4-3/8 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 tablespoon butter or olive oil
-1/4 cup cold water
1 tablespoon yeast
- Put water in microwave for 1 minute
- Pour water in Kitchenaid mixer with dough attachment.
- Add sugar and sprinkle yeast on top. You can let the yeast bloom, but you don’t have to with the new yeasts.
- Add salt, oil/butter and flour.
- Mix until combined, then 10 more minutes for kneading.
- I put shortening on the stone or pan. It makes a crispier crust. Oil makes a soft crust.
- I double the recipe for three pizzas. We eat one and I freeze in Ziploc quart bags. To freeze the remaining dough, I put them into balls while by hands still have shortening on them. It comes out of the bag easier.
- Let rest of the dough rise. I usually make the dough a few hours before and let it rise on the stone
- Add your favorite toppings. I use mozzarella and romano for cheeses.
- Bake low in the oven at 450 degrees for 20 minutes.
- Let dough rise for 2 hours (or more is fine).
- Then form in a pan for loaf or rolls
- Bake 400 degrees for 25 minutes.
Grandma always said you should use the best flour. She used either Five Roses bread flour from Canada or King Arthur bread flour.
I use SAF yeast available at Gordon foods. A friend who bakes a lot of bread recommended it.
This is a collection of my Grandma, Jane Fabiano’s recipes. Click on this link: Grandmas Recipes V2
I can’t believe it’s already the end of August and this weekend is Labor Day. It’s been an exciting year. We brought my new loom home, a Lervad countermarche loom home. I have my second project on the loom now. Some wool rugs.
This recipe was found in my Great-Grandmother, Anna (Simmon) Fox’s recipe book. My grandfather, John Fox, told me it was his favorite cake. Probably because of the whipped cream frosting. One year for his birthday, I made it for him. The recipe didn’t have any instructions, so I just guessed. It turned out okay. I really should try it again. If you do let me know how it comes out!
1 Cup sour cream
1 Cup sugar
1 Tablespoon butter
1 Cup cream
1 3/4 Cups sifted flour
1 Teaspoon cream of tartar
1 Teaspoon baking soda
1/2 Teaspoon nutmeg
a little baking powder
Sift dry ingredients together. This will be a second sifting for the flour. Mix sour cream, sugar and butter until smooth and sugar is dissolved. Add eggs one at a time. Mix well in between each egg. Add half of the dry ingredients and mix. Add half-cup of cream and mix. Add remaining dry ingredients and mix. Add remaining cream and mix. Pour into two – round cake pans. Bake 350 degrees for 25 minutes or until done.
Frost with whipped cream.
Posted in Recipes
On Sundays before Christmas, we would gather at Grandma and Grandpa’s house. Grandpa would be making candy canes and Grandma would be making Fried Bread. It was delicious, but you couldn’t eat too much or you would get a stomach ache. Who could eat just one. I haven’t had this bread in years, but when Christmas time comes, I do think about making it. Maybe this year.
Posted in Recipes
My Newcomb Studio Art loom is in pieces. I will deliver to the buyer tomorrow night. Sad to see it go, but excited to get my new loom.
Posted in Weaving
Last summer, Aunt Kathleen loaned me my Grandma Fabiano’s recipes. Grandma would write recipes on scraps of paper or the backs of envelopes–whatever was handy. This is one of those recipes. I don’t remember Grandma making these cookies, but I would sure like to try them. Just in case you can’t make out the ingredients, here is the recipe:
2 Pounds brown sugar
2 pounds lard
1 pound black walnuts
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon clove
1 box seedless raisins
1 box currants
1 quart sour cream — or sour buttermilk
1 corn syrup — small can
1 teaspoon allspice
15 cups flour
Chill for 2 or 3 days
Bake 350 degrees
As you can see, the recipe calls for 15 cups of flour. I think I will quarter the recipe, when I try it.
Posted in Recipes