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Grandma Miller's Pies and Pastries
Cardamon Orange Bread
Preheat oven to 350 degrees.
Makes 2 loaves. (Whole Earth Cookbook - Kate 12/86).
In large bowl combine:
2 cups white flour
2 Tbsp. yeast
1/2 tsp. ground cardamon
Heat only until lukewarm:
1 cup milk
1/2 cup butter (1/4 pound)
1/3 cup honey
1 tsp. salt
Stir constantly until butter is melted. Pour into bowl with flour (ONLY if mixture is 110 deg. or less)
Add:
2 eggs
1 Tbsp. orange zest
1/3 cup orange juice
Beat with electric mixer for 1 minute at low speed, then 3 more minutes on high. Scrape sides of bowl. Turn out on well-floured surface. Knead 8 to 10 min. till smooth and elastic. Put in oiled bowl, cover, and let rise till doubled. Divide dough in half, and each half into thirds.
Make braids out of thirds formed into 15-16" ropes. Do this on a greased baking tray. Don't stretch dough - work flat. Pinch ends together and tuck under. Repeat for other loaf.
Cover loaves and let rise till double.
Brush tops with glaze:
1 egg yolk
1 Tbsp. milk
Bake at 350 degrees for 25 to 30 minutes or until golden brown. Cover lightly with foil last 10 min. so they don't get too brown.
Cinnamon Raisin Bread
Preheat oven to 350 degrees
Betty's original recipe makes 12-14 loaves
Use Hobart paddle to mix well, then switch to dough hook.
6 cups Cooked cereal (mostly oatmeal)
3/4 cups Margarine
3/4 cups Wheatberries or ten grain
3 Tablespoon salt
l 1/2 cups water
Heat the above in a pan to a warm temperature
3/4 cup molasses
3 whole eggs
Add to the cereal mixture after it has cooled to lukewarm
2 1/2 cup lukewarm water
3 Tbsp. dry yeast
l tsp. sugar
Dissolve yeast and proof
Then add to above mixture
l 1/2 -2 Tbsp. fresh or frozen orange peel
l Tbsp. ginger
2 Tbsp. Cinnamon
3 1/2 cups raisins
Add to mixture above while still liguid: Approximately 24 cups of white flour. Add four 2 cups at a time until you have a heavy thick dough, switch to dough hook, continue to add four 1/2 - 1 cup at a time until the dough follows the hook and comes away from the sides of the bowl. This dough could be slightly sticky, but should not stick to your hands. Oil the bowl lightly or turn out into a large oiled bowl, sit in draft free spot covered with large towel or lid until doubled in size.
Cinnamon sugar mixture:
4 1/2 cups granulated sugar
10-12 Tbsp. Cinnamon
We weigh the bread for l -1/4 lbs of dough per loaf pan.
Roll the dough to 1/8-1/4" thick, brush lightly with water, add 1/4 cup of Cinn. & sugar mixture, spread evenly. Roll dough up tightly, fold ends under. Place seam side down in pan. Set in warm draft free place and let rise doubled again. DO NOT RUSH. The bread will be lighter if allowed to rise out of the oven properly. Bake 35 to 45 minutes at 350 degrees, turn out onto parchment covered cooling rack, brush the top of the baked bread with melted butter or margerine. Bag after cooled in heavy plastic bags.
Colonial House Betty Bread
by Betty Nunnikhoven
Makes 12-14 loaves
8 cups cooked oatmeal
1 cup margarine
1 cup wheat berries (cooked)
3 Tbsp salt
1 cup water
Warm these 5 ingredients in pan on stove.
3/4 cup molasses
3 eggs (PER DAVID 6/14/86)
Add to above and cool until warm
3 cup water
4 Tbsp. yeast
Mix together and proof.
I always sprinkle approx. 1 tsp. sugar to yeast and water to proof faster and check the yeast.
Add enough white flour until it comes away from sides of bowl. Approx. 30 cups flour.
Before baking, brush with egg wash and top with oatmeal.
Bake at 350 degrees 35-40 minutes. Enjoy!
Colonial House Croissants
2 cups scalded milk
4 Tbsp. butter
2T sugar
1 1/2 tsp salt
3 Tbsp yeast
1/2 cup warm water
2 eggs, slightly beaten
7-8 cups flour
melted butter
2 cups soft butter
Pour scalded milk over butter, sugar and salt. Cool.
Disslove yeast in warm water and add to mixture.
Add egg and enough flour to make a soft dough.
Knead slightly.
Brush with melted butter and let rise until double.
Meanwhile, put butter in mixer and beat until smooth and soft.
Cut dough in half, roll to about a 20x10 inch rectangles.
Spread with 1/3 cup soft butter,
Fold dough into 3 sections and roll out again to same size rectangle.
Spread again with 1/3 cup butter and repeat process 2 more times,
for a total of four rollings.
Then refrigerate, covered with a slightly damp cloth.
Repeat with second piece of dough.
When thoroughly chilled, roll out about 1/8" thick and cut in 6" or 4" squares.
Cut each square into two triangles.
Roll each from the long side to the point and shape into cresents.
Either freeze or cover and let rise until double.
Preheat oven to 425 degrees and bake 15-20 minutes.
Spray with water once in the oven.
David Nunnikhoven Bread
8 Tbsp. yeast
4 cups white flour
8 cups cold water
2 cups lumberjack mush
2 cups cornmeal
2 cups molasses
1 1/3 cups margerine
4 Tbsp. salt
8 eggs, slightly beaten
Cook mush and cornmeal in cold water until thick and bubbly.
Add molasses, margerine and salt, and let cool to 115-120 deg.
Mix yeast and white flour in large bowl and add cooled mush and cornmeal mixture to it.
Add eggs and continue adding white flour until dough is no longer sticky, approximately 20 cups
Let rise until doubled and punch down.
Form into loaves, place in greased loaf pans and let rise until doubled.
Bake at 375 degrees for about 35 to 40 minutes.
Makes about 10 to 12 loaves
Dill Bread
8 cups creamed cottage cheese
8 Tbsp. margerine (1/2 cups)
4 Tbsp. dill seed
1 Tbsp. dill weed
8 Tbsp. minced onion (or scallions)
1 cup sugar
1 tsp baking soda
2 Tbsp + 2 tsp salt
8 eggs beaten
2 cups warm water
4 Tbsp. yeast
20 cups flour
Warm cottage cheese and margerine slightly, add dill seed, dill weed, onion, sugar, soda, salt and eggs.
Beat until blended.
Combine water and yeast, stir and let disslove.
Stir into cottage cheese mixture.
Stir in flour and let rise in bowl until doubled, about one hour.
Place in small greased bread pans and let rise until doubled again.
Bake at 375 degrees for 30-40 minutes.
Makes 16 loaves.
Or make in small balls and place in small round greased cake pans.
English Muffin Bread
Makes about 6 loaves
Prepare 6 loaf pans with grease and coat with cornmeal
6 Tbsp. yeast
6 Tbsp. sugar
3 cups warm water
1 Tbsp. salt
15 cups flour
4 1/2 cups warm milk
1 1/2 tsp soda disolved in 2 Tbsp. water
In a large bowl, dissolve yeast and sugar in water.
Proof 5-10 minutes,
beat salt, 8 cups flour and 4 1/2 cups milk into yeast mixture.
Beat well. Add soda and water mixture, beat in remaining milk and enough of the remaining flour to make a stiff, heavy batter.
Grease pans and sprinkle insides with cornmeal.
Spoon batter into pans, and let rise in a warm place until 1 inch from top.
Place in oven and bake at 375 degrees for 25-30 minutes or until loaves are golden brown.
Let bread sit for 5 minutes before removing from pans.
French Bread
Makes four loaves
8 cups white flour
4 tsp salt
2 Tbsp. butter
Cut butter into flour and salt
3 cups warm water
2 Tbsp. sugar
2 Tbsp. yeast
Dissolve sugar and yeast, proof and add to flour mixture.
Stir and knead until mixed.
Do not over knead.
Place in greased bowl and let rise until doubled.
Form into loaves.
Do not overwork.
Place into greased french loaf pans.
Cut diagonal slits in top.
Let rise until doubled.
Brush with beaten egg white.
Bake for 5 minutes at 450 degrees, then 375 degrees for 45 minutes. Makes 4 loaves.
French Rye Bread
2 Tbsp. yeast
4 1/2 cups warm water
3 Tbsp. molasses
8 cups white flour
4 cups rye flour
3 Tbsp. caraway seeds
2 Tbsp. salt
2 Tbsp. oil
1 egg
1/4 cup milk
Dissolve yeast, molasses in water and proof.
Combine dry ingredients.
Add yeast mixture to dry ingredients.
Knead dough until smooth, about 10 minutes.
Let rise until doubled.
Shape into french style loaves, with diagonal slits in top.
Let rise and brush tops with egg and milk wash.
Bake 20 minutes at 375 degrees in black french loaf pans, greased and sprinkled with cornmeal.
Brush again with wash, and continue to bake until done, about 10 minutes. Makes four loaves.
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287 Route 100 Weston, Vermont 05161-5402
email
innkeeper@cohoinn.com
phone (802) 824-6286 or (800) 639-5033
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