Bread, Muffins, Biscuits & Colombian Breads & Arepas:

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Permalink Reply by David Love on October 20, 2008 at 9:07pm

Swedish T-Ring This is a Traditional Christmas Bread Baked at the Love Household for Breakfast; It also was a traditional breakfast growing up. Great served with hot chocolate!

2 Tbs. Yeast dissolved in 2 cups warm water. Sprinkle a few teaspoons of white sugar over the top of this water and cover with plastic wrap to let it foam up for about 10 minutes.

( tip: I sometimes save the water I cook mashed potatoes in and use that for the water for this recipe. The bread turns out fantastic!)

Add:

1/4 cup dry powder milk
1/4 cup sugar or honey
3 tsp salt
1/4 cup oil

Mix together and slowly add flour and make as you do normal bread. Knead with hands until smooth. Place dough in greased bowl to rise. Cover with a plastic bag and then a a T-towel. Let rise in a warm place in your kitchen till double in size.

Punch down and recover.

Melt 1/2 cup real butter.

With a rolling pin roll out 1/2 of the dough on a floured surface till about 1/2 inch thick... maybe a little thicker. Brush with melted butter almost to the edge. Sprinkle with white sugar over all the dough and then with ground cinnamon. Roll-up "jelly-roll" style and pinch closed the long edge.

Place on greased foil covered cookie sheet and shape in a circle pinching edges or end together. With scissors make a cut 2/3 of the way into the rolled dough at 1 inch intervals. Be careful not to cut all the way through. Then turn and twist each cut section turning it outward and laying it on it side to show the inside of the roll. This is very hard to explain without showing it. Sorry. Do this all the way around the circle. Cover it with a T-towel and let rise till double in size. Bake at 350 degrees till golden brown about 35 minutes.

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Permalink Reply by David Love on October 20, 2008 at 9:16pm

Sausage Stuffing- For Thanksgiving
By Joyce Cain, Missionary in Colombia, SA
1 pound sausage
2 medium onions, chopped
1 and one half cups chopped celery
5 cups crumbled cornbread
1 cup crumbs from white bread
2 eggs beaten
1 Tbsp. sage
One quarter cup melted butter
Salt and pepper to taste

Saute sausage until cooked then remove from pan. Saute onions and celery in small amount of sausage drippings and then drain. Blend sausage, onions and celery together, add cornbread, white bread, eggs, sage and salt and pepper. Fold in butter. Everything we read lately tells us to never stuff your turkey. This is for cooking as well as health reasons. You see, in order to adequately cook the inside of a stuffed turkey to be safe, you must overcook the outside resulting in dry turkey meat. For best results, cook your stuffing in a separate covered casserole for 30 minutes at 350 degrees.

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Permalink Reply by Denise Love on October 29, 2009 at 11:52am

Colombian Arepas:
By Denise Love

Heat together to scalding hot:
7 Cups of half water and half milk
2 Tablespoons Butter

Meanwhile, mix in a large bowl the following:
6 1/6 cups of white corn meal, precooked or 1000 Grams ( The goya brand calls it Masarepa or Harina de Maiz Blanca)
2 tsp. salt
2 tsp. sugar

Stir in:
2 eggs beaten
1 lb grated Mexican Ranchero cheese ( this is fresh cheese that cumbles when grated)

Add the hot milk & butter mixture to the dry ingredients.
Mix all together quickly kneeding with your hands till it doesn't stick to your fingers anymore.

Cover with a clean plastic bag and allow to rest for 15 minutes.

Pat 1 cup size balls in your hand forming a large pancake size patty in your hand.
Put 1 large tablespoon grated monterrey Jack cheese in the center of the patty.
Close the dough over the cheese folding and shaping the patty into a hamburger size that is about
8 inches around and 1/2 inch thick. The cheese filling is covered inside.

Place arepa patties on a medium low grill with with olive oil ( don't deep fat fry only about 1/4 cup of oil is needed so it doesn't stick)

Grill for about 14 minutes on each side till golden brown. Serve with butter and cheese or jam.
Enjoy with hot chocolate.

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Permalink Reply by Denise Love on December 8, 2009 at 6:25pm

German Corn Pone or Corn Bread:
Pennsylvania Dutch Style: old recipe
Denise Love

German Corn Bread ( or Corn Pone)
2 cups flour
2 cups stone ground corn meal
1 ½ cups of buttermilk
½ cup shortening (I use soft butter)
1 cup sugar or splenda
3 eggs
4 Teaspoons baking powder
1 teaspoon salt

Mix altogether. Pour into greased 9 X 13 glass casserole dish.
Sprinkle the top with a mixture of cinnamon and sugar.
Bake @ 375 for about 30 minutes until tested done.

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Permalink Reply by Denise Love on April 27, 2010 at 8:07pm

Almojabanas (Colombian cheese bread)
A favorite bread of the Love Family!
From: Joyce Cain, Colombia, South America

1 lb. quajada cheese (can substitute White farmer’s cheese)
2 cups flour
2 cups corn flour (not corn meal)
½ cup butter or margarine
2 small eggs
½ cup warm milk
½ teaspoon salt

Mix dry ingredients well together.
Then mix grated cheese, eggs and margarine until well blended. Mix the wet mixture together with the dry and knead together until all is blended well.

Form into round balls about 2 inches across and put on greased pan.

Bake in 350 oven as you would bread rolls and take out when golden brown.

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Permalink Reply by Denise Love on July 2, 2010 at 2:54am

Pan de Bono (yuca cheese bread) from Joyce Cain; Bogota, Colombia (Updated and Corrected July 1, 2010) This turned out excellent!

Note: Pandebono or Yuca Bread: After further research this is the best version of this recipe Joyce has found. Yuca bread is a delicious cheese bread, perfect for breakfast or an afternoon snack with coffee. It's a simple recipe made with cheese and tapioca flour (cassava or yuca starch). The cheesiness comes from salty farmer's cheese (queso fresco). The dough is shaped into balls or bagels, which puff up nicely in the oven even though there's no leavening ingredient. They're best when they're warm from the oven, and they reheat very well in the oven.

Yuca Bread:
2 cups farmers cheese- Margarite Queso Fresco-Mexican style Fresh-white cheese
1 cup Yuca flour (starch) or fine tapioca starch

(this is tapioca flour or yuca starch flour, "almidón de yuca." If you don't have tapioca flour try maybe putting instant tapioca in the blender until it forms flour)

2 teaspoon sugar
1 teaspoon salt
2 eggs

Grate the cheese in food processor first until grated then add the rest of the ingredients mixing in the
processor for two more minutes. I used Margarite Queso Fresco-Mexican style fresh. net wt. 12 oz. It was amazing.

(Put cheese in food processor first until grated then add rest of ingredients and mix in processor for two mins.)

Form into like two inch diameter and ½ inch high rolls. Bake in double greased cookie baking sheets or greased muffin tins at 400 for about 12 mins. Until golden brown. Eat warm. Can keep dough in fridge and pop in oven so you can eat them hot.

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Permalink Reply by Denise Love on April 20, 2011 at 11:46am

Russian Easter Bread- Paska

Adapted and revised from two recipes: 1) Mennonite Community Cookbook; Copyright 1950 and published by Herald Press. pg 9.  2) Easter Bread- from Sue Klassen a dear German friend from, Manitoba, Canada.

Russian Easter Bread after it has risen to double its size. Ready to be punched down and put into the loaf pans or coffee cans.

 

Dissolved together in a small glass bowl and cover with plastic wrap for 10 minutes:

1 cup warm water

7 teaspoons yeast

2 teaspoons sugar

 

Scaled in a small sauce pan.

2 cups milk

 

Add to a large mixing bowl:

2 cups flour

Scaled milk-add scaled milk while hot; pour over the flour.

 

Add and mix together well after flour mixture cools:

The dissolved yeast

16 beaten egg whites

1 cup sour cream or plain yogurt ( not fat-free)

Mix together well in a separated bowl:

16 egg yolks 

4 cups sugar

Juice and rind of one Lemon

Juice and rind of one orange

1 teaspoon salt

 

Pour the egg yolk mixture into the large bowl with the flour/yeast/egg white mixture:

Mix together well.

Last add: 1 cup melted butter. This can be half Crisco or margarine.

Beat in the melted butter into the the above mixture.

Slowly add flour until you can handle the dough with your hands.

Kneed together well:

adding flour until the dough doesn't stick to your hands. This may be about 5 lbs of flour.  turn out the dough on a clean floured surface and continue to kneed until smooth and elastic. This makes a huge batch but is enough to give away to family and friends.

 

Clean out the large bowl and grease the bowl with cooking oil. Return dough to the bowl and cover with a clean large garbage bag, then a T-towel. Let rise in a warm place till double in size. Punch down.

Divide into parts: putting round dough into Crisco greased gallon tin cans or large loaf pans. The traditional shape is a coffee can. Can use smaller metal coffee cans as long as they don't have a lip around the edge.

 

Let rise until double:

 

Bake: 350 for about one hour. This is a heavy bread that is delicious toasted.

 

 

 

 

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