Geneva Rolls

 

Today’s recipe is a vintage recipe.

I was asked to guest host this month’s Cook the Books Club, (click that link to join in the fun this month) and I chose Miss Eliza’s English Kitchen by Annabel Abbs.  Here’s my GoodReads review:

Miss Eliza's English Kitchen by Annabel Abbs
My rating: 4 of 5 stars

This novel is a fictional account of the real like Eliza Acton. While not much is known about Eliza (what the author does know she shares in the Historical Note), it is known that she publish the first cookbook meant to be used by the average housewife or home cook and was the first of its kind to include ingredient measurements in the text. It seems we modern cooks have a lot to thank Ms. Acton for!

The novel itself brought Eliza (and her assistant, Ann) to life, placing the reader into the mid-1800's as the women set out to achieve what no one has done before.

View all my reviews 

Tons of foodie inspiration and an interesting bit of history as well!  Much of Eliza Acton’s life was fictionalized since not much is known about her, but she did exist and is responsible for what is called the first “modern” cookbook including measurements along with ingredient lists.

Since I found out that she was a real person with a real cookbook, I put my detective hat on and was pleased to find that Eliza Acton’s cookbook was available in the public domain, in its entirety, through the Library of Congress! Yaaasssss!

So as a bonus, I also read her cookbook and made today’s recipe from that book with only a few modifications to modernize the recipe a bit more from Eliza Acton’s time.

Modern Cookery, in All Its Branches by Eliza Acton
My rating: 4 of 5 stars

It is always fun to peruse old cookbooks. This one in particular is unique in that Eliza Acton was the first to add measurements to her recipes!

View all my reviews

 

I actually made my rolls into a loaf, since I wanted to make French toast out of it later on, but it would be delicious either way.

The bread was soft and light and perfectly carried the delicate flavors of saffron and dried fruits.

Geneva Rolls

Adapted from Modern Cookery in All Its Branches

¼ cup very warm water (about 110 degrees F)

2 ¼ teaspoons active dry yeast

3 tablespoons sugar, divided

¼ teaspoon saffron threads

1 tablespoon whisky or rum

Pinch of salt

1 cup milk, warmed

3 tablespoons butter, softened

1 egg, room temperature

3 - 3 ½ cup all purpose flour

¼ cup plumped raisins, optional

¼ cup candied orange peel, optional

Place the saffron into the whisky and allow to infuse for 10-15 minutes.

Place the water, yeast, and sugar into the bowl of a stand mixer.  Set aside 5 minutes or until foamy.

Add the milk, butter, egg, salt, and half the flour to the yeast mixture.  Strain the liquid from the saffron and add the liquid to the mixture.  Stir with the paddle attachment until smooth and combined.

Switch to the dough hook and add flour, bit by bit until a smooth, tacky ball forms.  If using, add the raisins and candied orange peel.

Place the dough in a greased bowl and set aside in a warm place for 1 hour or until doubled in size.

Punch down and shape into loaves or rolls.  Cover and set aside to rise while the oven preheats.

Preheat oven to 375 degrees F.

Brush loaves with a beaten egg mixed with a tablespoon of water.

Bake in the preheated oven for 20 minutes for loaves or 15 for rolls.

Cool completely before cutting.