Sweetryebread Recipes

SWEETBREADS

Steps:

• Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
• Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.

SWEDISH RYE BREAD I

Steps:

• Dissolve yeast in warm water.
• Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place.
• Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.
• Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.

SWEETBREADS (PAN SEARED)

Steps:

• Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
• Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
• Drain and cover with cold water.
• Remove all membranes and tubes.
• Slice each sweetbread in half crosswise.
• Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
• Heat butter and oil in a skillet until very hot.
• Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
• When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
• Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.

SWEET RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 2 cups water; let stand for 15 minutes. Add milk, butter, sugar, corn syrup, molasses, salt and remaining water. Stir in rye flour. Gradually add enough all-purpose flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into four loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325° for 40-45 minutes. Remove from pans to cool on wire racks. Brush with melted butter.

HOMEMADE RYE BREAD

Steps:

• Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
• Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
• Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

SWEETBREAD

Steps:

• In a large bowl, combine the coconut, sugar, margarine, raisins, cherries, salt, and flour. Mix to combine.
• In a measuring cup, mix the yeast with the warm water. Add to the flour mixture, along with the egg. The dough should be sticky.
• Leave the dough in the mixing bowel and let it rest, loosely covered with plastic wrap or a kitchen towel for 1 hour, or until doubled in size.
• Preheat oven to 350 degrees F.
• Divide dough into 2 pieces. Gently knead each piece on a generously floured board and place in 2 buttered loaf pans. Let the dough rest until it doubles in size, once more. Bake until golden in color, about 50 minutes.
• Remove from the oven and place on a cooling rack. Mix sugar and water and brush over hot sweetbread. Leave to cool.

SWEET RYE BREAD

Steps:

• Combine hot milk, molasses, brown sugar and salt. and butter.
• Cool mixture to lukewarm; . Add yeast to cooled milk.
• Add flours to make a stiff dough.
• Let double; punch down.
• Put cornmeal under.
• Brush with egg white and 1 tablespoon water.
• Sprinkle with caraway seed.
• Slash the dough before baking.

GRILLED SWEETBREADS

Steps:

• Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes. Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.
• While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas; see "Grilling Procedure").
• Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers. Toss sweetbread pieces with oil in a bowl, then thread onto skewers (about 5 pieces on each). Season with salt and pepper.
• Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.

SOUTHERN-FRIED SWEETBREADS

Steps:

• Soak sweetbreads in a large bowl of ice water in the refrigerator, changing water occasionally (2 or 3 times), at least 8 hours.
• Drain sweetbreads and transfer to a 4-quart heavy saucepan. Cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until sweetbreads plump and feel slightly firmer to the touch, about 3 minutes. Drain in a colander and transfer to an ice bath to stop cooking. Cut away any fat and pull away as much membrane and connective tissue as possible with a small paring knife, then separate with your fingers into roughly 2-inch pieces.
• Whisk buttermilk with 1/2 teaspoon salt in a bowl. Add sweetbreads and soak, chilled, 1 hour.
• About 10 minutes before sweetbreads are finished soaking in buttermilk, start heating 2 inches oil to 350°F in a 5-quart wide heavy pot over medium heat. Whisk together flour, cornmeal, paprika, cayenne, and 1/2 tsp each of salt and pepper in a shallow dish.
• Put a metal cooling rack in a 4-sided sheet pan and preheat oven to 400°F.
• Drain sweetbreads well, discarding buttermilk. Dredge in flour mixture, shaking off any excess, then fry in 3 batches until golden and cooked through (cut one open to test), 3 to 3 1/2 minutes, depending on size. Transfer with a slotted spoon to paper towels to drain, then season lightly with salt. Keep warm on rack in oven. (Return oil to 350deg; between batches.) Serve fried sweetbreads immediately.

SWEDISH RYE BREAD

Steps:

• In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. , Shape into 4 round loaves. Place on greased baking sheets. Cover and let rise until doubled, 45-60 minutes. Bake at 350° until golden brown, 30-35 minutes. Brush with butter.

BREADED SWEETBREADS

Steps:

• Put the sweetbreads in a mixing bowl and add cold water to cover. Refrigerate overnight or for several hours. Put the sweetbreads in a saucepan and add cold water to cover. Bring to the boil and let simmer, stirring often, about five minutes. Drain and run under cold water until they are thoroughly chilled. Leave the sweetbreads whole, but cut or pull off any unsightly membranes, connecting tissues, etc. Place the sweetbreads on a rack and cover with a cloth. Cover with weights and let stand for one hour.
• Place the sweetbreads on a flat surface. Hold a sharp knife parallel to the surface and slice through the sweetbreads. This will produce up to 10 or 12 flat pieces.
• Put the egg in a flat dish and add the water, two teaspoons of oil, salt and pepper. Beat thoroughly.
• Put the flour in another flat dish. Put the bread crumbs in a third dish.
• Sprinkle the sweetbread slices with salt and pepper.
• Coat the slices individually in flour and shake off excess. Dip the slices in the egg mixture to coat well. Dredge the slices, one at a time, in the bread crumbs and pat to make the crumbs adhere.
• Heat two tablespoons of oil in each of two skillets so that the sweetbread slices can be cooked in one layer. When the oil is hot, add the sweetbread slices and cook until they are golden brown on one side, about six minutes. Turn the slices and cook until golden brown on the second side, about four to five minutes.
• Transfer the slices to a warm platter. If desired, wipe out one of the skillets and add the butter. Cook until it is foamy and starts to turn hazelnut brown. Pour this over the slices and serve sprinkled with finely chopped parsley.