Breads get boost from zucchini, cheese

Recipe Finder

March 20, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

In yesterday's A La Carte section, an incorrect amount of yeast was listed for the cheese bread recipe. The correct amount of yeast required is one cake or one package ( 1/4 -ounce) of dry yeast.

You won't have to eat these breads to enjoy them, just the aroma of their baking will be fulfilling.

Jane Stricklen, of Baltimore, requested cheese bread. "I still salivate when I think of a shrimp salad sandwich on toasted cheese bread once served at the Hutzler's Tea Room. I believe Hutzler's made this bread and I wonder if it is out there anywhere."

Sure is. Mary G. Schueler of Bel Air, Jean Fine and Esther R. Marsiglia of Baltimore, Diane Powell of Hydes, Mari Stover of Chestertown and Jeanne E. Scheno of Baldwin all responded with the same recipe.


Hutzler's cheese bread

Makes 4 loaves

1 cake or (2-ounces dry) yeast

9 1/2 cups bread flour

2 teaspoons salt

1/4 cup sugar

2 cups milk

13 1/2 ounces sharp Cheddar cheese, grated

1 cup lukewarm water

2 1/4 tablespoons each, margarine and butter

Heat oven to 300 degrees. Dissolve the yeast in the lukewarm water. Add remaining ingredients. Knead dough and let rise until double in bulk, about 2 hours. Divide into four parts and put in greased 4-by-8-inch bread pans. Let rise again and bake 1 hour.

Bread from a blender

Maria J. McIntyre of Chesapeake Beach asked for a zucchini bread recipe "where you blend all the ingredients including zucchini in the blender."

Her answer came from Tammy Catania of Redmond, Ore., who wrote that the recipe is one "which my Mom has been making for as long as I can remember. It is delicious."

Catania's zucchini bread

Makes 2 loaves

3 beaten eggs

2 cups sugar

1 cup vegetable oil

2 cups zucchini, peeled and grated

1 teaspoon vanilla extract

3 cups flour

1 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon nutmeg

1 cup chopped walnuts, optional

Heat oven to 350 degrees.

Mix first 5 ingredients then add remaining ingredients. Mix well and pour into two greased loaf pans. Bake for 1 hour.

Ms. Catania notes that "during the summer, when our garden produces an over-abundance of zucchini, we peel, grate and freeze them in 2-cup portions. When we have a craving for zucchini bread, we grab one of the freezer bags of zucchini and make a fresh batch."

Recipe requests

Linda Moore Durston of Bend, Ore., writes, "I had a recipe for a really good nonsweetened cranberry wassail that has slipped through my fingers. I've tried to re-create it but it's so sour I always end up adding sugar or honey. Please help."

Hazel Landman of Sioux Falls, S.D., remembers a candy she had when her children were young. "We lived out west and we purchased Sponge Candy. It was in brick form like a pound of butter and you would cut off your own piece. I found one recipe for it but when I made it the center fell in. Help me get a proven recipe."

Jerry Carter of Baltimore wrote, "Is there some secret recipe for roasting whole potatoes? In some 20 to 30 cookbooks I can't find a single recipe. I once read that they could be done in a Crock-Pot. Help!!"

Phyllis Gill of Baltimore writes that her husband "loves the chocolate on Tastykakes. Any chance of getting a recipe like that?"

Winifred E. Taylor of St. Augustine, Fla., writes. "I'm looking for a sugar-free apple pie recipe. Can you or your readers help me?

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes. If you are looking for a recipe or can answer a request , write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 3/20/96

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