Rat bread is a term for sliced store bread that I got from my father. He said that if that was all a rat had to eat, it would die of malnutrition. I suspect he was right, but there is a time and place for everything including rat bread. Return to French Toast, grilled cheese, gashouse eggs, poached eggs.
| 1 package dry yeast | 2 cups milk |
| ½ cup warm water | 6 tablespoons butter |
| 2 tablespoons sugar | About 7 cups all-purpose flour |
| 1 tablespoon salt | 1 egg, beaten |
In a small bowl, add water, yeast and sugar; stir and set aside until proofed. Melt butter slowly in saucepan; when almost melted add half the milk and heat. When very warm to touch, remove and cool to about 80° with rest of milk. Put 4 cups of flour in bowl; add salt and sugar and blend well. Stir in milk-butter mixture. Beat well, add yeast mixture and continue beating until smooth, adding additional flour to make a firm dough. Turn flour onto floured work surface and knead for about 10 minutes. To test, poke with two fingers; dough should spring back.
Butter a large bowl and transfer dough to it. Turn dough until all surface areas are coated. Cover with dish towel and let rise in warm place (about 80°) until doubled in bulk. To test poke with two fingers as before. Butter two 9-X 5-X 3-inch loaf pans. Punch down dough and knead for 3 minutes. Form into two loaves and place in pans smooth side up. Cover with towel and let rise until doubled.
Preheat oven to 400°. Brush risen loaves with beaten egg wash; bake for 20 minutes. Reduce heat to 350° and bake for another 20 to 25 minutes until well browned.
Note: If available use bread flour instead of all-purpose flour.
CORN BREAD STUFFING, ROADKILL INN 
| Cornbread from 8 x7 x 2 inch pan | 3 stalks celery, chopped |
| 1 loaf day-old French or Italian bread | 1 pound butter |
| 1 medium onion, chopped | 3 eggs, whisked |
| 3 tablespoons fresh parsley, chopped | 2 cups turkey or chicken stock |
| 2 teaspoons fresh thyme | salt and pepper |
| 6 fresh sage leaves | 1 teaspoons fresh marjoram |
Bake corn bread the day before. When cool, crumble in bowl and allow to become slightly stale. Slice white bread and set aside to get stale. On Turkey Day chop sliced bread into ½-inch cubes and mix with cornbread.
Melt a ½-pound of butter. Sauté the celery in butter until it begins to soften, add onions and continue to sauté until onions begin to soften. At the last minute, add parsley, thyme, and sage. Sauté briefly then add 2 cups of stock into pan and simmer for five minutes.
Pour sautéed vegetables, herbs and the boiling water over bread and mix well. When cool, blend the eggs into the mixture. If too dry, add more stock.
Stuff the neck and body cavities. Should be enough for a 15-pound bird. If there is extra, moisten with stock and bake in cake pan. Periodically, coat with turkey drippings.
Note: If dried herbs are used, reduce amount, roughly 1 teaspoon for 1 tablespoon. For the cornbread, try Jiffy if you're pressed for time. It's an excellent mix. Back to roast turkey.
What follows below the the Roadkill Inn version to accompany chicken and dumplings. Time the dumplings so they go into the pot 20 minutes before the meal. Change the kind of herbs and measurements of the herbs to suit yourself.
| 2 cups sifted flour | 1 teaspoon chives |
| 3 teaspoons baking powder | ½ teaspoon tarragon |
| 1 teaspoon salt | 1 cup shortening |
| ¼ teaspoon black pepper | 1 cup milk |
| 1 tablespoon chopped parsley |
Sift flour, baking powder, salt and pepper, then add the herbs. With a pastry blender or two kitchen knives, scissors fashion, cut in the shortening until it is like very coarse corn meal. With a fork, lightly mix in milk to form a soft dough, stirring as little as possible. Drop the dough by tablespoonfuls onto boiling chicken stock. Simmer the dumplings, uncovered, for 10 minutes, then cover and simmer for another 10 minutes. Serve hot with gravy. This should provide dumplings enough to amply serve four. Return to chicken and dumplings.
| 4 slices rat bread | dash of grated nutmeg |
| 2 eggs | vegetable oil for frying |
| ¼ cup milk |
Whisk the eggs, milk and nutmeg. Soak each slice of bread in the egg/milk mixture and reserve. Heat the oil in a skillet. When hot fry the bread until golden brown. Drain on paper towel and serve hot with maple syrup and bacon.
This is different from the style of French Toast than American's are accustom to eating.
| 12 slices of stale French or Italian bread ¾-inch thick | ½ teaspoon vanilla extract |
| 2 cups half and half | 1 tablespoon confectioner's sugar |
| ¼ cup confectioner's sugar | Large pinch of grated nutmeg |
| 2 large eggs | Vegetable oil |
Add the vanilla extract and ¼ cup of sugar to the half and half. Bring to boil, remove and allow to cool. Whisk the eggs as for an omelet with 1 tablespoon sugar and the nutmeg.
After the milk has cooled, soak the bread slices so they are saturated, but still hold their shape. Dip the saturated bread slices in the egg and place in hot oil in a skillet.
When golden brown, remove to paper towels to absorb excess oil. When serving, dust with confectioner's sugar.
You don't need a mix to make pancakes or waffles as long as you keep flour and baking powder in the pantry. You also can experiment with the flour substitute the whole wheat flour for buckwheat, rice or corn flour. You make want to alter the flour to equal proportions. If you like really light, fluffy pancakes, substitute butter milk for the whole milk.
| 2 cups all purpose flour or 1½ all purpose flour and ½ cup whole wheat flour | 2 egg whites, beaten |
| 1 tablespoon baking powder | 2 egg yolks, beaten |
| ½ teaspoon salt & 2 teaspoons sugar | ¼ cup cooking oil for pancakes |
| 2 cups milk | ½ cup for waffles |
Blend the dry ingredients. Whisk the egg yolks thoroughly, add the oil and whisk again. Add most of the milk and whisk until frothy, then add the dry ingredient and beat until well blended, smooth and has no lumps. Add the rest of the milk if the batter is too thick, or more flour if too thin.
Preheat the griddle. After it comes up to temperature, gently fold the egg whites into the batter, then ladle the batter onto the griddle. Flip when the pancakes seem set around the edges.
Serve hot with plenty of butter, 100 percent maple syrup, and a side dish of sausage.
For waffles: Preheat the waffle iron. After it comes up to temperature, gently fold the egg whites into the batter, then, fill the waffle iron and cook until steam no longer appears, or the temperature light indicates the waffles are done. Pry off gently with a fork. Serve hot with plenty of butter and coat liberally with confectionery sugar or pour maple syrup over the waffles. Serve with bacon or sausage.
Variations:
Apple pancakes: Peel and core an apple, then chop into ¼-inch dice. Coat with lemon juice to prevent oxidation. After a pancake has been ladled onto the griddle, drop the diced apples evenly, then proceed as with regular pancakes. Do not add the diced apples directly to the batter. You can't control the distribution as easily.
Blueberry pancakes: The same as apple pancakes except you don't have to coat them with lemon juice.
| 1 cup cold milk | ½ teaspoon salt |
| 3 eggs, beaten | 2 teaspoons sugar |
| 1 cup flour |
Preheat oven to 475°. Butter popover container and heat in preheated oven for 5 minutes. Place in oven to warm while mixing batter. Combine eggs and milk in bowl and mix well. Add flour, salt, and sugar and mix until all ingredients are just combined. Pour batter into hot containers, filling to 1/3. Bake at 450° for 15 minutes or until the popovers have swelled over the rims of the containers. Reduce heat to 350°, make a slit in the top to release steam, and continue baking for 20 to 25 minutes, or until popovers are golden brown. Serve immediately.
Note: Above will make 3 popovers in 1-cup ramekins. Mix with electric mixer.
These rolls are like potato chips; you can't stop eating them. Since they are a water-base bread, however, freeze any that are not eaten the day they are baked.
| 1 package dry yeast | 1 tablespoon sugar |
| 2 cups warm water | 3 pounds Italian sweet sausage |
| 1 tablespoon salt | 1 cup grated Parmesan |
| About 6 cups all-purpose flour | Optional: |
| Extra virgin olive oil | 1 egg, beaten |
Cook the sausage. If it is in casings, remove the meat and reserve; discard the casings. Test yeast in cup of warm water with a little flour and a pinch of sugar. Add salt and sugar to 4 cups of flour and mix well. After the yeast is proofed, add to bowl with the water and beat into a smooth mixture. Add flour as needed to make the dough manageable.
Turn dough onto lightly floured work surface and let rest for 5 to 10 minutes. Knead 5 to 10 minutes until dough is smooth, elastic and firm, adding additional flour as needed. Shape into smooth ball and place in a greased bowl jut large enough to allow dough to double in bulk. Turn dough in bowl to bring greased surface to the top. Cover with a warm, wet towel and let stand in a warm place, about 80°, until doubled in bulk.
After dough has doubled, remove and punch down with fist. Knead on floured surface for about 2 to 3 minutes. Separate into 2 portions. With a roller, roll each into ¼-inch thick, rectangle about 14-x 10-inches.
Smear the surface lightly with olive oil, then sprinkle the cheese on each. Distribute the sausage evenly. Starting at the back, roll into a loaf similar to a jelly roll, then cut individual rolls from the loaf about an inch thick. Cover loosely with towel and let rise until doubled. Bake the rolls at 425° for 10 minutes; turn heat down to 350° and bake for another 45 minutes or until done.
Optional: Brush with beaten egg wash before placing in oven. Note: If available use bread flour instead of all-purpose flour. For crustier rolls, place shallow bowl of boiling water on bottom rack of over when loaves first go into oven.
| 1 package active dry yeast dissolved in ¼ cup warm water | 1 cup water |
| 2½ teaspoons salt | 1½ tablespoons shortening |
| 4½ teaspoons sugar | 6 cups all-purpose flour |
| ½ cup milk | 1 cup sourdough starter |
Add sugar and salt to yeast-water mixture. Let proof while you boil water, shortening, and milk; cool in mixing bowl to lukewarm about 100°. When cooled enough, add yeast-water mixture. Pour about 4 cups of flour into mixture, blending well; add the starter and stir a lot. Dough will be soft. Place in a greased bowl, cover with dishtowel and let rise until doubled.
Turn onto lightly floured work surface. Do not knead. Cut in half and flatten halves with hands. Mold as if making loaves, then roll into long, tapered loaves 14-inches long and about 2-inches high. Place on baking sheet that has been sprinkled with cornmeal, flour, or oil. Gash with knife diagonally about 2-inches apart. Let rise until doubled; bake for 15 minutes in 430° oven. Reduce heat to 345° and bake for another 20 minutes. Brush tops with egg wash or butter, or sprinkle with flour and bake for another 5 minutes. Cool on rack.
Note: If available, use bread flour.
| 1½ cups starter | ½ teaspoon salt |
| ½ cup all-purpose flour | ¼ cup cooking oil |
| 2 teaspoons baking soda | 1 egg |
| 2 tablespoons sugar |
Break egg and separate whites from yolks. Whisk whites until brothy. Add oil to yolk and whisk thoroughly. Add starter and 1 tablespoon of sugar; whisk until all ingredients are homogenous. Add the flour and whisk until the batter is the desired consistency. With a mortar and pestle grind baking soda, salt and 1 tablespoon of sugar. When mixed, add to batter and whisk. Fold in the whisked egg whites and let rest while griddle heats.
Note: Whole wheat or buckwheat flour can be used instead of all-purpose. The griddle is ready when a drop of water forms bubbles that dance on the surface. Chopped apples or blueberries can be added. Do not put directly into batter mix. Drop onto batter after it is on the griddle. When using fruit, grease the griddle liberally.
The starter is used to make sourdough French bread and sourdough pancakes.
| 1 package dry active yeast | 2 cups all-purpose flour |
| 2 cups lukewarm water |
Combine the ingredients in a plastic or ceramic bowl, stirring with wooden spoon. Let stand uncovered in a warm area, 80° to 90° for three days to a week, or until there are bubbles and a sour odor is perceived.
While the starter is fermenting, stir it once a day. Use at once or refrigerate. To replenish the starter, discard all but ½ cup of the starter, then add a 1½ cups flour and water, otherwise it may become rancid.
SWEET CRÊPE BATTER
| Ingredients | 36 | 18 | 9 |
|---|---|---|---|
| Flour | 4½ cups | 2¼ cups | 1¼ cups |
| Eggs | 6 | 3 | 2 |
| Vanilla | 1 teaspoon | ½ teaspoon | ¼ teaspoon |
| Milk | 3 cups | 1½ cups | 1 cup |
| Water | 1 cup | ½ cup | ¼ cup |
| Sugar | 2 tablespoons | 1 tablespoon | 2 teaspoons |
| Salt | 2 pinches | 1 large pinch | 1 pinch |
| Butter | 3 tablespoons | 1½ tablespoons | 1 tablespoon |
| Liquor | 4 ounces | 2 ounces | 1 ounce |
Melt the butter. Beat the eggs and combine milk, water, butter, vanilla, sugar, salt and liquor (rum, apple jack, cognac, etc.). Let rest for 2 hours.
Add milk or water to the mixture until it is a very thin batter and runs off a spoon quickly. Wipe a non-stick skillet with a little butter and heat until drops of water dance and evaporate immediately.
Remove pan from heat and ladle about a quarter to one-third cup batter in the center of the skillet. Twirl to coat the entire pan with the batter running one-third the way up the side of the skillet. Return the skillet immediately to the heat.
When the edges begin to cook, lift away from the sides of the skillet. Slip a flexible spatula under and check. The crêpe should be golden brown. Turn and finish other side. When done, remove to a plate with the side that was cooked first down.
Continue until all the batter is used. Reserve until needed. The crêpes can be stored in the refrigerator for several days if well wrapped.
Note: At first you may have to play with the thickness of the batter, the heat of the skillet and the volume per crêpe until you get the hang of it. The crêpes can be stored in the refrigerator for several days if well wrapped. Return to apple walnut raisin crêpes
| 2 eggs | ½ teaspoon pepper |
| 1 cup milk | ½ teaspoon salt |
| Dash of nutmeg | ¼ cup beef drippings |
| 1 cup sifted all-purpose flour |
Grate a dash of nutmeg over eggs. Beat eggs with hand-held mixer until quite light, then gradually beat in milk and flour. Season with salt and pepper. Preheat oven to 450°. Place an 11 X 14 X 2-½ inch baking pan in oven and let it get very hot. Remove and pour in hot drippings followed by the batter. Put on center shelf and bake for 10 minutes, reduce heat to 375° and continue to bake for another 15 to 20 minutes, or until pudding has risen and is puffed and brown. DO NOT open oven during the first 20 minutes. Cut into squares and serve immediately with the prime rib.
Note: Mix with electric mixer.
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