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1/2 Cup Milk – 2 Cups Cottage Cheese – 1 TBLSP Rapid Rise Yeast – 1 TBLSP Sugar – 3 TBLSP Minced Green Onion – 2 TBLSP Dried Dill – 4 C Bread Flour – 1 Egg Yolk – 1 TBLSP Heavy Cream – 1/2 TSP Kosher Salt -
Scald the milk. In a food processor or large bowl, combine the milk and cottage cheese. Allow mixture to cool. Add yeast, sugar, dill, green onion and flour. Mix until dough becomes satiny and elastic (5-6 minutes). Transfer to a lightly oiled large bowl, turning to coat the dough. Cobver with damp cloth; let rise in a warm, draft-free place until doubled in volume.
Turn the dough onto a floured surface and divide into 2 equal parts. From there form 3 equal parts from each section. Roll each piece into a long 12″ rope. Braid three ropes together. Repeat. Crimp and turn the ends under. Place on oiled baking sheet. Make sure there is enough room so the loaves have room to grow in the oven and not touch. Cover with a damp towel and let rise for an additional 45 minutes, until a slight touch leaves a slight indentation.
Preheat oven to 375 degrees, at least 15 minutes before the loaves are ready to bake. Whip the egg yolk with cream, brush loaves with the wash. Sprinkle salt and bake for 25-35 minutes. When you tap the bottom of the loaves, they should sound hollow. Cool on a rack away from drafts. This bread freezes nicely.
Makes 2 loaves
For the theme for January-- Jamie Oliver is my favorite chef. I love his recipes; he makes cooking fun. And he's not bad to look at either. I actually met him once when I was in London- ahhhhh... the memory!
Sarah Lackley is making Pita to test a recipe for Eat It! Food Adventures, a children's cookbook by Gracie Cavnar
Transcript of handwritten text:
Prune Pudding. Mrs. Campbell
Stew until tender, 1/2 lb. prunes in
qt. of water, add 1/2 cup sugar & let
stand over night. Remove pits when [unintelligible]
1 cup suet chopped fine, 1 teasp. each of
cinnamon, cloves, nutmeg, a little
salt. Use prune juice to thin [mix?]
[time]. Bake 1/2 hr. Serve with butter
sauce or whipped cream.
Apple Pudding
Six apples, peeled, sliced & cook
until tender, juice of two lemons
& sugar to taste, whites of two eggs
stiff, & cracker crumbs, butter,
nutmeg & cinnamon, bake
Peach Batter Pudding
6 tablespoons condensed milk
1 2/3 cups water, 1 qt. ripe peaches
1 1/2 cups flour, 4 eggs
3 tablespoons sugar, pinch salt.
Butter a two qr. dish, spread on the
bottom peaches, halved with stone side
up. Beat eggs light, add items to the
milk diluted with water, salt & sugar.
Pour the mixture a little at a time on the
Cooks and Robbers Cookbook, Springfield Citizens Police Academy Alumni Association, Springfield, Ohio, 2011
I had a hard time with this prompt b/c from the verbage, I didn't know if I was suppsed to be taking a picture of repetitive patterns or something orderly. Anyway, here's my attempt at something...my cookbooks on the cookbook shelf. Just love em!