A bread and a soup
Feb. 2nd, 2009 06:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dragoness_eHere's two recipes that have proved out. One is the bread I described making last week, and the other is a clam chowder recipe that has become a family favorite.
This recipe assumes you know the basics of bread-making; I'm not going to describe how to proof yeast, knead dough, let bread rise or punch down dough. I will note that using bread flour gives much better results than using generic wheat flour, at least as far as American grocery store products go. Also, always use real butter when called for in a bread recipe, not margarine.
1 package dry yeast
2 cup (475 ml) lukewarm (95 - 110°F; 35 - 40°C) water
1/4 cup honey
2 tsp salt
4 cups (1,100 ml) flour
1 cup (275 ml) uncooked oatmeal
3 Tbs melted butter
1. Proof the yeast in a combination of the water and honey in a large bowl.
2. Combine the salt, flour and oatmeal and add to the proofed yeast along with the butter.
3. Turn out onto a floured surface and knead.
4. Put into a greased bowl. Cover and let rise until doubled in size.
5. Turn out again onto the floured surface and punch down. Shape into a loaf. Put into a fairly large greased loaf pan.. Cover loosely and let sit until doubled in size again.
6. Preheat your oven to 375°F (190°C).
7. Bake for about 40 minutes.
Makes 1 large loaf
From "Basic Bread Baking" by Glenn Andrews, Storey County Wisdom Bulletin A-198, Storey Publishing, ISBN-13: 978-1-58017-219-6
The secret of this recipe's awesomeness is the fennel. Those of you in the (San Francisco) Bay Area, did you know fennel grows wild out there as a weed in empty lots and along the road? You can get some really fresh fennel seed every year when it goes to seed.
3 slices bacon
1 sm. onion, chopped.
1 can whole kernel corn
1 cup cooked potatoes, cubed.
1 cup cream
1/2 cup milk
1 Tbs. butter
1/2 tsp salt
1 can minced clams and juice (i.e., don't drain clams)
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp crushed fennel seeds
Saute bacon in skillet and remove. Crumble. Saute onion in bacon fat. Drain off fat. In a large pan, combine crumbled bacon, onion, and the remaining ingredients. Heat but do not boil.
From "Old-Fashioned Herb Recipes" by J.S. Collester, Bear Wallow Books, ISBN 6-55361-11120-1
Honey Oatmeal Bread
This recipe assumes you know the basics of bread-making; I'm not going to describe how to proof yeast, knead dough, let bread rise or punch down dough. I will note that using bread flour gives much better results than using generic wheat flour, at least as far as American grocery store products go. Also, always use real butter when called for in a bread recipe, not margarine.
1 package dry yeast
2 cup (475 ml) lukewarm (95 - 110°F; 35 - 40°C) water
1/4 cup honey
2 tsp salt
4 cups (1,100 ml) flour
1 cup (275 ml) uncooked oatmeal
3 Tbs melted butter
1. Proof the yeast in a combination of the water and honey in a large bowl.
2. Combine the salt, flour and oatmeal and add to the proofed yeast along with the butter.
3. Turn out onto a floured surface and knead.
4. Put into a greased bowl. Cover and let rise until doubled in size.
5. Turn out again onto the floured surface and punch down. Shape into a loaf. Put into a fairly large greased loaf pan.. Cover loosely and let sit until doubled in size again.
6. Preheat your oven to 375°F (190°C).
7. Bake for about 40 minutes.
Makes 1 large loaf
From "Basic Bread Baking" by Glenn Andrews, Storey County Wisdom Bulletin A-198, Storey Publishing, ISBN-13: 978-1-58017-219-6
Chesapeake Clam Chowder
The secret of this recipe's awesomeness is the fennel. Those of you in the (San Francisco) Bay Area, did you know fennel grows wild out there as a weed in empty lots and along the road? You can get some really fresh fennel seed every year when it goes to seed.
3 slices bacon
1 sm. onion, chopped.
1 can whole kernel corn
1 cup cooked potatoes, cubed.
1 cup cream
1/2 cup milk
1 Tbs. butter
1/2 tsp salt
1 can minced clams and juice (i.e., don't drain clams)
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp crushed fennel seeds
Saute bacon in skillet and remove. Crumble. Saute onion in bacon fat. Drain off fat. In a large pan, combine crumbled bacon, onion, and the remaining ingredients. Heat but do not boil.
From "Old-Fashioned Herb Recipes" by J.S. Collester, Bear Wallow Books, ISBN 6-55361-11120-1
