Finn Bread

[Tamblyne]

Hi -- I'm hoping someone here will be able to help me, or at least have
an idea of what I'm talking about to send me out in the right direction.

When I was a kid we used to get "Finn Bread" -- round, white and
firm-textured, and it may have been a bit sweet, but I'm not sure as we
always had it with butter and strawberry jam, so that might be where the
"sweet" memory is coming from.

We could only get this bread in McCall, Idaho (on Payette Lake). My Dad
always told me it was made by immigrants from Finland (and thus called
it "Finn Bread", though I don't know if this was a nickname or truly
what it was called). But he also told me that the rivers had "suds" in
them because ladies washed diapers there and that the sheep that lived
in the mountains had legs shorter on one side so if they tried to go the
other way, they'd fall down the hills -- so I don't know if his "take"
on it is the right one. :-)

Anyway, I'd love to try to make this bread and would like to know if
anyone has a recipe or even knows what I'm talking about. The ones I've
found so far for any type of "Finnish" bread aren't like this at all --
they are braided or seem to have quite a lot of sugar in them.

I've already written to the chamber of commerce in McCall, Idaho hoping
to get some kind of information from them -- but in the "old days" it
was just a little town who's claim to fame was the lumber mill. They
shut the mill down, turned it into a resort community (ala Lake Tahoe),
and most of the "Old Guard" has either left or died -- so I really doubt
there's going to even be anyone there that's old enough to help.

Sorry this got so long -- nostalgia got a hold of me.

Does anyone have any ideas?

Thanks for any help.

Tam

[Dick Margulis]

Post by Tamblyne
Hi -- I'm hoping someone here will be able to help me, or at least have
an idea of what I'm talking about to send me out in the right direction.
When I was a kid we used to get "Finn Bread" -- round, white and
firm-textured, and it may have been a bit sweet, but I'm not sure as we
always had it with butter and strawberry jam, so that might be where the
"sweet" memory is coming from.
We could only get this bread in McCall, Idaho (on Payette Lake). My Dad
always told me it was made by immigrants from Finland (and thus called
it "Finn Bread", though I don't know if this was a nickname or truly
what it was called). But he also told me that the rivers had "suds" in
them because ladies washed diapers there and that the sheep that lived
in the mountains had legs shorter on one side so if they tried to go the
other way, they'd fall down the hills -- so I don't know if his "take"
on it is the right one. :-)
Anyway, I'd love to try to make this bread and would like to know if
anyone has a recipe or even knows what I'm talking about. The ones I've
found so far for any type of "Finnish" bread aren't like this at all --
they are braided or seem to have quite a lot of sugar in them.
I've already written to the chamber of commerce in McCall, Idaho hoping
to get some kind of information from them -- but in the "old days" it
was just a little town who's claim to fame was the lumber mill. They
shut the mill down, turned it into a resort community (ala Lake Tahoe),
and most of the "Old Guard" has either left or died -- so I really doubt
there's going to even be anyone there that's old enough to help.
Sorry this got so long -- nostalgia got a hold of me.
Does anyone have any ideas?
Thanks for any help.
Tam

You came to the right place. Alan Zelt is our resident authority on all
things Finnish. If you are referring to a 100% rye bread, you can use
Google Groups (http://www.google.com/advanced_group_search?hl=en) to
find any of his posts on "Finnish Rye" and go from there.

[Janet Bostwick]

Hi -- I'm hoping someone here will be able to help me, or at least have an
idea of what I'm talking about to send me out in the right direction.
When I was a kid we used to get "Finn Bread" -- round, white and
firm-textured, and it may have been a bit sweet, but I'm not sure as we
always had it with butter and strawberry jam, so that might be where the
"sweet" memory is coming from.
We could only get this bread in McCall, Idaho (on Payette Lake). My Dad
always told me it was made by immigrants from Finland (and thus called it
"Finn Bread", though I don't know if this was a nickname or truly what it
was called). But he also told me that the rivers had "suds" in them
because ladies washed diapers there and that the sheep that lived in the
mountains had legs shorter on one side so if they tried to go the other
way, they'd fall down the hills -- so I don't know if his "take" on it is
the right one. :-)
Anyway, I'd love to try to make this bread and would like to know if
anyone has a recipe or even knows what I'm talking about. The ones I've
found so far for any type of "Finnish" bread aren't like this at all --
they are braided or seem to have quite a lot of sugar in them.
I've already written to the chamber of commerce in McCall, Idaho hoping to
get some kind of information from them -- but in the "old days" it was
just a little town who's claim to fame was the lumber mill. They shut the
mill down, turned it into a resort community (ala Lake Tahoe), and most of
the "Old Guard" has either left or died -- so I really doubt there's going
to even be anyone there that's old enough to help.
Sorry this got so long -- nostalgia got a hold of me.
Does anyone have any ideas?
Thanks for any help.
Tam

The following is from the "Gems of the Mountains", Progressive Club Cook
Book--1976, McCall, Idaho.

"Finn" bread For Warren

Soften:
1 package yeast in 1/2 cup warm water
Mix together:
1 1/2 cups hot water or milk (or half water and half milk)
2 tablespoons sugar
2 tablespoons shortening
2 teaspoons salt

Cool to lukewarm then add yeast mixture.

Blend in:
2 cups wheat or graham flour
2 cups white flour

Beat well, then turn onto floured board and knead well 5-10 minutes. Put
into greased or oiled bowl and let rise until doubled in bulk--about 1 - 1
1/2 hours. Punch down, and let rise again until doubled, about 30 minutes.
Turn onto floured board, divide into 2 loaves; shape into round loaves. Let
rise until doubled on board. With a pancake turner or your hands, gently
lift loaves; place bottom side up in a well-greased round baking tin (either
a small metal pie pan or 5-6 inch foil tin).

Prick the top of loaf several times with a fork. Bake 25-30 minutes in a
350 - 375 F oven. When done, grease the top lightly. Cool on wire rack.
Then cut a slice and ENJOY!

contributor: Marlys Cruickshank

(I don't know if Warren refers to Warren, Idaho or a person Warren)

Janet

[Dick Margulis]

Post by Janet Bostwick

Hi -- I'm hoping someone here will be able to help me, or at least have an
idea of what I'm talking about to send me out in the right direction.
When I was a kid we used to get "Finn Bread" -- round, white and
firm-textured, and it may have been a bit sweet, but I'm not sure as we
always had it with butter and strawberry jam, so that might be where the
"sweet" memory is coming from.
We could only get this bread in McCall, Idaho (on Payette Lake). My Dad
always told me it was made by immigrants from Finland (and thus called it
"Finn Bread", though I don't know if this was a nickname or truly what it
was called). But he also told me that the rivers had "suds" in them
because ladies washed diapers there and that the sheep that lived in the
mountains had legs shorter on one side so if they tried to go the other
way, they'd fall down the hills -- so I don't know if his "take" on it is
the right one. :-)
Anyway, I'd love to try to make this bread and would like to know if
anyone has a recipe or even knows what I'm talking about. The ones I've
found so far for any type of "Finnish" bread aren't like this at all --
they are braided or seem to have quite a lot of sugar in them.
I've already written to the chamber of commerce in McCall, Idaho hoping to
get some kind of information from them -- but in the "old days" it was
just a little town who's claim to fame was the lumber mill. They shut the
mill down, turned it into a resort community (ala Lake Tahoe), and most of
the "Old Guard" has either left or died -- so I really doubt there's going
to even be anyone there that's old enough to help.
Sorry this got so long -- nostalgia got a hold of me.
Does anyone have any ideas?
Thanks for any help.
Tam

The following is from the "Gems of the Mountains", Progressive Club Cook
Book--1976, McCall, Idaho.
"Finn" bread For Warren
1 package yeast in 1/2 cup warm water
1 1/2 cups hot water or milk (or half water and half milk)
2 tablespoons sugar
2 tablespoons shortening
2 teaspoons salt
Cool to lukewarm then add yeast mixture.
2 cups wheat or graham flour
2 cups white flour
Beat well, then turn onto floured board and knead well 5-10 minutes. Put
into greased or oiled bowl and let rise until doubled in bulk--about 1 - 1
1/2 hours. Punch down, and let rise again until doubled, about 30 minutes.
Turn onto floured board, divide into 2 loaves; shape into round loaves. Let
rise until doubled on board. With a pancake turner or your hands, gently
lift loaves; place bottom side up in a well-greased round baking tin (either
a small metal pie pan or 5-6 inch foil tin).
Prick the top of loaf several times with a fork. Bake 25-30 minutes in a
350 - 375 F oven. When done, grease the top lightly. Cool on wire rack.
Then cut a slice and ENJOY!
contributor: Marlys Cruickshank
(I don't know if Warren refers to Warren, Idaho or a person Warren)
Janet

Janet,

How the hell did you come up with THAT!?!?

Dick

PS to Tam: Sorry about leading you on a wild goose chase to Alan Zelt's
Finnish Rye; it's a different bread altogether.

[Janet Bostwick]

Post by Dick Margulis

Post by Janet Bostwick

Post by Tamblyne
Hi -- I'm hoping someone here will be able to help me, or at least have
an idea of what I'm talking about to send me out in the right direction.
When I was a kid we used to get "Finn Bread" -- round, white and
firm-textured, and it may have been a bit sweet, but I'm not sure as we
always had it with butter and strawberry jam, so that might be where the
"sweet" memory is coming from.
We could only get this bread in McCall, Idaho (on Payette Lake). My Dad
always told me it was made by immigrants from Finland (and thus called it
"Finn Bread", though I don't know if this was a nickname or truly what it
was called). But he also told me that the rivers had "suds" in them
because ladies washed diapers there and that the sheep that lived in the
mountains had legs shorter on one side so if they tried to go the other
way, they'd fall down the hills -- so I don't know if his "take" on it is
the right one. :-)
Anyway, I'd love to try to make this bread and would like to know if
anyone has a recipe or even knows what I'm talking about. The ones I've
found so far for any type of "Finnish" bread aren't like this at all --
they are braided or seem to have quite a lot of sugar in them.
I've already written to the chamber of commerce in McCall, Idaho hoping
to get some kind of information from them -- but in the "old days" it was
just a little town who's claim to fame was the lumber mill. They shut
the mill down, turned it into a resort community (ala Lake Tahoe), and
most of the "Old Guard" has either left or died -- so I really doubt
there's going to even be anyone there that's old enough to help.
Sorry this got so long -- nostalgia got a hold of me.
Does anyone have any ideas?
Thanks for any help.
Tam

The following is from the "Gems of the Mountains", Progressive Club Cook
Book--1976, McCall, Idaho.
"Finn" bread For Warren
1 package yeast in 1/2 cup warm water
1 1/2 cups hot water or milk (or half water and half milk)
2 tablespoons sugar
2 tablespoons shortening
2 teaspoons salt
Cool to lukewarm then add yeast mixture.
2 cups wheat or graham flour
2 cups white flour
Beat well, then turn onto floured board and knead well 5-10 minutes. Put
into greased or oiled bowl and let rise until doubled in bulk--about 1 -
1 1/2 hours. Punch down, and let rise again until doubled, about 30
minutes. Turn onto floured board, divide into 2 loaves; shape into round
loaves. Let rise until doubled on board. With a pancake turner or your
hands, gently lift loaves; place bottom side up in a well-greased round
baking tin (either a small metal pie pan or 5-6 inch foil tin).
Prick the top of loaf several times with a fork. Bake 25-30 minutes in a
350 - 375 F oven. When done, grease the top lightly. Cool on wire rack.
Then cut a slice and ENJOY!
contributor: Marlys Cruickshank
(I don't know if Warren refers to Warren, Idaho or a person Warren)
Janet

Janet,
How the hell did you come up with THAT!?!?
Dick

LOL. . .that was quite a score, wasn't it?!?! I'd never heard of the bread
before, but I had my hands on the recipe in less than 2 minutes. I
remembered that I had found a lot of old cookbooks at a used book store and
that one of them was from McCall. It seemed possible that was the kind of
special bread that might be in that book and hey! presto! Besides, that's
why you guys keep me around, isn't it? Janet

[Tamblyne]

Post by Janet Bostwick

Hi -- I'm hoping someone here will be able to help me, or at least have an
idea of what I'm talking about to send me out in the right direction.
When I was a kid we used to get "Finn Bread" -- round, white and
firm-textured, and it may have been a bit sweet, but I'm not sure as we
always had it with butter and strawberry jam, so that might be where the
"sweet" memory is coming from.
We could only get this bread in McCall, Idaho (on Payette Lake). My Dad
always told me it was made by immigrants from Finland (and thus called it
"Finn Bread", though I don't know if this was a nickname or truly what it
was called). But he also told me that the rivers had "suds" in them
because ladies washed diapers there and that the sheep that lived in the
mountains had legs shorter on one side so if they tried to go the other
way, they'd fall down the hills -- so I don't know if his "take" on it is
the right one. :-)
Anyway, I'd love to try to make this bread and would like to know if
anyone has a recipe or even knows what I'm talking about. The ones I've
found so far for any type of "Finnish" bread aren't like this at all --
they are braided or seem to have quite a lot of sugar in them.
I've already written to the chamber of commerce in McCall, Idaho hoping to
get some kind of information from them -- but in the "old days" it was
just a little town who's claim to fame was the lumber mill. They shut the
mill down, turned it into a resort community (ala Lake Tahoe), and most of
the "Old Guard" has either left or died -- so I really doubt there's going
to even be anyone there that's old enough to help.
Sorry this got so long -- nostalgia got a hold of me.
Does anyone have any ideas?
Thanks for any help.
Tam

The following is from the "Gems of the Mountains", Progressive Club Cook
Book--1976, McCall, Idaho.
"Finn" bread For Warren
1 package yeast in 1/2 cup warm water
1 1/2 cups hot water or milk (or half water and half milk)
2 tablespoons sugar
2 tablespoons shortening
2 teaspoons salt
Cool to lukewarm then add yeast mixture.
2 cups wheat or graham flour
2 cups white flour
Beat well, then turn onto floured board and knead well 5-10 minutes. Put
into greased or oiled bowl and let rise until doubled in bulk--about 1 - 1
1/2 hours. Punch down, and let rise again until doubled, about 30 minutes.
Turn onto floured board, divide into 2 loaves; shape into round loaves. Let
rise until doubled on board. With a pancake turner or your hands, gently
lift loaves; place bottom side up in a well-greased round baking tin (either
a small metal pie pan or 5-6 inch foil tin).
Prick the top of loaf several times with a fork. Bake 25-30 minutes in a
350 - 375 F oven. When done, grease the top lightly. Cool on wire rack.
Then cut a slice and ENJOY!
contributor: Marlys Cruickshank
(I don't know if Warren refers to Warren, Idaho or a person Warren)

Hi Janet --

Thank you SO much! WHERE did you find that book?

This is SO exciting! I can't wait to see what happens --

I'm not sure about the wheat flour, but this is soooooooooooooo
wonderful! And the time frame is close enough that this just
might be IT! Woo HOO!!!

Thank you!!!!!

Tam

[Tamblyne]

[snip]

Post by Janet Bostwick

Hi -- I'm hoping someone here will be able to help me, or at least have an
idea of what I'm talking about to send me out in the right direction.
When I was a kid we used to get "Finn Bread" -- round, white and
firm-textured, and it may have been a bit sweet, but I'm not sure as we
always had it with butter and strawberry jam, so that might be where the
"sweet" memory is coming from.

[snip]

Post by Janet Bostwick
The following is from the "Gems of the Mountains", Progressive Club Cook
Book--1976, McCall, Idaho.
"Finn" bread For Warren
1 package yeast in 1/2 cup warm water
1 1/2 cups hot water or milk (or half water and half milk)
2 tablespoons sugar
2 tablespoons shortening
2 teaspoons salt
Cool to lukewarm then add yeast mixture.
2 cups wheat or graham flour
2 cups white flour
Beat well, then turn onto floured board and knead well 5-10 minutes. Put
into greased or oiled bowl and let rise until doubled in bulk--about 1 - 1
1/2 hours. Punch down, and let rise again until doubled, about 30 minutes.
Turn onto floured board, divide into 2 loaves; shape into round loaves. Let
rise until doubled on board. With a pancake turner or your hands, gently
lift loaves; place bottom side up in a well-greased round baking tin (either
a small metal pie pan or 5-6 inch foil tin).
Prick the top of loaf several times with a fork. Bake 25-30 minutes in a
350 - 375 F oven. When done, grease the top lightly. Cool on wire rack.
Then cut a slice and ENJOY!

Hi, Janet --

I tried this recipe yesterday -- thank you for posting it for me.

It's not quite "it" -- I'm sure the one I'm thinking of doesn't
have wheat flour -- but I made the recipe "as is" for the first
time to see what I would get.

I'm going to do some niggling with it now and see what I can come
up with -- and I very much appreciate your help in giving me a
place to start!

Thank you!

Tam

P.S. -- I didn't recognize the name "Cruickshank", which didn't
surprise me as I was so young -- but my Dad did. It turns out
that this lady was a good friend of my great-grandmother's. I
don't know if she was a member of that club too, but this is
soooooooo interesting, but it's very possible as she had her hand
in just about everything else that was going on. <g> I think
I'll try to find out if it still exists and if they might have
copies of those old books. I doubt it, but you never know! :-)

[JK]

Tam,

I'm a Finn who's been eating Finnish breads and foods since I was a baby.
The *first* Finnish sweet bread theat I think of is Nisu or Nissua (as I
mentioned in my other post). Look for a recipe and give it a try. It takes
some work... I bet this is the bread you remember.

Jim
Maine

Post by Tamblyne
[snip]

Post by Janet Bostwick

Hi -- I'm hoping someone here will be able to help me, or at least have an
idea of what I'm talking about to send me out in the right direction.
When I was a kid we used to get "Finn Bread" -- round, white and
firm-textured, and it may have been a bit sweet, but I'm not sure as we
always had it with butter and strawberry jam, so that might be where the
"sweet" memory is coming from.

[snip]

Post by Janet Bostwick
The following is from the "Gems of the Mountains", Progressive Club Cook
Book--1976, McCall, Idaho.
"Finn" bread For Warren
1 package yeast in 1/2 cup warm water
1 1/2 cups hot water or milk (or half water and half milk)
2 tablespoons sugar
2 tablespoons shortening
2 teaspoons salt
Cool to lukewarm then add yeast mixture.
2 cups wheat or graham flour
2 cups white flour
Beat well, then turn onto floured board and knead well 5-10 minutes.

Put

Post by Tamblyne

Post by Janet Bostwick
into greased or oiled bowl and let rise until doubled in bulk--about 1 - 1
1/2 hours. Punch down, and let rise again until doubled, about 30 minutes.
Turn onto floured board, divide into 2 loaves; shape into round loaves.

Let

Post by Tamblyne

Post by Janet Bostwick
rise until doubled on board. With a pancake turner or your hands, gently
lift loaves; place bottom side up in a well-greased round baking tin (either
a small metal pie pan or 5-6 inch foil tin).
Prick the top of loaf several times with a fork. Bake 25-30 minutes in a
350 - 375 F oven. When done, grease the top lightly. Cool on wire rack.
Then cut a slice and ENJOY!

Hi, Janet --
I tried this recipe yesterday -- thank you for posting it for me.
It's not quite "it" -- I'm sure the one I'm thinking of doesn't
have wheat flour -- but I made the recipe "as is" for the first
time to see what I would get.
I'm going to do some niggling with it now and see what I can come
up with -- and I very much appreciate your help in giving me a
place to start!
Thank you!
Tam
P.S. -- I didn't recognize the name "Cruickshank", which didn't
surprise me as I was so young -- but my Dad did. It turns out
that this lady was a good friend of my great-grandmother's. I
don't know if she was a member of that club too, but this is
soooooooo interesting, but it's very possible as she had her hand
in just about everything else that was going on. <g> I think
I'll try to find out if it still exists and if they might have
copies of those old books. I doubt it, but you never know! :-)

[Tamblyne]

Post by JK
Tam,
I'm a Finn who's been eating Finnish breads and foods since I was a baby.
The *first* Finnish sweet bread theat I think of is Nisu or Nissua (as I
mentioned in my other post). Look for a recipe and give it a try. It takes
some work... I bet this is the bread you remember.
Jim
Maine

Hi, Jim --

I did find several recipes for this before I posted to the group
-- but dismissed them as the "right" one because it seemed like
it would be too sweet, and because it was braided --

But I think I will go ahead and give it a try and see how it
turns out! Hubby is very happy to polish off my "experiments" -- lol

Thanks! :-)

Tam

[Janet Bostwick]

snip

Post by Tamblyne
I tried this recipe yesterday -- thank you for posting it for me.
It's not quite "it" -- I'm sure the one I'm thinking of doesn't have wheat
flour -- but I made the recipe "as is" for the first time to see what I
would get.
I'm going to do some niggling with it now and see what I can come up
with -- and I very much appreciate your help in giving me a place to
start!
Thank you!
Tam
P.S. -- I didn't recognize the name "Cruickshank", which didn't surprise
me as I was so young -- but my Dad did. It turns out that this lady was a
good friend of my great-grandmother's. I don't know if she was a member
of that club too, but this is soooooooo interesting, but it's very
possible as she had her hand in just about everything else that was going
on. <g> I think I'll try to find out if it still exists and if they might
have copies of those old books. I doubt it, but you never know! :-)

I'm glad you've got a starting point. These memories are always hard to
duplicate. . .I'm not surprised that the woman contributor was known to your
father as McCall was such a small place of insiders. I may do some checking
around to see if I can find any old timers. I've sent off a couple of
emails and will visit with some other folks whose families have had second
homes in the area for ages and ages.

We always passed through McCall as it was too resorty and we preferred
camping up in the mountains and really hung out around Sun Valley more, but
I'll see what I can do.

Janet

[Tamblyne]

Post by Janet Bostwick
snip

Post by Tamblyne
I tried this recipe yesterday -- thank you for posting it for me.
It's not quite "it" -- I'm sure the one I'm thinking of doesn't have wheat
flour -- but I made the recipe "as is" for the first time to see what I
would get.
I'm going to do some niggling with it now and see what I can come up
with -- and I very much appreciate your help in giving me a place to
start!
Thank you!
Tam
P.S. -- I didn't recognize the name "Cruickshank", which didn't surprise
me as I was so young -- but my Dad did. It turns out that this lady was a
good friend of my great-grandmother's. I don't know if she was a member
of that club too, but this is soooooooo interesting, but it's very
possible as she had her hand in just about everything else that was going
on. <g> I think I'll try to find out if it still exists and if they might
have copies of those old books. I doubt it, but you never know! :-)

I'm glad you've got a starting point. These memories are always hard to
duplicate. . .I'm not surprised that the woman contributor was known to your
father as McCall was such a small place of insiders. I may do some checking
around to see if I can find any old timers. I've sent off a couple of
emails and will visit with some other folks whose families have had second
homes in the area for ages and ages.
We always passed through McCall as it was too resorty and we preferred
camping up in the mountains and really hung out around Sun Valley more, but
I'll see what I can do.
Janet

Hi, Janet --

I don't blame you a bit. We were there when the mill was still
in operation and the "old guard" was still running newcomers out
of town. After they closed the mill, it was "anything goes" as
they needed something to keep the town going, but I have definite
mixed feelings about whether it was worth it or not.

The last time I was there was about ten years ago -- it was just
too depressing. It wasn't even fun looking at the photos the
Chamber of Commerce has on their website. That's not the little
town I remember.

The lake is still beautiful, if you can see it past the clutter. :-)

I just got an email from my Dad and he says he was through there
not too long ago and bought a loaf of "Finn Bread" at the grocery
store. He said it wasn't anything like it used to be. But he
also told me he bought some at a craft fair somewhere and it was
"just right" -- so he's on the case, too! And at least I know I
didn't dream the whole thing up. <g>

Thank you for all your efforts! And thank you for the other
recipe. We had it with our dinner today and hubby is still
raving about it. :-)

Tam

[JK]

It may be Nisu or Nissua.

I've eaten a lot of it and it's the Finnish sweet bread that I know.

It usually isn't made into a round loaf though. It's typically a braided
loaf.

Jim
Maine

Post by Tamblyne
Hi -- I'm hoping someone here will be able to help me, or at least have
an idea of what I'm talking about to send me out in the right direction.
When I was a kid we used to get "Finn Bread" -- round, white and
firm-textured, and it may have been a bit sweet, but I'm not sure as we
always had it with butter and strawberry jam, so that might be where the
"sweet" memory is coming from.
We could only get this bread in McCall, Idaho (on Payette Lake). My Dad
always told me it was made by immigrants from Finland (and thus called
it "Finn Bread", though I don't know if this was a nickname or truly
what it was called). But he also told me that the rivers had "suds" in
them because ladies washed diapers there and that the sheep that lived
in the mountains had legs shorter on one side so if they tried to go the
other way, they'd fall down the hills -- so I don't know if his "take"
on it is the right one. :-)
Anyway, I'd love to try to make this bread and would like to know if
anyone has a recipe or even knows what I'm talking about. The ones I've
found so far for any type of "Finnish" bread aren't like this at all --
they are braided or seem to have quite a lot of sugar in them.
I've already written to the chamber of commerce in McCall, Idaho hoping
to get some kind of information from them -- but in the "old days" it
was just a little town who's claim to fame was the lumber mill. They
shut the mill down, turned it into a resort community (ala Lake Tahoe),
and most of the "Old Guard" has either left or died -- so I really doubt
there's going to even be anyone there that's old enough to help.
Sorry this got so long -- nostalgia got a hold of me.
Does anyone have any ideas?
Thanks for any help.
Tam