brd-mk-ethnic-msg - 5/20/20

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.

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NOTICE -

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.

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    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Fri, 21 Nov 1997 01:59:59 -0500
From: James & Melody Mahanna <jmmahanna at worldnet.att.net>
Subject: SC - Russian Round Bread

This recipe is out of THE FRUGAL GOURMET ON OUR IMMIGRANT ANCESTORS by 
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
nonetheless!
- -- 
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.

Bear

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
water.

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.

Notes:

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 450° 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.

David/Cariadoc
http://www.best.com/~ddfr/


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

Challah

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.

Bear


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
golden.
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.

Kiriel


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.

Bear


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

BARA BRITH - CURRANT OR SPECKLED BREAD

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

Method
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! :-)

Elysande


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.

Ras
- -----------

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

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

Adamantius


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?

Cairistiona


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
surface.
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.

Olwen


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.
Phillipa

<< 
 ROSE HIP BREAD
 Nyponbrˆd
 
 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.
Christianna

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. Basil’s cakes.  Most
cultures eat something round or ring-shaped to symbolize the cycle of the
year.

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.  
(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.
<<<


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;
http://www.saint-anthonys.org/orthodox/vasilopita_observance.htm
(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. Basil’s cakes.


Date: Wed, 02 Apr 2008 09:39:57 -0700
From: Dragon <dragon at crimson-dragon.com>
Subject: Re: [Sca-cooks] treacle RE:  German Breads
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

otsisto wrote:
> Long shot here - how about the use of fruit pulp instead of  
> molasses or honey, say pounded raisens?
>
> -----Original Message-----
> Treacle and molasses come out of the sugarmaking process, so my argument
> against their use in period German bread is same.  First, sugar is a easily
> transportable, high value good with wide application.  Molasses has less
> value, has limited application, and costs more to ship with greater risk of
> leakage.  Second, quantities of sugar and molasses were limited and
> primarily controlled by the Arabs until the late 15th Century, when supply
> and demand for sugar spiralled upward, leading to rise of the sugar industry
> in the Caribbean during the 17th Century and the decline of the
> Mediterranean sugar trade.  Molasses may have been making its way into the
> German States in the 16th Century, but I think it would have been limited
> and probably meant for use in something like Schwarzbier rather  
> than as a bread additive.
>
> Let me say that this is my analysis and interpretation of the situation and
> that I have no direct evidence of the use or non-use of molasses in the
> German States during the 15th and 16th Centuries.
---------------- End original message. ---------------------

I have to agree with Bear, in my opinion the use of sweeteners in rye
bread is very likely an invention of the 18th Century and most likely
not something done in period.

I think the quintessential German rye breads are pumpernickel and
various types of sour rye breads. Many of these are made with 100%
rye, and in the case of real pumpernickel, coarse rye meal is used,
not rye flour.

Real, traditional pumpernickel bread (the prototypical German dark
rye style) is made using only rye meal, yeast, salt and water. It
gets any sweetness it has from a very long, slow baking process (12+
hours) in closed pans in an oven with steam. It is dense, chewy and
sweet from the extended caramelization, there is NO sugar or molasses
or any other sweetener added.

Real pumpernickel has no resemblance whatsoever to most of what is
sold in the U.S. as pumpernickel. You can sometimes find the real
thing in some ethnic grocers that cater to Jewish customers, Germans
or Eastern Europeans. There is absolutely no comparison between the two.

There is a gentleman on the rec.food.sourdough newsgroup named
Samartha Deva who is actively working on traditional German style
sourdough rye breads including pumpernickel. He has some links to
references and is quite knowledgeable on the subject.

His sourdough info is on his web site here:

http://www.samartha.net/SD/index.html

His pumpernickel page:

http://www.samartha.net/SD/procedures/PPN01/index.html

Dragon


Date: Tue, 24 Feb 2009 10:38:36 -0700
From: "Kathleen A Roberts" <karobert at unm.edu>
Subject: [Sca-cooks] kasha/groats bread from estrella siege
To: SCA-Cooks at ansteorra.org

to those interested, here is cedric's groats/kasa bread 
recipe and process.
cailte

I am not sure why someone would want this bread recipe, as 
I considered this one a failure.  But...  This was 
basically a modification of a peasant bread that I make, 
using buckwheat.

1.5 cups of buckwheat, ground by hand into flour.  Some 
small kernals remained
1.5 cups of flour, not sure of the type of white flower we 
had.  I expect general purpose.
1+ cup warm water
2 tsp yeast
1 tsp salt
1 tsp rosemary
1 tsp caraway
1 tsp fennel
1 tsp cumin

Place yeast in cup of warm water for 10 min or until yeast 
building.  Mix all other ingredients except salt in dough 
bowl.  Add yeast water and slowly mix. I add the salt 
slowly as I mixed.  I added a little more water as I went 
until I had made the dough smooth and kneaded.  Then let 
rise until you can't wait any longer or it gets 1.5 times 
original size.  Punch down and then let rise for another 
30 minutes on round baking stone.  (Bake at roughly 375 
for 30 (or so) minutes)

Now, the things that I would change.  First I have 
contemplated soaking the buckwheat first before grinding, 
since i have never worked with buckwheat I am not sure how 
this would work.  But I would try.  Second, the bread rise 
was not what I expected, I think the gluten was low in 
what we had and as I add the salt later in the recipe, I 
don't think it reacted well with the yeast as needed to 
form a good rise.  I would have prefered a larger rise. 
 Also, the brick oven I used, the temperature is not 
something you can control easily, so I started the baking 
around 400 degrees and as the temperature loss occured, I 
rotated the bread and even moved it to the front to give 
it a longer bake time.  So basically, I played in the oven 
for awhile.  And the cumin, for me it was a little too 
much, but others thought it was good.


Date: Tue, 24 Feb 2009 10:47:45 -0700
From: "Kathleen A Roberts" <karobert at unm.edu>
Subject: Re: [Sca-cooks] kasha/groats bread from estrella siege
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Susan Lin <Shoshanna at caergalen.org> wrote:
<<< great - thanks.  I have several boxes of kasha left from Mid-Winter and I
was wondering what to do with it since I don't like it and don't plan to eat
it as is!!! >>>

it was a very dense bread but looked lovely in a rustic 
kind of way.  i believe it 'grows on' you. 8)

cailte


Date: Tue, 24 Feb 2009 18:03:41 -0700
From: Deborah Hammons <mistressaldyth at gmail.com>
Subject: Re: [Sca-cooks] kasha/groats bread from estrella siege
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Failure?  Not as far as the judges were concerned.  Was there any left?  Not
unless you hid some.  :-))  That was wonderful.
Aldyth

On Tue, Feb 24, 2009 at 10:38 AM, Kathleen A Roberts <karobert at unm.edu>wrote:
<<< to those interested, here is cedric's groats/kasa bread recipe and process.
cailte

I am not sure why someone would want this bread recipe, as I considered
this one a failure.  But...  This was basically a modification of a peasant
bread that I make, using buckwheat. >>>


Date: Tue, 24 Feb 2009 20:31:38 -0600
From: "Terry Decker" <t.d.decker at att.net>
Subject: Re: [Sca-cooks] kasha/groats bread from estrella siege
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

<<< Now, the things that I would change.  First I have contemplated soaking 
the buckwheat first before grinding, since i have never worked with 
buckwheat I am not sure how this would work.  But I would try. >>>

Were you using groats or kasha?  Groats are usually raw, while kasha has 
been toasted in oil.  The toasting process will reduce the bitterness of the 
groats and should render the grinding easier.  Soaking might make crushing 
the groats easier, but I would experiment with the process to see if I got a 
reasonable texture.

<<< Second, the bread rise
was not what I expected, I think the gluten was low in what we had and as 
I add the salt later in the recipe, I don't think it reacted well with the 
yeast as needed to form a good rise.  I would have prefered a larger rise. >>>

Maslin loaves don't usually rise as well as loaves completely from wheat 
flour, so that is a potential problem.  The amount of salt should have 
produced a small moderating effect on the yeast.  That you didn't get the 
rise you expected suggests that the yeast was old and/or had not been 
properly stored.  Another possibility is the flour provided was one of the 
lower gluten brands available.  To ameliorate some of these problems, I 
would add a couple tablespoons of diamalt to the flour.  It helps feed the 
yeast and sweeten the loaf.

<<< Also, the brick oven I used, the temperature is not something you can 
control easily, so I started the baking around 400 degrees and as the 
temperature loss occured, I rotated the bread and even moved it to the 
front to give it a longer bake time.  So basically, I played in the oven 
for awhile.  And the cumin, for me it was a little too much, but others 
thought it was good. >>>

Sounds as if the oven may have been a little cold.  You may not have gotten 
a good oven spring.  Not much you can do about that except bake it a longer 
and hope for the best.

I am going to try the recipe next month.

Bear 


Date: Wed, 26 Jan 2011 20:45:16 -0600
From: "Terry Decker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Boletinos Artos

Here's the recipe for Roman Mushroom Bread that I worked up for Al-Barran
MidWinter.  I was working from Mark Grant's Roman Cookery for the basic 
information.

Bear

Boletinos Artos

What is known as "boletinos" bread is shaped like a mushroom.  The kneading 
bowl on which the dough is placed is greased and sprinkled with poppy seeds, 
so that the dough does not stick during rising.  When it is put in the oven, 
some groats are sprinkled over the earthenware pan.  Then the loaf is put on 
top and takes on a very beautiful color like that of smoked cheese.

Athenaeus, The Deipnosophists

The recipe suggests two possible ways the dough can be allowed to rise. 
First is upside down in an oiled bowl.  The second is in a small oiled bowl 
that would shape the stem of the mushroom as the rising dough flows over the 
bowl rim.  I chose to use the second method with 4 1/2 inch pie tins and 4 
inch ramekins as baking pans to shape the mushroom stems.

Athenaeus dates to between 170 and 230 CE.  By this time both sourdough and 
ale barm yeasting were in use in Rome.  Either leaven would be valid.  I 
chose standard yeast for ease of preparation.

The recipe does not specify the two rises I used to improve the crumb.  It 
is very likely that the recipe was actually prepared with a single rise 
after preparing the dough and shaping it.

Grant used the groats as topping for the loaves, but I think they were meant 
to keep the loaves from sticking to the terracotta baking pan.  I used 
parchment paper on a flat baking sheet as a substitute.

Egg white glaze makes for a lovely finish, but it isn't in the original 
recipe.

At 4,000+ feet altitude, I had to reduce the leaven to a scant teaspoon and 
shorten the rise times until doubled.

Flour              720 grams (6 cups)
Salt                 2 Teaspoons
Yeast              1 Scant Tablespoon Dry Active
Water              474 grams (2 cups), 90 degrees F.
Olive Oil          3 Tablespoons
Poppy Seeds
Additional oil to grease round tins

1 Egg (optional, not in the original recipe)

Preparing the dough:

Mix salt and flour in mixing bowl.
Proof the yeast in 1 cup of water (add a pinch of sugar, if necessary to
activate the yeast).
Add the yeast mix, the rest of the water and the olive oil to the dry
ingredients.  Work them together to form a dough.  Knead the dough on a
lightly floured surface (or, as I do, let the Kitchenaide slap the dough
silly, adding small amounts of flour, if necessary to keep the dough from
sticking).
Put the dough ball in a lightly oiled bowl, cover and let rise until doubled
(about 2 hours).

Preparing the loaf:

Divide the dough into two equal parts shape into balls.
Take 2, 4" or 5" diameter cake pans, ramekin or pie pans (aluminum pot pie 
pans will work, but not as well).  Lightly oil them and sprinkle 1 to 1 1/2 
Tablespoons of poppy seeds in each pan (sides and bottom).  Press a dough ball into the pan.  If you use too much oil, the seeds may not adhere to the dough.
Set the filled pans on a baking sheet covered with baker's parchment
(generally reuseable for this application), cover and allow to rise until
doubled (about 1 hour).
The dough will spill over the top of the pans and drop down to the baking
sheet producing the mushroom shape of the loaf.  The parchment keeps the
dough or the egg white glaze from sticking to the baking sheet.

Baking:

Preheat oven to 400 degrees F.
Separate the egg, putting the egg white in a small bowl.  Beat.  Brush the
beaten egg white onto the loaves.
Bake loaves for 40 minutes.  Turn out on a rack to cool.  This can be a
little tricky if the overhanging bread catches on the lip of the pan.

<the end>
Edited by Mark S. Harris	brd-mk-ethnic-msg	2 of 19