Glosey

Recipes | Other Breads


  • RIESKA BREAD (Finland)
    by Sister Melodie I.


    1/2 C Buttermilk
    1/2 C Whipping Cream
    1 Tbl Butter - melted
    1/2 tsp Salt
    1/2 tsp Sugar
    1 C Barley Flour
    (or 1/2 C Each Rye & Whole Wheat Flours)

    Preheat oven to 450 degrees F. Butter a 12" Pizza pan. Mix buttermilk, cream, butter, salt & sugar in large bowl. Stir in flour to make a smooth dough. Spread dough evenly onto pan. Bake until lightly browned around the edges, about 15 Min. Cut into wedges & serve. (It is highly recommended to serve this bread right from the oven, spread with butter).
  • SCOTTISH CURRANT SHORTBREAD
    by Sister Melodie I.


    1/3 C Dried Currants
    5 Tbl Fresh Orange Juice
    (divided into 4 + 1 Tbl) 1 1/2 C All Purpose Flour
    2 Tbl Sugar
    1/2 C Unsalted Butter
    Additional Sugar

    Preheat oven to 350 degrees F. Lightly grease baking sheet. Bring currants & 4 Tbl of the orange juice to a boil in small saucepan. Stir, remove from heat & cool. Combine flour & sugar in large bowl. Cut in butter until mixture resembles coarse meal. Stir in currant mixture & remaining 1 Tbl orange juice. Knead just until dough holds together. Roll dough out on prepared sheet into a 10 x 12" rectangle. Trim edges & use scraps to 'square off' corners. Prick entire surface with fork. Sprinkle with sugar. Cut into 24 squares, leaving in place on baking sheet. Bake until pale golden, 20 - 22 Min. Recut while warm & cool on rack. Store in airtight container.
  • GRAHAM FLATBROD 'CIGARS'
    by Sister Melodie I.


    1 1/2 C Graham Flour
    (or whole wheat)
    1 C All Purpose Flour
    1 Tbl Butter - melted
    1 tsp Sugar
    1 tsp Salt
    1 1/2 C (about) Boiling Water
    Additional all-purpose flour
    1/4 C (1/2 stick) Butter-melted

    Combine graham flour, all purpose flour, 1 Tbl butter, sugar & salt in large bowl. Stir in enough boiling water to make a stiff dough. Cover dough & let stand until cool; about 1 hour. Lightly flour work surface. Divide dough into 8 balls. Roll each into a round about 12" in diameter, flouring surface as necessary. Lightly sprinkle with flour, stack & cover. Heat electric griddle to 450 degrees F. (or heat griddle or heavy skillet until drop of water bounces off surface). Add 1 round and cook, turning once, until 'leathery,' 30 seconds - 1 minute on each side. Remove from griddle. Immediately brush with melted butter & roll up tightly into a 'cigar' shape. Repeat with remaining pieces of dough. Leave whole or cut diagonally into 2" long pcs. Serve warm or at room temp. Can be frozen up to 1 month. Great for breakfast or with soups or salads
  • SULTSINA (Finland)
    by Sister Melodie I.


    FILLING:
    1/2 C Milk
    1/4 tsp Salt
    2 Tbl Farina (Cream of Wheat)
    1 Tbl Butter - room temp.
    3 - 4 Tbl Whipping Cream

    RYE DOUGH:
    1/2 C Warm Water
    1 Tbl Butter, melted
    1/4 tsp Salt
    1/2 C All Purpose Flour
    1/2 C Rye Flour
    Additional; all purpose flour, melted butter, 'Cinnamon-Sugar'

    For Filling: Bring milk to a boil in small saucepan over med. heat. Add salt, then slowly stir in farina until smooth. Return to boil & cook 1 Min. stirring constantly. Remove from heat. Cover & let stand 3 Min. Stir in butter and enough cream to make mixture spreacable. Cover filling to keep warm while preparing dough.
    For Dough: Combine water, butter & salt in medium bowl. Beat in all purpose flour until smooth, using wooden spoon. Mix in rye flour. Turn dough out onto floured surface & knead until smooth, about 2 Min. adding more flour if dough is sticky. Shape into cylinder; cut into 4 pcs. Dust with flour. Reflour surface lightly. Pate each piece into small round 'cake.' Roll into 8-inch rounds. Flour tops of rounds lightly. Stack; cover with plastic wrap. Heat elec griddle (as above in "cigar" recipe). Cook 1 dough round, turning once, unitl dry & spotted with brown but still pliable, about 30 Seconds on ea side. Transfer to warm platter. Repeat with remaining rounds. Spread 2 Tbl filling down the center of each Sultsina & fold the 2 opposite edges over filling, just meeting in center, then fold again lengthwise. Cut into 2" pcs if desired. Serve immediately with the additional melted butter & cinnamon sugar for dipping. This recipe may be doubled.
  • INDIAN CHAPATI
    by Sister Melodie I.


    2 C Whole Wheat Flour
    1/2 C All Purpose Flour
    1 tsp Salt
    1/2 C Butter - melted
    6 Tbl Warm Water

    (A classic Indian bread served with curries; If you deep fry this recipe in oil, instead of cooking on a dry griddle, then it is called " Poori. ")

    Combine whole wheat flour, all purpose flour & salt in large bowl. Stir in butter & warm water to make a smooth dough. Turn out onto lightly floured surface & knead 3-4 times, until smooth ball forms. Cover dough with towel & let rest 1 hour. Divide dough into 8 balls. Roll each out into an 8-inch round. Dust with flour, stack & cover with towel or plastic wrap. Heat griddle. Cook Chapatis, 1 at a time, until flecked with brown spots, about 2 Min. on each side. Brush with melted butter & stack as removed from griddle. Wrap to keep warm & pliable. Serve immediately. May be frozen up to 1 month.
    (For Poori - mentioned above - heat 1" veg oil in lg skillet to 375 degrees & fry dough rounds 1 at a time until puffed, bubbly & brown - abt 2 Min. per side; serve immmediately).
  • NORWEGIAN POTATO LEFSE
    by Sister Melodie I.


    (Great just with butter; in Norway they are rolled out with a "Lefse" rolling pin which has grooves in it; regular rolling pin also works fine)

    1 1/4 Lbs Russet Potatoes
    1 C all purpose Flour
    2 Tbl Unsalted Butter
    1 tsp Salt
    1/4 C Warm Milk

    Bring potatoes to boil & cook until easily pierced in center with knife. Drain. Peel potatoes & cool COMPLETELY. Put potatoes through a ricer or shred coursely. Transfer 2 C potatoes to bowl. Blend in flour, butter & salt. Stir in milk to form smooth dough, then cover & let stand 15 Min. Divide dough into 8 balls; cover. Heat griddle. Flour work surface lightly. Roll 1 ball out into very thin circle (almost transparent) & about 10" in diameter. Cook until covered with tiny brown flecks, about 1 Min. on each side. Remove from griddle & fold into quarters. Repeat rolling & cooking with remaining balls, stacking folded breads. If not serving immediately, wrap with plastic wrap to prevent drying. Can be frozen up to 6 weeks. Reheat in 300 degree F. oven for 10 -15 Min.