Crusty Rolls, Milwaukee Style #3

These rolls come from the 1955 Woman’s Home Companion Cook Book and turn out great! The recipe calls for “enriched flour” and shortening, but I slightly revised the recipe, using high protein bread flour, Dakota Bread Flour and lard instead of shortening. I added the salt last so that it did not prohibit the yeast, and slightly shortened the rise time. Oh, and I made only 8-10 rolls instead of a dozen or more.

That seems to be the difference, and the key to producing rolls that look like they come from a bakery. Please note below, this can be altered to make crusty rye rolls, too!

1955 Woman’s Home Companion Crusty Rolls, slightly revised
1 c. water, boiling
2 tbsp. lard
1 tbsp. sugar
Continue reading

Swiss on Dark Rye Chips

An “Oh my gosh” delicious, fast appetizer recipe to wow unexpected guests.  This recipe comes from the mid 1970s and originally used the wavy Pinah Dark Rye Chips made by Legacy Bakehouse near Milwaukee. Gardetto’s chips are a great, too.

1 (8 oz.) Swiss cheese, shredded
1 sm. onion, chopped finely
2 tbsp. Hellman’s mayonnaise
Party dark rye chips (the best are Pinah Dark Rye or Gardetto’s)

Combine the first three ingredients in a bowl. Spread onto dark rye chips and line on a cookie sheet. Broil until cheese melts. Transfer to serving dish and serve immediately.

Old Milwaukee Rye Bread, 1965 blue-ribbon recipe

This lighter Milwaukee rye bread took the blue ribbon in 1965 at the 118th Ozaukee County, Wisconsin Fair. Ozaukee County stretches a length along Lake Michigan, from Mequon to Port Washington.  At that time it was very much rural farming area, that even boasted a few hexagon-shaped barns. Port Washington was a strong Great Lake fishing hub, and its southern reaches, towns like Mequon and Thiensville, were just transitioning into suburbs.

The rye bread recipe calls for a 2-3 day development of “the SOUR,” uses soft lard and the

Continue reading

Dark Rye Bread (SCHWARZBROT)

In Milwaukee, Rye Bread is a luscious dark, almost black bread and is fabulous. No other bread can be served along a hearty borscht or top corn beef, sauerkraut and swiss cheese! This recipe comes from Austria and was published by Citidel Press in 1965 in William I. Kaufman’s The Catholic Cook Book, Traditional Feast and Fast Days.  This Dark Rye was prepared for days of fast, in Lent.

Dark Rye Bread
1 loaf

Continue reading