My Great Recipes Collection

Great Recipes From the Past

Bread

Skeleton Bread

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This recipe for skeleton bread comes from my own collection. I think I’ve made it one time, but keep the recipe around because it’s fun.

You can tell I’ve had this in my recipe box for a long time. At one point I was noting that I got recipes “from internet.” Now, there’s no reason to note that as most everything comes from there, am I right?

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Skeleton Bread

Original published in Canadian Living November 1995

Ingredients

  • 1 pound frozen bread dough unthawed
  • 1 egg beaten
  • 1 tablespoon water
  • 1 tablespoon poppy seeds

Instructions

  1. Let dough rise according to manufacturer's instructions. Divide in half.

  2. Use one half for the head, body, ribs, eyes, and mouth.

  3. Use the other half for legs, arms, and feet.

  4. Place on greased baking sheet. Cover and let rise 30 minutes.

  5. Whisk together egg and water. Brush over skeleton. Sprinkle with poppy seeds.

  6. Bake 15 minutes or until golden brown in 375 oven.

Whole Wheat Bread

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This is from the Red Plastic Recipe Box collection that I picked up at an estate sale a couple of years ago.

whole wheat bread from edison electric kitchen

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Whole Wheat Bread

Course Bread
Servings 4 loaves

Ingredients

  • 1 yeast cake
  • 1 cup lukewarm water
  • 1 teaspoon sugar
  • 3 cups milk scalded
  • 4 teaspoons salt
  • 1/2 cup sugar or molasses
  • 4 cups whole wheat flour
  • 7 3/4 cup all-purpose flour sifted
  • 1/4 cup shortening melted

Instructions

  1. Soften yeast in the lukewarm water with the sugar.
  2. Scald the milk and add the sale and the sugar. Cool to lukewarm. Combine the yeast with the lukewarm liquid, and stir in half the whole wheat flour and half the all-purpose flour.
  3. Add the cooled melted shortening and stir in; then add the remainig whole wheat flour and all-purpose flour.
  4. Turn out onto a board lightly sprinkled with whole wheat flour and knead until smooth and elastic, keeping the dough just as soft as possible - somewhat softer than for white bread.
  5. Let rise until doubled in bulk in a warm place (about 85F) and shape into loaves at once. Set these to rise again until nearly doubled, and bake 50-60 minutes.

Recipe Notes

Card A-14 (this is the flip side of Potato Refrigerator Rolls.)
Taste-Tested recipes from the Edison Electric Kitchen

Helen Bemis Black’s Sourdough Bread

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Helen Bemis Black was an award-winning home cook. Here is her recipe for sourdough starter and bread from her self-published Cross Country Cookery cookbook.

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Sourdough Starter and Bread

Ingredients

For the Starter

  • 1 3/4 cup all purpose flour unsifted
  • 1 tablespoon sugar
  • 1 pkg dry yeast
  • 2 1/2 cup warm water

For the Bread

  • 1 1/2 cup sourdough starter
  • 1 cup milk
  • 3 tablespoon sugar
  • 1 teaspoon salt
  • 2 1/2 tablespoon oleo
  • 1 pkg dry yeast
  • 1/4 cup warm water
  • 5 cup flour

Instructions

Make the Starter

  1. Combine dry ingredients. Gradually add warm water. Beat for 2 min. Cover. Leave at room temperature for 2 days or until well fermented. Stir daily. Feed sour dough every 5-7 days.
  2. Don't use for 24 hours after feeding. Keep sour dough refrigerated. Leave out at room temperature for a while before using - must leave at least 1 cup sour dough in container at all times for additional feedings to ferment.
  3. To feed: 1 cup flour, 1/4 cup sugar, 1 cup milk. Mix all ingredients together. Add to sour dough. Leave out at room temperature for a while after feeding, then refrigerate.

Make the Bread

  1. Scald milk.
  2. Stir in sugar, salt, and oleo. Cool to lukewarm.
  3. Measure warm water into large warm bowl. Sprinkle in yeast. Stir till dissolved.
  4. Add lukewarm milk mixture, starter and 2 1/2 cup flour. Beat till smooth.
  5. tir in enough additional flour to make a stiff dough.
  6. Turn out on lightly floured board. Knead till smooth - elastic, about 8-10 min.
  7. Place in greased bowl, turning to grease top. Cover.
  8. Let rise in warm place until double in bulk. Punch down, divide into 2 or 3 equal pieces. Knead until all gas bubbles are out and form each piece into a smooth round ball.
  9. Place on greased baking sheet. Or put into 2 loaf pans and cut cross on tops.
  10. Cover. Let rise until doubled.
  11. Bake at 375 for 30 min.
  12. Remove and cool on wire racks. Brush each top with melted oleo.

Recipe Notes

From Ida Ramsey, Viola, Tenn.

Three Roll Recipes: Coconut, Clover Leaf, and Cinnamon

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Here are three recipes from the Red Plastic Box Collection that refer to dough, but don’t give the recipe for the dough.

I suspect a dough that you’d use for a cinnamon bun might work nicely, like the one on Simply Recipes for Cinnamon Sticky Buns.

What dough would you use?

Clover Leaf Rolls

Shape dough into balls about 1″ in diameter. 3 of these are dropped into each section of an oiled muffin tin. Brush balls with melted butter when they touch, in order they may keep their shape.

Coconut Twists

Roll dough in oblong shape. Cut into 2 parts and butter one half. Sprinkle with coconut and place second half over first. Cut in strips, twist, and place parallel in pan. Sprinkle with coconut, let rise to and bake being careful oven isn’t too hot 400.

Cinnamon Buns

Roll to 1/4″ thickness and spread with the following mixture: 2 tablespoons cinnamon, 1 cup currants, 1 cup brown sugar, 1/2 cup soft butter. Mix well and spread. Roll dough like Jelly roll. Spice across 1″ thick. Place in oiled pans with one cut surface up and close together. Moderate oven 25 to 30 minutes.