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brd-mk-ethnic-msg - 4/2/08


Various recipes and comments on making various ethnic or regional breads. Useful breadmaking hints.


NOTE: See also these files: bread-msg, BNYeast-art, yeasts-msg, brd-mk-sour-msg, flour-msg, trenchers-msg, pretzels-msg, breadmaking-msg, rice-msg, grains-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

   Mark S. Harris                  AKA:  THLord Stefan li Rous

                                         Stefan at florilegium.org



Date: Fri, 21 Nov 1997 01:59:59 -0500

From: James & Melody Mahanna <jmmahanna at worldnet.att.net>

Subject: SC - Russian Round Bread



Jeff Smith.

The only problem with this recipe is that there is a typo or lack

thereof in the recipe.  It calls for eggs and melted shortening in the

recipe but NOT in the ingredient list....sooooo the eggs and shortening

measurements are my own interpretation.  Here goes.


2 cps warm milk (105 degrees F)

1/2 cp sugar

2 tsps salt

7 1/2 cps all purpose flour

2 large eggs

2 TBS melted margerine/butter

2 Pckgs or 17.5 grams quick rising yeast

WASH: 1 egg beaten w/ 1 TBS water


In a bowl mix warm milk ,salt, sugar, and yeast stir until dissolved.

Add 3 Cps flour to the liquid and beat well.  Beat in eggs and melted

shortening. Knead in remaining flour until smooth and elastic (about

10 minutes with machine considerably longer by hand but definitely

worth the effort!)

     Place dough on plastic counter top cover with stainless steel

bowl. Allow to rise until double in bulk(approx 1 hour).  Punch

down allow to rise until double in bulk again.

     Punch dough down again and knead for a moment.  Remove 1/4 of

the dough and set it aside.  Mold the large piece of dough into a

ball. Place it into a well oiled round metal baking pot. ( I use a 4

Qt black cast iron dutch oven)  Be sure to oil the sides of the pot as

well as the bottom.  Push the dough down just a bit so that when it

rises it will fill the bottom of the pot.

    Divide the remaining piece of dough into three parts and roll

each into a long snake approx 18 inches.  Braid together and place the

braid in a circle on the top of the loaf.  Brush loaf with egg wash.

Allow loaf to rise until double in bulk.  Bake in preheated 350 degree

F oven for 55 minutes or until golden brown.  Allow pot to cool for a

few minutes before attempting to remove the bread.


So there it is.. probably not period but a VERY delicious bread


- --

Talisien & Morwenna

Mka: James & Melody Mahanna     



Date: Sat, 7 Feb 1998 12:20:30 -0600

From: "Decker, Terry D." <TerryD at Health.State.OK.US>

Subject: SC - Irish Buttermilk Bread - OOP


The buttermilk is getting a little old, I've escaped work this weekend, and

I'm cleaning the kitchen, which is still a wreck from the event a couple of

weeks ago. It's time to have some fun while I suffer.




Irish Buttermilk Bread  (Makes 3 loaves)


6 cups white flour

1 1/2 cups fine ground oat grits or whole wheat flour

2 teaspoons baking soda

3 teaspoons cream of tartar

4 Tablespoons of butter, melted

3 cups buttermilk


Blend the dry ingredients together in a bowl.

Distribute the butter across the top of the flour.

Add the buttermilk, 1 cup at a time and stir in with a wooden spoon.  The

amount of liquid required is approximate.  If you need additional liquid use



The dough will be a sticky, coarse mass, just above a batter.

Divide the dough between 3 greased, 8 inch cake pans.

Bake in preheated 425 degree F oven until the loaf rise and the top just

starts to brown (about 10 minutes).  Reduce the heat to 375 degrees F and

bake until  golden brown (about 25 minutes).

Remove the loaves and cool on a rack.




My batch took 4 1/2 cups of liquid and probably could have used 5 to 5 1/2

cups. It was thicker than I thought and it made the loaves coarser than I

would like.  I think the consistency needs to be where the dough will not

run at room temperature, but a little heat will allow it to flow slightly.


I smoothed the dough into the pans with a Pam sprayed spatula.


The high initial heat is necessary to seal the surface of the loaf and allow

the chemical aeration to work properly.  I failed to do this to some soda

bread a few years ago and it made the nastiest lump of baked flour clay.



Date: Sun, 24 May 1998 09:52:20 -0700

From: david friedman <ddfr at best.com>

Subject: Re: SC - Need Bread Recipe for Pennsic Wedding


At 10:44 AM -0400 5/30/98, LHG, JRG wrote:

>I am catering 2 (count 'em 2) period weddings at pennsic---the same day no

>less, and am stuck for the Persian/Zaroastrian one. I need a recipe for Nan

>Lavash (crisp persian flatbread)or Nan Sangak (soft, warm persian flatbread

>baked on hot pebbles). If someone could give me a recipe for either/both of

>these OR any other Persian or similar mid-east bread (preferably flat),

>which is camp-fire producable, I would be deeply and forever appreciative!

>If no one comes up with anything, I'd like to know that, too, so I don't

>wait in vain for a source or recipe.


The following is 16th c. N. Indian (Mughal) for the _Ain I Akbari_

- ---

There is a large kind, baked in an oven, made of 10 s. flour; 5 s. milk; 1

1/2 s. ghi; 1/4 s. salt. They make also smaller ones. The thin kind is

baked on an iron plate. One ser will give fifteen, or even more. There are

various ways of making it; one kind is called chapati, which is sometimes

made of khushka; it tastes very well when served hot.

- ---

Our worked out version is:


1 lb = 3 1/2 c flour    2.4 oz ghee (clarified butter) = 3/8-1/2 c

1/2 lb = 1 c milk       .4 oz salt = 1/2 T


Melt the ghee, stir it into the flour with a fork until there are only very

small lumps. Stir in the milk until thoroughly mixed, knead briefly. Put

the ball of dough in a bowl covered by a damp cloth and leave for at least

an hour.   Then knead the dough until it is smooth and elastic, adding a

little extra flour if necessary. Either:


Take a ball of dough about 2" in diameter, roll it out to about a 5"

diameter circle. Cook it in a hot frying pan without grease. After about 2

minutes it should start to puff up a little in places. Turn it. Cook

another 2 minutes. Turn it. Cook another 2 minutes. It should be done. The

recipe should make about 11 of these.


Take a ball of dough about 3" in diameter. Roll it down to a circle about

7" in diameter and 1/4" thick. Heat a baking sheet in a 450ˇ oven. Put the

circle of dough on it in the oven. Bake about 6 minutes; it should be

puffing up. Turn it over. Bake about 4 minutes more. Take it out. The

recipe should make about 5 of these.






Date: Wed, 16 Sep 1998 21:06:04 -0500

From: "Decker, Terry D." <TerryD at Health.State.OK.US>

Subject: RE: SC - Bread Baking Weather




1 teaspoon (pkg) dry active yeast

5 cups all purpose flour

1 tsp. salt

1/3 cup sugar

1 1/4 cups very warm water (125 degrees F)

1/3 cup soft butter or salad oil

2 eggs

pinch of saffron

1 egg yolk blended with 1 Tbsp milk

1 Tbsp sesame seeds


Combine yeast, 1 1/2 cups flour, salt and sugar in a bowl.  Stir.

Pour in water, beat until smooth.

Add butter,  eggs, and saffron and mix.

Gradually stir in enough of the remaining flour to make a soft dough.

Turn out on a floured surface, knead until smooth and elastic.

Place in a greased bowl.  Butter top of dough lightly.  Cover and let rise

until doubled (about 1 1/2 hours).

Punch down, turn out on a floured surface and knead lightly.

Divide the dough into four equal pieces.  Roll each piece into a strand

about 20 inches long.

Lay out the strands parallel on a greased baking sheet.  Crimp one set of

ends together.

Take the right hand strand. Place it over the strand beside it.  Place under

the next strand. then over the last strand.  Repeat the process, alternating

over and under until the loaf is braided.  Cut off enough dough to make 3/4

cup. Crimp the ends together.

Take the reserved dough and make a small three strand braid to lay on top of

the large braid.

Cover and let rise until doubled.

Blend egg yolk and milk.  Brush evenly over the loaf and sprinkle with

sesame seeds.

Pre-heat oven to 350 degrees F.  Bake for 35 minutes or until the loaf

sounds hollow when thumped.


While I haven't made Challah, I have done some other festive egg breads.

You could replace the sugar with honey and you could add two to four more

eggs. Both of these increase the liquid content of the dough, so you will

need additional flour.  With the honey the dough will be a little softer

than without and will probably be less elastic.  Doughs like this I work

until the surface is smooth and it doesn't stick to the work surface.  If it

sticks, sprinkle on more flour and keep kneading.


Were I making this, I would probably proof the yeast in a 1/4 cup of the

water at about 100 degrees F, then stir it into the dry ingredients before

adding the rest of the water.  I would use butter in preference to oil.  And

I would consider the saffron optional.





Date: Wed, 16 Sep 1998 21:23:57 -0500

From: "Boogie" <boogie at softdisk.com>

Subject: Re: SC - Bread Baking Weather


       Here's our recipe.  Hope it is helpful.

       I don't follow most recipes slavishly especially not bread recipes.


CHALLAH   (2 braided loaves)


2 packages dry yeast    1/3+/- cup warm water   1/2 cup butter  2 beaten eggs

3 tablespoons sugar     2 teaspoons salt        1 cup scalded milk

5 cups flour            1 egg                   2 tablespoons cooking oil


Mix the yeast in the warm water.

In large bowl combine butter, sugar, beaten eggs, salt, and scalded milk.

Cool to lukewarm, stir in yeast.

Stir in flour to make a stiff dough.Turn dough out onto a floured board.

Knead for about 7 minutes until smooth and shiny.  Put in buttered bowl;

cover it.

Let it rise for about 2 hours until it doubles.

Cut the dough into 8 equal pieces; shape into balls.

Cover the balls and let rest for 15 minutes.

Form each ball into a strip 1" wide by 12" long.

Grease 2 cookie sheets.

Put 4 strips on each sheet side by side.  Pinch one end of the strips together.

Braid the strips and pinch the other end together.

Cover the loaves. let them rise in a warm place for 1 hour until they double in size.

Beat one egg with cooking oil.   Brush the mixture on the loaves.

Bake the loaves in a moderately hot oven (375 F) for about 35 minutes until


Remove and let cool.


Challah is the traditional bread of the Sabbath and any feast.



Date: Fri, 18 Sep 1998 00:11:19 +1000

From: Kiriel & Chris <kiriel at cybergal.com>

Subject: SC - Challah


Challah Braid

(Makes 2 loaves)

22 g (3/4 oz) fresh compressed yeast

1 & 1/3 (11 fl oz) lukewarm water

3 eggs

1 tablespoon sugar

1 tablespoon salt

5 cups (1&1/4 lbs) flour

60 g (2oz) butter, softened

1 egg yolk mixed with a little water

poppy seeds for sprinkling


Cream yeast and dissolve in water  Beat  eggs, sugar and sea salt

together till combined.


Stir the flour into large warmed bowl.  Make a well and opur over yeast

and egg mixtures. Add softened butter.  Beat, gradualy drawing in the

surrounding flour till dough is smooth.


Turn out on a floured surface, knead until smooth and elastic.

Place in a greased bowl.  Butter top of dough lightly.  Cover and let

rise until doubled (about 1 1/2 hours).


Preheat oven to 200 degrees C (400 degrees F).


Punch down, turn out on a floured surface and knead lightly.

Divide the dough into six equal pieces.  Roll each piece into a long

strand about 2.5 cm (1 inch) thick.


Plait three of the strands together  and then the other three.  Pinch

the ends to seal.  Place on lightly greased tray and leave in warm place

to prove.


Blend egg yolk and water.  Brush evenly over the loaf and sprinkle with

sesame seeds.

Bake for 35 - 40 minutes or until the loaf sounds hollow when thumped.

Cool on wire rack.





Date: Thu, 17 Sep 1998 13:46:50 -0400

From: Marilyn Traber <margali at 99main.com>

Subject: SC - challah


Here is my favorite Challah recipe:


2 Ounces compressed yeast or 2 packages dry yeast

1 1/4 cups lukewarm water

1/4 cup of sugar

1/3 vegetable oil

1 teaspoon salt

3 eggs, beaten

5 to 6 cups of unbleached flour

1 egg

1 tablespoon honey

optionally, you may add poppy seeds or a 1/4 cup of raisins


In a large mixing bowl, put the water in and then add the yeast, mixing with a

spoon until it is dissolved. Add the sugar, oil,

salt, and 3 beaten eggs, mixing well. Add 4 cups of the flour, gradulally

beating into the mixture. The batter will be lumpy

and runny.


Add more flour, using the spoon to combine, until the dough is too thick to

beat. The doungh should be stiff, but sticky.


Turn the dough out onto a floured board. With floured hands, knead the dough for

5 to 10 minutes, adding flour as necessary

to make a smooth and stretchy dough.

Place the dough in an oiled bowl, turning once to coat with oil. Cover the bowl

with a cloth and allow the dough to rise for

1 hour.


Punch dough down and divide into 2 equal parts. Roll each into 3 strips approx

12 inches long. Pinch the 3 strips together at

the top and then braid them together. Place each into an oiled 9 x 5 inch loaf

pan. Cover the two loaves and let rise for 1/2

hour or until the dough reaches the top of the pan.


Combine the egg and honey and brush onto the top of the loaves. If you wish,

sprinkle with poppy seeds. Bake at 375 for 30

minutes. Allow to cool for 20 minutes.



Date: Sat, 19 Sep 1998 07:34:55 -0500

From: "Decker, Terry D." <TerryD at Health.State.OK.US>

Subject: RE: SC - Challah


> Have you ever used a Baking Stone in place of a greased pan for this ??

> And if so, did you make any modifications to the baking temp and Time ??


> Jeff


You shouldn't have to change the time and temperature with a bake stone, but

it does need to be pre-heated.  This means you have to transfer the bread

from the second rise to the stone, which can be a real pain with a soft

doughed bread (I've damaged the loaf a number of times in the process).  The

greased baking sheet avoids the problem.


I don't know about challah, but most enriched doughs tend to be soft.  If I

were going to bake it on a baking stone, I would consider letting the loaf

rise on a board on baking parchment, then transfer the parchment and the

loaf to the stone using the board as a makeshift peel.  After baking, the

parchment should simply pull away.





Date: Wed, 02 Dec 1998 22:40:18 -0500

From: snowfire at sprynet.com

Subject: Re: SC - Bara Brith recipe


>The noble lady Elisande recently posted a lovely Welsh tea bread recipe

>(Bara Brith? Am I even close?)


That's what it's called!  And here it is!


For gentles intested in baking

Here's a very old Welsh recipe for a bread we still make regularly in Wales




3 lb flour      3/4 lb sugar    3/4 lb lard or butter or mixed

2 or 3 eggs     1 lb raisins    1 lb sultanas (large yellow raisins)

1 lb currants   1/4 lb candied peel    1 oz yeast

1/2 teasp pudding spice         1 teasp salt     milk to mix



Mix yeast with a little warm milk.  Rub the fat into the flour and mix in the

dry ingredients.  Make a well in the centre and add the yeast and the (beaten)

eggs. Mix into a soft dough, then cover and leave in a warm place for 1 1.2

hours to rise, til twice it's original size.  Turn out onto a floured board,

place in greased tins, stand again in a warm place for about 20 minutes and

bake in a moderately warm oven for 1 - 2 hours.  When cold, cut and butter

as for an ordinary loaf - thin slices with plenty of butter.


It's really good with some hot tea in the afternoon - especially at this

time of year! :-)





Date: Sat, 6 Feb 1999 21:57:21 EST

From: LrdRas at aol.com

Subject: SC - Ethiopian Bread-REC-OOP


This came over one of my daily recipe lists today. It sounds wonderful so I

thought I would make an exception and share an OOP recipe. :-) Hope you like

it.It seems to have possibilities for inclusion in ME feasts as an OOP bread

that would fit well with the menu period or otherwise.



- -----------


Ethiopian Honey Bread


1 package (1 Tbs, 15 ml) active dry yeast

1/4 cup (60 ml) lukewarm water

1 egg

1/2 cup (125 ml) honey

1 Tbs (15 ml) ground coriander

1/2 tsp (2 ml) ground cinnamon

1/4 tsp (1 ml) ground cloves

1 tsp (5 ml) salt

1 cup (250 ml) lukewarm milk

6 Tbs (90 ml) melted butter

4 to 4+1/2 cups (1 to 1.25 L) all purpose flour


Dissolve the yeast in the water and allow to "proof" in a warm place

for 5 minutes, until it is frothy.  Combine the egg, honey, spices,

and salt in a deep bowl and stir to combine the ingredients.  Add the

yeast mixture, milk, and 4 tablespoons (60 ml) of the butter, stirring

to thoroughly combine.  Stir in the flour 1/2 cup (125 ml) at a time,

adding only enough flour to make a dough that can be gathered into a

ball. When the dough becomes too stiff to use a spoon, mix in the

additional flour with your hands.  Knead the dough on a lightly

floured surface for about 5 minutes, until it is smooth and elastic.

Place the dough in a lightly oiled bowl and cover with a dish cloth.

Allow to rise until doubled in volume, about 1 hour.  Using a pastry

brush, spread the remaining butter on the bottom and sides of a round

3 quart (3 L) baking dish, about 3 inches (8 cm) deep and 8 inches (20

cm) in diameter.  Punch the dough down and knead for 1 or 2 minutes.

Shape the dough into a round and place it in the baking dish, pressing

it out so that it covers the entire bottom of the dish.  Allow to rise

in a warm place until doubled in volume.  Bake in a preheated 300F

(150C) oven for 50 to 60 minutes, until the top is crusty and light

golden brown.  Turn the loaf out of the baking dish onto a wire rack

to cool.  This bread may be eaten while still warm or completely

cooled, and is traditionally served with butter and honey.  Makes one

8 inch (20 cm) round loaf.


Bon appetit from the Chef and staff at World Wide Recipes



Date: Fri, 18 Jun 1999 23:20:39 -0400

From: Philip & Susan Troy <troy at asan.com>

Subject: Re: SC - Re: Baps


snowfire at mail.snet.net wrote:

> >IIRC, there is a recipe in English Bread and Yeast Cookery (said copy is out

> >of reach in the auto).  I think it has a noble lineage from the manchet

> >served for breakfast in the 16th Century.


> Would you please post more on the bap "lineage" to this list M'lord?


> Elysant


Hmmm. I understood baps to be originally of Scots origin. I wonder if

the connection is more one of usage than of actual evolution? Certainly

a bap is a rich, white, small loaf eaten at breakfast, but I'm not sure

what connection as to the ingredients, the name, etc., exists.


Anyway, FWIW, I happen to have a couple of Scots baps recipes, one of

which seems almost a buttermilk biscuit (as in American biscuit), but

another of which seems to be rolls rather similar to what Americans

might call "milk bread" or "enriched white bread". Almost all the bap

recipes I've seen involve some butter or other fat, and milk, fresh or

sour, or buttermilk, so, as previously discussed, I suspect a hard

crusty roll from this type of dough would be pretty much impossible.

Anyway, here's one such recipe:




Baps are the traditional morning roll of Scotland. They seem to appear

only on the breakfast table and are best eaten warm from the oven.


Makes 8


1 lb strong plain white flour (3 1/2 -4 cups)

a pinch of salt

1 oz. fresh yeast (1 cake compressed yeast)

1 level tsp caster sugar

1/2 pint (Imp.) milk and water mixed (1 1/4 cups)

2 oz. lard (1/4 cup)

a little extra flour


Sift the flour and salt into a bowl. Warm the milk and water then stir

in the yeast and water so they dissolve.


Rub the lard into the flour, then make a well in the center, pour in the

yeast liquid and mix the ingredients together to form a dough. Turn the

dough onto a lightly floured surface and knead it for 5 minutes untl smooth.


Put the dough into a lightly oiled bowl, cover it with oiled polythene

and leave the bowl and leave the dough in a warm place to prove. It

should have doubled in bulk in 30 minutes. Turn the dough onto a lightly

floured surface and knead it back to its original size, then cut it into

eight and knead each piece into a round. Flatten the rounds with a

rolling pin and place them on floured baking trays. Leave the trays in a

warm place to prove for about 15 minutes.


Brush the surface of each with water and dust with flour, then bake the

baps at Gas 7/425 degrees F/220 degrees C for 15 - 20 minutes or until

golden brown. Cool on wire tray."


From "A Feast of Scotland", copyright 1979 Janet Warren, published 1986

by Treasure Press, London





Date: Mon, 21 Jun 1999 15:22:45 CEST

From: Christina van Tets <cjvt at hotmail.com>

Subject: SC - baps


Hello the list!  The Elizabeth David recipe for baps uses a small amount of

lard as well as half-and-half milk and water.  They are known as breakfast

baps because they are so much quicker to make than bread (they're ready in

about an hour).  Apparently they were occasionally made in the stillroom

(forget where I read this bit) by the lady or an upper servant before the

main kitchen stove had got going for the day.  I _think_ David says not to

brown them (mine don't usually get to stay in the oven that long anyway).

Most baps I've had have been soft and covered in flour, the David recipe

included. They do get stale within a couple of hours, which may be where

the notion of hardness comes from?





Date: Mon, 30 Aug 1999 20:06:00 -0500

From: "Decker, Terry D." <TerryD at Health.State.OK.US>

Subject: SC - OOP-Finnish Cardamom Bread


Finnish Cardamom Bread (makes 2 loaves)


2 teaspoons dry active yeast

2 cups warm water

1 egg

6 or 7 cups of flour

1/2 teaspoon ground cardamom

1/3 cup sugar

2 teaspoons salt

1/4 cup soft butter of margarine


Dissolve the yeast in the water.  Let cream.

Add the egg.

Sift 3 cups flour, sugar, cardamom, and salt together.  Stir into the yeast

mixture. Continue stirring until the batter is smooth.

Stir in the butter or margarine.

Stir in enough flour to form a soft dough.  Turn out on a lightly floured


Knead until smooth and elastic.

Place the dough in an oiled bowl.

Cover and let rise until doubled (about 1 hour).

Punch down the dough.

Divide the dough.  Shape into 2 round loaves.  Place on greased baking sheet.

Cover and let rise until doubled (about 1 hour).

Bake at 400 F for 40 to 50 minutes.  Cover the loaves with aluminum foil

after 30 minutes to keep the crust from getting dark.



Date: Tue, 11 Jul 2000 14:24:34 GMT

From: "Olwen the Odd" <olwentheodd at hotmail.com>

Subject: Re: SC - viking barley bread


The Recipe


2 cups Barley flour

4 cups whole wheat flour

1 1/2 Teaspoons salt

4 tablespoons oil (sesame if you have it)

3 1/2 cups boiling water


Ina a heavy pan over medium-low heat, roast the barley flour in 1 T. of the

oil til it smells good and turns darker (but not brown), stirring it so it

doesn't burn.


Mix barley flour, wheat flour, salt and remaining oil in a big bowl.  Use

your fingers to rub in the oil and it is uniform in consistency.  Add the

boiling water all at once and stir quickly.  Being careful not to burn

yourself, work clumps at a time of the dough until it is glossy,uniform and

translucent, then work it all together into one smooth lump.  Divide the

lump into 24 smallish balls.  Shape into bagels (poking a hole through the

ball with a wooden spoon or strong finger works well) they cook more evenly

this way.  Arrange on an oiled sheet(s).  Let sit overnight.  They don't

raise much, so pretty much what you make is what you get.


Bake in an oven, if you have one, or whatever you are using as an oven at

450 for 20 min.  Reduce the heat source to 400 and cook until done, abut

another 40-60 minutes.  They will be darker and harder on the bottom, of

course, so watch they don't turn to stone.


When you get it right, these bagels are rather hard shelled, great for

dunking, and nicely sweet.


I make these on my propane grill quite often and they come out very nicely.  

I use an oven thermometer to guide the temp.  Works quite well.


Good luck.  Let me know how you do.





Date: Thu, 28 Sep 2000 18:59:53 EDT

From: Seton1355 at aol.com

Subject: SC - REC::  Rose Hip Bread


I just got this from another list.  This bread is from Sweden.






2 dl (1 cup) lukewarm water

3 tbs oil

40 g (scant 1 1/2 oz) fresh yeast

2 tbs sugar

1 tbs salt

2 tbs spinach

1/2 dl (1/4 cup) rose hip "peel" or "skin"

1 1/2 dl (3/4 cup) crushed rose hips, like flour

4 dl (2 cups) all-purpose white flour

1/2 egg for brushing

sunflower seeds

Boil the rose hip "skins" in double amount of water (should make 1/2 cup

water) until softened. Crumble the yeast in the lukewarm water and let it

dissolve. Add oil, salt, sugar, spinach, rose hip "skins" with their water,

the powdered rose hips, and last the flour. Let rise until double in size.

Divide the dough in two parts and roll each part out to a long bread. Let

rise for about 20 minutes. Brush with egg and sprinkle with sunflower seeds.

Bake in the oven at 175C/350F for about 20 minutes or until nicely colored.



Date: Thu, 05 Jan 2006 03:05:20 -0600

From: "Jeff Elder" <scholari at verizon.net>

Subject: [Sca-cooks] Vasilopita

To: "Cooks within the SCA" <sca-cooks at ansteorra.org>


> So, when yah gonna post the Vasilopita recipe?


> Bear


Bear, thank you for the insight (again again again!) on bread baking, my

friends and family will thank you too!


And since you asked so nicely!  ;}


This comes from the recipe book "Middle Eastern Cooking" by Rose Dosti and

published by HP books in 1982.  Has recipes from five cultures, Iranian,

Arabic, Near Eastern, North African and Israeli.  I am particularly please

with the flat bread recipe that is done over the back of a large Wok. (saw

that on the Discovery Channel!)


New Year's Bread

Vasilopita (Greece)


Note: A coin is hidden in the bread.  Whoever finds it will have good luck in the New Year.

Simon Note: An internet search can turn up in depth traditions on this bread

the bread of St Basil, and who and why and order of seniority the bread is

first cut in the New Year.


1/2 C water

1 whole nutmeg

1 cinnamon stick

1/2 tsp whole cloves

Pinch of anise seeds

1 Tb grated orange peel

2 (1/4 oz)[2 Tb] pkgs active dry yeast  {actually closer to 4 1/2 tsp}

3/4 C warm milk (110F, 45C)

1/2 tsp salt

1/2 C butter or margarine, melted and cooled to warm

3 eggs, room temperature

1 C sugar

about 5 C all-purpose flour


(In the recipe is mentions beaten eggs for brushing over the top, and sesame

seeds for sprinkling over the top, items not listed in the original

ingredient list!  Read before trying!)



Pour 1/2 C water into a small sauce pan.  Add nutmeg, cinnamon, cloves,

anise seeds and orange peel.  Bring to a boil.  Boil 5 minutes to blend

flavors. Strain 1/4 C into a large bowl.  Discard remaining water.  Cool

Spiced water to warm.  Sprinkle yeast into warm spiced water.  Add warm

milk, salt and butter or margarine.  Beat eggs in a small bowl.  Beat in

sugar. Add to milk mixture. Gradually add about 5 C of flour until dough

pulls away from side of bowl.  Turn out onto floured board.  Knead with

floured hands, adding more flour if necessary, until dough is smooth and

elastic. Shape dough into a ball.  Place in a large greased bowl.  Turn

dough to grease all side.  Cover and let rise until doubled in bulk, about 1

1/2 hours.  Punch down and let rise 2 more times.  Preheat oven to 350F

(175C). Grease 2 round 8 inch pans.  Divide dough into 2 equal portions.

Shape each portion into a ball.  If desired wrap 2 coins in 2 small pieces

of foil; insert a wrapped coin into each ball.  Place each ball in a

prepared pan.  Pat down.  Brush with beaten egg and sprinkle with sesame

seeds. Let rest 3 minutes.  Bake 30 minutes or until golden brown. Remove

from pans and cool on racks.  Server warm or wrap cooled bread in plastic

wrap and refrigerate.  Makes 2 loaves.


Simon Hondy



Date: Thu, 5 Jan 2006 11:20:51 -0500

From: <kingstaste at mindspring.com>

Subject: RE: [Sca-cooks] Vasilopita

To: <scholari at verizon.net>, "Cooks within the SCA"

        <sca-cooks at ansteorra.org>


Here is my entry on St. Basil and the legend behind this food.



January 1st

St. Basil's Feast Day (4th Cent) Patron Saint of the Greek Orthodox Church,

Russia, and Hospital Administrators.  Bishop of Caesaria and a Greek Church

Father.   One legend has it that the governor of the district was coming to

Caesaria for a "visit", which the people feared would be only to line his

cruel and avaristic pockets.  St. Basil urged them to greet the governor at

the city gates with gold and jewels.  They did so, and the governor was so

impressed that he refused the treasure and went on his way.  St. Basil

looked at the pile and despaired of ever returning each piece to its

rightful owner. So he held a mass, and had the jewels baked into small

cakes. When they were passed out, miraculously each person received their

own treasure.  Today, Greek families bake basilopitta, or fortune cakes,

with treasures baked inside each one.  Only the mistress of the house,

dressed in her best clothes and jewels should make St. BasilŐs cakes.  Most

cultures eat something round or ring-shaped to symbolize the cycle of the



From: "366 Days of Celebrations, or, A Year Full Of Reasons To Throw A

Party" by Christine Seelye-King



> So, when yah gonna post the Vasilopita recipe?


> Bear


This comes from the recipe book "Middle Eastern Cooking" by Rose Dosti and

published by HP books in 1982.  Has recipes from five cultures, Iranian,

Arabic, Near Eastern, North African and Israeli.  I am particularly please

with the flat bread recipe that is done over the back of a large Wok.  


that on the Discovery Channel!)


New Year's Bread

Vasilopita (Greece)


Note: A coin is hidden in the bread.  Whoever finds it will have good luck

in the New Year.

Simon Note: An internet search can turn up in depth traditions on this bread

the bread of St Basil, and who and why and order of seniority the bread is

first cut in the New Year.




Date: Thu, 05 Jan 2006 11:32:55 -0600

From: "Jeff Elder" <scholari at verizon.net>

Subject: RE: [Sca-cooks] Vasilopita

To: "Cooks within the SCA" <sca-cooks at ansteorra.org>


I had found this from St. Anthony's Greek Orthodox Church;


(It also links to another recipe)


Sorry I did not wear my jeweled dress while baking this!


Simon Hondy


> -----Original Message-----

> From: kingstaste at mindspring.com [mailto:kingstaste at mindspring.com]

> Sent: Thursday, January 05, 2006 10:21 AM

> To: scholari at verizon.net; Cooks within the SCA

> Subject: RE: [Sca-cooks] Vasilopita


> Only the mistress of the house, dressed in her best clothes and jewels

> should make St. BasilŐs cakes.


<the end>

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