Grandma’s Brown Bread with my adaptations

I'll get back to actually writing someday, after grad school.  Today I want to share this recipe because I have recent had several requests for it.

Bowl 1:
1 tablespoon active dry yeast

1 ¼ cup   warm water

Set aside

Bowl 2

2/3 cup oatmeal

1/3  cup rye flour*

1/3  cup bran flakes (yes, cereal)

1 tablespoon salt

1/4 cup corn meal

 3/4 cup whole wheat flour

2 ½  cups bread flour

Gently mix and set aside

Bowl 3 - this goes into the stand mixer bowl

¼  cup molasses

2  tablespoon brown sugar

1 tablespoon butter - soft

8 oz Prunes - either 1 container baby food or 1/2 canned prunes 

Mix on 1 with dough hook

Once bowl 3 is well combined, add dry ingredients and yeast mixture. After all the ingredients are mixed you will see it turn into a rather wet dough.  Remove the dough and kneed for about 3-5 minutes on a floured surface.  Place the dough back into the mixing bowl, cover with a towel and allow it to rise for 2-6 hours, until doubled in size. 

One of my counters happens to have a radiator right below, making a perfect proofing station, and it rises rather quickly.  Dad used to put the dough on a chair over a heat vent in the living room.  Whatever works.  

Once the dough has risen divide it into at least 2 balls and kneed each ball for about 3-5 minutes, until it feels fairly smooth.  Then shape into loaves and place on a parchment lined baking sheet.  Cover with plastic and a towel and allow it to rise another hour or so.  The bread will crack.  It adds to that rustic look! 

Preheat the oven to 375.  Remove the plastic and towel and bake for about 30 minutes.  Depending on the size of your loafs it could take longer.  Make sure that you reach an internal temperature of 200 degrees.  Allow the bread to cool at least 30 minutes before slicing it, slathering it in butter and gorging yourself!  

This bread has many ingredients so I put make a mix for the next loaves while I am making today’s loaves.  Basically as you measure out bowls 2 and 3, measure out a second separate recipe.  Keep the wet ingredients in the refrigerator until you are ready to use them.  Easy peasy. 

*Dad uses wheat germ but I substituted with rye flour and prefer it.  

                                                         

Advent Calendar - Mimosa

Sparking wine in a can.  Changed my life!  I love a mimosa but unless my sister visits it's not worth opening a bottle of sparking wine or champagne so I rarely have one.  But this worked out so well.  

I filled the glass about half way with ice, then added equal parts sparkling wine and OJ.  That's it.  No fuss.  Merry Christmas! 

Advent Calendar - Wassail Brandy Punch

We've done a few with Wassail this advent but this one was inspired by our guests.  We 3 oz wassail, 1 ounce of Brandy, and filled the glass with a Ginger Beer.  Topped it off with a heavy squeeze of orange, a couple cranberries and a sprig of scorched rosemary.   

Advent Calendar - Another Bloody Mary

"He met another Mary for a reasonable fee, less than
Reputable as known to be..."

Another bloody mary!

I like them. A lot.

This one was vodka that I had infused. In a quart ball jar I placed 1 cucumber and filled to the top with Tito's vodka. After about 3 days I removed the cucumber and left the vodka in the freezer for use. Mixed 2 oz of that same vodka, about 4 oz Zing Zang and was blessed with the drink you see here.

Advent Calendar - Balls

Well, tonight we were busy.  Joel and I both had separate holiday gatherings we had to attend and when we got home, no one had the energy to make a drink. But we had balls!  Rum and Bourbon balls.  These are the same balls everyone makes, and delicious!

I weigh out 12 oz of vanilla wafers because the recipe calls for 12 but the box only has 11 (which is annoying), and crush them in a food processor.  The recipe also calls for a cup and a half of chopped nuts, so vague.  I used 2 cups of walnuts and further chop them in the food processor.  Then mix this with 3/4 cup powdered sugar, 1/4 cup cocoa, 3 tablespoons corn syrup, 1/2 booze.  I did a batch with Captain Morgan and one with Bulleit Bourbon.  

Mix this all together and form into balls.  Roll the balls in powdered sugar and let them rest in the refrigerator for a few days.  Before serving roll them in powdered sugar again.  These cookies will not get you drunk, but they taste like they will!

Advent Calendar - Warsaw Cocktail

Returning to the Mr. Boston's book I came upon a Warsaw Cocktail.  This lovely little beverage sounded just right for a winter's night and for testing out the new dining room table.  

The Warsaw Cocktail requires 1 1/2 oz. Titos Vodka, 1/2 oz Polish Style Blackberry Brandy, 1/2 Oz dry vermouth, and 1 squeeze of fresh lemon juice.  The liquids are shaken and poured, and for fun I threw a frozen blackberry into the glass.  Nostrovia!

Advent Calendar - Fair and Warmer Cocktail

This appears to be play on the trademarked Dark and Stormy.  It could be a new favorite.  I found it in the Mr. Boston's Deluxe Official Bartender's Guide,  New World Edition $2.50.

The recipe called for Mr. Boston's Rum, and I don't even know if they still make that or if it is light, dark, spiced, or something else.  So I mixed 1-1/2 oz Sweet Vermouth, 3 oz Pyrat Rum, and 2 nice splashes of triple sec over ice.  I stirred and poured into these lovely glasses.