Chunk O’ Cheese Bread — Two crusty round loaves with com meal and molasses flavor . . . chunks
of golden cheese in every slice!
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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.
