Gwladys Jones Welsh Cookies

4 Cups Flour

1 tsp Nutmeg

1/4 tsp baking soda

2 tsp baking powder

1 tsp Salt

1 and 1/2 Cups Sugar

1 Cup Currants

2 Eggs beaten

1 tsp Vanilla

1/4 cup plus 2 TB Milk if needed

1 Cup Shortening

Sift dry ingredients- Except sugar,

Cut in shortening like making pie dough.
Sugar and currents and mix.
Milk and eggs and vanilla, and form into a ball.
Roll dough 1/4″ thick.
Cook on moderate griddle until brown on both sides.
Coat with sugar before cooling on rack.
NOTE: This is a real Welsh Recipe from Great Grandpa Jones side of the family. Or maybe a family friend. I of course altered the recipe. I cream the sugar, eggs, and Crisco and then add the 1/4 cup milk and vanilla with an electric mixer. I add only 1 tsp baking powder and 1/2 tsp baking soda, this is the only ingredient change I made besides using raisins. Then I add to the flour mixture, and mix well . Then I toss the raisins or currants with a TB flour and add that last. If it’s too dry I add more milk. I like a wet dough because it sits in fridge overnight and will dry out a little.  Then I roll out between two 1/4″ think slats of wood on a pastry cloth, and cook on a griddle at 300-325 degrees approximately.

Low Sodium Bread for CKD Diet

Today I am making low sodium bread for my husband to eat. He has his new CKD diet to follow and I make the LoSo bread and low sodium hamburger rolls with 1/4 tsp of salt to each loaf of bread or batch of rolls. Here’s my recipe. Which I triple:

LoSo Bread

1 Cup Warm Water

1 Tb brown or table sugar plus one to proof the yeast

3 TB Olive Oil (The one to use in a CKD diet)

1 and 1/4 tsp Yeast

1/4 tsp Salt

Flour added until dough is no longer sticky and kneadable.

Proof yeast in the water with a tsp sugar for about 5 min. Then add the other ingredients. Slowly add 2 cups of flour and add the rest by 1/2 cups or handfuls until comes away from the side of the bowl. Then knead in the remaining flour until somewhat stiffer. If it’s too soft it falls in when rising and if too dry and stiff it doesn’t rise correctly. I just go by the feel. Then I wash the mixing bowl, dry it and oil spray the bowl and dough ball. I let it rise in fridge at least 2 hours until double in bulk.

Then punch down dough and form into a loaf. I knead out the air bubbles first, then shape into a loaf. Fork the dough all the way down to the bottom of the loaf pan in 3 rows before allowing to rise (grandma did this to pop any bubbles I suppose). Oil spray the dough and let rise, covered with a cotton cloth on the counter until double in size.

Bake 30 min approx. in 350-375 degree oven until dark brown and hollow sounds when loaf tapped on bottom. I have a “hot” electric oven. Meaning it must be turned down 25 or 30 degrees lower than the recipe calls for.

Let cool completely before slicing. I actually pre-slice my bread and freeze it 2-3 slices per sandwich bag. The low sodium content makes it go stale and mold up faster than my regular bread recipe. My husband lets it that before making a sandwich the same day. The extra olive oil helps keep the texture soft. Plus cooking and baking with olive oil is recommended by husband’s renal doc.

NOTE: I admit this bread tastes bland and doesn’t store well once thawed. I make and eat my own regular bread using 1 tsp salt per loaf. We don’t eat much store bought bread and when we do it. Meier’s Italian.