Friday, January 2, 2009

Whole Wheat or Graham Bread

I saw The Household Searchlight Recipe Book (1939 Edition) only after taking other cookbooks off the shelf. Hiding behind Nana's books (the books belonging to our grandmother) was Gram's old cookbook (our grandfather's mother). Based on the year, I guess Papa didn't grow up with these recipes, but it's clear that the cookbook was used.

6 Cups Milk
1 Cake Compressed Yeast or 1 Cake Dry Yeast
4 Tablespoons Sugar
3 Teaspoons Salt
2 Tablespoons Melted Shortening
6 Cups Whole Wheat or Graham Flour
White Flour

Heat milk until lukewarm; add yeast. If compressed yeast it used allow to stand 5 minutes; if dry yeast is used allow to stand 30 minutes. Add sugar, salt, and shortening. Add unsifted whole wheat flour, a little at a time, beating thoroughly after each addition. Add sufficient sifted white flour to make dough just stiff enough to knead. Turn onto ightly floured board and knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow to rise until double in bulk. (If dry yeast is used allow dough to rise overnight in a warm place.) Work down and form into 3 loaves. Place in well-oiled bread pans. Cover and let rise until double in bulk. Bake in hot over (425ยบ F.) about 45 minutes. 3 small loaves. --Mrs. Ralph Chapman, Stonington, Ill.

I usually use the basic whole wheat bread from Joy of Cooking, but wanted to try something from this cookbook. The bread was light and I got to knead. Worth keeping around, though I'll stick with Joy for the sake of my vegan housemate.

Hello world

Mom, who from our generation is going to use vintage cookbooks more than your daughters?

We had a point. So we brought home Nana's cookbooks. They'll be moving to various locations with us over the coming years. We don't live together anymore.

This blog allows us to share the recipes with each other. They may be from the classic cookbooks, local treasures, online finds, or our own creations. But here, we'll create our own canon of cooking.