Now that we are moving into some bread recipes from the 1920s, let me take you back to those times and just how to handle the recipes of those days. Growing up in the 1930s, home-baked bread from my Grandmother was just a natural thing and you always knew what the ingredients were.
Grandmother’s breads were great, but what I always looked forward to were the different home-cooked pancakes. So watch for your next copy of What’s Up Yukon for varied breakfast pancakes cooked the old-fashioned way. You will never eat store-bought pancakes again.
Mixing breads according to Grandmother’s rules …
Basically, most breads are mixed in the same way …
1. Sift dry ingredients. If bran or whole wheat flour are used, add them after other dry ingredients have been sifted. Add sugar.
2. If eggs are used, beat until stiff, then combine with remaining liquids—milk, honey, molasses, maple syrup etc.—unless recipe states otherwise.
3. Add melted, not hot, shortening to the liquids.
4. Make a hollow in the center of the dry ingredients, add liquids slowly and stir. After liquids have been added, beat only enough to thoroughly combine all ingredients.
5. When used, fold in floured fruit or nuts.
6. Do not allow the mixture to stand in the bowl after adding the liquids. Fill a well-greased pan only two-thirds full.
7. Sometimes the bread is allowed to stand in pans in a warm place 20–30 minutes before baking, in which case it should be carefully covered.
8. Bake at recommended temperature.
9. When baked, turn onto a cake rack to cool. Do not store until cool! Bread stored while still warm moulds rapidly during warm weather. Bread should be 24 hours old before cutting.
Breads you never thought existed …
1 cup white flour
½ cup honey
3 level tsp. baking powder
1 cup milk½ tsp. salt
⅛ tsp. baking soda
Combine honey and milk, then mix as directed. Dissolve soda in 1 tsp warm water and add it to the honey and milk. Allow the mixture to sit in a warm place for 20 minutes before baking. Bake at 350 ℉ for 1 hour. This will yield one medium-size loaf. May be cut the same day.
Peanut Butter Bread
5 cups white flour
½ tsp. salt
4 tsp. baking powder
½ cup peanut butter¼ cup sugar
⅓ cup milk
Mix as directed, lightly rubbing the peanut butter into the flour mixture.Bake in moderately slow oven (325–350 ℉) for 1 hour.For richer Peanut Butter Bread, with a more cakelike texture, add 2 eggs to the mix.Reduce baking powder to 3 tsp. and milk to 1 cup. Increase sugar to ½ cup. Raisins may be added if desired.
Orange Honey Bread
Rind of 2 oranges
1 egg, beaten
1 cup milk¼ cup water
½ cup nutmeats
3 cups flour
¼ cup shortening
4 tsp. baking powder
½ tsp. soda, dissolved in warm water½ tsp. salt
1 tbsp. warm water
Put skins through chopper, using the coarse cutter. Add ⅛ tsp. baking soda. Cover with water and cook for 30 minutes. Drain and discard liquid. To the peel, add the ¼ cup of water and honey. Simmer until as thick as marmalade.Beat eggs and add the milk. Sift dry ingredients and add milk mixture to the dry ingredients, a little at a time, beating between additions. Add the orange mixture, which has been allowed to cool to lukewarm temperature.
Add the dissolved soda, shortening and floured nuts. Stir only enough to combine ingredients. Pour into well-greased bread pans and allow to stand in a warm room for 20 minutes. Bake in a moderate oven (350 ℉) for 1 to 1 ½ hours.
Old-Fashioned Date Nut Bread
1 cup dates, chopped
1 tsp. vanilla
1 level tsp. soda
1 ½ cups flour¾ cup water, boiled
1 tsp. baking powder
¾ cup walnuts, chopped (optional)¼ cup light-brown sugar
¼ cup shortening, melted
1 tsp. salt
Stone and cut dates in a bowl and add soda. Pour boiling water over this and mix well. Allow to stand to cool.
Beat egg until light and add sugar gradually, beating between additions. Add salt and vanilla and combine with date mixture. Add sifted dry ingredients and floured nuts. Then add melted but not hot shortening. Mix well and pour into a well-greased bread pan.
Bake in moderate oven (300–350 ℉) for 1 ¼ hours.