shortening
  • 1 ½ cups hot water
  • 2 ½ cups stirred med. rye flour
  • 3 tbsp grated orange peel
  • 3 ½ to 4 cups sifted all-purpose flour.

Instructions

  • Soften yeast in ¼ cup warm water. (110°)
  • In a big bowl, combine brown sugar, molasses, salt, and shortening.
  • Add hot water and stir until sugar dissolves.
  • Cool to lukewarm,
  • Stir in rye flour- beat well.
  • Add softened yeast and caraway seed.
  • Mix.
  • Add enough all-purpose flour to make a soft dough.
  • Cover- let rest 10 minutes.
  • Knead on floured.board until smooth and satiny.
  • Let rise in a greased bowl until double in bulk.
  • Punch down.
  • Divide, and shape into two balls.
  • Pat into 2 round loaves and place on a baking sheet.
  • Let rise until double,
  • Bake at 375° 30 to 40 minutes.
  • Brush with butter if desired.

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baking, Booze, Breads, ethnic, International Foods, MCM food, random photocopies/ Mimeographs, recipe, Sweden, unknown source

Swedish Rye Bread

 

swedish beer rye bread
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Swedish Beer Rye Bread (Vort Limpa)

Course: bread
Cuisine: Swedish
Keyword: beer, rye, rye bread

Ingredients

  • 1 ¾ cups beer
  • ½ cup warmed molasses
  • 2 cakes yeast dissolved in 1/4 cup warm water
  • ⅓ cup butter
  • 2 tsp salt
  • 3 cups rye meal or flour
  • 3 cups white flour
  • 1 tbsp caraway seed

Instructions

  • Combine beer and molasses and add the dissolved yeast.
  • Beat in the rest of the ingredients and blend well.
  • Brush the top of the dough with softened or melted butter, cover, and let rise until doubled.
  • Then punch the dough down, turn it out onto a floured board, and knead until thoroughly, about 7 to 8 minutes, using as much more white flour as is necessary to keep the dough from sticking.
  • Shape into 2 loaves and place in buttered 8- by 4-inch loaf pans; or shape into 2 oval loaves and place on buttered cookie sheets,
  • Cover and let rise until doubled.
  • Bake in a 350 oven for 35 to 45 minutes, or until done.

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