Mahnke Family Recipes

Breads

Bread recipes covering a range of styles from fruit breads to Milwaukee Rye

• Apple Streusel Muffins
  The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.
• Cranberry Bread
  This is really lovely and moist, but it need to sit for a day. Don't skip this step.
• Kaiser Rolls
  I grew up eating these 'hard rolls' and missed them so much when we first moved to London that I figured out how to make them myself.
• Milwaukee Rye
  It took me a couple of tries to get close to this and a chat with a Polish baker I bumped into. It is very common in Milwaukee, Wisconsin where I think it traditionally had some boiled potato in it as well. I think it is the best bread for liver pate (liverwurst) or ham or salmon & cream cheese.
• Mrs Brownell's Apple Bread
  One of our most shared recipes.
• Pfannkuchen
  This is the Germany style of a crepe or pancake. They have no sugar, so they are more like a savoury crepe.
• Pumpkin Bread from Libby's
  It's the American classic and hard to beat.
• James Beard's Large shortcrust pie pastry
  This will make large crust for an 11" pie dish. You could drop it down by a third to work for a 9" dish. You could also use vegetable shortening if you don't want to use lard. This works well for savoury pies as well as sweet.
• Waffles (and Pancakes)
  This is also our American pancake recipe. We often loosen it up a bit for flatter pancakes with extra milk and then just fry in vegetable oil. We normally double it for a family of four.