bread

Irish Potato Bread

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potato

Ingredients:

  • 1 lb potatoes – cooked, mashed, and still warm.
  • 1/2 teaspoon salt
  • 2 tablespoons butter or substitute
  • 1/2 cup flour, plus extra for dusting.

Directions:

  1. Place mashed potatoes in a large bowl and mix in the salt and melted butter (or substitute).  Stir in the flour to make a pliable dough.  Turn onto a lightly floured surface and roll into a round, about 1/4 inch thick and 9 inches in diameter. Cut into 6 triangular shapes (called farls), like you would slice pizza.
  2. Lightly dust a cast-iron skillet or griddle with flour, and put on medium high heat.  When the flour begins to toast a pale beige, the temperature will be right for cooking.  Arrange the farls on the griddle or skillet and cook for about 2 1/2 minutes on each side until lightly browned.
  3. Serve them hot and eat with jam, or cinnamon, butter, and sugar. Alternatively, the cooked bread may be fried and eaten with sausages, bacon, and eggs.

This bread is so, so good.  I’m not sure how old the recipe is, but the Victorian Era would be a good guess.

Enjoy!

~ Star

 

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Dilly Casserole Bread (+ vegan version)

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I found this recipe stashed between two old cookbooks on the very bottom shelf.  It’s typewriter-typed and on a 5×8 unlined note card, and I haven’t the faintest idea where it came from, but I’m excited to try the recipe!

Ingredients:

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup creamed cottage cheese (warm to lukewarm)
  • 2 Tbsp sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp butter
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 unbeaten egg

Just for the fun of it, here’s a vegan version.  It’s mostly the same.

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup crumbled, creamed, tofu (warm to lukewarm)
  • 2 Tbsp organic sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp coconut oil
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • Either storebought vegan egg replacer, or 1 tablespoon of ground flax seeds and 3 tablespoons of water to replace 1 egg.  There are many, many vegan egg substitutes.

Directions:

  1. Soften yeast in water.  Combine sugar, cottage cheese/tofu, dried minced onion, butter/coconut oil, dill, salt, baking soda, and egg/substitute in mixing bowl.
  2. Mix thoroughly.
  3. Add flour to form a stiff dough, beating well after each addition.
  4. Cover and let rise in warm place (oven with pan of hot water) until light and double in size (50-60 minutes).
  5. Press down (do not knead). Turn into well-greased 2 quart casserole pan.  Let rise in warm place until light (about 45 minutes).
  6. Bake at 350 for 30 to 40 minutes until browned.
  7. Remove from oven and brush with soft butter/coconut oil.

Voila!  Enjoy.

~ Star

 

90 Minute Yeast Bread

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bread11

This bread is vegan!

What you’re gonna need:

  • 2 1/4 teaspoons active yeast (or, 1 packet)
  • Generous 4 cups flour
  • 1 1/2 cups warm water (not hot)
  • herb seasoning for flavoring (optional but recommended)
  • 2 tablespoons sugar (white or brown; it doesn’t matter.  It won’t make much difference which one you use.  I like the subtle brown sugar flavor in mine, but it seems that white sugar helps your yeast foam faster.)
  • 1 tablespoon of oil.  I like coconut oil or olive oil! (Any will work. Well, except motor oil.  That would probably kill you.)

Here’s the plan:

  1. Dissolve your yeast in the 1.5 cups warm water. Add the sugar.  Cover, and let rest until your yeast starts to foam; about 5 or 10 minutes.
  2. Add herb seasoning and flour.
  3.  Knead 3 minutes until smooth and elastic.
  4. Let rise 30 minutes until doubled.
  5. Knead dough on a floured surface for 5 to 10 more minutes.
  6. If desired, braid bread!
  7. Preheat oven to 400 degrees.
  8. Let rise near warm oven while preheating.
  9. Once your oven is ready, put the loaf in, and bake for 20 to 25 minutes.
  10. Enjoy!

– Star

Honey Bread

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honeybread

To get all emotional about it, to me, this bread tastes like home.  I don’t know why.  I believe it’s a very old recipe, passed down through generations and of course, adapted here and there to fit modern technology. (Ovens.  I’m talking about ovens.)

Ready in about 2.5 hours.

Rises for 45 to 90 minutes.

Stays in the oven for about 35 to 40 minutes at 350 degrees.

Makes 3 loaves.  This is great for gatherings!

  • 2 1/2 cups warm water (not hot)
  • 3 cups wheat flour
  • about 5 cups white flour (no more than nine cups flour total)
  • 2 eggs
  • 1 egg, for later.
  • 1 flat tablespoon yeast
  • 1/2 cup honey
  • 4 tablespoons oil or butter (coconut oil is one of my favorites!)
  • 1 tablespoon salt
  • 2 medium bowls
  • large bowl
  • bread pan, or something.  I find these loaves cook marvelously on cookie sheets.
  1. Add warm water, yeast, and honey in medium bowl. Stir.  Let sit about 5 minutes while you mix up the other ingredients.  Actually, you can let this sit for up to 20 minutes, as the creamier the layer that the yeast forms on top is, the better.
  2. Beat 2 eggs, and mix with oil/melted butter.
  3. Combine the mixtures. Stir.
  4. Add the flour a little at a time until the dough is tacky, but not sticky or wet.
  5. Turn the dough out onto a floured surface, and knead for about 10 minutes.
  6. After the 10 minutes is up and your dough is good and elastic, lightly oil the inside of a large bowl, and do the same to the dough.  Cover.  Keep the dough in the bowl in a dark, warm place for 45 to 90 minutes, to rise until doubled.
  7.  When doubled, preheat oven to 350 degrees, and lightly grease your cookie sheets/bread pans.
  8. Punch down the dough and divide into thirds.  Each one of these will be a loaf.
  9. Beat 1 egg.  Brush the egg on top of the dough.
  10. Let rise until the oven is ready, then bake for 35 to 40 minutes.
  11. Cool briefly, then it’s ready to enjoy!

If you’d like to make things a little fancier, before you bake and after it’s risen, you can take the dough you’ve divided into thirds, and create three “ropes” of dough from each third, twisting them into a braid.

Here’s a tutorial I’ve found on youtube for bread braiding, from the simple 3 strand braid, increasingly complex all the way up to 9.

 

I hope your bread turns out as good as mine did. ^^

~ Star

Antoine’s Fry Bread

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Antoine shared this recipe with Grandma Sharon who shared it with me in 1995.

2.5 cups flour

2 tsp. baking powder

3 Tbs. sugar

dash of salt

1.25 cups milk

Incorporate but do not over-mix. Shape into biscuit rounds – minimal touching! Fry in oil until golden.

Serves 4.

Dad’s Banana Bread

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Prep time: 10 – 15 min

Cook time: (varies by oven) 1 hour 10 min

Ingredients:

5 Bananas (Brown or Black is Best)

1 Stick Butter (Melted)

2/3 Cup White Sugar

1/2 Cup Brown Sugar

2 Eggs

1 3/4 Teaspoon Vanilla Extract

1 1/2 Teaspoon Baking Soda

2 Cups All Purpose Flour

 

Instructions:

No need for a mixer with this recipie!  Preheat the oven to 350* (175*C).  With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

 

Mix in the sugar, egg, and vanilla.  Sprinkle the baking soda over the mixture, and stir in.  Add the flour last, and mix.  Pour mixture into a buttered loaf pan.

 

Bake for 1 hour.  Cool on a rack.  Remove from pan and slice to serve.

 

Enjoy!

 

Makes one big loaf (or two small ones).

-Star