Pioneer Bread Recipes

SALT-RISING BREAD, OR PIONEER BREAD RECIPE - (4.1/5)

Steps:

• The night before you wish to do your baking: Put cornmeal in a pint jar. Add a pinches of salt and soda. Add sugar. Add enough hot water to fill the jar. Stir well. Cover with a lid and let stand overnight in a warm place. The next morning, combine of milk, cornmeal mixture, 1/2 teaspoon salt and flour. Stir well to make a stiff batter. Cover and place the entire bowl in a container of warm water and set in a warm place. You will likely have to drain some of the water off and replace with warmer water on a continuing basis. Try to hold the temperature as constant as possible. It will take 3 to 4 hours to rise. If it is very slow in rising, you can stir it again, then place the bowl back in the warm water. When the dough rises, combine 1 teaspoon salt, shortening and flour enough to make a stiff dough. Knead 10 minutes. Preheat oven to 375°F. Shape dough into 3 loaves. Grease the sides of the loaf pans well with butter, then place the loaves in pans and let rise until they are doubled in bulk, about 45 minutes to 1 hour. Bake 30 to 40 minutes. When the bread has finished baking, grease the crust heavily with butter as soon as you remove from the oven.

PIONEER BREAD

Steps:

• Adjust oven rack to the middle position; preheat oven to 350°; grease an 8 1/2 by 4 1/2 inch loaf pan.
• Whisk the flours, sugar, baking powder, baking soda, and salt together in a bowl.
• In another bowl, whisk the buttermilk, corn syrup, and egg together until smooth.
• Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined (do not overmix).
• Gently fold in the walnuts, raisins, and dates.
• Scrape batter into the prepared pan and smooth the top.
• Bake until golden brown and a pick comes out with just a few crumbs attached, about 40 to 45 minutes, rotating the pan halfway through baking.
• Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

BEER CHEESE BREAD BOWL

Steps:

• For the bread bowl: Preheat the oven to 375 degrees F.
• Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
• Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
• For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
• Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

ARTY HOLIDAY BREAD

Steps:

• Oil a quarter sheet pan with 1 tablespoon of the oil and stretch out the bread dough to the edges. Allow the dough to rest and rise for 15 minutes.
• Preheat the oven to 450 degrees F.
• Brush the surface of the bread with another tablespoon of the olive oil. Decorate the bread with the tomatoes, olives, sage and rosemary, pressing them into the bread. Brush on the remaining olive oil; this will make it shiny and stop the vegetables burning. Sprinkle on the salt and Parmesan.
• Bake until it is golden brown, 20 to 25 minutes.