Ingredients
2 packages active dry yeast
3/4 cup warm water
2 2/3 cups warm water
1/4 cup sugar
1 tsp salt
3 tsp shortening
9—10 cups bread flour
Directions
Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water. Add sugar,
salt and shortening. Mix well. Add 5 cups flour. Mix until smooth. Mix in enough
remaining flour to make the dough easy to handle. Knead until smooth and
elastic, about 10 minutes. Do not rush kneading process. Place in greased bowl,
greased side up. Cover with a kitchen towel and let rise in a warm place until
double in size, about one hour. (Optional– punch down and let rise again.)
Wheat for bread was locally grown
and milled in Bartlett in the late
1800s. Jacob Schmidt stands
waist high among the stalks.
Divide dough into three pieces. Roll each into a rectangle. Roll each into a loaf, pinching seams closed. Place seam side
down in greased pan. Brush with melted butter, let rise one hour. Bake in 350 degree oven until light brown, about 30
minutes. Spread melted butter over entire loaf. Let loaves cool on rack.
Ingredients
12 Rhodes dinner rolls (frozen)
1 cup finely chopped pecans
1 large package cook & serve vanilla pudding
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp cinnamon
1 stick butter, melted
Directions
Grease a 13” x 9” pan. Place the frozen rolls in the pan. Mix remaining ingredients
together and pour over rolls. Cover with aluminum foil overnight. Do not
refrigerate, leave on kitchen counter. In the morning bake at 325 degrees
for 25 minutes. Flip pan over to serve and enjoy.
Back in the day, coffee was
brewed fresh on the stovetop,
while cinnamon rolls baked in
the oven below.
Ingredients
1 3/4 cups flour
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/3 cup of shortening
2/3 cup of sugar
2 eggs slightly beaten
3 bananas mashed
Walnuts optional
Directions
Sift flour; measure, add baking powder, baking soda and salt; sift again. Cream
shortening; add sugar gradually. Continue beating until light and fluffy. Add eggs,
mix until smooth. Add dry ingredients alternately with mashed bananas. Stir enough
to combine thoroughly. DO NOT BEAT. Add walnuts, if desired, and turn into a greased
9 1/5” x 5 1/2” loaf pan. Sprinkle top with cinnamon and sugar before baking.
Bake at 350 degrees for 50 to 60 minutes. Bake at 325 degrees if using dark non stick pans.
A tisket, a tasket, do Alice
& Herb Schnadt have
banana bread packed in
their picnic basket?
Ingredients
1 1/2 cups boiling water
1 1/2 cups cut-up dates
1/2 cup packed brown sugar
1 tsp soft shortening
1 egg
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup broken nuts (we love pecans.)
Directions
Heat oven to 350 degrees. Grease a 9” x 5” x 3” loaf pan. Pour boiling water over the dates, let cool in refrigerator. Mix sugar, shortening and
egg thoroughly. Mix dry ingredients and stir into liquids. Stir in dates
and nuts. Pour into greased pan. Bake for 60 to 70 minutes. Enjoy.
The Giles sisters “get crackin” on the
local Bartlett walnut bounty in 1939.