Guest guest Posted September 24, 2005 Report Share Posted September 24, 2005 MMMMM----- Recipe via Meal-Master v8.05 Title: Black Bread #0001 Categories: Ethnic, Bread, Russian, Ukrainian Yield: 2 Loaves 4 c Rye flour 3 c All-purpose flour 1 ts Granulated sugar 2 ts Salt 2 c 100 percent bran cereal 2 tb Caraway seed, crushed 2 ts Instant coffee granules 2 ts Onion powder 1/2 ts Fennel seed, crushed 2 pk Dry active yeast 2 1/2 c Water 1/4 c Vinegar 1/4 c Dark molasses 1 oz Unsweetened chocolate 1/4 c Butter or margarine -(1/2 stick) 1 ts Cornstarch 1/2 c Cold water Combine rye and all-purpose flour, set aside. In large bowl thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, instant coffee granules, onion powder, fennel seed and yeast. Combine water, vinegar, molasses, chocolate and butter in saucepan. Warm over low heat. Gradually add to dry ingredients. Beat at medium speed with electric mixer for 2 minutes, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make soft dough. Turn out on lightly floured board. Cover dough with bowl. Let rest 15 minutes. Then knead until smooth and elastic, about 10 to 15 minutes. (Dough will be sticky.) Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Divide dough in half, form into 2 loaves and place in 9-by-5- inch loaf pans. Or form into 2 round balls and place on greased baking sheet. Preheat oven to 350 degrees. Bake 45 to 50 minutes or until bread sounds hollow when tapped on the top. Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium heat, stirring constantly, until mixture boils. Stir constantly for 1 minute. As soon as bread is baked, brush cornstarch mixture over tops of loaves. Return bread to oven. Bake 2 to 3 minutes or until glaze is set. Remove from pans. Cool on wire racks. MMMMM MMMMM----- Recipe via Meal-Master v8.05 Title: Ukrainian Black Bread (Chorny Kleb Ukrainskii) Categories: Bread, Euro, Ethnic, Ukrainian, Slavonskii Yield: 2 Loaves 4 c Rye flour 3 c All-purpose flour 1 ts Granulated sugar 2 ts Salt 2 c 100 percent bran cereal 2 tb Caraway seed, crushed 2 ts Instant coffee granules 2 ts Onion powder 1/2 ts Fennel seed, crushed 2 pk Dry active yeast 2 1/2 c Water 1/4 c Vinegar 1/4 c Dark molasses 1 oz Unsweetened chocolate 1/4 c Butter or margarine (1/2 -stick) 1 ts Cornstarch 1/2 c Cold water Combine rye and all-purpose flour, set aside. In large bowl thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, instant coffee granules, onion powder, fennel seed and yeast. Combine water, vinegar, molasses, chocolate and butter in saucepan. Warm over low heat. Gradually add to dry ingredients. Beat at medium speed with electric mixer for 2 minutes, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make soft dough. Turn out on lightly floured board. Cover dough with bowl. Let rest 15 minutes. Then knead until smooth and elastic, about 10 to 15 minutes. (Dough will be sticky.) Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Divide dough in half, form into 2 loaves and place in 9-by-5- inch loaf pans. Or form into 2 round balls and place on greased baking sheet. Preheat oven to 350 degrees. Bake 45 to 50 minutes or until bread sounds hollow when tapped on the top. Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium heat, stirring constantly, until mixture boils. Stir constantly for 1 minute. As soon as bread is baked, brush cornstarch mixture over tops of loaves. Return bread to oven. Bake 2 to 3 minutes or until glaze is set. Remove from pans. Cool on wire racks. ORIGIN: Leysa Shovkoshytny, Kiev-Ukraine, crica 1995 Dr. Donald Houston MMMMM MMMMM----- Recipe via Meal-Master v8.05 Title: Pashcka (Russian-Ukrainian Easter Bread) Categories: Bread, Ethnic, Ukrainian, Russian, Holiday Yield: 4 Servings 2 pk Yeast 1/2 qt Milk 1/2 qt Half & Half 1 1/2 tb Salt 4 ea Eggs 1/2 lb Butter 3 1/2 lb Flour(1 c for flouring board 1 c White Raisins 1 c Sugar (brown is best) *OPTIONAL* 1/2 c Dried cherries pitted 1/2 c Prunes chopped & pitted 1/3 c Walnuts chopped Dissolve sugar in milk & heat until lukewarm. Mix the yeast into the sugar milk & let stand. Sift flour & salt into lg. bowl. Add the eggs, melted butter, Half & Half, & the sugar milk. Work dough until it is one bulk then from sides of pot or bowl. Cover a damp cloth and set in a warm place to rise. It will double in amount in approx. 2 - 2 1/2 hrs. Divide & form 3 large balls of the dough. Roll out into a sheet & cut into 10-12 in.strips 3 " in diameter and braid. Paschka should be baked in a round pan, 6 " high. Pre-heat oven to 400 degreesF for the 10 mins. & then lower to 375 degreesF for approx. 45 minutes. Take the Paschka from the oven, paint with melted butter, and allow to cool. ORIGIN: Dr. Ludmila Mazlov, Kyiv-Ukraine, circa 1998 Dr. Donald Houston MMMMM MMMMM----- Recipe via Meal-Master v8.05 Title: Kolach (Braided Bread) Categories: Russian, Holiday, Bread, Ethnic, Ukrainian Yield: 3 Servings 1 ts Sugar 1 c Water, Lukewarm 2 pk Dry Yeast 3 tb Sugar 2 c Milk (About 110 Degrees F.) 2 lg Eggs 1 tb Salt 2 tb Oil Or Melted Butter You -Can Use Up To 4 Tbs 8 c Unbleached Flour More -If Needed 1 lg Egg Beaten With 1 tb Water For Glaze 2 tb Dry Poppy Seeds Disolve 1 tsp sugar in the water and sprinkle the yeast over it. Add 1 Tbl of sugar, stir and let stand for 10 minutes. Combine the yeast with the milk, lightly beaten eggs, salt, 2 tbl sugar, oil, and 3 cups of sifted flour. Beat until smooth. Cover and let rise in a warm place until light and bubbly, about 1 hour. Mix in enough of the remaining flour to make a light, slightly sticky dough, then knead in the bowl until smooth and elastic,(Remember the heavier the dough, the heavier the bread.) and leaves the sides of the bowl easily. Or in the processor, add the yeast mixture to the flour and then add the liquids. With the machine running, add more flour until a ball forms. Allow to rest for several minutes. Process until the dough is smooth and elastic. Form into a ball and place in a lightly oiled bowl, turning once to oil the top. Cover with a linen dish towl, soaked in hot water and then wrung out until damp only, and let rise in a warm place until double in bulk. Punch down and allow to rise again, slightly. Divide the dough into 3 parts. Divide 1 part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2 inches thick. Braid together, starting at the middle and turn the ends under. Repeat with each of the remaining parts of the dough. Place the loaves on buttered baking sheets. Do not crowd, since the loaves will double in size. Cover with the damp towel and let rise until almost double. Brush with the egg glaze and sprinkle with the poppy seeds. Bake in a preheated 375 Degrees F. oven at least 1 hour, or until golden. Test by rapping the bottom, there should be a nice hollow sound. Cool on wire racks until cold before cutting. ORIGIN:Galina Marovkova, Slatvutych-Ukraine, circa 1995 Dr. Donald Houston MMMMM MMMMM----- Recipe via Meal-Master v8.05 Title: Medyankii(Honey Bread) Categories: Bread, Holiday, Ukrainian, Ethnic, Russian Yield: 10 Servings 8 lg Eggs; Separated, At Room -Temperature 6 tb Butter 14 oz Honey; Clover Or Wild 2 c Sugar 6 c Unbleached All-Purpose Flour 2 ts Baking Powder 2 ts Baking Soda 2 ts Cinnamon Zest And Juice Of 1 Orange 1 c Strong Coffee 1 c Sour Cream 1 c Filberts Or Walnuts; Chopped -(Optional) Heat the honey to boiling and allow to cool. Separate the eggs, saving the whites. Beat the room temperature yolks with the butter until fluffy. Add the cooled honey and beat until blended. Add the sugar and blend well. Sift the flour, baking powder & soda, and cinnamon together. Add to the honey mixture. Add the orange zest & juice, coffee and sour cream. stir until no dry flour shows. Whip the egg whites until stiff, then fold in a the whites slowly, mixing well, Pour into buttered and floured loaf pans, rapping them to even the batter. Bake in a preheated 325 Degree F. oven for 1 hour. DO NOT open the oven door during the first 1/2 hour of baking. Cool on wire racks for 10 minutes, then turn out to finish cooling. Wrap well in heavy duty aluminum foil and store in the refrigerator. Delicious! that is the description of everyone that tries this bread for the first time. ORIGIN: Marusia Pushkinskaya, L'Viv-Ukraine, circa 1995 Dr. Donald Houston MMMMM > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2005 Report Share Posted September 24, 2005 grabergirlbyjulia wrote: >I have four Jewish cookbooks. The others my DH packed away and haven't any idea where they are. > > > I got my recipes from; /ukrainian-russian *Not much traffic but lots of good recipies. Neysa */ > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2005 Report Share Posted September 24, 2005 I have four Jewish cookbooks. The others my DH packed away and haven't any idea where they are. The first recipe is from The Complete American Jewish Cookbook Copyright 1952; Sweet Pumpernickel Bread 1 1/2 cup cold water 3/4 corn meal 1 1/2 cups boiling water 1 1/2 tablespoon salt 1 tablespoon sugar 2 tablespoon shortening 1 tablespoon caraway seed 2 cup cooled mashed potato 1 cake compressed yeast 1/4 cup lukewarm water About 6 cups of rye flour & 2 cups whole wheat flour. Stir cold water into corn meal. Add boiling water and cook, stirring constantly until thick. Add salt, sugar, shortening, and cararway seed. Let stand until lukewarm. Add potato and the yeast which has been softened in the lukewarm water. Addrye meaflour and enought whole-wheat flour to form a soft dough. Stir in at first with a spoon and then with the hand. Turn out on a lightly floured board. Place in agreased bowl. Turn ib on to lightly floured board. Knead until smooth and elastic. Place in a bowl until double. Divide the dough into 3 portions and form into three balls. Let rest a few minutes. Roll 1 ball at a time,about twice the length and twice the breadth of the loaf pans. Roll 1 ball at a time, about twice the length and twice the breadth of the loaf pans. Press sides to seal and them fold in the pressed so they overlap at cneter. Roll the loaf under the hands utnil it fits in the pan. Place in a greased pan with seam-side down. Bake in moderate oven. Until double in bulk. 375 degree about 1 hour. Will make three loaves. Enjoy!!!!!!!!!! Julia Graber Girl By Julia Julia Graber Cregger Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2005 Report Share Posted September 24, 2005 Rye Pumpernickle from: Jewish Cooking In America by Joan Nathan Copyright 1994 This book and the last one are out of print 4 cups freshly ground rye grain, can subsitute with rye flour 4 cups slightly tepid potato water 1 teaspoon active dry yeast 1/2 cup blackstrap molasses 3 1/4 -4 cups water 1/4 cup malt powder Dough 5 pounds white bread flour sifted 2 cups whole wheat flour 1 cup wheat germ 2 cups coarsely ground wheat bran 1/4 cup malt powder 5 tablespoons salt or to taste 3 1/2 to 4 cups tap water 1/2 caraway sees(optional) Cornmeal for dusting Mix the rye, water, yeast , and molasses in a very large stainless steel. Cover with a plate and let sit 3 days in a cool spot, about 60 degrees. So that the starter can ferment slowly. Add water and malt powder to the starter and disolve using a whisk or an ancient Barvarian wooden spoon. When the starter is ready., place the remaining infresients in a large bowl. Make a well in the middle and add to the starter. Knead in the bowl for at least 10 minutes or until the bread starts forming a nice large ball. If it doesn't seem to cometogether as quickly as you want, let it rest for a few minutes and you'll be able to knead more easily. The dough should be stiff. Keep the dough in the bowl and place inside a large white garbage bag so that the dough will not dry out. Leave it to rise for 10-20 hours in thewinter and 5-6 hours in the summer Punch the dough down, turn it out on big work surface, divide inot 4 large portions. Shape into circles or place in greased bread pans. Dust with corn meal. Let is rise until double. With paring knife make 6 slashs in any pattern you like. Place in a cold oven with a broiler with hot water in the bottom. Turn the oven to 350 degrees and bake about 1 1/2 hours or until the loaves are done, sounding hollow when tapped with a knife. I'll check the two remaining cookbooks after I get inside from feeding the beasties. Julia Graber Girl By Julia Julia Graber Cregger Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2005 Report Share Posted September 25, 2005 I wish I had my grandmothers recipe. She died when I was a teen-ager. At the time I didn't realize she was a wealth of knowledge. None of my sisters did either. They went with her. My ex-husband great grandmother would make these special rolls for Passover. I went to the house and each hand full or pinch was then put in measuring cups and measuring spoons. She was also from Russia. Her daughter, gave me the muffin pans she used to make them in after she died. She brought them from Russia. Every year I make those rolls I/m always thinking of her. She was a sweet little old Jewish lady. Miss her even after all these years. Julia Graber Girl By Julia Julia Graber Cregger Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2005 Report Share Posted September 25, 2005 INGREDIENTS: a.. 2 cups matzo meal b.. 1/2 teaspoon salt c.. 1/2 teaspoon white sugar d.. 1 cup water e.. 1/2 cup vegetable oil f.. 4 eggs -- DIRECTIONS: 1.. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. 2.. In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well. 3.. Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes. 4.. Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet. 5.. Bake at 375 degrees F (190 degrees C) for 50 minutes. Gayla Roberts Always Enough Ranch Acampo, California Check out our SALE PAGE at www.bouncinghoofs.com/alwaysenoughhobbysale.html A day without Bill Barnhill is like a day without sunshine! goatclearing http://coloredboers.home.att.net/always.html No one ever gets far unless he accomplishes the impossible at least once a day. Elbert Hubbard - <grabergirlbyjulia Saturday, September 24, 2005 5:27 PM Re: Authentic Russian/Ukrainian Breads >I wish I had my grandmothers recipe. She died when I was a teen-ager. At >the time I didn't realize she was a wealth of knowledge. None of my sisters >did either. They went with her. > > My ex-husband great grandmother would make these special rolls for > Passover. I went to the house and each hand full or pinch was then put in > measuring cups and measuring spoons. She was also from Russia. Her > daughter, gave me the muffin pans she used to make them in after she died. > She brought them from Russia. > > Every year I make those rolls I/m always thinking of her. She was a sweet > little old Jewish lady. Miss her even after all these years. > > Julia > > Graber Girl By Julia > Julia Graber Cregger > > > > > The information contained in these e-mails is not a substitute > for diagnosis and treatment by a qualified, licensed professional. > > > Step By Step Instructions For Making Herbal Labna Cheese! So easy, SO > yummy! > http://www.aromaticsage.com/cz.htm > > > To adjust your group settings (i.e. go no mail) see the following link: > /join > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2005 Report Share Posted September 25, 2005 Yes those are good too. What my ex great grandmother made was matzo farfel rolls. I'll look for her recipe. Then copy it and send it. Julia Graber Girl By Julia Julia Graber Cregger Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2005 Report Share Posted September 26, 2005 That sounds fantastic! It is not the bread I had as a kid, but I am wiping drool off my monitor as I type! Thanks. Gayla Roberts Always Enough Ranch Acampo, California Check out our SALE PAGE at www.bouncinghoofs.com/alwaysenoughhobbysale.html A day without Bill Barnhill is like a day without sunshine! goatclearing http://coloredboers.home.att.net/always.html No one ever gets far unless he accomplishes the impossible at least once a day. Elbert Hubbard - <grabergirlbyjulia Saturday, September 24, 2005 2:50 PM Re: Authentic Russian/Ukrainian Breads > Rye Pumpernickle from: Jewish Cooking In America by Joan Nathan > Copyright 1994 This book and the last one are out of print > > > 4 cups freshly ground rye grain, can subsitute with rye flour > 4 cups slightly tepid potato water > 1 teaspoon active dry yeast > 1/2 cup blackstrap molasses > 3 1/4 -4 cups water > 1/4 cup malt powder > > Dough > > 5 pounds white bread flour sifted > 2 cups whole wheat flour > 1 cup wheat germ > 2 cups coarsely ground wheat bran > 1/4 cup malt powder > 5 tablespoons salt or to taste > 3 1/2 to 4 cups tap water > 1/2 caraway sees(optional) > > Cornmeal for dusting > > Mix the rye, water, yeast , and molasses in a very large stainless steel. > Cover with a plate and let sit 3 days in a cool spot, about 60 degrees. > So that the starter can ferment slowly. > > Add water and malt powder to the starter and disolve using a whisk or an > ancient Barvarian wooden spoon. > > When the starter is ready., place the remaining infresients in a large > bowl. Make a well in the middle and add to the starter. Knead in the > bowl for at least 10 minutes or until the bread starts forming a nice > large ball. If it doesn't seem to cometogether as quickly as you want, > let it rest for a few minutes and you'll be able to knead more easily. > The dough should be stiff. > > Keep the dough in the bowl and place inside a large white garbage bag so > that the dough will not dry out. Leave it to rise for 10-20 hours in > thewinter and 5-6 hours in the summer > > Punch the dough down, turn it out on big work surface, divide inot 4 > large portions. Shape into circles or place in greased bread pans. Dust > with corn meal. Let is rise until double. > > With paring knife make 6 slashs in any pattern you like. Place in a cold > oven with a broiler with hot water in the bottom. Turn the oven to 350 > degrees and bake about 1 1/2 hours or until the loaves are done, sounding > hollow when tapped with a knife. > > I'll check the two remaining cookbooks after I get inside from feeding the > beasties. > > Julia > > > > > > > > > > > > Graber Girl By Julia > Julia Graber Cregger > > > > > The information contained in these e-mails is not a substitute > for diagnosis and treatment by a qualified, licensed professional. > > > Step By Step Instructions For Making Herbal Labna Cheese! So easy, SO > yummy! > http://www.aromaticsage.com/cz.htm > > > To adjust your group settings (i.e. go no mail) see the following link: > /join > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2005 Report Share Posted September 26, 2005 I can imagine it with either cream cheese and jelly or schmaltz with a little salt. Guess I'll have to make some schmaltz this week! Julia Graber Girl By Julia Julia Graber Cregger Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2005 Report Share Posted September 26, 2005 Spread with bone marrow and dipped into a hot bowl of borshcht! Gayla Roberts Always Enough Ranch Acampo, California Check out our SALE PAGE at www.bouncinghoofs.com/alwaysenoughhobbysale.html A day without Bill Barnhill is like a day without sunshine! goatclearing http://coloredboers.home.att.net/always.html No one ever gets far unless he accomplishes the impossible at least once a day. Elbert Hubbard - <grabergirlbyjulia Sunday, September 25, 2005 4:32 PM Re: Authentic Russian/Ukrainian Breads >I can imagine it with either cream cheese and jelly or schmaltz with a >little salt. > Guess I'll have to make some schmaltz this week! > > Julia > > Graber Girl By Julia > Julia Graber Cregger > > > > > The information contained in these e-mails is not a substitute > for diagnosis and treatment by a qualified, licensed professional. > > > Step By Step Instructions For Making Herbal Labna Cheese! So easy, SO > yummy! > http://www.aromaticsage.com/cz.htm > > > To adjust your group settings (i.e. go no mail) see the following link: > /join > Quote Link to comment Share on other sites More sharing options...
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