Pumpkin and Potato Bread, and Rye Bread!!!!!

[Guest guest]

Haribol prabhus,

 

PAMHO., AGTSP.,

 

I just came back from doing a Grha pravesham yajna for some of our devotees

who run a Karate Dojo here in New Zealand (Sri Nrisimha Martial Arts). The

local Mayor, and two members of the local Council came for the opening of

the Dojo (presenting the devotees with a cheque for $1500), along with

about 100 other people. These devotees are both black belts 4th and 5th

Dans, and have about 80 students of all grades. Before each training all

students offer flowers to the Deities on the altar in the Dojo, where I may

add they have Deities of Sri Sri Nitai Gaura and Sri Nrismhadeva. Then

after each session they read from the book Narasimha Avatara, to the

excitement of the students - who often stay way past the time of their

lessons.

For the moving into their new Dojo these devotees made some of the most

amazing prasadam for Their-Lordships, understanding the nature of many of

the guests who would be coming; including vegetarian sausage rolls (using

gluten flour, milk solids/powder, whey powder, home made bread crumbs, home

grown herbs, hing, nutmeg, etc., - I'm trying to prize the receipe from

them.....), and also various pakora, cakes, fruit slices, and other tasty

finger foods.

 

The Lady Mayor spoke very highly of the devotees endeavours, she a native

New Zealand Maori, spoke at length of the positive cross culteral aspects

of our preaching through the Dojo....! There was a tornament exhibition

provided by students, and a demonstration by a 8th Dan black belt on the

use of energy, the mind and the difference between the body and the person

who lives within.

 

Then came our grha-pravesham yajna, etc.

 

The Mayor stayed for a further hour after the ceremony chatting and taking

prasadam. The mood was very inspiring.

 

Breakfast prasadam was nice and simple with toasted home made breads, with

honey, and other approved home made toppings. Anyway, for those who are

interested, here's a couple of nice simple bread receipies:

 

Potato and Pumpkin Bread

 

1t sugar

250ml lukewarm milk

2t dried yeast

250g mashed potato

250g mashed pumpkin

700g plain flour

1t salt

1T sugar extra

2T melted butter

 

Dissolve sugar in milk and sprinkle yeast over. Stir lightly and stand for

10 mins to become frothy.

Place potato and pumpkin in a large bowl. Sift in flour,salt and extra

sugar. Mix until the consistency of fine breadcrumbs. Make a well in the

center and add yeast mixture and lukewarm butter. Mix until well combined

and knead for 10 mins until mixture is smooth and elastic.

Form dough into a ball and place in a well oiled bowl. Cover with plastic

wrap and stand in a warm place for 1 to 1 1/2 hrs or until doubled in bulk.

Knock down dough and knead on a floured board for 8 mins. Shape to fit a

large oiled loaf tin. Use a sharp knife to cut diagonal slashes along the

top. Cover and stand in a warm place for 1 hr or until doubled in bulk.

Bake at 230C for 15 mins. Reduce heat to 190C and cook further 30 to 45mins.

 

Here's the recipie for the rye bread also.

 

Dark Rye Bread

 

3t yeast

1 1/2cup warm water

2T golden syrup

2Toil

1 1/2t salt

2cup plain flour

1 1/2cups rye meal

2T carob

1t coffee (Caffeine Free coffee of course)

1t caraway seeds

 

Measure first 5 ingredients into a large bowl with 1cup flour and mix

thoroughly. Cover and leave to stand in a warm place for 15 mins.

Stir in remaining flour, rye meal, carob, "coffee" and caraway seeds. Add a

little extra flour or water to make a dough just firm enough to knead, like

your ear lobe. Knead on a lightly floured board for 10mins, adding extra

flour as needed,

until dough forms a soft ball which springs back when pressed lightly.

Turn in 2-3t oilin a bowl, cover with cling film and leave to rise 30 mins.

Knead dough lightly in bowl for 1min before turning out onto a lightly

floured suface.

Place in an oiled loaf tin, cover and let rise for an hour or until doubled

in size.

Bake at 200C for about 30mins.

 

Variation: For a light rye loaf, leave out carob and coffee. Vary the

amount of caraway seed, carob and coffee to suit taste.

 

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