Text 7604, 85 rader
Skriven 2008-05-22 21:43:00 av Nancy Backus (34214.cooking)
   Kommentar till text 7480 av CAROL SHENKENBERGER (13555.cooks)
Ärende: Re: picnic
==================
-=> Quoting Carol Shenkenberger to Nancy Backus on 05-21-08  07:50 <=-

 CS> I bake only breads, not much on cakes of sweets though Don makes
 CS> cookies sometimes from a mix.  I do oven soda breads and breadmachine
 CS> stuff here. 

I did the occasional cake or pie, usually not really all from scratch,
and quite a few kinds of simple cookies once upon a time... but the most
recent baking has only been bread... and that, less and less, even. 
While Richard's Mom was still alive, and we were spending Christmas Eve
with that side of the family, I was delegated to make the Christmas rye
bread for dinner... Richard's brother married a girl with Swedish
ancestry, so we had Christmas Eve smorgasbord at their house.  She had a
few different recipes for it, none of which really seemed "right" to
her, so after some trial and error, over a few years of experimentation,
I came up with a bread that she pronounced sufficiently authentic.  I
wrote up the recipe for her boys, so that they (or future wives) could
do their own when the time came.  My family got used to having it as
part of our Christmas (to be celebrated somewhere in the vicinity
thereof) get-together eats...  so my baking devolved to my once a year
baking the Swedish Christmas rye bread...  I continued that even a few
years after Margit no longer needed it (as we weren't going out there
any more since they were going down to CT to spend it with her sister
and family), since my family had grown to expect it.  :)

 > Nah, not an RV-er.  Nor really much of a camper (I prefer to have
 > something solid under, around and over me... ;) ).  I might have
 > problems with the smoker smell, but that depends on how strong it is.
 > But plain/fancy is never an issue...  <G>

 CS> Grin, I can easily smoke outside and Don probably as well.  The 'spare
 CS> room' if ready, has a door and we can just close it off.  Will have
 CS> it's own AC system (sitting in a box just now, waiting for the room to
 CS> be ready).  Also has a separate electric oil heater.  In good weather,
 CS> should be able to open up that room so it's screens all around and
 CS> pretty much like the outside.  We have a queen sized sofa sleeper
 CS> waiting to go in that room and if we add the queen futon on it, should
 CS> be pretty comfy enough. 

Well, I'm not able to plan any trips of that sort for a while yet, so
you'll probably have your spare room all ready and furbished before I'd
be there... ;)   Sounds like a definite possibility... :)

ttyl    neb

Swedish Christmas Rye Bread          from the kitchen of Nancy Backus
    This recipe presumes some basic knowledge of baking bread.
Makes 2 loaves

2 tbsps active dry yeast (or 2 pkgs)
1 cup warm water (if eggs and/or orange are not used, increase to a total
    of 2 cups liquid)
1 tbsp fennel seeds
2 tbsps anise seeds
1 good-sized orange
2 eggs (slightly beaten)
1/4 cup honey
1/4 cup molasses
scant 2 tbsps vegetable oil (or 2 tbsps shortening)
about 3 cups unbleached flour
about 4 cups rye flour
scant tsp salt

Mix fennel and anise seeds together; grind a bit at a time with a mortar and
pestle until all are crushed.  Grate orange, add orange rind to crushed seeds.
Sprinkle yeast on warm water in large mixing bowl, leave in a warm place to 
proof.  Break eggs into a cup measure, juice orange and add juice to the eggs. 
Add warm water to bring to a full cup.  In a separate bowl, mix the flours 
and salt.  When the yeast is ready, add the crushed seeds, orange rind, eggs,
and orange juice to it.  Add the oil, honey and molasses, and stir till mixed
well.  Gradually add the flour mixture, as needed, to form a dough that mostly
sticks to itself instead of the bowl and/or your hands.  (I usually mix in the
latter part of the flour with my hands rather than with a spoon).  Turn out
onto a floured board to knead until smooth and elastic.  Let rise in a warm
place, in an oiled bowl covered with a damp towel to keep out drafts, until
about doubled in bulk.  Punch down.  (If top is much cooler than bottom, turn
over, and let rise again; punch down).  Divide into two, form into loaves, and
place into oiled pans, in a warm place, covered with a damp towel.  Let rise
until about doubled, then bake at 350 degrees (cooler if in glass pans) until
done (loaf should sound hollow when tapped at bottom), perhaps 30-40 minutes.
Turn out onto baking rack to cool.

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