GRITS KUGEL

GRITS KUGEL

1 medium to large onion diced

3 large cloves garlic minced

Oil for frying

1 rounded cup quick grits

1 can cream style corn

1 can water

⅓ to ½ cup margarine

6 eggs

⅓ to ½ cup matzo meal

1 rounded tbsp. salt

½ rounded tsp. ground black pepper

Vegetables (see Note)

Sauté onion in oil over medium heat until lightly browned. Add garlic and stir for a minute or two. Set aside.

Cook grits in water, cream style corn and margarine as usual until done, as usual.

Pre-heat oven to 350°.

Break eggs into large bowl. Beat onions and garlic in, then, a little at a time, the cooked grits, matzo meal, then the salt and pepper. Fold in vegetables.

Grease a 9″ x 13″ baking pan and spoon in mixture, spreading evenly. Sprinkle with challah crumbs. Dot with margarine or spray with oil.

Bake for 50 minutes or until golden.

Yield: 8 servings

Note 1. This is adapted from Shimmy Rosenblum’s recipe for Broccoli-Potato Kugel in the NYT and a MasterCook recipe for Parmesan Cheddar Grits Pudding.

Note 2. The former called for cooked broccoli, the latter for green onions and uncooked spinach. You could use most anything, cooking or blanching, or not, as appropriate, or not vegetables at all.

Note 3. If this is good, try it with cornmeal mush instead of cooked grits.

SAUCES

IN GENERAL, most any soup can be sieved or put through a food mill, reduced and/or thickened, and adjusted for seasoning, to make a good sauce.

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SWEET PEPPER SAUCE – For fish, chicken or pasta

See in Stews, Cholents, Soups, Pepper Soup.

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TOMATO-CORIANDER SEED SAUCE - For fish

1 small can diced tomatoes

1 tbsp. butter

2 tbsp. vegetable oil

1 tbsp. garlic, finely chopped

1 tsp. coriander seed, roasted in skillet, and ground

Salt and pepper to taste

Chopped peanuts and parsley or cilantro for garnish

-------------------------------------------------------------------------------------------------------YOGHURT SAUCE – Indian, for fish

1 cup yoghurt

1 bay leaf

½ tsp. cinnamon

1 cardamom

1 inch ginger finely grated

½ onion, minced

1 tsp. chili powder

1 tsp. turmeric

1 tsp. cumin

½ tsp. sugar

Salt and pepper to taste

Grind cinnamon and cardomom, and fry with bay leaf. In mortar, mash onion and ginger, and add these ingredients, along with chile, turmeric, and cumin to pan fish was fried in. Fry, then add a little water to keep from burning, and cook until a mash.

Add yoghurt, and simmer until oil comes to the top, and it becomes a smooth sauce.

If for fish, fry mustard seeds in oil. Cut fish into 1-inch cubes, dredge, and fry until pale golden. Drain.Add fish, and a little water if necessary, and simmer until golden.

Serve with plain rice.

------------------------------------------------------------------------------------------------------------CILANTRO SAUCE (Mexican, for fish)

See www.cooks.com/rec/doc/),1945,159174-250195,00.html

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CREAMY TOMATO (Indian, originally for paneer)

3 tbsp butter or ghee

1 medium sized onion finely chopped

1/2 inch ginger finely chopped

2 green chillies finely chopped

2 medium sized tomatoes finely chopped

¼ cup beaten natural plain yoghurt

½ tsp red chilli powder

½ tsp garam masala

2 tbsp tomato puree

Salt to taste

Heat half the butter. Add onion, ginger, green chilli, fry for 4-5 minutes on medium heat. Add tomatoes. Fry till tomatoes turn into puree. Add ½ cup of water and blend this paste in a blender to make a puree.

Heat remaining butter in a pan. Add garam masala, chilli powder and tomato puree fry for 2-3 minutes then add the puree and boil to get thick gravy.

Just before serving add ½ cup milk and Paneer cubes and boil for 4-5 minutes. Garnish with chopped coriander.

------------------------------------------------------------------------------------------------------------JAMBALAYA SAUCE – for leftover meat, or for jambalaya, q.v. in Stews and Cholents folder. (Adapted from a recipe of Jacqueomo’s New Orleans Grill [Richmond] in the TD)

½ lb. salami, in small dice

Vegetable oil for frying

1 bell pepper (or half red and half green), chopped

½ onion, chopped

1½ ribs celery, chopped

2 tbsp. Worcestershire sauce

Chile pepper, salt and pepper, to taste

1 16-oz can diced tomatoes

[Stock]

Sauté salami until lightly browned. Remove and set aside. Sauté peppers, onion and celery in same pot until caramelized; add Worcestershire sauce, spices, and tomatoes, plus some stock or other liquid if desired. Bring to a boil, and simmer for 1 to 2 hours, or until desired consistency.

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YOGURT-DILL SAUCE – For fish

2 cups plain yogurt

1 medium clove garlic, finely chopped

1 scallion, white and green parts, finely sliced

1½ tbsp. vinegar

2 tbsp. chopped fresh dill

1 cucumber, seeded, in ½-inch dice

Pinch cayenne pepper

½ tsp. coarse salt

Black pepper to taste

Dash Tabasco Sauce

Combine all the ingredients in a bowl.

LIQUEURS

LIQUEURS

Kümmel-Anise

¼ cup caraway seeds (kümmel)

1 tbsp. anise seed

Zest of one lemon

2 tsp. sugar to taste (optional)

1 quart vodka

Anise-Orange

¼ cup anise seed

Zest of two small oranges

1 clove

1½ inch cinnamon stick

Sugar to taste

1 quart vodka

Combine the first four ingredients and steep for one week or more. It is ready when all the seeds have sunk to the bottom. Stain through a seive; allow to settle, then strain through cheesecloth once or twice.

Note: Any proportion of caraway to anise may be used, or all one or all the other. Be aware, however, that caraway has a much stronger flavor than anise. I use the cheapest 100-proof vodka. There is no point in paying more for the vodka, as its taste is overpowered by the spices. This recipe makes a very fiery liqueur that may not be to everyone’s taste. Sugar syrup, or water and sugar, may be added to taste.

100-proof vodka can also be added in equal measures to “Triple Sec.” The latter is over-priced, and overly sweet at the same time as it is weak and insipid. The addition of vodka reduces the cost, and cuts the sweetness without in the least diminishing the taste.

Banana

Two bananas, a little sugar, and a piece of vanilla bean to a fifth of vodka.

Kummel

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A caraway cordial

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• 4 2 Tsp. caraway seed
• 1 3 tsp. fennel seed
• [1 tsp. aniseseed]
• 1 1/2 tsp. powdered cumin[seed]
• 1 cup sugar syrup:
• combine 2 parts sugar to 1 part water. Bring to a boil, then cool.
• 1 fifth 100-proof vodka

Bruise or slightly crush the caraway and fennel seeds and add with the cumin to the vodka in a glass container. Cover and let stand 1 1/2 weeks. Strain through a cheese cloth. Add sugar syrup and let stand until clear.

WHOLE WHEAT RYE NUT (WITH BANANA, CORNMEAL, AND CURRANTS)

WHOLE-WHEAT-RYE-NUT BREAD

½ cup honey

1 tbsp. salt

4½ tsp. dry yeast

1 mashed banana

1½ cups warm water

+ ¾ cup hot tap water + 2 tbsp. margarine

1 cup stone ground, whole grain rye flour

1 cup stone ground, whole grain wheat flour

¼ cup stone ground cornmeal

3½-4 cups bread flour

¼ cup nuts, toasted

¼ cup currants (or raisins) soaked in bourbon

Mix all ingredients. Turn out onto kneading surface floured with a half-cup white bread flour, and knead. Add flour while kneading until the dough is handle-able; it will remain somewhat sticky. Knead for 10-12 minutes more. Form into a ball.

Lightly spray a large bowl with cooking spray, place the ball of dough in it, and turn the dough to coat it with oil on all sides. Cover and set in a warm, draft-free place until doubled in bulk.

Punch the dough down and turn out. Cut in half, roll out each half, sprinkle with the nuts and raisins or currants, roll up the two halves, and shape into two loaves. Let the loaves rest a few minutes while you grease two 8½ x 4½ x 2½ bread pans. Dust the pans with cornmeal, place the loaves in them, cover and set to rise again until almost doubled in bulk, or until the tops are rounded above the rims of the pans.

Pre-heat oven to 425°. Bake for about 10 minutes, then lower the oven temperature setting to 350°, and continue baking for about 20 minutes, or until the tops sound hollow when rapped with a wooden spoon. Turn out of the pans and bake for a few more minutes directly on the oven rack. Remove to cool on a rack. Do not slice until thoroughly cool, preferably the next day.

PAREVE WHITE BREAD WITH CORNMEAL AND CREAM STYLE CORN

PAREVE WHITE BREAD 2 (increased quantity)

1 can Cream Style Corn

1 can hot water

¼-½ cup margarine

scant 3½ tsp. dry yeast

3 tbsp. sugar

1½ tbsp. salt

¼-½ cup bran

¾ cup cornmeal

9 cups all-purpose flour,

of which ¾ cup or more can be graham flour

Follow James Beard p. 36, i.e.:

§ combine all ingredients, in the order listed;

§ knead until “supple, satiny, and no longer sticky;

§ let rise until about doubled in bulk, or about 1½-2 hours;

§ 2 or 3 punches, let rest, knead 4-5 minutes;

§ shape into two 9 x 5 x 3-inch loaves;

§ let rise until about doubled in bulk, about 45 minutes;

§ pre-heat oven to 400°;

§ slash or stipple loaves, brush loaves with egg white, [sprinkle with poppy seeds];

§ allow to rise back to the height it was before stippling or slashing;

§ bake at 400° for 35 minutes for small loaves, or 45 minutes for large loaves.

Quantity: Two large loaves.

CORNMEAL-RYE BREAD WITH CREAM STYLE CORN (PAREVE)

CORNMEAL-RYE (PAREVE)

¾ cup stone ground cornmeal

1 tbsp. sugar

1 tbsp. salt

1 tbsp. shortening (canola oil)

1½ tbsp. dry yeast

1 tbsp. molasses

1 can cream style corn

+ ⅔ can hot tap water

½ cup stone ground, whole grain rye flour

¼ cup wheat bran

5 cups white flour

[Try adding pine nuts.]

Mix all ingredients. Turn out onto kneading surface floured with a half-cup white flour, and knead. Add flour while kneading until the dough is handle-able; it will remain somewhat sticky. Knead for 5 minutes more. Form into a ball.

Lightly spray a large bowl with cooking spray, place the ball of dough in it, and turn the dough to coat it with oil on all sides. Cover and set in a warm, draft-free place until doubled in bulk.

Punch the dough down and turn out. Cut in half, roll out each half, sprinkle with the raisins or currants, roll up the two halves, and shape into two loaves. Let the loaves rest a few minutes while you spray two 8½ x 4½ x 2½ bread pans. Dust the pans with cornmeal, place the loaves in them, cover and set to rise again until almost doubled in bulk, or until the tops are rounded above the rims of the pans.

Pre-heat oven to 425°. Brush the tops of the loaves with water, and cut one or two slashes into the tops with a razor blade or very sharp knife. Bake for about 10 minutes, then lower the oven temperature setting to 350°, and continue baking for about 20 minutes, or until the tops sound hollow when rapped with a wooden spoon. Turn out of the pans and bake for a few more minutes directly on the oven rack. Remove to cool on a rack. Do not slice until thoroughly cool, preferably the next day.

This bread is excellent toasted for breakfast, or, notwithstanding that the recipe seems like it will produce an excessively sweet loaf, thinly sliced for sandwiches.

Variations. For pareve loaves substitute soy milk for the milk. The proportions of the spices is a matter of personal preference. The caraway seeds can be omitted, or increased. If the latter, the taste will be more like that commonly associated with rye bread. The proportion of rye flour can be varied; note, though, that the dough becomes harder to handle if there is more rye flour. In this recipe, as in most, the raisins or currants can be soaked for a half-hour in brandy or bourbon.

CORNMEAL-RYE BREAD WITH SOY MILK (PAREVE)

CORNMEAL-RYE BREAD (PAREVE)

1 tbsp. molasses (or honey)

1 tbsp. sugar

2 tsp. fennel seed

1 tsp. caraway seed

¾ cup stone ground cornmeal

1¼ cup boiling water

2 tbsp. wheat berries

1 cup boiling water

1½ cup soy milk (or any combination

soy milk, water, and cream style corn)

1 tbsp. salt

1½ tbsp. dry yeast

1 cup rye flour

2 tbsp. wheat bran

4-5 cups white flour [I think some stone ground whole wheat would be good.]

1 cup dried currants or raisins

[Try adding pine nuts.]

The night before: in a large bowl, mix the first six ingredients, cover with a plate, and leave overnight; in a separate, small bowl, add one cup boiling water to the wheat berries, and leave overnight.

The following day: Drain the wheat berries and add to the large bowl. Mix in the soy milk (or combination), salt, and yeast, then the rye flour; then, one cup at a time, and then ½ cup at a time, the white flour, until a sticky dough is formed, that pulls away from the sides of the bowl. Turn out onto kneading surface floured with a half-cup white flour, and knead flour in until the dough is just stiff enough to knead properly. Knead 10 to 15 minutes, until the dough is smooth and elastic. It will remain a little sticky. Form into a ball.

Lightly spray a large bowl with cooking spray, place the ball of dough in it, and turn the dough to coat it with oil on all sides. Cover and set in a warm, draft-free place until doubled in bulk.

Punch the dough down and turn out. Cut in half, roll out each half, sprinkle with the raisins or currants, roll up the two halves, and shape into two loaves. Let the loaves rest a few minutes while you spray two 8½ x 4½ x 2½ bread pans. Dust the pans with cornmeal, place the loaves in them, cover and set to rise again until almost doubled in bulk, or until the tops are rounded above the rims of the pans.

Pre-heat oven to 425°. Brush the tops of the loaves with water, and cut one or two slashes into the tops with a razor blade or very sharp knife. Bake for 10 to 15 minutes, then lower the oven temperature setting to 350°, and continue baking for about 20 minutes, or until the tops sound hollow when rapped with a wooden spoon. Turn out of the pans and bake for a few more minutes directly on the oven rack. Remove to cool on a rack. Do not slice until thoroughly cool, preferably the next day.

This bread is excellent toasted for breakfast, or, notwithstanding that the recipe seems like it will produce an excessively sweet loaf, thinly sliced for sandwiches.

Variations. For pareve loaves substitute soy milk for the milk. The proportions of the spices is a matter of personal preference. The caraway seeds can be omitted, or increased. If the latter, the taste will be more like that commonly associated with rye bread. The proportion of rye flour can be varied; note, though, that the dough becomes harder to handle if there is more rye flour. In this recipe, as in most, the raisins or currants can be soaked for a half-hour in brandy or bourbon.

ASHKENAZIC RYE BREAD

ASHKENAZIC RYE BREAD

(Adapted from Gil Marks’ World “Kawrinbroyt”, p. 288)

2 tbsp. fennel seeds

2 cups water

3 tbsp. margarine

1 small onion, chopped

5 tsp. yeast

¼ to ⅓ cup brown sugar

¼ to ⅓ cup unsulfured molasses or dark corn syrup

1½ tbsp. kosher salt

2 cups stone ground dark rye flour

¼ cup bran

4 cups, more or less, all-purpose white flour

The night before: boil the water, add the fennel seeds, and soak overnight.

The following day:

Melt the margarine, add chopped onion, and caramelize.

Strain the water out of the fennel seeds. Remove ½ cup, heat to warm, add yeast, then 1 tsp. of the sugar, and let stand until foamy, about 5 minutes. Add the remaining fennel-water, measured, adding enough new water to make 1½ cups. Blend in the remaining sugar, molasses or corn syrup, salt, caramelized onions and margarine, drained fennel seeds, bran, and rye flour.

Add the white flour until the mixture holds together. Turn out onto a well-floured surface and knead, adding additional white flour—not too much—until the dough is sticky but kneadable. Place in a greased bowl, turning to coat. Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1½ hours, or in the refrigerator overnight.

Sprinkle a large baking sheet with cornmeal or grease the baking sheet. Punch down the dough, knead briefly, and divide in half or into thirds. Shape into loaves or rounds and place on the prepared baking sheet. Cover loosely and let rise until double in bulk, about 1 hour.

Pre-heat oven to 350°. Glaze with cornstarch dissolved in water, or egg white. Bake until browned and hollow-sounding when tapped on the bottom, about 40 minutes. Transfer to wire rack to cool.

Quantity: Two large or three small loaves.

PUMPERNICKEL BREAD

PUMPERNICKEL

(adapted from James Beard)

2½ cups water

½ cup cornmeal

½ tbsp. molasses

½ tbsp. salt

1 tbsp. shortening

1 tsp. caraway seeds[1]

¾ cup potato flakes

2¼ tsp. yeast

2 cups rye flour or rye meal[2]

2 cups all-purpose flour[3]

Additional margarine to brush the tops of the baked loaves

Bring the water to a boil. Whisk in cornmeal, and cook per cornmeal label. Add molasses, salt, shortening, and caraway seeds, then pour into a large mixing bowl and stir in potato flakes. Allow to cool.

When cool, add yeast, then flours, 1 cup, then ½ cup, at a time, beating well after each addition, to make a very sticky dough.

Turn out the dough on a floured board and knead for approximately 15 minutes, adding flour and cornmeal as necessary to produce a firm and evenly textured dough. Shape into a ball. Coat a large mixing bowl with margarine, place the dough in the bowl, and turn to coat all sides with margarine. Cover tightly and let rise until doubled in bulk.

Punch down, and turn out on a floured board. Let rest for 2 to 3 minutes, then knead vigorously for 5 or 6 minutes (it will be stickier than for the first kneading, but that is ok: do not add more flour) and let rest again. Shape into two loaves. Place in two well-greased 9 x 5 x 3-inch pans, and let rise until it is doubled in bulk.

Pre-heat the oven to 425° and bake for 10 minutes. Reduce the heat to 350° and continue to bake for about 40 to 50 minutes more. The loaves will get a dark crust and sound hollow when tapped on the top and bottom with the knuckles. Remove from pan and return to oven to crisp and color the crust.

Rub the crusts well, or brush the crusts, with margarine, when the bread comes out of the oven. Cool thoroughly before slicing.

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[1] I think I’d like it better without the caraway seeds: this is a “warm, comfort” bread; the caraway contradicts it.

[2] Could be more. Dough may be made stiff at this point. At a total of 4 cups, it will be loose and sticky for the second kneading, and will sag over the side of the pan when baked.

[3] Ditto.

POTATO REFRIGERATOR BREAD 2 -- CHALLAH FOR ROSH HASHANAH

POTATO REFRIGERATOR BREAD 2 – CHALLAH FOR ROSH HASHANAH

(adapted from James Beard)

1½ cans Cream Style Corn

¼-½ cup water

1 cup instant mashed potatoes

2½ tbsp. salt

2¼ sticks margarine

½ cup warm water

¼-½ cup honey

4½ tsp. dry yeast

3 eggs

10 cups white flour, approx.

Bring the Cream Style Corn and water to a boil. Add salt and margarine, then pour into a large mixing bowl and stir in potato flakes. Allow to cool.

Proof yeast in warm water to which the sugar has been added. When proofed, stir in the eggs and the potato mixture. Stir well. Then add the flour, 1 cup, then ½ cup, at a time, beating well after each addition, to make a thoroughly stiff dough.

Turn out the dough on a floured board and knead for 10 or 12 minutes, until the dough is very smooth and shows great elasticity. Shape into a ball. Butter a large mixing bowl, place the dough in the bowl, and turn to coat all sides with butter/ Cover tightly and refrigerate overnight to let rise (it can be refrigerated for as much as 18 hours).

Remove from the refrigerator, punch down, and turn out on a floured board. Let rest for 5 to 6 minutes, then knead vigorously for 4 or 5 minutes and let rest again. Shape into two loaves. Place in two well-greased 9 x 5 x 3-inch pans, and let rise until it is doubled in bulk. (Because it has been refrigerated for a lengthy period, the rising time may be as long as 4 hours.)

Pre-heat the oven to 375° and bake for 40 to 45 minutes. Remove from pan and return to oven to crisp and color the crust. Cool thoroughly before slicing.

Quantity: 4 medium-sized, round, free-form loaves

POTATO REFRIGERATOR BREAD

POTATO REFRIGERATOR BREAD

(adapted from James Beard)

Note 2: Taste for salt: both the pototo recipe and the Beard recipe called for salt. I added salt only to the potatoes.

Note 3: Taste for sweetness. The recipe called for ½ cup plus 1 tbsp. sugar, but I reduced it because the Cream Style Corn is sweetened.

1 can Cream Style Corn

¼ cup water

2/3 cup Idahoan instant mashed potatoes

1 tbsp. salt

1½ sticks margarine

½ cup warm water

2 tbsp. sugar

2¼ tsp. dry yeast

2 eggs

6½ cups white flour, approx., of which ½ cup can be cornmeal (could have been more: the dough is stickier and slacker when kneaded after refrigerating)

Bring the Cream Style Corn and water to a boil. Add salt and margarine, then pour into a large mixing bowl and stir in potato flakes. Allow to cool.

When cool, add all other ingredients, the flour last, 1 cup, then ½ cup, at a time, beating well after each addition, to make a thoroughly stiff dough.

Turn out the dough on a floured board and knead for 10 or 12 minutes, until the dough is very smooth and shows great elasticity. Shape into a ball. Butter a large mixing bowl, place the dough in the bowl, and turn to coat all sides with butter. Cover tightly and refrigerate overnight to let rise (it can be refrigerated for as much as 18 hours).

Remove from the refrigerator, punch down, and turn out on a floured board. Let rest for 5 to 6 minutes, then knead vigorously for 4 or 5 minutes and let rest again. Shape into two loaves. Place in two well-greased 9 x 5 x 3-inch pans, and let rise until it is doubled in bulk. (Because it has been refrigerated for a lengthy period, the rising time may be as long as 4 hours.)

Pre-heat the oven to 375° and bake for 40 to 45 minutes. Remove from pan and return to oven to crisp and color the crust. Cool thoroughly before slicing.

PIZZA DOUGH WITH SEMOLINA FLOUR

Pizza Dough

(From Fogazzo Traditional Semolina Pizza Dough Recipe, which says, “Semolina adds complexity to this recipe, and makes it pliable enough for handtossing, and from the EatingWell May'92 issue.)

Ingredients:
2 cups warm water
1 packet active dry yeast
4 tablespoons olive oil
2 teaspoons sugar
2 teaspoons salt
2½ cups unbleached wheat flour
2½ cups semolina flour

    In a large bowl, dissolve sugar or honey in 2 cups warm water.

    Sprinkle in yeast and let sit for 5 min. or until foamy. Stir in

    salt. With a wooden spoon, stir in semolina flour and enough white

    flour to make a firm soft dough.  Knead for 8-10 minutes, until

    the dough is smooth and elastic, additional white flour as needed

    to prevent it from sticking.  Place the dough in a lightly oiled

    bowl(quick spray w/pam) and cover with plastic.  Let rise for 1

    1/2 -2 hours , or until doubled.  Notes: The dough can be made

    ahead to this point, punched down, enclosed in a large plastic bag

    and stored in fridge for up to 2 days or in freezer for up to 2

    months. Defrost for at least 8 hours in fridge and then bring to

    room temp.

    Makes 8 6-inch crusts.

    I usually make half a recipe and then freeze half of that half.

    To cook/assemble:

    Heat oven to highest baking setting.  Place stone,tiles, or inverted baking

    sheet on lowest rack of oven(first time I noticed inverted:)

    Form dough into rounds and place on cornmeal dusted pizza peel or inverted

    cookie sheet. Add your toppings as desired.

    Carefully slide the pizzas from the peel or baking sheet onto heated stone

    or heated baking sheet. Bake for 10-14 minutes or until bottoms crisp or

    browned.

    (I never use the 2 cookie sheet method-no dishwasher-I simply use 1

    unheated cookie sheet works fine for me)

MALTEX BREAD WITH SOY MILK

MALTEX BREAD

¾ cup Maltex

1 tbsp. honey

1¼ cup boiling water

1 cup soy milk

1 tbsp. salt

1½ tbsp. dry yeast

4-6 cups all-purpose or bread flour

inc. ¼ cup cornmeal if desired

¾ cup dried currants or raisins

Pour boiling water over Maltex, and mix in. Cover with a plate, and leave to cool. When lukewarm, mix in the soy milk, salt, and yeast, then the flour, until an elastic dough is formed, that pulls away from the sides of the bowl. Turn out onto kneading surface floured with a half-cup flour, and knead flour in until the dough is just stiff enough to knead properly. Knead 10 to 15 minutes, until the dough is smooth and elastic. Form into a ball.

Lightly spray a large bowl with cooking spray, place the ball of dough in it, and turn the dough to coat it with oil on all sides. Cover and set in a warm, draft-free place until doubled in bulk.

Punch the dough down and turn out. Cut in half, roll out each half, sprinkle with the raisins or currants, if desired, roll up the two halves, and shape into two loaves. Let the loaves rest a few minutes while you spray two 8½ x 4½ x 2½ bread pans. Dust the pans with cornmeal, place the loaves in them, cover and set to rise again until almost doubled in bulk, or until the tops are rounded above the rims of the pans.

Pre-heat oven to 425°. Brush the tops of the loaves with water, and cut one or two slashes into the tops with a razor blade or very sharp knife. Bake for about 10 minutes, then lower the oven temperature setting to 350°, and continue baking for about 20 minutes, or until the tops sound hollow when rapped with a wooden spoon. Turn out of the pans and bake for a few more minutes directly on the oven rack. Remove to cool on a rack. Do not slice until thoroughly cool, preferably the next day.

RUSTIC ITALIAN BREAD, PILLSBURY CLASSIC

“RUSTIC ITALIAN BREAD”

(“Pillsbury Classic Recipe)

1 cup warm water

2 tbsp. olive oil

3 cups bread flour

2 tsp. sugar

½ tsp. salt

1¼ tsp. yeast

Combine all ingredients. Turn out onto kneading surface and knead for approximately 10 minutes, or until smooth. Form into a ball.

Lightly spray a large bowl with cooking spray, place the ball of dough in it, and turn the dough to coat it with oil or butter on all sides. Cover with Saran Wrap and a towel and set in a warm, draft-free place until doubled in bulk, 30 or 40 minutes.

Punch the dough down, turn out, let rest fro about 15 minutes, and shape into one 12" or two loaves. Dust a cookie sheet with cornmeal, place the loaves on them, cover and set to rise 35 to 40 minutes, or until doubled in size.

Pre-heat oven to 375°. Brush the tops of the loaves with water, and cut one or two slashes into the tops with a razor blade or very sharp knife. Bake for about 25 to 30 minutes, or until the tops sound hollow when rapped with a wooden spoon. Turn out of the pans and bake for a few more minutes directly on the oven rack. Remove to cool on a rack. Do not slice until thoroughly cool, preferably the next day.

RUSTIC ITALIAN BREAD OR SUB ROLLS

“RUSTIC ITALIAN BREAD” [Try this as sub rolls.]

(Pillsbury Bread Flour bag)

2 cups water

4½ tbsp. yeast

6 cups flour

2 rounded tbsp. sugar

1 tbsp. salt

4 tbsp. olive oil

Combine all ingredients. Knead 10 minutes or until smooth. Form into a ball. Cover with plastic wrap and cloth, and let rise 30 to 40 minutes. Punch down dough, cover with the inverted bowl, and allow to rest 15 minutes. Shape into two 12″ baguette-shaped loaves, and place on ungreased cookie sheet dusted with cornmeal. Cover and let rise for 30 to 40 minutes.

Pre-heat oven to 375°. Brush the tops of the loaves with water, and cut one slash into each top with a razor blade or very sharp knife. Brush with egg white, and bake for 25 to 35 minutes, or until the tops sound hollow when rapped with a wooden spoon. Remove to cool on a rack.

HAMBURGER BUNS

HAMBURGER BUNS

(adapted from Hamburger Buns recipe at www.melporponsti.com.)

½ cup warm water

2 tbsp. sugar

1 rounded tbsp. yeast

1½ tsp. salt

1 egg, beaten

1½ cups water

6 cups all-purpose flour

½ cup Crisco or margarine

Dissolve yeast and sugar in ¾ cup warm water. In large bowl combine salt, egg, water, half the flour, and the Crisco or margarine. Add the yeast mixture and the remaining flour. Mix, turn out, and knead to make soft dough (the original recipe apparently assumes a dough machine, and does not say to knead, and indeed the dough is too soft and sticky really to knead; knead it only enough to mix in the last half-cup flour). Let rise one hour. Punch down, and let rise again for one hour. Then shape into balls on floured, non-stick cookie sheet. Let rise again for one hour, and bake 20-25 minutes in pre-heated 375° oven (the original recipe says 20 minutes; it could be a little more, as the tops do not come out very brown; or perhaps the temperature could be a little higher).

Yield: 24 buns exactly, which the recipe says are suitable for freezing and delicious when warmed.

NOTE: There are three risings in this recipe.

Note: If refrigerated it can be kneaded, but it does not appear to be necessary. It can then be rolled out. Try rolling it out to ½ the desired thickness, then folding it over and pressing it down. Then, if the rolls are cut they may be splittable at the table without a knife.

CORNMEAL BREAD

CORNMEAL BREAD

½ cup cornmeal

1 cup boiling water

1 teaspoon salt

1 can Cream Style Corn

¾ cup water

1½ tbsp. yeast

1 tbsp. granulated sugar

2-3 tsp. salt

¼ cup dark brown sugar

¼ cup cornmeal

5-6 cups all-purpose flour

Cook the cornmeal in the salted boiling water until more or less done, about 4 minutes. Place it in a large mixing bowl. Mix in the Cream Style Corn and the remaining ingredients, the flour a cup at a time, then a half cup at a time.

Knead 10-12 minutes. Ball. Oil. Set to rise until double in bulk.

Punch down. Preheat oven to 425°. Shape into 3 loaves, 8½ x 4½ x 2½. Cover. Let rise again, to almost doubled in bulk, or just level with the tops of the baking tins.

Bake at 425° for 10 minutes, then lower oven to 350° and continue baking for 20 to 25 minutes, until the bread is nicely browned and sounds hollow when removed from the tins and rapped with the knuckles on top and bottom. Place the loaves, without tins, on the oven rack for a few minutes, to crisp the crust. Cool on racks before slicing.

CHALLAH, JENNIE GROSSINGER'S

CHALLAH, JENNIE GROSSINGER’S

1½ tbsp. yeast

2 tbsp. sugar

2½ cups lukewarm water

¼ cup salad oil or margarine

1½ tbsp. salt

4 eggs plus one egg-yolk

(save the white to brush loaves)

9 cups all purpose flour, the last one kneaded in

(Resist the temptation to add a little bran: it coarsens it, which is inappropriate for this bread.)

Follow Grossinger, p. 169 (recipe is doubled)

CHALLAH MADE WITH CORNMEAL

CHALLAH MADE WITH CORNMEAL

1 cup boiling water

3 tbsp. margarine

2 tbsp. salt

1 cup cornmeal (in two half-cups)

1 can Cream Style Corn

½ cup cold water

2 eggs plus one egg-yolk

(save the white to brush loaves)

½ cup sugar

2 tbsp. yeast[1]

8 cups all purpose flour

(No bran: it coarsens it, which is inappropriate for this bread.)

Boil 1 cup water with margarine and salt. Whisk in about half the cornmeal and simmer until thick. Empty into a large mixing bowl. Add the can of Cream Style Corn washed out with the ½ cup of cold water; then the eggs, sugar, and yeast, and finally the remaining cornmeal.

Mix in flour, and knead until smooth and elastic, about 10 to 12 minutes, adding more flour as needed; it may remain a little sticky. Spray a large bowl, put dough ball into it, spray the top of the dough, cover and let rise until double in bulk.

Punch down. Cut in half and braid into loaves. Put dough into greased pans and let to rise again until almost doubled in bulk, or just level with the tops of the pans. Pre-heat oven to 425°. Brush the tops with reserved egg whites and sprinkle with poppy or sesame seeds. Bake for 10 minutes at 425°, then lower setting to 350° and continue baking for 20 to 25 minutes.

Makes three 8½ x 4½ x 2½ loaves plus two little loaves (if 10 cups of flour).

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[1] The recipe called for 3½, but it seemed too lively.

BUTTERMILK WHITE BREAD

BUTTERMILK WHITE BREAD

(adapted from James Beard, p. 42)

The best white bread.

¼ cup white cornmeal

Scant ¾ cup hot water

Scant 2 tbsp. honey

5 tbsp. melted butter

2¼ tbsp. dry yeast

1 rounded tbsp. salt

3 cups buttermilk

7-8 cups unbleached hard-wheat flour plus ¼ cup cornmeal

In a small bowl, combine the first four ingredients and, when sufficiently cool, the yeast. Allow to proof. In the large bowl, mix 5 cup of flour and the remaining ingredients into a smooth dough. Add the yeast mixture and mix in as much of the remaining flour as possible; flour the kneading board with the remainder. Turn out onto kneading surface and knead for approximately 10 minutes, until the dough is supple, smooth and satiny. Form into a ball.

Lightly spray a large bowl with cooking spray, place the ball of dough in it, and turn the dough to coat it with oil or butter on all sides. Cover and set in a warm, draft-free place until doubled in bulk.

Punch the dough down, turn out, and knead for two minutes. Shape into two loaves. Let the loaves rest a few minutes while you spray or butter two 9 x 5 x 3 bread pans. Dust the pans with cornmeal, place the loaves in them, cover and set to rise again until more than doubled in bulk, or until the tops are rounded above the rims of the pans.

Pre-heat oven to 375°. Brush the tops of the loaves with water, and cut one or two slashes into the tops with a razor blade or very sharp knife. Bake for about 40 minutes, or until the tops sound hollow when rapped with a wooden spoon. Turn out of the pans and bake for a few more minutes directly on the oven rack. Remove to cool on a rack. Do not slice until thoroughly cool, preferably the next day.

BUTTERMILK WHOLE WHEAT BREAD (no yeast)

BUTTERMILK WHOLE WHEAT BREAD (No yeast)

(From Bob’s Red Mill package)

(Seems strange, but makes a beautiful bread.)

4 cups whole wheat flour

2 cups white flour

½ cup sugar

2 tsp. salt

1 quart buttermilk

4 tsp. baking soda

Preheat oven to 375°. In a large mixing bowl mix first 4 ingredients. In a separate bowl mix baking soda and buttermilk. Stir wet ingredients into dry. Pour into bread pans, no higher than the top of the pan; smooth tops of loaves, and place in center of oven. Turn oven down to 350° and bake approximately 50 minutes. Turn out and cool on wire rack.