[Screaming Eagle]

Here's a recipe for the national bread of Afghanistan:

Noni Afghani

Noni Afghani
1 1/2 cups warm water
1 (.25 ounce) envelope active dry yeast
1 tablespoon white sugar
4 cups all-purpose flour
1 1/4 teaspoons salt, or to taste
1/4 cup corn oil
1 egg
1 tablespoon water
1 tablespoon caraway seed (optional)
DIRECTIONS
In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

[Screaming Eagle]

This is a recipe from Fiji. Kumala is a sweet potato.



Kumala bread

Ingredients

1 cup evaporated milk
1 cup flour
1 cup finely shredded yellow kumala (sweet potato or yam)
1/2 cup sugar
2 1/2 tsp baking powder
Lemon rind

Directions
Sift dry ingredients and then add shredded kumala. Add milk and mix thoroughly. Pour in a well-greased pan and bake in a moderately hot oven for 40 minutes.

[Screaming Eagle]

This is a new one on me. Never tried it but it sounds a lot like potato bread:

Salt rising bread



SALT RISING BREAD

Peel 2 medium sized potatoes. Place in a heavy quart jar or glass bowl.

Sprinkle 1/4 t. baking soda and 1/4 t. salt on top of potatoes.

Pour boiling water over potatoes so that they are covered.

Sprinkle 3 T. of flour on top of the water. Cover the container with a cloth and keep in a warm place overnight, until bubbly and foamy.

In the morning, if mixture is foamy, remove potatoes and thicken with flour until it has the consistency of pudding.

Put in a warm place until it rises to the top.

In a large bowl, place starter, 4-5 cups of flour, 3/4 cup sugar, 2T shortening, 2T salt and mix well.

Add 4 cups of warm water into flour mixture and mix well.

Continue to add flour (about 11 cups) until it is ready to knead.

Divide dough into 4 or 5 loaves and place them in greased bread pans. Set the loaves in a warm place to rise to the top of the pans.

Bake at 375 degrees for about 30 minutes.

[Screaming Eagle]

This is a 180 year old recipe for Salt Rising Bread from Mississippi:

Salt Rising Bread



SALT RISING BREAD



1 cup sweet milk ¾ cup shortening ½ cup sugar

½ cup sifted home ground corn meal

1 tablespoon salt

1 quart sweet milk shortening to brush tops of loaves

1 tablespoon sugar oleo to brush tops of loaves

4 pounds sifted all-purpose flour less ¾ cup

Scald 1 cup of milk. Added sifted corn meal and cook until thick. Place in a quart jar with top and place in warm place to sour overnight. (Save a tablespoon of the soured mixture for a starter for your next batch of bread. This starter will shorten the souring time of the next meal mixtures Starter can be stored in the refrigerator for 2 weeks.) When bubbles form, it is ready to use. Mix 1 quart of milk and 1 tablespoon sugar and scald. Cool slightly and add to the first mixture. Gradually add 6 cups of flour. Set in warm place to rise double (approximately 2 hours). Next add shortening, ½ cup sugar, and salt. Mix well. Gradually add 6 cups of flour and work in. Put remaining flour on board and turn dough mixture onto board. Work in more flour and knead for 20 to 30 minutes. Divide into four equal part and put in greased and floured 9 ½ x 5 ½ x 2 ¾ inch loaf pans. Brush tops of loaves with shortening and place in warm place to rise double (takes approximately 2 hours). Place in preheated 200 degree oven. Gradually turn heat to 300 degrees. Bake for 45 minutes. Take loaves out and brush tops with oleo. Bake until done. Turn out on rack to cool. Total cooking time is approximately 1 hour to 1 hour and 15 minutes. Yields 4 loaves.

[cowgirlup]

I was thinking today that I wanted to make more bread this winter. I guess now I have lots of options!!!

Thanks!

[lpm67]

What great recipes...and most of them I've never made before....I'm gonna have some fun trying out recipes for the next week...thank you.

[Cajunlady]

These all look so good, my mouth was watering just reading them. Will start trying some of them soon.

[TaintRight]

Bread tends to be regional because of the differences in water. Mainly the degree of hardness. But man some of these sure sound good.

[snowshoe67]

MMMMMM going to try some of them Thanks for the recipes .

[snowshoe67]

here is one,my wife's is from bay of fundy and has made this bread many time.
HoBo Bread
Pour 1 1/2c. boiling water over 15 oz. seeded raisins.Lets set 5 mins.
4 tsp. margarine 2 tsp. vanilla
4 tsp.baking soda 1/2 tsp.salt
1 1/2 c. brown sugar 4c.all purpose flour
1 1/2 c. white sugar 2 eggs
mix dry goods add 2 eggsmix add raisins mix put in bread pan 350 degs. for 50 to 60 mins. MMMMM on a cold morning and a good cup of coffee. oh butter too.