Author: Roberts, Ada Lou
Title: Favorite Breads from Rose Lane Farm
Publisher: Hearthside Press
Place: New York
Date: (1960)
Edition: book club
Pages: 128
Binding: Hardback
Condition: VERY GOOD with small stain on front of dj
Illustrator: Edward J. Roberts
Book Id: MAIN001994I
Details: Introduction, index
- Molasses Whole Wheat Bread delicious with apple butter and a glass of briskly cold buttermilk
- Peppered Cheese Bread to serve with crisp salads
- Herb Bread to be broken open with a fork when still quite warm and covered with spoonfuls of creamed chicken
- Grape Nuts Honey Bread its pleasant flavor makes the lack of salt less noticeable, for those on low-salt diets
- Savory Barley Bread- nothing better for making toasted tomato and bacon, or roast beef, sandwiches
- Iowa Corn Clovers, crunchy, light as a feather, go with creamed dried beef, baked potatoes and bowls of fresh vegetables
- Salt Rising Bread, with its tender crumb and toasty malt flavor, just right for homemade jams and jellies
- Greek Fruit Bread to serve with an assortment of cheeses and plenty of steaming hot coffee
- Toastin' Biscuits for fresh fruit, to be spread with brown sugar, butter and cinnamon before toasting
- Nazouk, its elusive spicy fragrance improves with age
- Glazed Brioche, truly elegant at breakfast
- Cinnamon and Allspice Rolled Loaf to serve warm with butter at morning coffee
- Christmas Gift Bread it improves with age in a freezer
- Peasants Black Bread with a parched grain flavor and resembling the black bread of old European peasantry
- Buckwheat Buns no other bread causes as much comment or as many requests for the recipe as this one
- Babka, to feature at a dessert party. Allow guests to cut their own slices and serve with butter, creamy cottage cheese and spicy teas.
About the author: "I do not remember ever having been asked for a copy of one of my bread recipes until after I began using ginger as a 'yeast improver', and worked out the method of mixing the dough which I use with every kind of bread I bake now. Then I began having requests for many different recipes. After one luncheon, at which 46 women were present, I had 42 requests for the recipe for the Buckwheat Tea Buns served that day. I could not possibly take time to make so many copies and so the idea of putting together a collection of the most requested recipes in book form was born.
"When I was a child, growing up on my father's farm in Iowa, bread baking was an every day task. My earliest memories bring back to me the picture of my little Pennsylvania Dutch grandmother, turning out huge loaves of fragrant, golden-crusted bread from the big old gray-agate enameled baking pans which held four loaves each. By the time I was eight or nine years old, I was able to handle a batch of bread by myself with a little supervising by my mother or one of my older sisters. For the last few years I have been baking at least three times weekly, sometimes every day. I have baked as many as fourteen varieties of bread to serve for one occasion, and have baked enough bread to serve as many as two hundred and twenty-five people at one party.
"Bread baking is not only a hobby, but also a therapy treatment for me since I have a form of arthritis which affects my hand, and there is nothing that helps them more than kneading dough. I am sure if it had not been for all this exercise through the years, my fingers would be too stiff to do many of the things I like to do now."