Grandpa Elzingas Bread Recipes

GRAN'PA EMMANUEL'S MACARONI WITH SAUSAGE AND CANNELLINI

Steps:

• Heat a large, deep nonstick skillet over medium high heat. Drizzle in extra-virgin olive oil and add sausage. Break up meat as it browns. Add garlic and onion and cook 5 minutes, stirring frequently. Reduce heat to medium low. Add tomatoes and beans and simmer 2 or 3 minutes. Remove pan from heat and fold in basil to wilt. Combine sausage mixture with cooked macaroni and serve immediately with grated Parmesan or Romano and crusty bread.

GRANDMA VANDOREN'S WHITE BREAD

Steps:

• In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
• Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
• Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

GRANDPA ELZINGA'S BREAD

Steps:

• Melt lard.
• Sift first installment of white flour into warm water and yeast and mix mixer.
• Add honey, lard, salt, dry milk, and sifted wheat flour, continue to mix.
• Change to bread hook and add most of last installment of white flour.
• Continue to allow to knead, add enough of last flour to have it pull away from sides of mixer.
• Oil bowl and drop the dough in, oil on all sides.
• let rise 1 1/2 hours in warm place.
• punch down and let rise 1 more hour.
• divide into 3 and place in 3 greased bread tins rise one more time.
• bake 425 for 10 min and 375 for 15 min until hollow sound if tapped (int. temp 190-200).

GRANDPA'S BREAD

Steps:

• Put dry ingredients in a food processor; turn on processor to mix.
• Add warm water till dough binds.
• Place dough on a floured board and knead 3-4 times.
• Shape dough into a ball, put in a warm bowl and cover with plastic wrap; let rise for ½ hour.
• Knead dough again approximately 10 times; return to a warm covered bowl for two hours.
• Sprinkle corn meal on a cookie sheet.
• Knead dough until smooth, form into a loaf shape, place on the cookie sheet that has been sprinkled with cornmeal; cover with a warm damp towel and let rest for 30 minutes.
• Remove towel, score top of loaf several times with a sharp knife.
• Bake in a preheated 400-degree oven for about 30 minutes.