Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (March 8, 1962)
Chunk O’ Cheese Bread — Two crusty round loaves with com meal and molasses flavor . . . chunks of golden cheese in every slice! 9 BATTERWAY OATMEAL BREAD 2Vd cups sifted all-purpose flour Vi cup quick rolled oats 2 teaspoons salt 3 tablespoons soft butler 1 cup warm water 1 package dry yeast ■ l «Kg 3 tablespoons light molasses Blend the first four ingredients in a bowl. Pour the warm water into another large bowl or use your mixer bowl. Sprinkle the yeast on top. Let stand 3 to 5 minutes, then stir. Blend in the egg. Add the molasses and about X of the flour mix tine. Start the mixer on medium speed, or beat by hand. Beat 2 minutes (200 strokes) or until smooth. (Beating in this recipe takes the place of kneading.) Stop mixer. Pour in the remaining dry ingredients and blend with spoon until smooth — 1 to IX minutes. Scrape batter down from sides of bowl. Cover and let rise in warm place* until doubled — about 30 to 40 min utes. Meanwhile, butter bread loaf pan. Beat raised batter hard — 50 strokes. Pour into pan. It will be a thick, somewhat sticky batter. Tap pan on table to settle the batter. Let rise in warm place until doubled, about 30 minutes. Batter will come to within 3* inch from the top of a 43* x 83* x 2J» inch pan; 1 inch from the top of the 5 x 9 x 3-inch pan. Preheat oven to 375°. Bake loaf 40 to 50 minutes, or until well browned on sides and top. Remove from pan and cool on rack or crosswise on top of pan. •For a cozy-warm place, place bowl or pan on a rack over a bowl of hot water. Keep water hot. BATTERWAY PRUNE *N SPICE BREAD 3 cups sifted all-purpose flour 1 tablespoon sugar IW teaspoons salt M teaspoon cinnamon M teaspoon nutmeg or allspice W teaspoon cloves 2 tablespoons soft butter W cup sweetened, drained, cooked prunes 3/i cup loafer (warm for dry, lukewarm for compressed yeast) 1 package dry yeast (or l cake compressed yeast) 1 egg (room temperature) Blend flour, sugar, salt, spices and butter. Pour the water into another bowl, or use your mixer bowl. Sprinkle the yeast on top. Let it stand a few minutes, then stir. Blend in the egg. Add about % of the flour mixture and the prunes to the yeast mix ture. Start mixer on medium speed, or beat by hand. Beat 2 minutes or until smooth. Stop mixer. Pour in all the rest of the ingredients and beat again with a spoon until smooth (1 to Ilf minutes). Scrape bat ter down from sides of bowl. Cover and let rise in warm place until doubled (about 45 minutes). Meanwhile, butter a bread pan. When batter is raised, beat it hard about 50 strokes. Pour it into the pan. It will be a thick, somewhat sticky batter. Let it rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°. Bake loaf 40 to 50 minutes, or until well browned on sides and top. ANADAMA BREAD According to legend, a New England fisherman had a lazy wife who always gave him steamed com meal mush and molasses for his supper. One eve ning the poor man lost his temper. Berating his wife all the while, he mixed his “supper" with bread flour and yeast — and baked a new kind of bread! It was delicious. So good that his neighbors bor rowed the recipe and his name, Here’s the modem version: 2 cups milk W cup yellow commeal 2 teaspoons salt W cup molasses 3 tablespoons soft butter M cup water 2 packages yeast 5 cups flour Combine milk, commeal and salt in a saucepan; heat to boiling, stirring constantly. Reduce heat, cook 5 minutes. Add molasses and butter; blend. Cool to lukewarm. Soften yeast in lukewarm water. Add softened yeast to cool commeal mixture. Add 2 cups flour; beat thoroughly. Add enough remaining flour to make a stiff dough. Turn dough out onto a lightly floured board; let rest 10 minutes. Knead until smooth and elastic — about 10 minutes. Place in well-buttered bowl; turn once to bring up buttered side. Cover. Set in warm place (80° to 85°) to rise until doubled, about 40 minutes. Without punching down, turn out dough onto floured board. Divide in half; shape into 2 loaves. Place in buttered bread pans. Cover and let rise again until doubled, about 40 minutes. Bake in 375° oven about 50 minutes. Turn out of pans, cool on rack. Makes 2 loaves.
