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Our thanks goes out to L.C., of Juneau, and B.L. and L.L., of Ketchikan, a husband-and-wife team who all came through with "like" Russian Black bread recipes. Thank you for your submissions.
As promised, via e-mail all the way from D.C., of Southington Connecticut: "I saw your request for the Russian Black Bread recipe and am sending mine along. Although I do not live there, I have family members living in Juneau so I usually check out the Empire to keep abreast of happenings in town. This recipe reminds me of the black bread we enjoyed as children."
Thanks, D.C. We hope you will continue sharing your recipes with our readers.
Russian Black Bread
3 ½ to 4 cups all-purpose flour
4 cups rye flour
2 cups whole bran cereal
2 packages active dry yeast
2 tablespoons instant coffee crystals
2 tablespoons caraway seed
1 tablespoon sugar
1 tablespoon salt
1 teaspoon fennel seed, crushed
2 ½ cups water
⅓ cup molasses
¼ cup butter or margarine
1 square unsweetened chocolate
2 tablespoons vinegar
1 tablespoon cornstarch
½ cup cold water
In a large mixer bowl, combine three cups of the all-purpose flour, 1 cup of rye flour, the bran cereal, yeast, coffee crystals, caraway, sugar, salt and fennel.
In saucepan heat together water, molasses, butter (or margarine) chocolate and vinegar - just until warm, stirring constantly until chocolate and butter almost melt (110 to 115 degrees).
Add liquid to dry ingredients in mixer bowl. Beat for 30 seconds at low speed, scraping sides of bowl constantly, then beat three minutes at high.
By hand, stir in remaining rye flour and enough of the remaining all-purpose flour to make moderately stiff dough.
Turn out onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic. (Dough may be slightly sticky.)
Shape into a ball. Place dough in greased bowl, turning once to grease entire surface. Cover and let rise in warm place about 1 ½ hours or until almost double.
Punch dough down and divide in half. Shape each into a ball. Place on greased baking sheets - flattened slightly with palm of hand.
Cover and let rise in warm place about 30 to 45 minutes or until almost double.
Bake at 375 degrees for 50 to 60 minutes or until browned and bread sounds hollow when tapped. Remove from baking sheet and cool on wire rack.
Meanwhile, in small saucepan combine cornstarch and cold water. Cook and stir until mixture thickens and bubbles. Cook one minute more - brush over hot loaves.
Makes two loaves.
L.B., of Juneau, wrote: "My son likes these pancakes so much he eats them straight from the pan, no butter or syrup. My mom used to make them for me when I was little and wouldn't eat anything."
Thanks, L.B. Please keep those recipes coming.
1 cup cottage cheese
2 tablespoon vegetable oil or melted butter
2 tablespoons flour
⅛ teaspoon ground cinnamon
Beat eggs in an electric mixer until blended. Add cottage cheese and mix until smooth. Add remaining ingredients and mix until just blended. Make small pancakes, about 2 inches in diameter in a hot, greased skillet, (preferably non-stick).
Makes 15 to 20 pancakes.
Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska. Recipes are not tested by the Juneau Empire. To submit, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to email@example.com. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.