Last fall, my husband and I went to brunch at Amada, a Spanish restaurant in the Olde City section of Philadelphia. I’ve never been much of a fan of sangria — too sweet, too fruity, too ‘something’ — but I figured, if anyone could get it right locally, this place could. And WOW did they ring the bell with this one! I loved it so much that I brought my younger daughter here for drinks (sangria, of course!) for her 21st birthday. AND I got the recipe. SCORE!
Archive for April, 2012
My grandmother, Genevieve Zuchowska Zablotny, used to make this bread for the Easter holiday. All the Polish women in the neighborhood had similar recipes handed down from their mother or grandmother. My childhood friend, Alice, lived two doors down from my grandmother; she and I would carry loaves wrapped in tea towels across the street to the rectory so that they could be blessed by one of the priests. We’d have fits if a crumb fell to the ground – they were now HOLY loaves. Oh boy, funny memories.
I’ve attached my grandmother’s recipe. Note that it calls for FIVE POUNDS of flour. Yup, a whole sack. Her recipe makes six loaves. The first time I made this bread, I was a novice baker, it was my first attempt at bread baking, and I had no idea what a gigantic mound of dough this concoction produced. ‘Overwhelmed’ was an understatement. I’ve condensed the recipe down to make one loaf. Here’s how.