|photo: Leo Pon
| Every meal is made fresh aboard Maine’s windjammers.
On a cool day, there’s nothing like homemade bread fresh from the oven to keep a body warm. We’d like to share recipes from the Heritage, the Mary Day and the Isaac H. Evans.
ANADAMA BREAD – from the Heritage
Linda Lee, co-captain of the Heritage, was one of the first cooks in the fleet to make all their baked goods from scratch. Molasses and cornmeal give this loaf its characteristic flavor.
1-1/3 c warm water
1 T yeast
1 t sugar
1/3 c molasses
1 T vegetable oil
1 T salt
½ c corn meal
½ c whole wheat flour
2 c white flour, more if needed
Dissolve the yeast and sugar in 1/3 cup of the warm water. Set aside until foamy.
In a small bowl mix together the remaining water with the molasses, vegetable oil, salt and cornmeal. Add this mixture to the yeast mixture.
Add the flours and mix to form dough. Turn the dough onto a floured surface and knead for about 5 minutes until a smooth, elastic dough is formed, adding more flour as needed if the dough is too soft or sticky. Place in a greased bowl, cover, and let rise until doubled in size.
Knead the dough for 2–3 minutes, then place back in the bowl, cover, and let rise again until doubled in size.
Grease a 9 x 5 x 2 1/2 –inch loaf pan. Knead the dough again for 2_3 minutes, then shape into a load and place in the prepared pan. Cover and let rise until doubled in size.
Preheat the over to 350 degrees and bake loaf 30 minutes, until golden brown and cooked through. To test, remove loaf from the pan to see that it is golden brown on the bottom. If it is still light, cook until golden brown.
Let cool 10 minutes in the pan, then unmold and cool on a wire rack.
ZUCCHINI QUICK BREAD – from the Isaac H. Evans
This recipe makes great use of the typical summer bumper crop of zucchini.
1 ½ c flour
||photo: courtesy Stephen Taber
|| Cooking with woodstoves is a combination of art and science – cooks master the woodstoves to produce scrumptious breads at every meal.
½ t salt
½ t baking soda
1/8 t baking powder
1 ½ t cinnamon
1 c sugar
½ c vegetable oil
1 t vanilla
1 c raw grated zucchini
1/2c chopped nuts
Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 2 half-inch loaf pan. Sift together flour, salt, baking soda, baking powder and cinnamon. Set aside.
In a bowl, whisk together eggs, sugar, vegetable oil, and vanilla. Add the flour mixture to the egg mixture along with the zucchini and chopped nuts and stir until smooth.
Pour into prepared pan and bake at 350 degrees for 1 hour, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes. Run a knife around the edge of the bread and remove loaf from the pan. Cool on a wire rack.
ROSEMARY SUNFLOWER BREAD – from the Mary Day
1 T sugar
1 package of yeast
½ c warm water
½ c milk PLUS ½ cup water
¼ c olive oil
2 c flour
½ c whole wheat flour
½ c rye flour
¼ c cornmeal
1 t salt
¾ t pepper freshly ground
1 c raisins
½ c toasted sunflower seeds
1T dried rosemary, crumbled
extra flour, about ½ c more or less
Pour boiling water over the raisins and let plump for ½ hour. Drain. Proof the yeast in warm water with sugar. Heat the milk and water until lukewarm and combine in large bowl with yeast and olive oil. Add flour mixture gradually, mixing well. Stir in the raisins, seeds and rosemary. Knead for 10 minutes or so, adding the extra ½ cup of flour as necessary. Let rise in a bowl that’s been lightly greased with olive oil for about an hour, covered, and in a warm place until it doubles in size. Form into an oblong loaf. Let rise again on a greased baking sheet until almost doubled. Slash top. Bake at 400 degrees for 15 minutes. Reduce heat to 375 and bake for about 30 minutes more. Bottom should sound hollow when tapped. If top is getting too brown while baking, cover loosely with foil.
For more information about recipes from the galleys of the Maine Windjammer Association click here.