Anadama Bread

A classic recipe of Anadama bread made from cornmeal mush that comes out brown, crusty and chewy.

Ingredients:
2 cups cold milk
1/2 cup cornmeal
1 and 1/2 teaspoons salt
1/3 cup molasses
3 tablespoons shortening
1 package dry yeast
4 and 1/2 to 5 and 1/2 cups flour

Put 1 cup of the milk and gradually tire in the cornmeal. Place over medium heat and cook, stirring constantly for about 5 minutes or until the mush has thickened. Set aside to cool.
Put the other cup of milk in a separate pan and add salt, molasses and shorteneing. Heat until  warm to you finger, and then pour mixture into a mixing bowl.  sprinkle the yeast over stir, and let dissolve.  after a minute or so, add the cornmeal mush and 2 cups of the flour.
 Beat until throughly mixed then add more flour to make a manageable dough. turn onto a lightly floured surface and knead for a minute or two. Let rest 10 minutes.  Continue kneading the dough until smoth and elastic, sprinkling on flour to keep it from getting sticky.
Place in a large greased  bowl and let rise until doubled in size. Punch down dough and shape into two loaves.   Place in greased loaf pans. Let rise until dough reaches top of pans or until doubled. Bake in apreheated 350 degree oven for 45 minutes. remove from pans and let cool on rackss

Dinner Rolls

Dinner Rolls

Makes 24 rolls
1 1/4 cups Milk, warmed
1/3 cup Sugar
2 teaspoons Salt
1 tablespoons Butter (1/2 stick)
1 package dry yeast
1 Egg slightly beaten
3 1/2 to 4 1/2 cups Flour
also 3 tablespoons Butter for baking.

Stir warmed milk, sugar, salt, butter  together in large mixing bowl. Sprinkle on yeast, stir and let stand to dissolve. Add the egg and the 2 cups of the flour and beat vigorously for a minute or two. Then add enough remaining flour to make a manageable dough, Turn out onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. place in large greased  bowl, cover with plastic wrap. place in a warm draft free spot and let rise until double.

Punch down dough once doubled. cut dough into 24 equal pieces. roll each piece into a smooth ball. Place the balls touching each other in a 9 X 15 pan.  Melt 3 tablespoons butter in a small saucepan.
Brush rolls with Butter. cover loosely and let rise in warm draft free area.  Once double in bulk, bake in a pre-heated 425 oven for 15 minutes, or until the tops are a deep golden brown. cool for a minute out f pan, then serve.

Oatmeal Bread

To make two loaves of Oatmeal bread:

2 cups oatmeal
5 cups flour
2 cups boiling water
1/2 cup molasses
1/2 tablespoon salt
1 tablespoon shortening
1 yeast cake dissolved in 1/2 cup lukewarm water

Pour boiling water over  oatmeal. Let stand 1 hour add molasses, salt shortening, flour and yeast. Let raise to double the size. beat throughly and turn into buttered tins. let rise and bake.

Soft Pretzels

1 pkg. active dry yeast
3and 1/2 to 4 c. all-purpose flour
½ cup . warm water (105° to 115°)
2 qt. water
1 c. milk, scalded, cooled to Lukewarm
1 Tbsp. baking soda
1 egg, beaten
2 Tbsp. sugar
1 Tbsp. water
1 ½  tsp. salt Coarse salt (kosher salt)

Dissolve yeast in warm water in large bowl. Let stand 10 minutes. Stir in milk, sugar, salt and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board. Knead until smooth, about 10 minutes. Place in greased bowl; turn greased side up and cover. Let rise in warm place until double, about 1 hour.

Turn onto lightly floured board. Roll into rectangle, 18 x 10 inches. Cut lengthwise into 10 strips, 1 inch wide. Roll strip of dough on lightly floured board with palms of hands until rounded and about 20 inches long. Holding ends of strip, form loop. Twist dough twice at top of loop. Bring ends down and fasten at opposite sides to form pretzel shape. Repeat with all strips. Let rise uncovered on floured board 30 minutes.

Heat water in 4 quart Dutch oven to boiling last 10 minutes or rising process. Add baking soda. Transfer pretzels, one at a time, into boiling water solution using large slotted spoon. Boil until dough feels firm but sticky about 1 minute. Lift out with slotted spoon, allowing water to drain off. Place on well greased foil-covered baking sheet. Repeat with remaining pretzels.

Heat oven to 400°. Mix beaten egg and water. Brush pretzels lightly with egg mixture; sprinkle lightly with coarse salt. Bake until crust is golden brown, 18 to 20 minutes. Transfer immediately to wire rack.

Cottage Cheese Casserole Bread

1 pkg. active dry yeast
1 c. creamed Hoods cottage cheese, heated to lukewarm
2 Tbsp. sugar
1 Tbsp. instant minced onion
1 Tbsp. butter
2 tsp. dill seed
1 tsp. salt
1/4 tsp. soda                                    
1 unbeaten egg
2 and 1/4 to 2 and 1/2 c. all purpose flour

Soften yeast in water.   Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover, let rise in warm place 85 to 90 deg., until light and double in size, 50-60 minutes.   Stir down dough.   Turn into well greased 8 inch round (I 1/2 - 2 qt.) casserole.   Let rise in warm place until light, 30 to 40 minutes.

 Bake at 350 deg., for 40 to 50 minutes until golden brown.   Brush with soft butter and sprinkle with salt. Makes I round loaf.

Poppy Seed and Maple Syrup Bread

2 tablespoons Dry Yeast
1/2 teaspoon Sugar
1/3 cup maple syrup
2 teaspoons Salt
6 cups Flour
1/4 cup vegetable Oil
3 tablespoons poppy seed
2 cups warm water

Combine yeast with warm water. Add  the rest of the ingredients. Shape the dough into 2 9X5 loaf pans. Let rise covered with tea towels in warm place for 35 minutes or until the tops of loaves have just risen above the edge of the pans,.

Brush loaves with and egg wash made by beating 1 egg with 1/4 tsp salt. Sprinkle the tops generously with poppy seeds.

Put the risen loaves in the middle of a cold oven, set the oven to 375 degrees and bake 30 minutes.

Reduce heat to 350 degrees and bake 20-25 minutes more until golden brown and sound hollow when tapped. Cool on rack covered w/ tea towels. after 30 minutes remove towels and cool completely.

Bread with Sponge Recipe

From Great-Grandmother Florence Purdy Cornell's 1917 Gold Medal Flour Recipe book:

Bread with Sponge

 Ingredients:

1 pint water

1/2 cake of compressed yeast or 1 dry yeast cake or 1 small cup of homemade yeast

1 quart sifted Gold Metal flour, or enough too make a sufficient medium batter.

Set  the sponge late in the evening by dissolving the yeast in the water then add the flour and mix until the sponge is smooth. The sponge when mixed should have a temperate of 80 to 82 degrees.

In the morning add to the sponge the following ingredients:

1 pint water

2 teaspooons salt

2 tablespoons sugar

2 tablespoons lard

2 quarts Gold Medal flour or suffiencent to make a medium dough

Break up the sponge until the ingredients are dissolved and the batter smooth. add flour and knead until smoot. The temperature should be 82 to 84 degrees. Allow the dough to rise until light then knead down gently and allow to rise until nearly light and make until loaves. Place in pans and allow to rise to the top of the pan, then bake in a medium warm oven.

Honey Buttermilk Bread

Honey-Buttermilk Bread

Ingredients

1 & 1/2 cups Non-Fat Buttermilk

4 & 1/2 cups Flour

2 Tsp Sea salt

1/4 cup Butter (melted) or Canola Oil

1/4 cup Honey

1/2 tsp Baking Soda

1 & 3/4 tsp Active dry Yeast

Instructions

Warm Butter milk & Dissolve yeast in it.

Add Honey, butter, Baking Soda, & Salt.

Add flour until it starts to form a ball.

The dough will be sticky.

Turn out onto floured surface & Knead remander of flour in as needed.

Knead 5 minutes or until dough is elastic.

Let it rise in a greased bowl (turn dough so top is greased as well), covering with a damp cloth.

Punch down dough and form into loaves.

Place into greased pans & let rise til doubled.

Bake in 400 degree oven for 40 minutes or until hollow when tapped.

Note: As you can see from the photo, I've also made this in the fire at Encampments

Missus Fanny Farmer’s French style Bread receipt

2 + 2/3 tsp yeast (1 pkg)

2  ½ cups warm water

1 Tblsp salt

6 ½ - 7 ½ flour

2 Tblsp cornmeal ( for tins)

Dissolve yeast in warm water . add salt & 5 cups of flour. Add flour as needed, then knead for 5 minutes til elastic. Let rise. Punch down once doubled. Divide & shape into tins which have been greased & sprinkled with Cornmeal. Let rise. Bake  at 450 degrees for 15 minutes, then bake at 375 for 30 minutes. Mist with water every 15 minutes for crusty bread (makes steam)