Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘flavors of Belize’
Posted: February 20th, 2013

BelizeThanks to everyone who entered the drawing for “Breakfast for Dinner,” by Lindsay Landis & Taylor Hackbarth. The winner is Diane Wisinski. I’ll pop it in the mail today.

If you are not Diane Wisinski, you are eligible to enter the drawing for “Flavors of Belize: The Cookbook,” a focus on its “ancient history, diverse culture and exotic cuisine.”
It’s a beautiful hard-back book with rich-looking photos. It’s a textile experience, featuring paper of a thickness almost nobody uses anymore.
The recipes are the stars, though, each relatively simple, but definitely a walk on the wild side. A lot of soups, seafood and breads seasoned to the hilt. Some ingredients will be hard to find, I admit, but it’s a user-friendly and somehow also elegant look at a culture few of us know well.
To enter the drawing, send an e-mail to jennie.geisler@timesnews.com, including your NAME, MAILING ADDRESS and NAME OF THE BOOK.

It’s been a while since I had a loaf in Loaves & Dishes, so here you go:

ANJ’S PAN DE HUEVO
6 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon salt
2 tablespoons instant yeast
2 tablespoons vegetable shortening
1 tablespoon butter, softened
1 tablespoon lemon or lime zest
5 egg yolks, beaten
1 teaspoon nutmeg
2/3 cup evaporated milk
2/3 cup water
1 teaspoon yellow coloring
4 tablespoons butter, softened
4 teaspoons sugar

1. Grease 4 9-inch-by-5-inch loaf pans.
2. Mix all ingredients, except 4 tablespoons butter and 4 teaspoons sugar and knead 10 minutes. Add more water if necessary.
3. Shape into a ball and place in a greased bowl. Grease top and sides of dough with shortening. Cover and let it rise for about 1 hour.
4. Punch down and knead lightly, cover, let rise again for about 1 hour.
5. Punch down again, divide dough to fit baking pans. Place in loaf pans and let rise for another 30 to 45 minutes, or until doubled in size.
6. Lightly score, brush with butter and sprinkle with white sugar. Bake for about 30 minutes or until firm to the touch.
Makes 4 loaves
– “Flavors of Belize, The Cookbook”

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