The Quilt Inn Country Cookbook

Aliske Webb

English Ale Bread

cups self-rising flour

/4 cup sugar

2 oz. strong English ale

tsp. grated orange rind

Preheat oven to 350F and lightly grease loafpan.

Mix flour and sugar together thoroughly. Add orange rind. Stir in ale until batter

is formed. Place in loaf pan and bake for 1 hour or until golden brown.

Greek Braid Bread

1/2 cups sifted all purpose flour

tbsp. sugar

eggs, beaten

/4 cup milk, at room temperature

/4 cup warm water

/4 cup butter, softened

/4 tsp. salt

package dry yeast

sesame seeds for topping

Lightly grease baking sheet. Dissolve yeast in warm water and 1 teaspoon of

the sugar in large mixing bowl. Set aside for 15 minutes. Yeast mixture should triple in

size.

Heat milk in saucepan but do not boil. Dissolve remaining sugar and salt in milk.

Add butter. Blend thoroughly. Stir milk mixture into yeast. Add half the beaten egg and

blend well. Add flour until stiff dough is formed. Mix with hands and knead thoroughly.

Form into ball and place in bowl. Set in warm place for 1 hour or until dough doubles

in size. Punch down and roll to 1/2 inch thickness. Cut into 1 inch strips. Take 3 strips

and pinch ends together. For variation, form into ring by bringing both pinched ends

together and tucking together. Place on baking sheet, leaving room between loaves

for expansion. Cover with tea towel and set in warm place to rise. Loaves should

double in size.

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Country Cooking