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November 10, 2004

Easy Popovers with Whipped Cream

2 eggs
1 cup milk
1 cup flour
1 tablespoon melted butter
? teaspoon salt
1 tablespoon brown sugar
? teaspoon cinnamon
? teaspoon nutmeg
Whipped Cream:
1 cup heavy whipping cream
1 ? tablespoons sugar

Beat your eggs till fluffy. Add brown sugar. Then alternately add flour and milk. Beating mixture after each addition. Then add melted butter, cinnamon, nutmeg and salt. Beat well. Take your muffin pan and grease generously. Put in oven heated to 450 for a few minutes until muffin pan is good and hot. Then pour mixture into muffin tin about two thirds full. Then put into oven and cook for 20 minutes at 425 degrees. Then turn oven down to 350 and cook an additional 20 minutes. For the Whipped Cream, beat the whipping cream for about a minute, then add the sugar and keep beating it. It should form stiff peaks when its ready. Serve whipping cream in warm (not hot) popovers. Makes 8 popovers.

Onion, Garlic and Herb Bread

2/3 cup chopped onion
2 cloves garlic, minced
1 T butter
1 cup + 2 T water
? tsp herb (thyme, basil, oregano or rosemary)
3 cups bread flour
1 T sugar
1 ? tsp salt
1 ? tsp yeast

Saute the onion and garlic in butter until tender. Cool to room temperature. Add to bread machine, along with other ingredients in order.
Recipe by Tara

Persimmon Bread

1 1/2 cups sugar
1/2 cup oil
1 cup mashed persimmons
1/2 tsp cinnamon
1/2 tsp nutmeg
1 3/4 cups all purpose flour
1 tsp salt
1/4 tsp baking powder
1 tsp baking soda
1/2 cup chopped dates
1 cup finely chopped walnuts or pecans

Cream sugar and oil, add eggs and mix well. Add persimmons and all the spices. Sift flour, baking powder and soda together. Add to mixture. Add dates and walnuts or pecans. Mix well. Spray or grease 4 mini loaf pans and fill 3/4 full. Bake 350 for 55 minutes or until sides pull away from pab. Cool in pans on rack for 5 minutes then turn out on rack to cool completly.

March 3, 2005

My Mother In Law's Persimmon Bread

1 1/2 cups sugar
1/2 cup vegetable oil
1 cup mashed persimmons
1/2 tsp cinnamon
1/2 tsp nutmeg
1 3/4 cups all purpose flour
1 tsp salt
1/4 tsp baking powder
1 tsp baking soda
1/2 cup chopped dates
1 cup finely chopped walnuts or pecans

Cream sugar and oil, add eggs and mix well. Add persimmons and all the spices. Sift flour, baking powder and soda together. Add to mixture. Add dates and walnuts or pecans. Mix well. Spray or grease 4 mini loaf pans and fill 3/4 full. Bake 350 for 55 minutes or until sides pull away from pab. Cool in pans on rack for 5 minutes then turn out on rack to cool completly.

Russian Black Bread

1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
1/4 teaspoon fennel seed (optional)
2 teaspoons active dry yeast

Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

October 14, 2005

Making Bread

-This is taken from a book published in 1839 The Good Housekeeper -

A large family will, probably, use a bushel of flour weekly; but we will take the proper quantity for a family of four or five persons.

Take twentyone quarts of flour, put it into a kneading trough or earthen pan which is well glazed, and large enough to hold double the quantity of flour. Make a deep, round hole in the centre of the flour, and pour into it half a pint of brewer's yeast, or the thick sediment from home-brewed beer--the last if good, is to be preferred. In either case the yeast must be mixed with a pint of milk-warm water, and well stirred before it is poured in. Then with a spoon stir into this liquid, gradually, so much of the surrounding flour as will make it like thin batter; sprinkle this over with dry flour, till it is covered entirely. Then cover the trough or pan with a warm cloth, and set it by the fire in winter, and where the sun is shining in summer. This process is called "setting the sponge." The object is to give strength and character to the ferment by communicating the quality of leaven to a small portion of the flour; which will then be easily extended to the whole. Setting sponge is a measure of wise precaution--for if the yeast does not rise and ferment in the middle of the flour it shows that the yeast is not good; the batter can then be removed, without wasting much of the flour, and another sponge set with better yeast.

Let the sponge stand till the batter has swelled and risen so as to form cracks in the covering of flour; then scatter over it two table spoonfuls of fine salt, and begin to form the mass into dough by pouring in, by degrees, as much warm water as is necessary to mix with the flour. Twenty-one quarts of flour will require about four quarts of water. It will be well to prepare rather more; soft water is much the best; it should in summer be warm as new milk; during winter, it ought to be somewhat warmer, as flour is a cold, heavy substance.

Add the water by degrees to the flour, mix them with your hand, till the whole mass is incorporated; it must then be worked most thoroughly, moulded over and over and kneaded with your clenched hands, till it becomes so perfectly smooth and light as well as stiff, that not a particle will adhere to your hands. Remember that you cannot have good bread, light and white, unless you give the dough a thorough kneading.--Then make the dough into a lump in the middle of the trough or pan, and dust it over with flour to prevent its adhering to the vessel. Cover it with a warm cloth, and in the winter the vessel should be placed near the fire. It now undergoes a further fermentation, which is shown by its swelling and rising; this, if the ferment was well formed, will be at its height in an hour--somewhat less in very warm weather. It ought to be taken at its height, before it begins to fall.*

Divide the dough into seven equal portions; mould on your paste-board, and form them into loaves; put these on well floured tin or earthen plates, and place immediately in the oven.

The oven, if a good one and you have good dry wood, will heat sufficiently in an hour. It is best to kindle the fire in it with dry pine, hemlock furze or some quick burning material; then fill it up with faggots or hard wood split fine and dried, sufficient to heat it--let the wood burn down and stir the coals evenly over the bottom of the oven, let them lie till they are like embers; the bricks at the arch and sides will be clear from any color of smoke when the oven is sufficiently hot. Clean and sweep the oven,--throw in a little flour on the bottom,--if it burns black at once, do not put in the bread, but let it stand a few moments and cool.

t is a good rule to put the fire in the oven when the dough is made up--the batter will rise and the former heat in about the same time.

When the loaves are in the oven, it must be closed and kept tight, except you open it for a moment to see how the bread appears. If the oven is properly heated, loaves of the size named, will be done in an hour and a half or two hours. They will weigh four pounds per loaf, or about that--thus giving you twentyeight pounds of bread from twentyone quarts (or pounds) of flour. The weight gained is from the water.

It is the best economy to calculate (or ascertain by experiment) the number of loaves of a certain weight or size, necessary for a week's consumption in your family, and bake accordingly. In the winter season bread may be kept good for a fortnight; still I think it the best rule to bake once every week. Bread should not be eaten at all till it has been baked, at least, one day. When the loaves are done, take them from the oven, and place them on a clean shelf, in a clean, cool pantry. If the crust happen to be scorched, or the bread is too much baked, the loaves, when they are taken out of the oven, may be wrapped in a clean, coarse towel, which has been slightly damped. It is well to keep a light cloth thrown over all the loaves. When a loaf has been cut, it should be kept in a tight box from the air, if you wish to prevent its drying.

*There are three processes in fermentation--the vinous, which makes the dough light and white--the acetous, which turns it sour and rather brown--and the putrefactive, which utterly spoils it.--The only good bread is made by baking the dough when the vinuous fermentation is exactly at its height. As soon as the acetous commences, the dough is injured. It it may be in a measure restored by mixing diluted pearlash or sal?ratus, and working it thoroughly with every portion of the dough--then baking it quickly.

November 6, 2005

Boston Brown Bread

1/2 cup all purpose flour
2 cups whole wheat flour
1/2 cup molasses
2 cups buttermilk
2 teaspoons baking soda
1 teaspoon salt
optional 1 cup raisins

Lightly coat three 19 ounce cans with vegetable oil. Mix all ingredients together thoroughly and then fill each can just two-thirds full. Let the batter rise for a half hour, then bake in a 350? oven for 40 to 45 minutes, or until a toothpick comes out clean. Cool the "baking tins" until you can handle them easily, then slide a thinbladed knife around the loaves and shake them out.

Note: I remember my mother bought canned brown bread. I couldn't find that product in Louisiana, and no wonder why, its a New England product!
Source: VIOLA B. STEWART'S BOSTON BROWN BREAD

January 8, 2006

Waffles


2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
1/3 cup melted butter
Mix and sift all dry ingredients. Beat egg yolks thoroughly and add milk to them. Stir the milk mixture into the dru ingredients. Add melted butter and fold in the well beaten egg whites.
Bee Brand Variations
(of course you can use whatever brand, just quoting the book here)
1- Spiced Waffles: Add 1/4 cup brown sugar together with 1 teaspoon of Bee Brand Cinnamon, 1/2 teaspoon of Bee Brand Allspice and 1/4 teaspoon of Bee Brand Nutmeg to the dry ingredients and proceed as directed.
2- Pecan Waffles: Add 1/2 cup of chopped pecan nut meats together with 1 teaspoon of Bee Brand Cinnamon to the dry ingredients. Proceed as directed.
3- Waffles - A la Bee Brand: Make a syrup of 2 cups of sugar, 1 cup of water, 2 tablespoons white corn syrup and 1/2 teaspoon of Bee Brand Maple Flavor. Boil one minute and serve with hot crispy waffles.
- From 1929 Flavor and Spice Booklet

April 27, 2007

Vintage Recipe American Maid Biscuit

American Maid Biscuit

1/2 Pint Flour
2 level Teaspoonsful Baking Powder
1/2 Teaspoonful Salt
2 level Teaspoonsful Lard
[Milk also needed]

Sift flour, baking powder and salt together throughly, then work in the lard. Add milk sufficient to make a soft dough then turn in a floured board and work just enough to get the dough in shape. Roll or pat out and cut with a biscuit cutter. Bake in hot oven - 15 minutes will do.

Note: American Maid was a flour company during the early part of the 20th century. It was ran around Houston, Texas. Funny enough this recipe was on the inside of sheet music given by the American Maid flour company.

May 24, 2007

Tips on Making Homemade Bread

Homemade bread does not last in our house. But I haven't made it in ages since I have been so busy moving all over the place and haven't even had a chance to get settled in....until recently that is. So yesterday I was planning on making some pizza dough (which came out really good) but while I was at it I made two loaves of bread. The thing I always worry about is the yeast. I am afraid to waste so much flour if the yeast does not work properly. So this is what I do to "test" the yeast. First according to the directions for making bread you add a little sugar, about 1 teaspoon, to about 1 cup of warm water and 1 package of yeast. Now for the warm water I just warm it on the stove. I don't have a thermometer so I use my fingers to test the temp. If the water has gotten too hot where it feels just slightly uncomfortable to my finger than it was too hot. If that happens I usually take out a 1/4 cup of water and replace with cool tap water. Never let the water come to a boil, that is WAY too hot. You only want your water nice and warm, about 105 - 115 degree F. So anyway then you pour the warm water over the yeast and sugar that is sitting in a bowl. Cover and set in a slightly warm spot. Come back in 5 minutes. If the yeast water has bubbles on top and a thick frothy coating on top you are good to go for bread making. It also should have this nice doughy aroma. So if your yeast water makes it through active, then proceed with the bread making. If not, then you haven't wasted all that flour.
Here is the recipe I use for making bread, which I usually end up doubling.

1 cup warm water
1 teaspoon sugar
1 package yeast (which is about 2 teaspoons)
1 1/2 tablespoon sugar
1 teaspoon salt
2 3/4 - 3 cups flour
2 tablespoons vegetable oil

Dissolve the yeast with 1 teaspoon sugar and warm water as directed above. If yeast is pronounced active then proceed by mixing 1 1/2 tablespoons sugar, salt, oil, half of flour mixture with yeast mixture. Mix until smooth. Then stir in remaining amount of flour until you have a nice soft dough.
Lightly knead dough on floured surface until it is smooth and elastic. Place in a greased bowl, turning once to grease top, cover with towel or cloth, then let rise in a warm place until doubled in size, which usually takes about 1 to 2 hours. I just place in the oven with the oven light on and it rises beautifully.
Then punch down dough, turn out onto floured surface, resting the dough for about 15 minutes. Then shape into so it will fit in your breadpan. Pinch bottom edges to seal. Place down seam side down, in well greased bread pan (9 x 5 x 3) Cover and let rise again for about an hour, or until doubled in size, then bake at 375 F for 50 minutes, or tap loaf and when it sounds hollow its finished. Remove from oven, then from pan to cool. I always butter the top, but thats optional. Now the hard part. Do NOT cut the bread until it has fully cooled.
This recipe yields 1 loaf.


September 10, 2007

1890 Quick Waffles

Basic Ingredients for Waffles - 1890 style

The finished product - Waffles - from 1890 to today

I have in my collection a cookbook, which I have mentioned before, called Compendium of Cookery. Well we wanted to make waffles one morning so instead of using a modern recipe, we decided to use an old one, just something extra special about that to us.

4 cups sweet milk
1 cup butter (melted)
6 cups flour, sifted
6 eggs (divide yolks from whites)
4 teaspoons baking soda
2 tablespoons sugar (optional, not in original recipe)

Mix together melted butter, milk, and flour. Beat egg yolks then add to mixture. Whip egg whites until very frothy, then fold into mixture. Add baking powder and sugar (optional), stir, then cook in waffle maker.

NOTE: You can cut all the ingredients in half in order to serve a family of four or so.

The original recipe didn't add sugar, but we found it did improve the recipe. If you are looking for something like the store bought then keep on looking. These waffles, when made in an ordinary waffle maker, are not the crispy types of waffles we have today in the market and on the shelves. But they are great with maple syrup!

July 3, 2008

Warming up for Fall

Apple Butter Muffins
I know its not Autumn yet, but Apple Butter always puts me in the mood for fall foods. I had some Apple Butter on hand and wanted to try it in some muffins. I combined a few recipes to make this very scrumptious recipe and then used the goodness of whole wheat, instead of just all purpose flour. I use half regular whole wheat and half Hodgson Mill's Naturally White all purpose flour. The White flour has not been bleached or bromated, but is in fact wheat, but you wouldn't know it really. I use it in substitute of all purpose flour and you wont know the difference, except that it tastes better than using bleached and stripped flours. These muffins were a big hit with the boys too, so even your little ones can enjoy them. What makes these muffins extra special is the shot of apple butter in the center. Too yummy!

Finished Product

Whole Wheat Apple Butter Muffins

1 cup all-purpose or white-wheat flour
1 cup whole wheat flour
2/3 cup brown sugar
1/4 cup granulated white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 cup apple butter - setting aside 1/4 cup
1/4 cup vegetable oil
1/4 cup milk
2 eggs
Natural Sugar (like Sugar in the Raw, not granulated)

Preheat oven to 400 F. In a large bowl combine the wheat and white flours, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, ground cloves, and ground ginger. In another bowl combine 3/4th cup apple butter, oil, milk, and eggs and mix together. Now add the wet ingredients to the dry ingredients and combine until moistened.

Spoon about 1 heaping tablespoon of batter into greased muffin cups or paper cupcake liners. Then spoon a little apple butter from the reserve onto each muffin. Now finish filling the muffin with batter about 3/4th or so full. Next sprinkle some of the natural sugar onto the tops of the muffins. Bake at 400 degrees F. for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 4-5 minutes then remove to a rack to cool.

And if that is not enough to satisfy the taste for Autumn harvest foods, I have an Apple Butter & Pumpkin Pie in the oven right now. I'll post the photos and recipe of that later.

December 14, 2009

Cinnamon Roll Biscuits

biscinnRoll-sm.jpg

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine, divided
3/4 cup milk
1/4 cup sugar
1 teaspoon ground cinnamon

GLAZE:
1 cup confectioners' sugar
1 tablespoon butter or margarine, melted
5 teaspoons milk
1/8 teaspoon vanilla extract

In a large bowl, combine dry ingredients. Cut in 4 tablespoons of the butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8 to 10 times. Roll into an 11-in. x 8-in. rectangle about 1/2 in. thick. Melt remaining butter; brush 1 tablespoon over dough. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with long edge. Cut into 12 equal slices. Place with cut side down in a greased 8-in. square baking pan. Brush with remaining butter. Bake at 450 degrees F for 18 to 20 minutes or until golden brown. Cool for 5 minutes. Combine glaze ingredients; spread over warm biscuits. Serve immediately.

Some references to Cinnamon Roll biscuits in old cookbooks.

CINNAMON ROLLS Make a nice light biscuit dough either as for raised biscuit or as baking powder or cream biscuit Roll the crust quite thin spread with a little melted butter scatter over powdered sugar dredge over powdered cinnamon cut into cakes or biscuits roll over and if made of yeast let them raise a while and then bake

BAKING POWDER BISCUIT Mrs Newton Marsh Sift one quart of flour mix into it thoroughly one tablespoonful of baking powder and a little salt then mix into these three tablespoonfuls of lard put in cold water enough to mix them up soft roll and cut out quite thick and bake in a very quick oven

The Home Cook Book 1876

Cinnamon Rolls - Mix a rich baking powder biscuit dough to which has been added one-half cup of sugar and one-half teaspoon of cinnamon to each pint of flour. Roll out as nearly square as possible, spread lightly with softened butter, sprinkle with sugar and cinnamon mixed. Beginning at one end, roll closely and carefully. With a sharp knife cut off half-inch sections and lay them in greased baking pans about two inches apart. Bake quickly.

1908 Good housekeeping


CINNAMON ROLLS. - Make a rich biscuit dough, using baking powder and sweet milk. Roll out into a sheet one-fourth inch thick and cut into strips two and one-half inches wide. Rub two cupfuls of brown sugar and one-half cupful butter to a cream, add to it enough ground cinnamon to give the desired flavor, rub well together and spread upon the strips of dough. Cut in sections, sprinkle with raisins or currants, roll up, place in pans and bake in a rather hot oven. When partly baked, brush with sugar and butter.

BAKING POWDER BISCUIT. - One pint of flour, sifted twice, one tablespoonful of butter, one tablespoonful of lard, three-quarters teaspoonful of salt, two teaspoonfuls of baking powder, about three-quarters cupful sweet milk. Do not roll heavily. Simply press it out a little with the hand. Do not handle it any more than necessary. Cut into biscuit shape. Let stand a few minutes, and then bake 18 minutes in a rather quick oven.

1903 Just for two: a collection of recipes designed for two persons

CINNAMON ROLLS. - Rub two tablespoons butter into pint flour. Beat one egg and add to it two-thirds of a cup of milk, teaspoon baking powder, one-half teaspoon salt. Mix all together and roll into a thin sheet. Spread lightly with butter, dust over four tablespoons sugar and little cinnamon. Cut into biscuits and bake thirty minutes. Serve warm. Mrs. F.

1896 Three Rivers cook book: with supplement

Cinnamon Biscuits. - Rub four ounces of butter into one pound of flour. Add half a pound of pounded loaf-sugar, one ounce of ground cinnamon, and half an ounce of volatile. Moisten with water into a soft dough ; roll out pretty thin, and cut to taste with fancy cutters. Glaze on the top with coarse melted sugar.

1862 The practice of cookery and pastry

Cinnamon Biscuit.--Grind in a clean mortar a quarter of a pound of sweet almonds, blanched; to which add, gradually, the whites of three eggs, and then three-quarters of a pound of the best pulverized loaf sugar, and two ounces of ground cinnamon ; form into a paste, which should be laid out on greased tins, in diamond or other shapes; ice with cold water, to produce a gloss, and bak4s, and bake.

1844 The complete confectioner, pastry-cook, and baker: plain and practical

December 31, 2009

The Old South Bread Pudding

os-breadpudding.jpg

I recently learned from an old source, dating in the 1880s, that in the South if you asked for bread you could be handed biscuits, corn bread, or some other sort of "bread". In the North you would have only received what we today consider bread. But the old southern ways started dying off after the civil war. The reason I mention this is my bread pudding I awhile back uses biscuits instead of "bread'. I used the idea of a recipe for leftover biscuits and cheese. The texture was a perfect bread pudding so I decided to try it out in a bread pudding.

Here is my recipe for The Old South Bread Pudding:

1 dozen small biscuits
3 tablespoons butter, sliced and cut into triangles.
2 cups milk
2 eggs
1/2 cup sugar
1/4th cup pecans
1 heaping teaspoon cinnamon
1/2 teaspoon vanilla
couple pinches of nutmeg
golden raisins
Sugar in the Raw

Slice the biscuits in half. If using a non-stick cake pan then you don't need to grease, otherwise I would grease your pan. Now line the biscuit halves on the bottom of the pan, the insides of the cut biscuits should be what you see. Lay the triangles of butter into areas where there are "holes". If you need more butter that is fine. Next sprinkle half your pecans, some raisins, and some sugar in the raw. Lay the remaining biscuits out, where the tops {not insides} of biscuits are showing. Sprinkle the remaining pecans, some more golden raisins and some sugar in the raw crystals. Now beat your two eggs. Then add milk, cinnamon, nutmeg, vanilla and sugar and stir well. Pour egg and milk mixture over biscuits. Throw in a "moderate" oven aka 350. I let it cook for about an hour.

Note: I used 1 cup evaporated milk - diluting it by 1/2 cup water 1/2 cup evap milk. The other 1 cup was regular milk.

Enjoy the old fashioned way of things? Interested in the Victorian era? If so have a browse around our other site A Victorian Passage. Updated Regularly!

About Breads

This page contains an archive of all entries posted to Hearth and Home in the Breads category. They are listed from oldest to newest.

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