I have only ever published a couple of diaries, though I comment on a regular basis. I wanted to share this recipe during this strange and painful time. I’ve baked it for years, and it may be useful to others during the duration of the emergency.
When the coronavirus news first started getting dark, I stocked up on flour, sugar, yeast and other baking supplies (in addition to other nonperishables). With this recipe, I figure we can ride out a while on peanut butter and jelly sandwiches. (My husband says this would not be a hardship.) And, if we run out of jelly, I’m pretty sure I can concoct a replacement out of frozen strawberries and cornstarch.
Cottage Bread
This recipe comes from the 1971 Elmira College Cookbook, published in upstate New York as “Favorite recipes from the women of Elmira College and the men for whom they cook”. It’s an easy bread recipe for novice bakers. The recipe was submitted by one Nancy Walton, who noted, “I learned how to make this bread when I was 12 — in my 4-H club!”. I have added some comments, in brackets, to Nancy’s directions. No kneading is needed, but you could do it if you wanted.
2 ¾ cups warm, not hot, water
2 pks. active yeast [4 ½ teaspoons]
3 tbsp. sugar
1 tbsp. salt
2 tbsp. soft shortening [I use butter]
6 ½ cups sifted flour [all-purpose is fine, but I have also used about 1/3 whole wheat or semolina flour as part of the whole]
Measure the water and yeast into mixing bowl. Stir in sugar, salt and shortening [I let it sit for 10 minutes until yeast is bubbly].
Add ½ cup sifted flour. Beat smooth, mix rest of flour in thoroughly. Cover, let rise in warm place till double — about 30 minutes [I put it in our furnace room, covered with a clean dish towel]. Beat batter down ½, pour ½ into greased loaf pans. Let rise 20-30 minutes [again, in the furnace room]. Brush with melted shortening [butter], bake until brown. 375 degrees — 40 — 50 minutes. Makes two loaves.
There you have it. We’ll be eating a lot of this bread, until the emergency is over.