LL-L "Delectables" 2005.08.31 (01) [A/E]

[Lowlands-L]

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L O W L A N D S - L * 31.AUG.2005 (01) * ISSN 189-5582 * LCSN 96-4226
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A=Afrikaans Ap=Appalachian B=Brabantish D=Dutch E=English F=Frisian
L=Limburgish LS=Lowlands Saxon (Low German) N=Northumbrian
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From: Elsie Zinsser <ezinsser at icon.co.za>
Subject: LL-L Delectables - was Etymology" 2005.08.31

Haai julle!

En in Afrikaans het ons ook natuurlik _beskuit_ en _mosbeskuit_.

Hier is 'n lekker resep. Ideaal vir vakansietye en wanneer op 'n staptoer.

++ Boere beskuit
20 ml vars giskorrels
1 liter louwarm water
250 ml louwarm gekookte melk
300 ml suiker
25 ml suurlemoensap
2,5 kg wit broodmeel ('n mengsel van growwe meel, 'bran' en hawervlokke werk 
ook)
250 g botter
3 eiers (geklits)

(Tradisioneel word anyssaad by witbroodmeel beskuit gevoeg maar vir 'n 
growwe beskuit
kan sonneblomsade, pitlose rosyne, stukkies amandel-, pekan-, okkerneut, 
?pinenut?, sesaam of poppiesade ook werk).

Metode:
Maak insuursel van gis, vloeistof, 20 ml suiker en 500g meelblom.
Laat ongeveer 1 uur lank rys, tot insuursel skuim.
Vryf die botter in res van die bestanddele in.
Maak holte en voeg die goedgegiste insuursel, suurlemoensap en eiers by.
Meng tot ?n taamlik stywe deeg.
Knie DEEGLIK.
Maak warm toe en laat 6 tot 8 uur (of oornag) rys.
Knie weer liggies af en laat weer vir 1? uur rys.
Druk deeg liggies af en maak bolletjies met gebotterde hande.
Laat op ?n warm plek weer rys ? tot dubbel die grootte.
Bak 20 minute lank in warm oond ?220 grade C, verminder hitte na 190 grade 
C, en bak nog vir ongeveer 30 minute.
Haal uit oond en bestryk met suiker of heuningwater.
Laat afkoel, breek oop en droog in oond op lae hitte, verkieslik oornag.

Groete,

Elsie Zinsser

>_Beschuyt_ (<Besch??t> [be"Sy:t]), _maschuyt_ (<Masch??t> [ma"Sy:t]),
>_moschuyt_ (<Mosch??t> [mo"Sy:t]), _meschuyt_ (<Mesch??t> [me"Sy:t]), etc.,
>in Low Saxon of Germany, as opposed to German _Zwieback_.

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From: Hugo Zweep <Zweep at bigpond.com>
Subject: LL-L "Etymology" 2005.08.30 (04) [D/E/LS]

And with strawberries covered "mit basterd sukker" as my mother liked it
Oost Groningen.

Time consuming process making beschuit. My father had a one man bakery and I
remember how, in the late 1940s, the soft cake like first bake was made from
a batter poured in a ring. That would then be sliced in two  and rebaked in
a dying oven.

The oven was peat fired - the peat delivered once a year and stored out the
back of the bakery. Roggebrood dough, once it was mixed, stood in the bakery
fermenting for some time before it was baked for a long time, also in a
dying oven. And then there was kouke on big trays divided by strips of wood.
The outer ones were held in place by strips of dough and after baking it was
my treat to have these delicious, toughened, strips to chew on.

More memories of eulie bolln filled with apple for New Year, speculaas
moulded on wooden blocks with the shape incised, galettes made in a
beautiful long handled wrought iron. I have some of the speculaas moulds
still as well as the galette iron and, nostalgically, sometimes make poor
imitations to recall some of the magic.

Hugo Zweep

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