Share Your Lenten Recipes Here!

[Tessa]

I make lenten bread about every two days, our family are carb junkies. I do it from my head so I will get the measurments tonight and post them for you.

In Christ
Tessa

[Joe Zollars]

Thank you very much Tessa! your family sounds about like ours (we have been known to make meals solely on bread).

Nicholas Zollars

[Matushka Anna]

I jokingly call this my "Trinity in Unity" recipe because almost all the measurements are a three or a one.

In a measuring cup, mix

one cup warm water (~ 85 degrees F)
one package yeast (or roughly three teaspoons)

Add to this:
one teaspoon sugar
one teaspoon salt
one Tablespoon (= 3 teaspoons) vegetable oil.

In a bowl, measure out:

three cups flour.

Add the sugar, salt, yeast, oil, water mix to the flour.

Mix it together and then knead the dough. Add more flour if needed. The dough is "done" when you can press your hand into the ball of dough and the impression just starts to close up but doesn't immediately disappear.
Place the dough back in the bowl.

Place the bowl out of a draft and cover with a cloth towel, but a tea towel rather than a terry cloth hand towel, or you'll have yeasty dough in terry cloth.

Let rise until doubled, about an hour. Preheat oven to 350 degrees F.

Knead the dough one last time and shape as desired.

Place in a loaf pan or by itself on a cookie sheet. Let rise 20 minutes.
Bake until done, which unfortunately will depend on the shape of the dough.

Smells wonderful. Excellent with soup. Better to double the recipe and not have to bake so often. Unweildy when trippled.

This dough is versitile, and can be the basis of a fasting pizza (no cheese), can be used as fasting pierog dough, can be rolled into snakes and braided, can be broken up into rolls. Feel free to experiment.

Even nicer when you use two cups white flour and one cup wheat flour.

Hope this helps.

[Joe Zollars]

Thanks for the recipee Matushka!

umm, what do you mean by "unweildy"?

Nicholas Zollars

[Matushka Anna]

umm, what do you mean by "unweildy"? <

Whoops, my letters were reversed. Unwieldy -- too bulky to handle easily. Nine cups of flour is too much to wrangle with once you add three cups of liquid and the dough starts to rise. If you have an industrial size catering bowl, it can be done, but it takes muscles and a lot of room. With normal sized kitchen equipment, doubling is easier. But if you have a heavy mixer with a dough hook, or a big huge catering sized bowl and a fair amount of counter space, you can go ahead and triple the recipe.

[Joe Zollars]

hmm. Sounds like a chalange to me!

Nicholas Zollars

PS: Thanks again for the recipee!

[ania]

If you look through those recipie books again... when I bake stuff during lent, I usually just substitute the milk & butter with coffeemate or other non-dairy creamers. I've never tried it with soymilk, but maybe one of these days... Eggs are a bit more complicated to replace, have to ask my mum what she does, as I remember having lentin brownies as a kid that were pretty good.