Breads serve as special meal enhancers

Today’s illustration features a great tasty crunch for most any casual supper. Hint: The choice of cheese makes all the difference; slices of Mozzarella offers a Greek touch, whereas cheddar, gouda or pepperjack present their own ambiance.

On now, to today’s goodies – some great breads to enhance any summer supper from simple soup or salad to barbecue to sit-down meal with family or friends. Our first offering is a surprise! Enjoy.

Green Tomato

Bread

3 eggs

1½ cups pure granulated cane sugar (can combine w/brown sugar)

1 cup cooking oil

1 teaspoon salt

1 tablespoon vanilla

2 cups grated green tomatoes, juices drained

3 cups flour

1¼ teaspoon baking soda

½ teaspoon baking powder

¾ cup raisins or currants*

1 cup chopped walnuts

Beat eggs well. Add sugar, oil, salt, vanilla and tomatoes. Sift dry ingredients together; gradually add to tomato mixture. Stir in raisins and nuts. Pour into two greased loaf pans and bake at 350 degrees for 45 minutes.

* For a less-sweet bread, trade off the raisins or currants for chopped green onions w/tops, or grated carrots.

If you’re into yeast baking, you’ll love this versatile take on crescent rolls. This recipe makes 36 rolls for a hungry crowd.

Sweet Potato

Crescents

2 (1/4 oz.) pkgs. active dry yeast

1 cup warm water

1 cup cooked mashed sweet potatoes

1/2 cup granulated cane sugar

1/2 cup vegetable shortening

1 large egg

1 1/2 tsps. salt

5+ cups all-purpose flour

1/4 cup real butter, melted

In the warmed bowl of an electric mixer* combine yeast and water and let proof (sit) 5 minutes, or till foamy. Beat in the sweet potato, sugar, shortening, egg and salt and continue to beat until well combined.

Beat in flour a little at a time until a soft dough is formed. Knead dough in mixer or by hand 4-5 minutes till smooth. Transfer dough to a greased bowl, turn once to coat, cover with plastic wrap or a tea towel and let rise for 1 hour or till doubled.

Punch down the dough and divide into three equal parts. Roll each into a 12-inch circle, shape with hands and trim as necessary to make into a square. Cut each into 12 wedges. Beginning at the wide end of each wedge, roll up and tuck tip under the roll; gently bend each into a curve. Place crescent rolls on greased baking sheets, loosely cover with a dishtowel and let rise 40 minutes more.

Preheat oven to 375F. Bake rolls 12-15 minutes or until they sound hollow when tapped on the bottoms. Transfer to racks to cool completely. Store in airtight containers.

* You can do as I - and a legion of loving bakers - and do the mixing by hands greased with a little butter, squeezing and coaxing the dough, punching (to get rid of all spouse-created pique) and literally bonding with it for one of the most rewarding personal food preps you will ever experience. I remain convinced that the baked outcome is better for the personal touch.

If you struck it rich in your huckleberry haunts this summer, try this fragrant tangy bread.

Huckleberry-Lemon Bread

¼ cup plus 2 Tbs. butter

1 cup sugar (can use half brown)

2 eggs

1½ cups flour

1 tsp. baking powder

Pinch of salt

2 ½ cups milk

2 teaspoons grated lemon rind

1 cup fresh huckleberries

Optional: 1/3 cup granulated sugar & 3 tsp. lemon juice

Cream butter, gradually adding 1 cup sugar, beating with mixer till well blended. Add eggs one at a time, beating well after each. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in grated rind then fold in huckleberries. Pour batter into a greased 8x4x3-inch loaf pan. Bake at 350F for 55 minutes or till tester comes out clean.

Option: Combine the 1/3 cup sugar and lemon juice in small saucepan until sugar dissolves. Puncture top of loaf with a skewer and pour lemon mixture over evenly, allowing to soak into bread. Cool in pan 30 minutes.

Note: I never cared much for pouring the syrup over the hot bread. It’s not necessary unless your sweet tooth craves it. You may also consider making a frosting of the lemon juice and powdered sugar instead of granulated, spread over the top after the bread cools a bit, or simply dust the top lightly with the powdered sugar. (Or do as I do and enjoy it as is)!

P.S.: A couple of columns ago, on July 25, one of my favorite recipes came out incorrectly. The olive stuffed chicken rolls should have ended with the sentence “Spoon sauce evenly INTO chicken pieces” (not OVER). The pieces can be served as is, or rolled — as per your choice. Sorry!

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.