Shredded Wheat Bread

"This was not the first yeast bread recipe used in my column but it was the second one. Ever popular, this recipe makes 2 loaves of bread." 
                                         Marjorie Standish

This was a great recipe. Though I'm showing my age when I had to call my mom and ask what shredded wheat biscuits were and where to find them at the grocery store. It did require some time and planning ahead as the dough had to sit and rise for a few hours, be punched down, then rise again before baking. 

The flavor was very good, very yeasty- similar to that of a darker beer. Other ingredients included molasses, shortening, yeast, flour and of course shredded wheat biscuits! 

I was also reminded of when I was in baking class at school, we had bread week. I was so inspired and motivated to make my own bread to have at home. Unfortunately that idea didn't last very long but whenever I make homemade bread I'm reminded of this inclination that I had. 

Who knows...seeing as most of the rest of the recipes I have to finish are in the bread section maybe with the end of this project I will become inspired once again. 

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/blueelephantevents

Lemon Bread

When I chose this recipe I was thinking I was being really efficient because we had all of the ingredients, it was quick and easy and not to mention it sounded delicious! So I get through all of the steps and while it's in the oven I'm reading about the next step, the topping, where as soon as the bread comes out of the oven you pour the topping over the bread and allow it cool.

Then.... let it set "for a day or so." I was shocked! I had missed this and was completely surprised! Lemon Bread was supposed to be my recipe for Monday, however because of this last step it was going to have to be my recipe for Tuesday. I quickly pulled together a Lobster Casserole (which you can read about in my previous post), for Mondays recipe and then finished the Lemon Bread.

As it turns out allowing the bread to rest for a day with the lemon/sugar topping makes this bread AMAZING! When I sliced into it on Tuesday morning, the aroma was wonderful and when I took a little nibble the flavor was even better! I would almost compare it to that of a pound cake, though it would most definitely have less calories because it does not have as much butter as a pound cake.

We still have Lemon Bread and it is still delicious so come on in to the Blue Elephant and grab a slice to have with your lunch or perhaps with just a cup of coffee or tea! You will certainly not be disappointed!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/blueelephantevents

https://twitter.com/#!/BlueElephant3

Anadama Bread

"It happened a long time ago and probably the fisherman in Massachusetts who had the lazy wife and had to do his own cooking was every bit justified in naming for her the bread he made. 'Anna, damn her!' he called it. Polite society found this name for such a good bread a little more than it could stand so it was modified to Anadama bread. Eventually, the recipe found its way to Maine and is very popular." 
                                                                                                               Marjorie Standish

After a busy weekend I was looking for an easy recipe, meaning a recipe with ingredients that we had on hand that I could easily pull together. Last Thursday I had gone by Anadama Bread when I was on a tear making all of those recipes. So I came back to it on Monday and gave it a try. 

I still have a bunch in the "All Sorts of Bread" section so it was a good thing that this one caught my eye. It is interesting too because it seems to be a bread that no many people are familiar with. It is a cornmeal and molasses based bread. It's very soft and light with a lot of flavor. Almost sweet. 

It was easy in the respect that I had all of the ingredients on hand, however, it took such a long time to pull this thing together. Waiting for it to rise, punch it down, then rise again. Then I had to let it rest once it flipped onto the counter. Then once formed into bread loaves and in pans it had to rise again. Not that this is any different from any other bread recipe, I remember having to do this in our bread unit in Culinary school, it just takes forever. 

It was totally worth the effort though. It came out beautifully and is absolutely scrumptious! 

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/blueelephantevents

https://twitter.com/#!/BlueElephant3

Quick Nut Bread

"We call some breads quick breads to distinguish them from yeast bread. We could call them tea-time loaves for this is when they are most popular, served as paper thin sandwiches or sliced thin and spread with butter or cream cheese. Sliced and served plain as dessert for lunch or supper they are good, too. Everyone has a favorite, perhaps you will find yours among these recipes. Quick nut bread is one that I remember making first of all." 

                                                  Marjorie Standish

In my quest for quick and easy recipes today I found this one, Quick Nut Bread. We had all of the ingredients and also I've realized that I have not made many of the breads from the All Sorts of Bread section. So I decided to give it a shot.

I would never consider myself a bread maker nor is it an item that I really enjoy making. I was shocked when I opened the door of the oven to peek at the bread when it was half way through its baking time. It looked beautiful! It was rising beautifully and turning golden brown - it almost looked like a loaf of fake bread. 

Once it was done and had cooled I sliced off a couple pieces. I wouldn't say it's the best bread I've ever had but it certainly is tasty. Also the suggestion Marjorie had of spreading some cream cheese or butter over the slice would be wonderful. 

We still have a few slices left so come in tomorrow and give it a try with a little butter, cream cheese or jam. 

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/blueelephantevents

https://twitter.com/#!/BlueElephant3