friday, September 8, 1978
page 14
daily nebraskan
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432-0111
UNL business prof
'loafs' around; wins
first prize at fair
By Alice Hrnicek
After winning third place with the "raunchiest loaf of
bread I every baked" at the South Plains Regional Fair in
Texas two years ago, Bob Justis confidently baked his
way into men's bread baking division of the Nebraska
State Fair.
And he should have. Justis won first place.
Justis is the director of the UNL business center and is
an associate professor of management.
The honors Justis received Tuesday included a ribbon
and $2.75. But he also included the enjoyment of baking
and eating the bread among the rewards.
While in high school, Justis' brother-in-law taught him
the art of baking bread. For 18 years he has found it to be
a great way to "release tensions," he said.
Best in the world
His family has frequently made a meal out of his
freshly baked loaves. "I don't know of anything better in
the world," he said.
Justis began competing with the prompting of his wife.
She pulled a loaf of his bread out of the freezer for the
first contest he entered two years ago in Texas.
"She likes to compete and I like to bake," he chuckled.
The most important factors in baking bread are "mix
ing the ingredients well and kneading the dough," Justis
said.
"When you originally put the ingredients together you
need to put your hands in there and get the lumps out. A
mixer wouldn't do as good a job," he added.
Prize recipe
On the morning before the contest, Justis stayed home
to bake his prize winning family recipe. Justis passes on
his recipe to avid bread bakers.
Justis' White Bread
Mix: 2XA cups scalded milk
2xh cups cold water
Add : 7 tablespoons sugar
2 tbsp. salt
Mix well and add:
2xh cakes dried yeast
Mix again and add:
cup vegetable oil
Mix very well and add slowly:
10-12 cups flour
Mix very well and let rise until double in bulk in if
greased bowl, ideally at 78 degrees F. Then knead dough 7
minutes, put into greased pans and let rise until double in
bulk. Bake in a 400 degree oven for 30 minutes. Yields
4-5 loaves. ,
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