Bread
Jiffy Rolls
Source: Margie Keats, Jeremy's grandmother
This recipe has been published in numerous community cookbooks. I sold Jiffy Rolls at the Sunday flea market in Fredericton and they were a best seller.
Servings: 36
1 tablespoon sugar
1 cup lukewarm water
1 tablespoon active dried yeast
2 cups scalded milk
2 tablespoons margarine
1/4 cup sugar
1 egg
1 teaspoon salt
6-1/4 cups flour
Dissolve sugar in lukewarm water. Add yeast. Let stand for 10 minutes. Add butter to hot, scalded milk. Let cool to lukewarm. Add sugar, egg, and yeast mixture. Stir in as much of the flour as possible, then knead in the remainder until the dough does not stick to your hands. Form dough in small rolls. Put pan in a warm place. Let rise 2 hours or until double in bulk. Bake in a hot oven (about 400oF) for 10-15 minutes. Yields 36 rolls.
Pretzels
Servings: 12
1 cup warm water
1 tablespoon sugar
1 tablespoon (package) dry yeast
1/2 cup margarine, melted
3 eggs, well beaten
1-1/2 teaspoons salt
4 cups flour
1 egg
1 tablespoon water
1/3 cup sesame seeds, optional
2 tablespoons kosher salt (or sea salt), optional
Mix water, sugar, and yeast in a small bowl. Set aside for 4 minutes. Mix margarine, eggs, and salt in a medium bowl. Add the yeast mixture and mix well. Add flour and mix well. Add more flour, if necessary, until dough is easy to handle. Place dough in a larger, lightly oiled bowl. Cover with a tea towel and let rise in a warm place until double in bulk. Preheat oven to 350oF. Grease several cookie sheets. Divide dough into twelve pieces. Roll each piece out in a 1-1/2 to 2 foot rope. Twist ends together several times. Form this loop into a circle. Pinch ends to opposite side of circle to form a pretzel shape, as shown below. Beat egg and water. Brush each pretzel with egg wash, then sprinkle with mixture of sesame seeds and kosher salt. Bake for ten minutes. Sprinkle each pretzel with 1 tablespoon water. Bake for 10 more minutes. Sprinkle each pretzel with another 1 tablespoon water. Bake for another 10 minutes. Cool on racks.
Braided Sweet Bread
Servings: 16
1/2 cup melted margarine
2/3 cup sugar
1 teaspoon salt
2-1/4 cups hot 2% milk
1 tablespoon active dry yeast
2 eggs
1 teaspoon almond extract
7 cups white flour
Mix the margarine, sugar, salt, and hot milk in a large bowl and let cool to lukewarm. Stir the yeast into 1/4 cup warm water and let it stand for 5 minutes to dissolve. Beat one of the eggs well. Add the egg, dissolved yeast, almond extract, and 3 cups of the flour to the milk mixture and mix vigorously. Add 3 more cups of the flour and mix well. Turn out onto a lightly floured board, knead for a minute or two, and let rest for 10 minutes. Resume kneading until dough is smooth and elastic, adding the remaining flour only if the dough is too sticky. Put the dough in a large, buttered bowl, cover, and let rise in a warm place until double in bulk. Punch down and knead for a minute or two. Preheat oven to 375oF. Divide it into twelve equal pieces. Stretch and roll each piece with your hands until you have twelve long rolls of uniform size. Make four braids with them, pinching the three pieces of dough firmly together when you start the braiding and again when you finish. Place them on buttered cookie sheets, cover, and let rise to about double in bulk. Separate the remaining egg and discard the white. Combine the egg yolk with one teaspoon water and beat lightly. Brush the braided loaves with this egg mixture. Bake for only 15-20 minutes.
Tortillas
Source: Adapted from a recipe published in Money-Saving Matters: A Bulletin Promoting Simple Sustainable Living
Servings: 10
2 cups whole wheat flour or 2-1/8 cups white flour
1/3 cup margarine
1/3 cup milk
Cut margarine into flour using a pastry blender, or two knives, until mixture resembles coarse crumbs. Stir milk into mixture until dough forms a ball. Knead for 5 minutes. Form dough into 1-1/2 inch balls. Roll out balls until they are very thin; they should be about 5 inches in diameter. Flour board lightly, only if necessary. Cook on a hot, ungreased griddle until slightly browned on each side.
David's Mexican Pizza
Source: Adapted from the menu of Fredericton's Lunar Rouge.
David, a plucky young journalist, entered the world of Jeremy and I in May 1997. His newspaper articles about Jeremy, Jeremy's father, and I proved that the pen is truly mightier than the sword; his words have transformed Jeremy's world for the better. This recipe is a tribute to David who recommended the original during an afternoon luncheon during one of the last days of Summer 1997. If you, like me before that luncheon, have never tasted salsa or Jalapeno peppers, try mild salsa first and, for the love of God, do not try a slice of Jalapeno pepper by itself.
Try sour cream as a pizza dip, as they served it at the Lunar Rouge; the flavours complement each other beautifully. (Sour cream can also be used to cool down your mouth.)
Servings: 1
1 tortilla, cooked
1/4 cup mild salsa, medium or hot if you prefer
1/4 medium green pepper, diced
1 large mushroom, sliced
1/4 small onion, diced
1/2 cup mozzarella and cheddar cheese, half-and-half
Jalapeno pepper, sliced, if desired
Preheat oven to 350oF. Place tortilla on an ungreased pizza pan. Spread with salsa. Sprinkle with green pepper, onion, and mushroom slices before adding cheeses and Jalapeno pepper. Bake until cheese is light brown, 15 to 20 minutes.
Marikli
Note the similarity of this recipe to the recipe for tortillas. Marikli, made by Gypsies, is also similar to chapati, an Indian bread.
Servings: 8
2 cups whole wheat flour or 2-1/8 cups white flour
1 teaspoon salt
2/3 cup warm water
Mix flour and salt. Make a well in the center. Add the water and mix thoroughly. Knead for 5 minutes. Form dough into 8 balls. Sprinkle each ball lightly with oil. Roll out balls until they are very thin; they should be about 5 inches in diameter. Flour board lightly, only if necessary. Cook on a hot, lightly oiled griddle until slightly browned on each side.
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Copyright Rexanna M. Keats 1999, 2000, 2001, 2002, and 2003. All Rights Reserved.
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