War Eagle Corn Bread Recipes

WAR EAGLE CORN BREAD

Steps:

• Preheat oven to 375 degrees F.
• Heat baking pan in oven. Melt 1 or 2 tablespoons vegetable oil, bacon fat, or butter in pan.
• Combine dry ingredients in large mixing bowl.
• Combine liquids, add to dry mixture, and stir well. Pour batter into hot pan.
• Bake for 25 minutes, or until golden.
• If making muffins, grease tin well or use paper cupcake liners. Divide batter, bake for 20 minutes.
• Makes 1 dozen muffins or one 8" layer cake pan or skillet.

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.