This is THE classic old moss-covered three-handled Banfield family recipe. It was given to my mother in the early '70s by the wife of a professor at Northern Illinois University who was a native of France, and from then on, every day when I would come home from school, there would be two loaves of this bread waiting. Take that, June Cleaver!
Dissolve 1 package of yeast in ¼ cup warm water. Add 1 T sugar and 2 t salt, 1 ¼ cups hot water, 4 cups flour and stir. Cover bowl with wet towel and let dough rise.
An old Isle of Man recipe that Dave, site consultant and owner of Bella T. Manx, bakes every year for Manxgiving. It's kind of like pound cake with flavoring - it works well with both raisins or chocolate chips. Special thanks to Frances Coakley of the University of Surrey.
2-1/2 cups of plain flour (brown or white)
This seems an awful lot like French Bread to me, yet they sell both Cuban Bread and French Bread in the stores in Florida. Can anyone clear this up? Is the olive oil what makes the difference?
1 envelope active dry yeast
Dissolve the yeast and sugar in 1/2 cup lukewarm water. Set aside 3 to 5 minutes, until the mixture begins to foam. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the olive oil and yeast. Gradually add the remaining 1 cup of water as needed, so the dough holds its shape but does not become sticky.
Transfer the dough from the bowl to a lightly-floured surface and knead for 4 to 5 minutes. Place the dough in a lightly-oiled bowl, cover with a damp cloth, and let rise 30 minutes.
Preheat the oven to 400 F. Punch down the dough and roll into loaf shape. Place in a lightly oiled 8X5" loaf pan and brush the top with the egg and water mixture. Make 3 diagonal scores, 1/8 inch deep, across the top of the bread. Bake 45 to 50 minutes. Remove the bread from the pan and tap the bottom; if it sounds hollow, the bread is done. Place the bread on a wire rack. Allow to cool before serving.
BAKES (FRIED BISCUITS)
Funny, all those years the good folks in Brown County led me to believe this was some Indiana-Hoosier-Heritage recipe and then I find it in a Caribbean cookbook as being from Trinidad! I bet the rednecks would have fits if they knew that.
Pour 1/4 inch oil into medium frying pan and heat over medium-high heat for
ORANGE CRESCENT BREAD
1 package active dry yeast
In large bowl, thoroughly mix 1 cup flour, sugar, undissolved yeast, orange peel, salt, and mace.
Heat milk, water, and butter until very warm (120 to 130 degrees F). Butter does not need to melt. Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down. Turn out onto lightly floured surface. Remove a fourth of dough; roll to 18-inch rope. Reserve. Divide remaining dough into 2 equal pieces. Roll each to 30-inch rope; join to make one long rope. Wrap long rope loosely around small rope. Pinch ends to seal.
Place loaf on greased baking sheet. Curve ends to make horseshoe shape. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 350F for 35 minutes or until done. Remove from pan and cool on wired rack. Brush with orange frosting (combine 1 1/2 c. confectioner's sugar with 1 1/2 to 2 T. orange juice; beat with fork until smooth).