La Belle Cuisine - More Bread Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith,"
Moravian Sugar Bread and Love Feast Coffee
"The smell of good bread baking, like the sound of
lightly flowing water, is indescribable in its evocation of innocence and delight..."
Recipe of the Day Categories:
Moravian Sugar Bread
and Love Feast Coffee
“The Anglican Church
sent Charles Woodmason on a mission to the Carolina upland in 1766. He found
little to his liking, especially in the larders, as he related in his
diaries, published as ‘The Carolina Back Country on the Eve of the
Revolution’: ‘Nothing but Indian Corn Meal to be had Bacon and Eggs in some
Places – No Butter, Rice or Milk – As for Tea and Coffee they know it not.
These people are all from Ireland, and live wholly on Butter, Milk, Clabber
and what is in England given to the Hogs and Dogs.’ Only among Moravian
settlements in North Carolina could he find anything praiseworthy, and he
provides an exuberant description:
Yields 16 servings
1 package dry yeast
Dissolve yeast in warm water. Combine the milk, granulated sugar,
salt and butter in a saucepan, heating gently until the sugar dissolves and the butter is
melted. Remove saucepan from heat and cool slightly. Stir in dissolved yeast and beaten
eggs. transfer mixture to a large bowl and gradually add the flour, stirring constantly.
Turn out the dough onto a floured surface and knead it until smooth. Butter or grease a
large mixing bowl and place the dough into it, turning it over once. Cover with a damp
towel and let it rise in a warm, draft-free place until volume doubles. Punch dough down
and divide in two, spreading one half in each of two 11-by-7-inch baking dishes. Brush
surfaces with a little butter, and let rise until volume doubles.
the love feast the Congregation Council of the church had sanctified coffee
rather than tea in 1789, but suggested sangaree for the hot weather in
August. The Moravians shared with all their neighbors this penchant for
coffee. In times of scarcity, southerners sought substitutes wherever they
could find them: grains, sweet potatoes, acorns, and the seeds of
persimmons, okra, and watermelon. In good times, though, each day’s coffee
was roasted in the morning, kitchens filling with the aroma.
Yields 30 to 40 servings
2 gallons water
1 pound dark, freshly roasted finely ground coffee
equipment: An unbleached, undyed muslin bag approximately
Fill the clean cloth bag with the coffee and sew securely. Bring the water to a boil and add the coffee. Keep at a simmer, but not a boil, for 12 to 15 minutes. Remove the bag, add sugar and cream, and serve immediately.
A note on the coffee bag: Use clean, unbleached muslin. Wash several
times with no soap. A bag 8 x 8 inches will hold 1 pound of coffee. If you
want to reuse the bag, add stainless steel snaps for closing, but never use
soap in washing the sack.