Free Table of Contents: From Breakfast With Anita Diamant to Dessert With James Patterson - a Generous Helping of Recipes, Writings and Insights From Today's Bestselling Authors by Judy Gelman, Vicki Levy Krupp Page B
Authors: Judy Gelman, Vicki Levy Krupp
inspiration. It helps attune me to language in a different way. Some of my favorites are William Stafford, Audre Lorde, Mary Oliver, Sharon Olds, and Shakespeare's sonnets.
H EIDI'S M ORNING F RANSKBRøD (W HITE B READ )
Makes 1 loaf
The Girl Who Fell From the Sky is the story of Rachel, a young biracial/bicultural girl who survives a tragedy in which her family dies. Rachel is half-black and half-Danish and ends up living with her strict African-American grandmother in Portland, Oregon. In the early chapters, Rachel is struck by the fact that the bread she loves — the bread that her mother used to make — isn't anywhere to be found in her new community. Wonder Bread bought from the Wonder Bread Factory is the staple in her new neighborhood. Like Rachel, I missed hearty Danish breads when we moved to the United States from overseas. This recipe is my mother's homemade bread, and it takes me “home” every time I make it.
My favorite way to eat this bread is with a little butter, a slice of Danish Havarti cheese with caraway seeds, and a good cup of coffee. This is possibly my favorite meal of all time. Also, try it with a good jam or the Danish way with butter and a dark chocolate wafer. This is something I've only ever seen in Denmark, so I buy a few packs of wafers each time I get back.
Note: This bread can be hand stirred; just use clean hands as a tool. Brush the dough with egg for a shiny crust or coffee for a deep golden brown crust.
1 1/3 cups warm water (105–115°F.)
1 ¼-ounce packet active dry yeast
½ teaspoon sugar
3½ cups all-purpose flour, plus additional as needed
¾ teaspoon salt
Vegetable oil, for greasing bowl
1 lightly beaten egg, or 1 tablespoon egg substitute or cold coffee (see note)
1 Measure water, yeast, sugar, flour, and salt into large bowl of electric mixer fitted with the paddle attachment. Start mixing at low setting; when all dry ingredients are moist increase speed to medium high. Mix until well combined, about 1 minute. Switch to dough hook and mix at low speed for 10 minutes. Dough should form a smooth lump. If dough is sticky, add additional flour, 1 tablespoon at a time, until dough no longer sticks to bottom or sides of bowl.
2 Turn dough onto lightly floured work surface, and knead for about 1 minute.
3 Lightly grease a medium bowl with oil. Place dough in bowl, and turn over to coat the top. Cover bowl with moist dish towel or plastic wrap sprayed on the inside with cooking spray or rubbed with oil. Put in warm place and let dough rise until double in size, 25–30 minutes.
4 Preheat oven to 425°F. Lightly coat a 9″ × 5″ × 3″ loaf pan with cooking spray or oil.
5 Turn dough onto lightly floured work surface, and punch dough down to original size. Knead lightly and shape into a 9-inch long roll.
6 Place in loaf pan. Cover pan with dish towel and allow dough to double in size, 25–30 minutes.
7 Brush with lightly beaten egg, egg substitute, or coffee (see note). Poke several times with fork, or slice 5–7 slits in top (no deeper than ¼ inch). Place in oven and bake 40–45 minutes. Bread is ready when golden brown, and a light tap on crust gives a knocking sound.
8 Tip loaf onto cooling rack. Wait 10–15 minutes before slicing with a very sharp bread knife. Serve and enjoy your favorite way.
M OR'S P ANEKAGER (C REPES )
Makes about 12 crepes
In The Girl Who Fell From the Sky , the big special “breakfast” that Aunt Loretta makes for Rachel when she comes to live in Portland, Oregon, is pancakes, the big fluffy kind. “There is something dangerous about pancakes,” Rachel says when she notices her grand-mother watching her eat. I grew up on Danish style pancakes (or panekager). Later in life, I learned that Danish pancakes — served with applesauce and sugar in my house — were called crepes in the United States. I simply call them delicious!
Our favorite way to serve these is to slather applesauce on them (each person does their own) and
H EIDI'S M ORNING F RANSKBRøD (W HITE B READ )
Makes 1 loaf
The Girl Who Fell From the Sky is the story of Rachel, a young biracial/bicultural girl who survives a tragedy in which her family dies. Rachel is half-black and half-Danish and ends up living with her strict African-American grandmother in Portland, Oregon. In the early chapters, Rachel is struck by the fact that the bread she loves — the bread that her mother used to make — isn't anywhere to be found in her new community. Wonder Bread bought from the Wonder Bread Factory is the staple in her new neighborhood. Like Rachel, I missed hearty Danish breads when we moved to the United States from overseas. This recipe is my mother's homemade bread, and it takes me “home” every time I make it.
My favorite way to eat this bread is with a little butter, a slice of Danish Havarti cheese with caraway seeds, and a good cup of coffee. This is possibly my favorite meal of all time. Also, try it with a good jam or the Danish way with butter and a dark chocolate wafer. This is something I've only ever seen in Denmark, so I buy a few packs of wafers each time I get back.
Note: This bread can be hand stirred; just use clean hands as a tool. Brush the dough with egg for a shiny crust or coffee for a deep golden brown crust.
1 1/3 cups warm water (105–115°F.)
1 ¼-ounce packet active dry yeast
½ teaspoon sugar
3½ cups all-purpose flour, plus additional as needed
¾ teaspoon salt
Vegetable oil, for greasing bowl
1 lightly beaten egg, or 1 tablespoon egg substitute or cold coffee (see note)
1 Measure water, yeast, sugar, flour, and salt into large bowl of electric mixer fitted with the paddle attachment. Start mixing at low setting; when all dry ingredients are moist increase speed to medium high. Mix until well combined, about 1 minute. Switch to dough hook and mix at low speed for 10 minutes. Dough should form a smooth lump. If dough is sticky, add additional flour, 1 tablespoon at a time, until dough no longer sticks to bottom or sides of bowl.
2 Turn dough onto lightly floured work surface, and knead for about 1 minute.
3 Lightly grease a medium bowl with oil. Place dough in bowl, and turn over to coat the top. Cover bowl with moist dish towel or plastic wrap sprayed on the inside with cooking spray or rubbed with oil. Put in warm place and let dough rise until double in size, 25–30 minutes.
4 Preheat oven to 425°F. Lightly coat a 9″ × 5″ × 3″ loaf pan with cooking spray or oil.
5 Turn dough onto lightly floured work surface, and punch dough down to original size. Knead lightly and shape into a 9-inch long roll.
6 Place in loaf pan. Cover pan with dish towel and allow dough to double in size, 25–30 minutes.
7 Brush with lightly beaten egg, egg substitute, or coffee (see note). Poke several times with fork, or slice 5–7 slits in top (no deeper than ¼ inch). Place in oven and bake 40–45 minutes. Bread is ready when golden brown, and a light tap on crust gives a knocking sound.
8 Tip loaf onto cooling rack. Wait 10–15 minutes before slicing with a very sharp bread knife. Serve and enjoy your favorite way.
M OR'S P ANEKAGER (C REPES )
Makes about 12 crepes
In The Girl Who Fell From the Sky , the big special “breakfast” that Aunt Loretta makes for Rachel when she comes to live in Portland, Oregon, is pancakes, the big fluffy kind. “There is something dangerous about pancakes,” Rachel says when she notices her grand-mother watching her eat. I grew up on Danish style pancakes (or panekager). Later in life, I learned that Danish pancakes — served with applesauce and sugar in my house — were called crepes in the United States. I simply call them delicious!
Our favorite way to serve these is to slather applesauce on them (each person does their own) and
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