Anadama Bread

Recently our stake had an emergency preparedness fair. Our Relief Society was asked to provide samples of recipes that can be made with food storage staples. This bread stays moist when cut and is very hearty.

ANADAMA BREAD

From A Century of Mormon Cookery

by Hermine B. Horman & Connie Fairbanks.

2/3 cup cornmeal 2 cup boiling water

2 Tb Shortening 1/2 cup molasses

1 tsp salt 1 pkg yeast (1 T)

1 cup warm water 6 cups flour

Stir the cornmeal slowly into the boiling water and mix well. Add shortening, molasses and salt. Set aside to cool. Dissolve the yeast in the warm water, about 5 minutes; then add alternately with flour to the LUKEWARM cornmeal mixture. Knead until smooth and place in large greased bowl, in a warm place. Cover and let rise until double in bulk.

Turn out onto floured board, divide into 2 loaves. Place in greased bread pans and let rise again until double in bulk. Bake 375 degrees F for 1 hour.

*This recipe came from the early settlers of Massachusetts.

Cabinet Mountain Inn Rolls

2 pkg (4 1/2 tsp) fast rising active yeast
2 c warm water
1/2 c sugar
1/2 c shortening
1 tsp salt
4 plus c flour

Dissolve yeast in water; set aside 10 minutes. Blend in sugar, shortening, salt, and flour; knead well. Dough will be sticky; add more flour if needed until workable (I add quite a bit). Place dough into a buttered pottery bowl; cover with cloth and let rise in warm place for 1 hour. Remove cloth; punch down and roll into 2 inch balls. Place in buttered muffin tins or baking pan and let rise 1 hour or until doubled. Bake at 375 or until lightly golden. Makes 24 rolls. These are our favorites!

Note: If I do them in a large baking pan, I will sometimes drop the temperature to 350 and cook a little longer to make sure the middles are cooked.

Easy Breadsticks

Truly easy, fast, not too messy, and got the "you made these?" yummy response. Why was it that I thought breadsticks were too much work for dinner? Yum! Thanks, Angie.




1 T yeast
1 1/2 c warm water
2 T sugar
3 1/2 c flour
1/2 t salt
1/2 stick butter (can use less or more)
parmesan cheese
garlic salt
dried herbs (basil, rosemary, parsley, oregano)

Mix yeast, warm water, and sugar together. Let sit until yeast activates (gets bubbly). Add flour and salt. Knead for 3 minutes (I do this all in my kitchenaid). Let rise for 10 minutes. Pres into a 12 x 7 pan. Melt butter and pour over dough. Sprinkle with parmesan cheese, garlic salt, and herbs (to your liking). Let rise 15 minutes. Cut into strips with a pizza cutter. Bake at 325 degrees for 20 minutes.

Strawberry Bread

·       5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan

·       1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork

·       1 3/4 cups all-purpose flour

·       1 teaspoon baking soda

·       1/2 teaspoon ground cinnamon

·       1/4 teaspoon baking powder

·       1/4 teaspoon salt

·       1 cup sugar

·       2 large eggs

Directions

1.    Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.

2.    In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.

3.    Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.

 It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread.