Warbread Recipes

SWEETBREADS

Steps:

• Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
• Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.

BEST BASIC SWEET BREAD

Steps:

• In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
• In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
• Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg in large bowl with hand beater or wire whisk.
• Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
• Pour into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm if desired.

WAR BREAD

Steps:

• In a large mixing bowl combine the rolled oats, cornmeal, whole wheat flour, shortening, molasses and salt.
• pour in the boiling water, stirring constantly, till the mixture is smooth.
• Set aside to cool to 120-130 degrees.
• Sprinkle the yeast on the batter and blend.
• Stir in the white flour, 1/2 cup at a time, first with the spoon and then by hand, or with the flat beater of a mixer.
• The dough will be somewhat heavy and dense and will not have the elasticity of white dough.
• Nevertheless, the dough will form a shaggy mass that cleans the side of the bowl.
• Sprinkle on flour to control stickiness if necessary.
• Turn the dough onto a lightly floured work surface and knead with a rhytmic motion of push-turn-fold, or with a mixer dough hook, for 8 minutes. the dough will become smooth.
• Sprinkle on more flour if the dough sticks to the work surface or your fingers.
• place the dough in a bowl and pat with butter or greased fingers to keep the surface from crusting.
• cover the bowl tightly with plastic wrap and put aside for the dough to rise at room temp till twice its original size - about 1 hour (shorter if using rapid rise yeast).
• punch down the dough and knead for 30 seconds to press out bubbles.
• divide the dough into 2 or 3 pieces. shape into balls and let them rest on the work surface for 3-4 minutes.
• Form into loaves and place in 2 9-inch or 3 8-inch loaf pans. Cover with wax paper and leave till the center of the dough has risen to an inch above the edge of the pans, about 50 minutes.
• preheat oven to 350 20 minutes before baking.
• bake the loaves in the oven till they are nicely browned and test done, about 1 hour (I check at about 45 minutes). Turn one loaf out of its pan and tap the bottom crust with your finger - a hard, hollow sound means it is done.
• if the loaves brown too quickly, cover with brown sack paper or foil.
• midway through baking and again near the end, shift the pans so loaves are exposed equally exposed to the temperature variations in the oven.
• remove bread from oven and turn out of pans. place on metal rack to cool.

WAR BREAD

Steps:

• To the boiling water add the sugar, fat and salt. Mix all to dissolve and remove from heat. Allow to cool to lukewarm.
• Dissolve the yeast in the 1/4 cup lukewarm water. Add to the other water.
• Add the rye and whole wheat flour. Knead dough for 10 minutes.
• Cover and let rise until twice its bulk. (About an hour).
• Shape into loaves; let rise until double. (About an hour).
• Bake in a preheated 350 deg oven for about 40 minutes.