Tag: Bread

Pumpkin Bread

Pumpkin Bread

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Meta Given’s Modern Encyclopedia of Cooking (1949)

About the Recipe

My husband and I were watching Great British Bake Off, and it was bread week. So of course he looked at me and said “you haven’t made any bread lately. You should make some bread.” And here we are. I was looking for something a little bit different, maybe something fall inspired. When I saw this pumpkin bread, I thought it looked like a good challenge. And indeed, it was neither quick nor easy, but wow oh wow is it delicious.

I consider myself to be fairly okay at dealing with bread. Most of my loaves turn out well, if not great. I also don’t like to use the dough hook on my mixer, I really like mixing and kneading by hand. I know what a great bread feels like in my fingers and under my palm. All of that said – this was such a wet dough to start out and I nearly gave up in a moment where I was wrist deep in sticky, wet, spicy dough. I’m very glad that I kept up and completed the loaves.

I chose to use the variation mentioned in the book and added the spices (basically pumpkin pie spice if you want to just throw some in). It gave the bread some depth of flavor and a slight sweet, spiciness that tastes very specifically like fall. I highly recommend it.

At the end of the day, you’ll walk out of this recipe with 3 beautiful, shareable loaves of kind of unique yeasted bread. They should have a slight crunch to their crust and be nice and chewy when you bite into them. For an added bonus, toast a slice up, add some butter and just a little bit of cinnamon sugar or vanilla sugar on top. YUM!

How to shape the loaf

It’s mentioned in the directions to shape the loaf according to some specific instructions. Here they are if you’d like to use them:

About the book

Meta’s encyclopedia is famous in cookbook collecting circles. She’s got tips, tricks, menus, essays, pictures, everything a home cook needs to be successful in the kitchen. And it’s really a great resource. These recipes stand the test of time in a way that a lot of others from the same time don’t. My only regret is that I only have Volume 1! I’ll find the rest of it someday…

The Recipe!

Ingredients:

2 packages dry granular yeast or 2 cakes compressed yeast
1/4 cup lukewarm water
1/4 cup sugar
1 2/4 cups milk, scalded
1 T salt
8 to 8.5 cups sifted all-purpose flour
2 cups pureed cooked pumpkin (or canned)
1/4 cup melted shortening or vegetable oil

Variation:
1 t ginger
2 t cinnamon
1 t nutmeg
1 t grated orange rind

Directions:

Soften yeast in the water with 1 teaspoon of the sugar. Let stand 10 minutes. Combine hot milk, salt, and the remaining sugar, stir and cool to lukewarm. Combine yeast and cooled milk mixtures and stir to blend.

Add 2.5 cups of the flour and beat until batter is very smooth. Add the pumpkin and the cooled shortening and mix well. Add enough of the remaining flour to make a stiff dough, use any remaining flour on the board for kneading and shaping the dough.

Turn dough out on a lightly floured board. Cover dough with bowl, let rest 10 minutes then knead until smooth and elastic, about 10 minutes. Round up and place in a greased bowl, turn once to bring greased side up. Cover and let stand in a warm place (86*F) and let rise until double in bulk (about 1 hour). 

Punch down dough, turn over in bowl, and let rise again until double in bulk (about 45 minutes). Turn out on board and divide into 3 equal portions. Quickly round up each portion, cover with bowls and let rest for 10 minutes on board.

Shape into loaves (see reference photos above). Place in greased loaf pans (8 1/4 x 4 1/2 x 2 3/4 inches). Cover and let rise in a warm place (86*F) until double in bulk and sides of dough reach top of pan, and center is well rounded (1 hour).

Bake in moderately hot oven (400*F) for 15 minutes, reduce heat to moderate (375*F) and continue baking 20-30 minutes longer until well browned. Turn out on racks to cool, uncovered and away from drafts.

Aloha Banana Bread

Aloha Banana Bread

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Pillsbury’s BEST 12th Grand National Bake-Off Cookbook (1961)

About the Recipe

Okay, I know what you’re thinking – really, Andi? Another banana bread recipe? Hear me out though – this one is different.

I’ve written before about the wonder that surrounded the act of Hawaii finally becoming a US state. In 1961, fresh into statehood, the continental US was going crazy over everything “Hawaiian” flavored. I would say that this contestant benefited from that mania, but really this is just an excellent recipe.

The depth of flavor added by incorporating the almond, orange, and coconut to the banana bread is out of this world. It’s just enough flavor to let you know that this loaf is something different altogether. I may never make “normal” banana bread again.

For more recipes in the Pillsbury Challenge, click here!

About the book

As always with Pillsbury, there were so many great recipes in this book to choose from. This one incorporates the small black and white photos that you see on the page above near a bunch of the recipes. It’s a nice change up from the participant photos from years prior.

About the glassware

We’ve seen this pan before, so I’ll write a little bit about the company that made it – Anchor Hocking. Named after the Hocking River in Ohio and founded in 1905 as the Hocking Glass Company, Anchor Hocking is still a major producer of glassware today. The pan above is a Fire-King branded pan, produced exclusively by Anchor Hocking (much like the Corning Glass Company produces Pyrex).

Anchor Hocking is perhaps best known for its depression glass. Just before the depression as the Hocking Glass Company, they developed a machine that was able to press glass at a much higher rate than anything hand blown. When the stock market crashed, they further developed a mold that allowed them to press quickly and efficiently, selling the glasses for two for a nickel – a bargain!

For more information on Anchor Hocking, check out the museum, lovingly put together by another collector trying to preserve the history.

The Recipe!

Ingredients:

2 cups sifted flour
1 t soda
1/2 t salt
1/2 cup butter
1 cup sugar
2 unbeaten eggs
1 cup mashed very ripe bananas (2 medium)
1 T grated orange rind
1/4 cup milk
1 t vanilla
1/2 t almond extract
1 cup coconut
1/2 cup nuts, chopped

Directions:

Sift together flour, baking soda, and salt. Cream butter. Gradually add sugar, creaming well. Add eggs, bananas, and orange rind; blend thoroughly.

Combine milk, vanilla, and almond extract. Add the dry ingredients alternately with the milk mixture, beginning and ending with dry ingredients. Blend thoroughly after each edition. (With electric mixer use a low speed.) Stir in coconut and nuts.

Turn into 9x5x3-inch pan, well greased on the bottom. Bake at 350* for 60-70 minutes. Cool thoroughly before slicing.

.

Herb Sour Cream Bread

Herb Sour Cream Bread

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Fleischmann’s Bake-it-easy Yeast Book (1972)

About the Recipe

I love a good no-knead bread! The flavor on this bread is so delightful. It’s slightly sweet and there are just enough herbs to give it a little kick. I used fresh marjoram and thyme and dried oregano.

Full disclosure – I forgot the margarine. I put the dough in the oven for the first rise and saw it sitting on my countertop. But I baked it anyway, and it’s just as yummy. What that means though from a chemistry perspective is that it’s a little dense and a little chewy, and definitely not as crumbly as you’d want a bread to be. But the flavor is there and the flavor is great!

The recipe itself was so easy and fairly fast for a yeast bread. I can definitely see this going into rotation in my kitchen. I’m definitely going to make it again to go with a nice chowder or some chili this winter as a bread bowl. YUM!

About the Book

This is the second time I’ve baked from this delightful booklet that came from the Bonnie Slotnick grab bag, and she was so on point sending this my way. It has all of my favorite things – advertising, photographs, tried and true recipes designed to get you buying more! Whoever who put it together really took some time and put some love into the full color photos. They almost seam to echo the yeast packets, just inviting you to come try them out.

About the Glassware

This lovely little Spring Blossom one-quarter came from my mom. She gifted me the set of three casserole dishes when I went for a visit a few years ago. I saw them poking out of the back of the cabinet and just fell in love. I can remember sitting down for dinner growing up, and the smallest of these had green beans and almonds heated in the microwave just to make sure we had something green with our meal. I think of my mom every time I use them.

The Recipe!

Ingredients:

1/2 cup warm water (105*F – 115*F)
2 packages Fleischmann’s Active Dry Yeast
1 cup warm dairy sour cream
6 T softened margarine
1/3 cup sugar
1/2 t salt
1/2 t marjoram leaves
1/2 t oregano leaves
1/2 t thyme leaves
2 eggs (at room temperature)
3 3/4 – 4 3/4 cups unsifted flour

Directions:

Measure warm water into large warm bowl. Sprinkle in Fleischmann’s Yeast; stir until dissolved.

Add sour cream, margarine, sugar, salt, marjoram, oregano, thyme, and eggs. Beat in 3 cups flour until well blended, about 1 minute. Stir in enough additional flour to make a soft dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 50 minutes.

Stir down. Turn into 2 greased 1-quart casseroles. Cover; let rise in warm place, free from draft, until doubled in bulk, about 50 minutes. Bake at 375*F about 35 minutes, or until done. Remove from casseroles and cool on wire racks.

Corn Bread

Corn Bread

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from the Mary Margaret McBride Encyclopedia of Cooking (1959)

About the Recipe

A friend of mine sent me a text the other day with a mission – She decided to give back this holiday season by stocking full Thanksgiving dinners-for-four in the community fridges in her neighborhood in Brooklyn. Did I have any interest in helping? Of course I did!

So I set my sights on baking 12 mini corn bread loaves for her Thanksgiving trays. Because of the volume of baking to be done, I picked a simple recipe and went to town! I’m not eating it this time around, so all I can say is, these smell amazing, and the batter was delicious!

In order to turn the tray bake into loaves, I got 6×2.5×2″ loaf pans (mine are paper) and I baked them for 40 minutes at 350*F, rotating the tray once during the bake to keep everything even. A knife comes out clean – these are good to go to fill some bellies this Thursday.

Interested in the fridges or in how you can get involved to give back to hungry families this holiday season? Check out Clinton Hill Fort Greene Mutual Aide for more information on the fridges, or to donate today.

About the Book

This Mary Margaret McBride Encyclopedia is a freaking god-send. When I went looking for a corn bread recipe, I found around 20 different regional variations on the corn bread to take my pick from. It’s such a go-to resource, and I know I’ll be cooking again from it frequently. Check out more recipes in the Mary Margaret McBride Collection here!

The Recipe!

Ingredients:

1 cup flour
3 t baking powder
1/2 t salt
1/2 cup sugar
1/2 cup yellow corn meal
1 cup milk
1 egg, well beaten
1 T melted shortening

Directions:

Mix and sift flour, baking powder, salt, and sugar. Stir in corn meal.

Add milk to beaten egg and stir into first mixture. Add shortening and blend.

Turn into shallow, greased 8-inch pan. Bake in hot oven (400*F) about 20 minutes. Cut into 6 squares. Serve hot.

Raisin White Bread

Raisin White Bread

by Andi Cohen-Rabiner ♥ 4 Comments

A Recipe from Fleischmann’s Bake-it-easy Yeast Book (1972)

About the Recipe

After a request for raisin bread from my husband was compounded with a weekly challenge in my favorite vintage cookbook group asking for a dish out of a vintage advertising book, I knew exactly where to turn!

Like many folks out there, yeast breads were scary for me. Little by little I’ve been trying my hand at more loaves. While this one is a little bit quirky with the mashed potatoes and starchy water used as a base, it’s absolutely stunningly delicious. The crust is crunchy and the inside is fluffy.

I used golden raisins, which are my favorite to bake with. This recipe would be very easy to substitute any kind of dried fruit into with success. Also, if you’re like me and don’t keep margarine around, just use a little vegetable oil instead of the melted margarine and it’ll work just fine.

Oh! And since you don’t have the book, here’s are the instructions that are provided on shaping the loaf:

About the Book

This was another book from the Bonnie Slotnick grab bag, and she was so on point sending this my way. It has all of my favorite things – advertising, photographs, tried and true recipes designed to get you buying more! The recipes seem pretty simple and straightforward, and all of your favorite types of yeast breads are included. I can’t wait to bake from it again!

About the Glassware

I pulled out my Fire King Meadow Green loaf pan for this one. Something about milk glass just makes the best bread.

I plated on my Old Town Blue Corelle platter. This pattern was released in 1972, so perhaps mine’s not the first Fleischmann’s Bake-it-easy loaf to find its way on to this platter…

The Recipe!

Ingredients:

1 cup warm potato water (105*F – 115*F)
2 pkgs Fleischmann’s Active Dry Yeast
3/4 cup warm milk (105*F – 115*F)
1/4 cup sugar
1/4 cup lukewarm mashed potatoes
6-7 cups unsifted flour
2 tsp salt
2 eggs, beaten
1/4 cup margarine, melted & cooled
2 cups dark seedless raisins

Directions:

Measure potato water into large warm bowl. Sprinkle in Fleischmann’s Yeast; stir until disolved. Add milk, 2 T sugar, potatoes, and 2 cups flour; beat until smooth. Cover; let rise until bubbly, about 1/2 hour.

Stir down; add remaining 2 T sugar, salt and 1 cup flour; beat until smooth. Stir in eggs and margarine. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 40 minutes.

Punch dough down. Turn out onto lightly floured board. Knead in raisins. Divide dough in half. Cover; let rest 5 minutes. Roll each half into a 14×9-inch rectangle. Shape into loaves. Place in 2 greased 9x5x3-inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 50 minutes.

Bake at 350* about 45 minutes, or until done. Remove from pans and cool on wire racks.

Swiss Cheese Braid

Swiss Cheese Braid

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Bake-Off Cook Book from Pillsbury 100 prize winning recipes from the 22nd Bake Off (1971)

About the Recipe

Wow oh wow were these loaves a hit! The beer combined with an abundance of yeast made what sounds like a heavy recipe, in actuality light, fluffy loaves of bread.

A few quick notes on some changes that I made that seemed to work well:

  • I used my KitchenAid mixer to do 90% of the mixing. I used the regular beater for the initial mix of the yeast into the first two cups of flour, than switched to the dough hook on the “Stir” setting while I added the additional flour. Once the dough was fairly set, I did a minute or so by hand to check the elasticity and texture of the dough.
  • I have a new obsession with Everything Bagel seasoning, and I just can’t resist the urge to throw it on a loaf of bread, especially when there are 2 loaves to play with. That said – go with a sprinkle, not a heaping like I did and the loaf won’t pull apart quite so much during the bake.
  • I used Guinness beer, which comes in 11.4 oz. bottles and made up the rest of the liquid volume with water, which worked fine.
  • The only processed cheese I could find at the store was American, sliced, from the deli… which also worked fine, but I can’t help but wonder how a processed Swiss or Velveeta would have worked in this recipe.

For more recipes in the Pillsbury Challenge, click here!

About the book

I hate to say it, but there’s nothing spectacularly interesting about this book. It’s a good book with several recipes that look to be easy to create, but nothing out of the ordinary. It’s almost like the editors were in the process of puzzling about what comes next. And the next book is notable indeed…

About the glassware

I can’t tell you how I ended up with two loaf pans with green patterns on it, but there you are! The Spring Blossom was a gift from my father, and the Meadow Green came from a flea market. They’re wonderful pans, and always come perfectly clean.

The Recipe!

Ingredients:

1 can (12 oz.) beer or 1 1/2 cups milk
1/2 cup warm water
2 T sugar
1 T salt
2 T butter or margarine
1 package (8 oz.) pasteurized process Swiss or American cheese, not natural cheese
5 cups flour
2 packages active dry yeast

Directions:

Generously grease bottom and sides of two 9×5-inch loaf pans.

In large saucepan, warm beer, water, sugar, salt, butter and cheese. (Cheese does not need to melt completely.) Cool to lukewarm (~220*F).

In large mixer bowl, combine 2 cups flour with yeast; add warm (not hot) cheese mixture. Beat 3 minutes at medium speed. By hand, gradually stir in remaining 3 cups flour to make a fairly stiff dough.

Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled in size, 45-60 minutes.

Punch down dough; divide in half and shape into two 11×5-inch rectangles. Cut each rectangle into 3 long strips, leaving strips joined at one end. Braid; place in prepared pans. Cover; let rise in warm place until light and doubled in size, 45-60 minutes.

Bake at 350* for 40 to 45 minutes until deep golden brown and loaf sounds hollow when lightly tapped. Remove from pan immediately; cool completely.

.

Banana Luncheon Bread

Banana Luncheon Bread

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from 100 Prize-Winning Recipes from Pillsbury’s 2nd Grand National $100,000 Recipe and Baking Contest (1951)

About the Recipe

Okay – I know the last thing everyone needs at this point is yet *another* banana bread recipe, but hear me out! For the 2nd Grand National Contest, Pillsbury allowed junior contestants for the first time. So when I selected a recipe, it had to be a junior winner.

To top it off – this is actually really superb banana bread recipe. Even though it’s on the more complicated side of the quick breads equation, it’s extremely forgiving. A little too much banana? No problem. A little too much baking powder? It’ll do fine. A little longer than necessary in the mixer? You’ll still get a nice, crumbly quick bread.

The long, slow baking time allows for some of that give and take. It also makes the entire house smell so yummy that you can hardly wait to take it out of the oven. Sorry, junior winner Gracy Zeppenfield – we cut it before it cooled!

For more recipes in the Pillsbury Challenge, click here!

About the book

As my grandmother would say – the best laid plans never seem to work out. This book came to me slightly later than the rest of the books in the challenge, so we’re going a little bit out of order here. I’m sure you’ll forgive me.

This book came from the wonderful Bonnie Slotnick Cookbooks in the East Village, Manhattan. To keep curious cooks busy during the pandemic, she’s doing mystery boxes that she’s shipping all over the country. I was fortunate enough to have this gem hidden inside.

As an early book, there a tons of basics in this one, including obviously the banana bread. If you can get your hands on it, I highly recommend it!

About the glassware

This Fire King Anchor Hocking loaf pan came from an antiques mall in North Caroline where I was visiting a friend. It’s one of many little treasures that I grabbed that day and every time I use it I think of day. The pattern is Meadow Green, I believe from the 1970’s. Certainly the avocado hue seems to fit that time.

The Recipe!

Ingredients:

2 cups flour
1 t double-acting baking powder
1/2 t soda
1 t salt
1/2 c shortening
1 c sugar
2 eggs
1 c mashed banana (about 2 medium bananas)
1/2 c chopped nuts

Directions:

Sift together flour, baking powder, soda, and salt.

Cream shortening. Add sugar gradually, creaming well.

Blend in 2 eggs, one at a time. Beat well.

Add mashed banana. Mix well.

Blend in sifted dry ingredients. Fold in chopped nuts.

Pour into greased 9x5x3-inch pan. Push batter up into corners of pan, leaving the center slightly hollowed. For well-rounded loaf, allow to stand 20 minutes before baking.

Bake in moderate oven (350* F) 60-70 minutes. Cool thoroughly before slicing.