Russian Black Bread
Make a yeast starter and let stand 2-3 hrs or over-night:1 Tbsp. yeast ½ c. warm water3 Tbs. Rye flour 1/8 tsp sugar1/3 c. unbleached all purpose flourWhen ready to make the dough add to the yeaststarter:1 cup buttermilk ¼ c. cider or malt vinegar2 Tbsp. butter, melted½ oz unsweetened chocolate, meltedSift together:1 Tbsp. flax seed meal 3 cups Rye flour2 cups whole wheat flour 4 tsp salt2 cups unbleached bread flourPlace liquids in large mixing bowl. Gradually addthe flour mixture until a ball forms and the doughcomes away from the sides of the bowl, addinganother ½ cup of buttermilk as needed. Let thedough rest 10 minutes. Knead well for 15 min-utes. Let rise once. Shape into 2 round loaves. Letrise until doubled. Bake 350 for 45 minutes.
Recipes by Ruth Thompson
Half and Half Bread – 4 loaves
My husband's aunt is a great baker and was willing to teachme her methods when we lived in Idaho. She used a good quality white flour, melted shortening and more sugar in herrecipe than I've given here. Being farmers, her family could handle the extra calories, and that was in the days before weworried about trans-fats. So, I've adapted her original recipeand have been very happy with the results. The following in-structions are for making bread by hand as Aunt Phyllistaught me. The recipe is good for use with an electric mixerand dough hook as well.
In large mixing bowl, combine & let stand for 5 minutes:¼ c. sugar or honey 1 Tbsp. Salt¼ c. veg. Oil 4 cups warm water4 scant Tbsp. Yeast
Mix: With a large spoon, stir in sifted flour, 1 cup at time untilthe mixture is smooth and free of lumps. Use 4 cups of sifted whole wheat and 4 cups of sifted unbleached white all-purpose or bread flour. When the dough becomes thick and unmanageable with a spoon, use your hands. If, after 8 cups of flour, the dough is still sticky, add small amounts of flour and mix in well with hands until the dough forms a ball and does-n't stick to the bowl.Knead: Place the dough on a lightly floured surface and knead for 15 minutes. To knead you take the edge of the dough thatis furthest away from you and bring it to the center, thenpunch it down with the heel of your palm. Turn the dough ¼turn and repeat. Continue folding and punching the doughuntil the dough is smooth, soft, and elastic (when stretched between your hands the dough doesn't break).. It it feelssticky, sprinkle small amounts of flour into the dough and work it in well. This is great exercise and is a good way towork out stress and frustrations!Raise: Place the dough in a clean large bowl in a warm spotfree of drafts and cover lightly with a floured dish towel. Letthe dough raise until doubled in bulk; about 1 hour.Shape: Punch the dough down and place on lightly floured surface. Cut into four equal pieces. Roll each into a rectangleabout ½ inch thick. Fold the dough into a third, overlappingthe folds so that your dough is 3 layers thick and the width isslightly smaller than the length of your bread pan. Roll thedough tightly towards you, then pinch the seam together.Place the roll, seam side down, into a greased loaf pan.Raise again: Cover the 4 loaves lightly with a floured dishtowel, place in a draft free spot, and let raise until double. Thecrown of the loaf should be slightly higher than the bread pan.(about 1 ¼ hours).Bake: Preheat the oven to 350 degrees. Place pans in ovenwithout touching each other. Bake for 30 minutes. Removefrom oven – the loaves should sound hollow when tapped –and remove the loaves from the pans immediately. Placeloaves on a rack to cool or place on sides on a towel.
Parker house Rolls, or Cinnamon Rolls
Scald 2 cups milk with ¾ cups margarine or but-ter. Cool2 packages (Tbsp.) yeast in 1 cup lukewarm water1 cup mashed potatoes¼ c. sugar2 beaten eggs2 tsp saltMix all ingredients together. Add 5 cups un-bleached bread flour. Mix well. Add flour asneeded until you have a ball of pliable dough.Knead Well. Let Rise two times. For Parker houserolls, cut into 4 inch circles, brush w/melted but-ter, fold over. Let rise 15 minutes. Bake ingreased baking dish. 350 for 20 minutes. For Cin-namon rolls, roll dough into a rectangle, spreadwith paste made of soft margarine, brown sugarand cinnamon, roll rectangle towards you and cutslices ½ inch to ¾ inch thick. Place on greasedcookie sheet. Let rise 20 minutes. Bake 350 for 20minutes. Frost w/ powdered sugar, vanilla, marga-rine frosting when cool.
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