Karen from Houlton has been making bread every week for her family and asked about a good brown bread recipe. As I promised, Karen, here is my favorite recipe for brown bread-titled “Aunt Ethel’s Brown Bread.”
I’m giving it to you in the same form it was given to me. The flour measurement is not exact, but as those of you who make bread regularly realize, quantity of flour is dependent upon the weather. I hope it comes out as great for you as it does for me. The same recipe can be used for rolls as well. Good luck and enjoy, Karen!
Aunt Ethel’s Brown Bread
3 cups Milk
1 cup of water
1 Tbl salt
1 Tbl lard or shortening
Directions: Bring the four ingredients to a boil and cool. Add 1 cup molasses to milk mixture dissolve 3 tablespoons of yeast in 1/4 cup warm water, add to milk mixture (approx. 7 cups flour)
Add enough flour to knead, turn it out on clean floured surface and knead enough flour in to make dough smooth and elastic. Let raise two times (punching down each time). After second raise, turn it out on clean floured surface and let rest for about 10 minutes.
While your dough is resting, grease three bread pans. Form dough into three loaves and let raise approximate 20-30 minutes. Bake at 350 degrees for about 40 minutes. I had trouble with the cooking bread years ago and now do my bread in 2 bread balls per pan. This way, you can take it out after 40 minutes and break it in half to see if the center is cooked. If it isn’t, put it back in the pan and cook it for another few
minutes (I usually go 5 or 10 minutes more at a time) doing it this way, I know it is cooked and nobody can tell that I don’t always know what I’m doing! Enjoy.
My co workers were telling me that the raspberries were ready, however I thought it seemed a little early. Lo and behold, my husband was checking our bushes and brought me in a couple of quarts fully ripe. So get out there and get your raspberries before they go by. I thought it would be nice to try a couple of new raspberry recipes. I found these and they looked worthy of a try.
Raspberry Coconut Layer Bars
1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
2 2/3 cups shredded coconut
1 (14 ounce) can sweetened condensed milk
1 cup raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
2 (1 ounce) squares white chocolate, chopped
Directions: Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut. Bake in preheated 350 degree F (180 degrees C) oven for 20-25 minutes or until lightly browned; cool for 15 minutes. Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.
Raspberry Meringue Bars
1 cup butter, softened
1 1/2 cups white sugar
2 egg yolks
2 1/2 cups all-purpose flour
1 (10 ounce) jar seedless raspberry jam
4 egg whites
1/4 teaspoon salt
2 cups finely chopped walnuts
Directions: Pre-heat oven to 350 degrees F (175 degrees C). Grease a 15-1/2 x 10-1/2 x 1 inch jellyroll pan. Cream butter, 1/2 cup of the sugar and egg yolks until well blended. Add flour and mix well. Pat dough evenly into bottom of prepared pan and bake for 15-20 minutes or until lightly browned. Remove pan from oven (but leave oven on). Let cool for 5 minutes then spread with the jam. Beat egg whites and salt until stiff but not dry. Carefully fold in remaining sugar and the chopped nuts. Gently spread on top of the jam, making sure to seal edges and corners. Return to oven for 25 minutes or until golden brown. Cut into 3 X 1 inch bars while still warm. May be stored airtight at room temperature up to a week. May also be frozen. Defrost covered at room temperature.
I’m looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730 See you next week.
