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From: Lori
Sent: Saturday, March 16, 2013 11:13 AM
To: phaedrus@hungrybrowser.com
Subject: Irish soda bread
While I was in Arizona I had the best Irish soda bread. It was from Sprouts market in Chandler.
Can't seem to duplicate it, it seems to be different from any I've tasted. Can you help ?
Thanks, Lori
Hi Lori,
Sprouts Farmer’s Market has a website, and they have no less than five different Irish Soda Bread recipes on their website.
Irish Soda Bread 1
Irish Soda Bread 2
Irish Soda Bread 3
Irish Soda Bread 4
Irish Soda Bread 5
Hopefully, one or all of these is a home version of the Irish Soda Bread (s) that they make in their bakery.
I have no way to determine which, if any of these, is the same as what you tried. You may have to just try each
one until you find the right one. It’s possible that none of these is the same bread they make in their bakery.
I have seen that before.
If none of these is it, then I’m afraid that the bakery version of the bread would be a commercial recipe regarding which I had no success locating any information.
Phaed
Recipes from an old Mapleine Booklet CA 1930:
Mapeline Syrup without corn syrup
Pour:
2 cups boiling water
Over:
4 cups sugar
Add:
1 teaspoon Mapleine
To make:
2 pints Mapleine Syrup
Mapeline Syrup with corn syrup
Boil:
1-1/2 cups hot water
3 cups corn syrup
Add:
1 teaspoon Mapleine
To make:
2 pints Mapleine Syrup
---------------------------------------
Mapleine Fudge
Combine:
2 cups Mapleine Syrup (see above)
1 tablespoon light corn syrup
3/4 cup table cream or top milk
dash salt
Cook slowly over low heat, without stirring, until a small amount of syrup
dropped in cold water forms a soft ball(218° F.)
Remove from heat, cool to lukewarm. Beat until creamy and gloss has disappeared.
Add: 1/2 cup chopped nutmeats
Pour into buttered dish; cut into squares.
-------------------------------------------
Mapleine Uncooked Fudge
Cream:
1 tablespoon butter
2 cups powdered sugar, sifted
Add:
1 egg, unbeaten (use pasteurized egg - ph)
1/2 cup chopped walnuts or pecans
1/2 teaspoon Mapleine
Mix thoroughly.
Add:
1 additional cup powdered sugar, or enough to make proper consistency to knead.
Knead. Pat flat, cut in desired shape. For a delightful variation,
add chocolate or cocoa, if desired, before kneading.
From: Laura
Sent: Monday, March 18, 2013 12:58 PM
To: phaedrus@hungrybrowser.com
Subject: Oakwood Bread
Uncle Phaedrus,
One of the fondest food memories I have as a child is eating mounds of
Hungarian Rye bread from Detroit, Michigan's Oakwood's Baking Company.
It was and still is the only bread my Michigan family buys. This bread is the
best bread in the world...airy, fresh, savory and perfect...I can never get
enough of it. I would love to be able to make a similar Oakwood Hungarian
White Rye for our family since I cannot buy it anywhere locally.
Can you help me?
Thanks!
A Relocated Hungarian
Hello Laura,
I found several mentions of the Oakwood Baking Company in Detroit, but the only mention that I found of their
Hungarian Rye Bread was this nutrition info here: My Fitness Pal
I could not find any description of the bread at all, or any bread that was claimed to be similar.
I’m not sure what you mean by “Hungarian White Rye”. I have heard of “light rye bread”, but not “white rye bread”.
Unless someone is familiar with the Oakwood product, it would be difficult for them to recommend a similar bread or
a recipe for a similar bread.
The only Hungarian Rye Bread recipe that I found is here: Sonneveld
There are some Eastern European rye bread recipes here: Rye Breads
It might help if you can tell me the Hungarian name of this particular bread.
Phaed
From: Laura
Sent: Monday, March 18, 2013 8:28 PM
To: Phaedrus
Subject: Re: Oakwood Baking Company Rye Bread
Hi Phaedrus,
It looks like it is a light rye. It has the following listed in ingredients: flour
(bleached wheat flour), potassium bromate, white rye flour, dark rye flour,
water, yeast, salt, sugar, vegetable shortening (partially hydrogenated
soybean oil and cottonseed oils), may contain cornmeal. It tastes like a
sourdough deli bread.
Does this help some?
Thanks!
Laura
Hi Laura,
I can’t find a rye bread recipe with that exact combination of ingredients. No matter what rye bread recipes I find,
I can’t say whether one would taste similar to the Oakwood product. Only someone who had tasted the Oakwood product
and then later tasted another bread that tasted similar could say that. Take a look at the breads on these sites.
You might see one you’d want to try:
King Arthur Flour
Yummly White Rye Flour Bread
Yummly No Fat Rye Bread
Click on the photo to see the recipe on the yummly sites.
This site has a light rye bread mix for the bread machine:
Prepared Pantry
Phaed
From: Elizabeth
Sent: Thursday, March 21, 2013 12:08 PM
To: phaedrus@hungrybrowser.com
Subject: Pufferbelly Ltd. Restaurant - Berea, Ohio
In the early 1980’s I worked at a restaurant – the Pufferbelly Ltd. In Berea, Ohio.
It was in a restored railway station and had a railroad/train theme. The food was
outstanding (the most incredible omelets!) but the one I remember the most and would
love the recipe for, is an open faced roast beef sandwich called the San Francisco Beef.
I think it was on a slice of rye, and had a wonderful rich gravy and topped with cheddar
cheese. This was put under the broiler until the cheese melted. Yum!
Can you find this delicious recipe? Thanks for your help.
Elizabeth
Hi Elizabeth,
Pufferbelly Ltd was a chain consisting of three restaurants: in Kent, OH; in Berea, OH;
and in Erie, Pennsylvania They were interesting in that they were all in historic buildings
such as old train stations, and in the case of Erie, an old fire station. The interior décor
was themed to the original use of the building. I believe “pufferbelly” is an old term for a
train’s steam engine.
All three were sold, but the one in Kent, Ohio is still open under new owners. They have a website here: Pufferbelly Ltd.
They kept the popular menu items, and they still serve the San Francisco Beef sandwich, which is described on the menu here:
Pufferbelly Ltd. Menu - Sandwiches
The menu entry says:
“Sliced roast beef open-faced on dark rye with mushroom sauce and colby cheese. Broiled and served with red skinned garlic mashed potatoes."
"May substitute sweet potato fries.”
I had no success locating a recipe for a copycat for the San Francisco Beef sandwich, sorry.
The mushroom sauce would probably be the unique part of the sandwich - the part you’d need a
recipe to duplicate.
I looked for any open-faced roast beef sandwich recipe with mushroom sauce, but did not have much success.
I’m sure there are a lot of recipes for mushroom sauce/mushroom gravy, but only someone who has tasted the
Pufferbelly sauce could recommend a mushroom sauce recipe as being similar.
Phaed
Thank you so very much for your response! That is certainly the sandwich that I remember.
Since I live near Pittsburgh, Kent, Ohio is not that far of a drive, so I will make the short trip
to the remaining Pufferbelly. Thanks again for the very useful information!
Elizabeth
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