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1. Fried Clams

2. Portuguese Bread

3. Lady Baltimore Cake

Book Description

Cookbook about the Chesapeake Bay Region, including history of area and regional recipes....

... (more)

Chesapeake's Bounty

Authors: Katie Moose

Date: April 2000

ISBN: 0966661036

Publisher: Conduit Press

Paperback

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Having some Nantucket blood in me, I have to include Portuguese bread. We serve this warm with butter. This is especially good with clam chowder or lobsters, and for sandwiches too.

• 2 tablespoons sugar

• 3 teaspoons salt

• 6 tablespoons vegetable shortening

• 1 cup boiling water

• 1 package dry yeast

• 1 cup warm water

• 6 cups flour

• Olive oil

1. Place sugar, salt and shortening in a bowl. Add boiling water. Cool to lukewarm.

2. Dissolve yeast in 1 cup lukewarm water. Add to sugar and shortening mixture.

3. Add 3 cups of the flour and beat until smooth. Gradually add remaining flour. Knead the dough.

4. Grease a bowl with olive oil. Place the dough in the bowl and put in a warm spot until dough is doubled in size.

5. Punch down the dough and divide in half. Shape each into a round loaf and put on an oiled cookie sheet. Cover and let rise until doubled. Bake at 400 degrees F until golden.

More From This Book:

1. Fried Clams

2. Portuguese Bread

3. Lady Baltimore Cake

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