"Milk Bread" is a familiar term to me from my mother's family, German who came to New Jersey from the Banat in the 1900 decade. The used this for loaves of a regular bread, not a pudding; slightly sweet, and made with a kind of twisted, knotty surface, and that I think usually had a kind of glossy surface (egg white or sugar brushed on?). I don't recall if my grandmother actually baked her own, but they would buy this from bakeries in New Brunswick, NJ, when I was growing up; it tasted good and I always enjoyed it. I don't remember them using any particular German name for it, unless they just said "Milch Brot". Pete Modreski (obviously, not a schwabdeutsch last name!) In a message dated 3/27/2010 10:15:20 A.M. Mountain Daylight Time, ldorrheim@bis.midco.net writes: Laura: I thought the "Milk Bread" you refer might be like a Bread Pudding. I can't even begin to spell the German name for it(sheida houfa???). We would take dry bread, soak with milk and heated butter, spread with cinnamon and add raisins. This was baked in a cake pan till it set. We would have it especially on Fridays with bean soup or potatoe soup. As far as "Grappa" that is the spelling my grandparents and parents used. My mom made a sweet dough, pulled off small portions and cooked in a kettle of lard. Before eating we would cover in cinnamon and white sugar. They were so good. Those were made for special occasions especially Easter. Also were eaten on Fridays with again bean soup or potatoe soup. They remind me of the modern day "Bismarcks" except no filling. We also dared not sprinkle with powder sugar. (I think the older german/hungarians had a problem with powered sugar - maybe too expensive in their day, not sure). Your questions certainly bring back old memories! Nancy (Goetz)Dorrheim -----Original Message----- From: banat-bounces@rootsweb.com [mailto:banat-bounces@rootsweb.com]On Behalf Of banat-request@rootsweb.com Sent: Saturday, March 27, 2010 2:02 AM To: banat@rootsweb.com Subject: BANAT Digest, Vol 5, Issue 91 Today's Topics: 1. [GenRoG] --Schwowe Customs (GenealogyRO Group) 2. gertianosch (charles amann) 3. Sweet Milk Bread Recipe - HELP! (Laura McCollum) 4. Re: Sweet Milk Bread Recipe - HELP! (Cathy Deschu) ---------------------------------------------------------------------- Message: 1 Date: Fri, 26 Mar 2010 17:17:28 +0200 From: "GenealogyRO Group" <genealogy@banat.ro> Subject: [BANAT-L] [GenRoG] --Schwowe Customs To: <banat@rootsweb.com> Message-ID: <005601caccf7$75a0a090$6502a8c0@sorin> Content-Type: text/plain; format=flowed; charset="iso-8859-1"; reply-type=original At http://books.google.com/books?id=VeUWsqqXsaUC&source=gbs_navlinks_s is Arthur John PATTERSON's book, "The Magyars: their country and institutions" (volume 1) written in 1869. Search for BANAT in this book and some interesting stuff will appear (as the swabian women beating their husbands! -page 164). In fact, the whole book is quite interesting! GenealogyRO Group http://www.genealogy.ro http://www.genealogy.ro/contributions.htm ---------------------------------------------------------------- .Genealogical Research & Probate Investigations Full research capabilities for Banat, Transylvania & Romania ------------------------------ Message: 2 Date: Fri, 26 Mar 2010 17:52:45 +0100 (CET) From: charles amann <charles.amann@sfr.fr> Subject: [BANAT-L] gertianosch To: banat <banat@rootsweb.com> Message-ID: <26176594.1633821269622365414.JavaMail.www@wsfrf1233> Content-Type: text/plain; charset=utf-8 hello looking for ACKERMANN Caspar in Gertianosch thanks Charles AMANN Envoy? depuis Ma Messagerie SFR. 10 Go de stockage - En savoir plus ------------------------------ Message: 3 Date: Fri, 26 Mar 2010 15:57:23 -0400 From: Laura McCollum <mccollumlaura@hotmail.com> Subject: [BANAT-L] Sweet Milk Bread Recipe - HELP! To: <banat@rootsweb.com> Message-ID: <SNT107-W71D2CFF9DF1D5E47B930ABE230@phx.gbl> Content-Type: text/plain; charset="iso-8859-1" Hello fellow Banaters! Once again I have another favor to ask of all you . . . My 94 year old grandfather has been wishing for two things my Nana use to make that were his favorites. when she passed away 15 years ago - sadly - the recipes went with her as she never wrote any of them down . . . One he calls Milk Bread: He describes it as sweet, melts in your mouth and is braided . . . the other is, and I know I won't spell it right but will try with sound: Grappa - this is a dough that is made into a doughnut that is fried in a pan - when finished she would sprinkle sugar ontop. I would appreciate any help you can offer! Laura McCollum _________________________________________________________________ Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox. http://www.windowslive.com/campaign/thenewbusy?ocid=PID27925::T:WLMTAGL:ON:W L:en-US:WM_HMP:032010_1 ------------------------------ Message: 4 Date: Fri, 26 Mar 2010 14:33:48 -0700 (PDT) From: Cathy Deschu <cjdeschu@yahoo.com> Subject: Re: [BANAT-L] Sweet Milk Bread Recipe - HELP! To: Laura McCollum <mccollumlaura@hotmail.com>, june4@interaccess.com, Banat List <banat@rootsweb.com> Message-ID: <440643.33023.qm@web31807.mail.mud.yahoo.com> Content-Type: text/plain; charset=iso-8859-1 June Meyer was a member of this list for years.? I'm not sure if she still is.? But, below is the URL for her home page.? If you cannot find it in her index, I'm sure she would answer any emails you send her. http://homepage.interaccess.com/~june4/ --- On Fri, 3/26/10, Laura McCollum <mccollumlaura@hotmail.com> wrote: From: Laura McCollum <mccollumlaura@hotmail.com> Subject: [BANAT-L] Sweet Milk Bread Recipe - HELP! To: banat@rootsweb.com Date: Friday, March 26, 2010, 3:57 PM Hello fellow Banaters! Once again I have another favor to ask of all you . . . My 94 year old grandfather has been wishing for two things my Nana use to make that were his favorites.? when she passed away 15 years ago - sadly - the recipes went with her as she never wrote any of them down . . . One he calls Milk Bread:? He describes it as sweet, melts in your mouth and is braided . . . the other is, and I know I won't spell it right but will try with sound:? Grappa - this is a dough that is made into a doughnut that is fried in a pan - when finished she would sprinkle sugar ontop. I would appreciate any help you can offer! Laura McCollum ??? ???????? ?????? ??? ? _________________________________________________________________ Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox. http://www.windowslive.com/campaign/thenewbusy?ocid=PID27925::T:WLMTAGL:ON:W L:en-US:WM_HMP:032010_1 ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------ To contact the BANAT list administrator, send an email to BANAT-admin@rootsweb.com. To post a message to the BANAT mailing list, send an email to BANAT@rootsweb.com. __________________________________________________________ To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word "unsubscribe" without the quotes in the subject and the body of the email with no additional text. 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I think what Pete wrote is what the milk bread is. It is called kalács in Hungarian, which is a Slavic word, but in Slavic languages kalács means pastry, while in Hungarian it means only this particular sweet bread product. I have good recipies for it, always bake it for Easter, and any time we feel like it. At Easter we eat it with the smoked ham and hard boiled eggs. During the year we eat it with butter and jam and drink hot cholate with it if we really want to splurge. It looks like a chala bread. If this is it, I am glad to share the recipie. But, it is a Hungarian recipie, I don't know if it is different or not from what you need. Boglárka