Thursday November 14, 2019
8:12 pm

Sister John Vianney’s Bread

recipe box

What to do with all that leftover turkey? Turn it into a delicious and tummy-warming soup. Add a fresh loaf of bread right out of the oven and homemade cranberry bars and you'll put a dinner on the table that will have your family begging for seconds. (Photo provided)

 

by Annette Kukoy and Jackie Shayotovich

 

Joan Wachowski learned bread making in the Home Economics class that was once taught by Sister John Vianney at Andrean High School. She shared that recipe along with ideas for leftover turkey soup and a cranberry dessert. Joan and her family attend Sacred Heart in Wanatah.

 

Sister John Vianney’s Bread

2 cups whole milk

1/4 cup, plus 1 tablespoon, granulated sugar

1/4 cup unsalted butter

1 teaspoon salt

2 large eggs, at room temperature

2 packages dry yeast

1/4 cup warm water

5 cups flour, plus more for kneading.

Scald milk; stir in 1/4 cup sugar, butter and salt. Cool to lukewarm; blend in eggs. Dissolve yeast and 1 tablespoon sugar in warm water. Let mixture sit until foamy; about 5 minutes. Place 3 cups of flour in a large bowl. Make a well and stir in the milk and yeast mixtures. Blend in remaining 2 cups flour. Turn dough onto floured surface and knead until smooth, adding enough additional flour to make the dough easy to handle. Place the dough in a greased bowl, flipping to coat; cover lightly with plastic wrap and let it rise until doubled in size, about 1-2 hours. Punch down the dough and let it rise again. Punch down the dough and divide in half to form 2 loaves. Place the loaf in a greased pan. Let it rise again until almost doubled in size. Bake in preheated 400 degree oven for about 25 minutes, or until golden brown.

 

Roasted Turkey Soup

1 large onion, diced

3 stalks of celery, diced

4 carrots, sliced

2 cloves garlic, minced

1 tablespoon canola oil

1/2  teaspoon thyme

1/2  teaspoon marjoram

1/2  teaspoon ground sage

Leftover roasted turkey

2 quarts chicken stock

1 (16 oz.) package egg noodles

Salt and pepper to taste

Fresh parsley

In large stock pot, sauté the onion, celery and carrots in canola oil for about five minutes. Add the garlic and seasonings; stir and cook for about two minutes. Add the turkey and chicken stock; adjust heat and bring soup to a boil. Add the egg noodles and cook according to package directions. Once the noodles are done, taste and adjust seasonings. Add chopped fresh parsley.

 

Cranberry Crumb Bars

Filling

3/4 cup granulated sugar

1/2 cup orange juice

1/4 cup water

1 (12 oz.) package fresh cranberries

1/2 teaspoon cinnamon

Combine the ingredients in medium saucepan; heat to boiling. Cook over medium heat for about 10 minutes, stirring occasionally, until thickened; cool.

Crust and Topping

2 1/2 cups flour

2/3 cup granulated sugar

1/2 teaspoon salt

1 cup, plus 2 tablespoons, unsalted butter, softened

1/4 cup brown sugar

1/2 cup old-fashioned oats

1/2 cup pecans, chopped fine

Preheat oven to 375 degrees. Line a 13”x9” pan with foil; grease foil. In a large bowl or food processor, mix the flour, granulated sugar and salt. Add 1 cup butter and mix on low speed until thoroughly combined. Remove 1 1/4 cups flour mixture and set aside. Distribute the remaining mixture in the bottom of the prepared pan. Press firmly into an even layer. Bake until the edges begin to brown, 15 to 20 minutes. Add the brown sugar, oats, and nuts to reserved flour mixture; work in remaining two tablespoons butter. Spread the filling over the hot crust; sprinkle the topping over filing. Return the pan to the oven and bake for 25 minutes, or until deep golden brown. When cool, use the foil to lift from the pan. Cut into squares.

 

Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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