Cuisine Featured: Lithuanian
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
¼ c lukewarm water (110° to 115°) 2 tsp salt
1 package active dry yeast 1 egg
½ tsp sugar 2 T sour cream
¾ c lukewarm milk (110° to 115°) 1 T butter, softened
1 medium-sized baking potato, peeled 1 egg, lightly beaten with 1 T milk
3 to 3½ c all-purpose flour
------------------------------
In a small bowl, sprinkle the water with the yeast and sugar. Let it
stand for 2 or 3 minutes, then stir to dissolve the yeast. Set the bowl
in a warm, draft-free place (such as an unlighted oven) for 5 to 8 minutes,
or until the yeast has doubled in volume. Pour the milk into a small bowl
and grate the potato into it.In a deep mixing bowl, combine 3 c of flour and the salt. Make a well in the center and pour in the yeast and the milk mixtures. Add the egg and sour cream and stir the dry ingredients into the liquid. Beat vigorously until the dough can be gathered into a ball. Transfer the dough to a lightly floured surface and knead, adding up to ½ c more flour if necessary to make a smooth, medium-firm dough. Place in a buttered bowl and drape with a kitchen towel. Set aside in the warm, draft-free place for 1 hour, or until the dough doubles in volume.
With the tablespoon of softened butter, coat a 9-by-5-by-3-inch loaf pan. Place the dough in the pan, drape with the towel and set aside in the warm, draft-free place again until the dough doubles in volume. Preheat the oven to 375°. Brush the loaf with the egg-and-milk mixture and bake in the center of the oven for 35 to 40 minutes. Then cool on a wire rack. Makes one 9-by-5-by-3-inch loaf.
