July 20, 2018

Recipe Corner: Hot yeast breads

Bi Ginger Isham

The following recipes come from favorite old cookbooks and are easy enough to make for a beginning bread baker.

60 Minute Rolls

(from Williston Federated Church Cookbook)

4-5 cups flour

3 tablespoons sugar

1 teaspoon salt (I use less)

2 packages dry yeast

1 cup milk

1/2 cup water

1/4 cup butter (can get away with 3 tablespoons)

Combine 3 1/2 cups flour, sugar, salt and yeast in mixing bowl. Heat milk, water and butter until very warm. Slowly add to flour mix, stirring. Stir in another 1/2 cup flour. Turn out onto floured surface (another 1/2 cup flour or less) and knead for a few minutes until dough is smooth.

Place dough in mixing bowl you have sprayed with oil. Turn over once and let rise in warm place for 15 minutes. I use a warm oven. Turn dough out onto floured surface and knead a few times and then cut and shape into rolls. I use two greased 8-inch round cake pans. Let rise 15 minutes in warm place and bake about 12 minutes in 425-degree oven.

Oatmeal Bread

(from a Vermont Cookbook by Vermont Cooks)

2 cups boiling water

2 cups oatmeal (regular or minute)

1 tablespoon soft butter

1/2 cup molasses (or dark maple syrup)

1/2 teaspoon salt

1 packet of dry yeast

1/2 cup lukewarm water

5 cups flour

Mix boiling water and oatmeal, let set 1 hour. Stir in butter, molasses, salt. Dissolve yeast in warm water and add to oatmeal mix. Stir in enough flour to make a stiff dough. Knead on floured surface 4 to 5 minutes. Place in oiled bowl. Brush top with butter. Cover, let rise overnight in warm place or 6-8 hours during the day. Punch dough down, knead lightly, shape into 2 loaves. Place in greased pans. Let rise, bake 40-45 minutes in 350-degree oven.

Food Hint: When sautéing meat or veggies, use chicken broth, apple juice, flavored vinegars, water or wine in place of fat or cooking oil.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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