Evening Nancy and All, I am coming to
you cooks who bake breads. We are winding down on assembling
our Ladies Auxiliary cookbook and hope to have it at the
publishers by the first of August. We are very excited.
Today the other lady who is typing on the cookbook called
and had a question. We have included a memorial section in
our cookbook, and in this section we are including two
recipes from past members who contributed to our famous
first cookbook that we published four times, adding new
recipes each time. One recipe she wants to include is for a
past priests' bread recipe, "Father's Famous Bread." One of
the instructions is not clear and as he has passed away, we
come to you asking if you can help us with it.
Father's Famous Bread
Father Patrick Hayes
1 C raw wheat germ
1 C whole wheat flour
1 C oat flakes or rye flakes
1 tsp baking soda
1 egg
1 C white unbleached flour
1 C bran flakes
1/2 C whole grain wheat
1 tsp baking powder
2 C buttermilk
Mix dry ingredients well in large bowl, even sift with
fingers. Mix 1 egg with 2 cups buttermilk; add wet and dry.
Stir in bowl with large spoon; add a little more buttermilk
if needed. Do not over moisten.
Put mixture on floured countertop; shape as desired. Cut in
2 or 4 sections. If left whole, make a "T" on top. Bake in
preheated oven at 325°F to 350°F for 50 to 60 minutes. A
hollow sound when tapping on the bottom indicates done. Wrap
hot bread in cloth and leave on cooling rack.
This seems to be one of the older buttermilk bread recipes.
The question I could not answer is, what is meant by, "Cut
in 2 or 4 sections." Does this mean that it should be cut in
the size to fit a loaf pan and maybe make 3 or 4 breads from
this one recipe? If left whole, it would probably be given a
round, rustic, shape and sliced on top with a "T". I
understand the slashing allows for rapid expansion so that
bread will not 'explode' and allows the bread to rise to its
fullest.
A quick reply is necessary and we thank you for any
suggestions, explanations, you may offer.
Betty in MS
Cook's Note: Cooking experts say that it is no longer
necessary to cook pork to 'well done' to be safe, so if you
like your pork a little pink, so be it.
Mr. Myron Drinkwater - Lake Forest, CA
http://www.nancyskitchen
