Tag Archives: breads

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, Breads, East Aurora Newcomers Bicentennial Cook Book, recipe

Rye Bread

I would have photos of the final product of the rye bread I made but it got ate up really really fast.

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Rye Bread

Prep Time4 hours 30 minutes
Cook Time45 minutes
Course: bread
Keyword: bread, rye bread, yeast bread
Author: Theresa Oar

Ingredients

  • 1¼ cup warm water
  • 1 pkg yeast` (2 ¼ tsp if using jarred)
  • 1 tbsp butter
  • 2 tsp salt
  • 1 tbsp caraway seeds
  • 2 tbsp brown sugar
  • 1 cup rye flour
  • 2½ cup White flour

Instructions

  • Mix all ingredients except white flour with an electric mixer
  • Mix in white flour
    Rye Bread 2
  • Cover
  • Let rise until double.
  • Spoon into 2 greased bread pans.
  • Rise until double
  • Bake at 375° for 40-45 minutes

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Breads, newspaper & magazine clippings, recipe, unknown source

Boston Brown Bread (aka Steamed Brown Bread)

 

Brown bread
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STEAMED BROWN BREAD

Course: bread
Cuisine: American
Keyword: bread, quick bread
Author: Janice Okun

Equipment

  • 1 lb coffee cans

Ingredients

  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon soda
  • ¾ cup dark molasses
  • 2 cups buttermilk or sour milk
  • 1 cup raisins

Instructions

  • Add cornmeal and whole wheat flour to white flour, salt, baking powder, and soda.
  • Add molasses, buttermilk, and raisins.
  • Beat thoroughly.
  • Half-fill 3 greased 1-pound coffee cans.
  • Cover tightly with foil and steam 3 hours on a rack in a covered pan, using only a small amount of boiling water (no more than one-fourth up the sides).
  • Replace water as necessary.
  • Remove cover and place in a 450-degree oven for 5 minutes before removing from the can.

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baking, Breads, Es Schmeckt Gut, German, International Foods, recipe

Zwiebeck

 

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Zwiebeck

Course: Dessert
Cuisine: German
Author: Es Schmeckit Gut

Ingredients

  • 1 Cake Yeast
  • 2 Cups Warm water
  • 4 Cups Milk Scaled and cooled to lukewarm
  • 2 Eggs
  • 1 Tsp Salt
  • 1 Cup Shortening
  • 1 Cup Butter
  • Flour (See recipe)

Instructions

  • Sprinkle yeast into warm water. Cover and let stand for 5 minutes.
  • Scald milk
  • Beat Eggs well
  • Add eggs and salt to lukewarm milk, Add the yeast mixture.
  • Beat in enough flour to create a sponge.
  • Cover and let rise in warm, drafts free place until light- about 1-1/2 hours.
  • When light, add room temperature shortening and butter and add enough flour to make smooth elastic dough. Knead well.
  • Cover and let rise until doubled in bulk, punch down and allow to rise again.
  • Punch down and make into buns.
  • Place on greased cookie sheet.
  • After cookie sheet is full, make somewhat smaller balls and put those on first buns.
  • Put thumb in center to hold balls together.
  • Let rise until light.
  • Bake in 375 degree overn for 20-25 minutes

Notes

Zwiebeck was always served with coffee to Sunday visitors. Butter was never served with the buns as the butter was already baked into the buns.

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Breads, Friends of St Columba & St. Lucy, recipe

Aunt Katie’s Sweet Rolls

 

st columba
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Aunt Katie’s Sweet Rolls

Author: Anna R. Giola- Friends of St. Columba’s & St Lucy’s

Ingredients

  • 1 Cup Water
  • 1 Cup Oil
  • 1 Cup Sugar
  • 1 Cup Milk
  • 1 Tsp Yeast
  • 4 Cups Flour

Instructions

  • Milk and water should be lukewarm. Dissolve yeast in small amount of liquid. Form a well with flour, add other ingredients and mix well.
  • Pour into bowl and let rise until double in bulk. 
  • Form into rolls.
  • Cover and let rise again.
  • Bake in 375 degree overn for 15 minutes.

ST. LUCY’S CHURCH BUFFALO, NEW YORK

A fast growing colony of Italy sprang up east of Main Street about 1905. Bishop Colton appointed the Rev. Luke Sharkey to form a new parish. He bought the Presbyterian Church at 266 Swan Street, and the Bishop dedicated it to Catholic worship, August 6, 1906. Father Sharkey bought an adjoining frame building for a rectory, and a brick house which served as a school for eight years until the new school was opened in 1914.

Father Sharkey remained until September 1914, when Dr. Charles Maxwell took charge. Dr. Maxwell was succeeded by the Rev. Dr. John Boland, July 11, 1917. In July 1928 the St. Lucy’s was merged with St. Columba’s.

Today St Columba-Brigid Church is located at 75 Hickory, Buffalo NY and continues to minister to a diverse congregation.