Feeds:
Posts
Comments

Archive for August, 2011

Zwieback

Pronounced Tsvee-bah, this is the Mennonite answer to the French butter buns known as Brioch.


1 1/2 tsp dry yeast
1 tbs plus 1 tsp sugar
1/2 cup lukewarm water
1 cup milk
1/2 cup butter
1 tsp salt
1 large egg, beaten
4 1/2 cups all-purpose flour
Dissolve yeast and 1 tsp sugar in water. Scald milk and add butter, salt and remaining sugar. Cool until lukewarm, place in a large mixing bowl, then combine with yeast mixture, remaining sugar and egg.
Gradually add flour, mixing until ingredients come together. Turn onto a floured surface. Knead about five minutes, incorporating more flour if necessary, to form a soft dough.
Cover and set in a warm place to rise until doubled. Punch down. Pinch off balls of dough the size of large walnuts. Place on a greased pan, 1-inch apart. Pinch off slightly smaller balls, set on top of larger ones, and press down through both balls with thumb. Cover to rise until doubled. Bake at 400F for 15 minutes. Traditionally served for Faspa, with cheese and preserves.

Read Full Post »

It’s been a terrible long count of months since I update the recipes on this blog. The excuse list is long, includes things both wondrous and mundane. I’ll come back soon with more past recipes from my food column. Promise! In the meantime, here’s one of my favourites, and one everyone with a zucchini patch, or a friend with a zucchini patch, needs this time of year.

1 cup butter
1 ¼ cups sugar
2 large eggs, lightly beaten
½ cup sour cream
1 tsp pure vanilla extract
2 ½ cups flour
¼ cup cocoa powder
1 tsp cinnamon
1 tsp baking soda
½ tsp baking powder
2 cups grated zucchini
2/3 cups chocolate chips

In a large bowl, with an electric mixer on medium speed, cream together butter and sugar. Beat in eggs, sour cream and vanilla. In a separate bowl, whisk together flour, cocoa powder, cinnamon, baking soda and baking powder. Fold into butter mixture until smooth but not over mixed. Fold in zucchini and chocolate chips. Divide batter between two prepared loaf or cake pans and bake at 350 degrees for 45 minutes, or until a tester inserted into the centre comes out clean.

Read Full Post »