"The Whiter the Bread, the Sooner You're Dead!"

In large bowl mix all flour and salt.  Mix in another bowl the honey, butter, and boiling water; when this mixture is lukewarm add the yeast and stir.  Make a well in the dry mixture, pour liquid into this and stir untiil aa stiff batter is formed.  Let set for 8-10 minutes.  Knead for 8-10 minutes, adding additional flour as necessary to avoid sticking to hands.  Place in a  greased bowl, turn to grease other side.  Let rise until double, covered. 

When dough has doubled in size, punch down dough with fist.  Shape into 2 loaves and put into two greased loaf pans.  Let rise until doubled in size.  Bake in a preheated 350^o oven for 45-50 minutes or until done.  When done bread will have pulled away from edge of pan slightly, and bottom will sound hollow when tapped with fingers.  Turn out of pan immediately and cool on a rack.

Note regarding the kneading of bread dough, from Pat Johnson, Old Mill Cookbook. "Bread can be nasty unless properly kneaded. Kneading helps develop the gluten in the flour which brings out the protein in the loaf. On a floured board or marble top table put the dough. Folding the edges to the center, press down and push away; turn the dough 1/4 way around, pull far side and fold toward you; push down with the heel of the hand and push away from you. Repeat the turn, fold, push down and away motion. This is the kneading process. Continue for specified time. If bread sticks, use a wee, curved spatula to scrape up and turn, or sprinkle flour onto board. Too much flour will give a dry loaf of bread. When dough is kneaded properly, it will get a smooth elastic feel to it." Back to top

Old Fashioned Cornbread

Measure the cornmeal and add salt, soda, and sugar. Mix well. Add beaten egg, milk and butter.  Pour into a HOT greased iron skillet and bake, uncovered, in a preheated 400^o oven for 50 minutes or until done. Cornbread will begin to pull slightly away from skillet and toothpick tested in center will come out clean. If using yellow cornmeal, expect the center to remain soft. (Can also use warmed metal or Pyrex baking dishes, but outer crispness will vary.) Back to top

J o h n n y   C a k e

Johnny Cake was made to take on the trail, and was originally called Journey Cake.  Some cooks call it cornmeal at its best. This recipe is more likely less lasting, but better tasting, than original Journey Cakes.

Mix separately the dry ingredients and the wet.  Add the wet to the dry and stir.  Bake on a hot, greased griddle like pancakes turning once. If you are not going on a journey, enjoy warm with syrup or fruit.  For trips, pack cooled Johnny Cakes in a canvas bag. Back to top

APPLE PANCAKES

Mix all dry ingredients.  Cut in butter or margarine.  Beat egg with liquid milk and applesauce; add to dry ingredients.  Do not over beat.  Bake on lightly greased griddle, turning once.  Serve with fruit syrup or thickened fruit of any kind. Back to top

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   Dessert Cornbread 

¼ C Wilmot Mill cracked wheat                             1 C boiling water

1 C Wilmot Mill whole-wheat pastry flour              1 C Wilmot Mill cornmeal

½ C rolled oats                                                       ¼ cup raw sugar

4 tsp. baking powder                                              ½ tsp. earth salt

2 slightly beaten eggs                                             2/3 C milk

½ C chopped pecans                                               2 Tbs. Maple syrup

Rock candy

1.     Heat the water in the saucepan over medium-high heat until it comes to a boil.

2.      Completely dissolve the sugar in the boiling water, stirring continuously with the wooden spoon until the solution grows clear and it reaches a rolling boil.

3.      Remove the solution from the heat, and then carefully pour it into a jar. Cover the jar with a small piece of waxed paper.

4.      Tie a weight to one end of the string, and then tie the other end to the middle of a pencil. The string should be about two-thirds as long as the jar is deep. Dip the string into the sugar solution, remove it, lay it on a piece of waxed paper, straighten it out, and let it dry for a few days.

5.      Gently suspend the prepared string in the solution and let sit at room temperature, undisturbed, for several days. You can check each day to see how much your crystals have grown. It’s tempting, but don’t touch the jar until the experiment is finished—it usually takes about seven days.

Tomato Basil Polenta Strata

4 large tomatoes, sliced

1/4 C fresh basil, chopped

1 medium to large onion, sliced thinly

Salt and pepper to taste

1 C polenta cooked in 3C water or broth

2 tbsp. olive oil

Pour 1/3 of polenta into glass bread pan. Top with 1/2 of the tomatoes, basil and onions. Pour another 1/3 of polenta into bowl. Repeat vegetable/herb layer. Pour remaining polenta over vegetables. Drizzle olive oil over top. Allow to sit overnight. Bake @ 350 degrees for 30-45 minutes, until everything bubbles and polenta begins to brown.                        Back to top

Honey Cornbread

Preheat oven to 400 degrees. Mix dry ingredients. Combine milk, honey, and beaten egg and add to dry ingredients.  Add melted butter. Bake 25 minutes in a greased 8 x 8 pan.

Southern Spoon Bread

Pour boiling water over cornmeal. Stir constantly and boil for 5 minutes. Remove from heat, add butter, salt, and milk. Mix well. Beat eggs light, add to mixture; sift in baking powder, mix well again. Pour into a greased baking dish and bake 1/2 hour to an hour in a 375 degree oven. The quickness of cooking depends on how deep or shallow the baking dish is. It is done when it is set in the middle (shake the dish). Serve in the baking dish.                                        Back to top

Baked Oatmeal

Preheat oven to 350 degrees F. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish. Bake in preheated oven for 40 minutes.            Back to top

Cris' Crackers

Preheat oven to 350°.

Combine water, oil, and salt.    Stir in ½ cup sesame seeds.

Add flour to form rough dough. Knead.

Divide into 1/3’s. Using a floured rolling pin roll to 14” by 22” rectangle, 1/16 inch thick.

Prick all over.  Cut into 2” squares.

Margaret’s Bread Machine Rye Bread

This recipe comes from Karen’s mother.  It is an excellent loaf with a nice rise and light texture. Note that if you want that traditional flavor associated with rye bread you will need to add caraway seeds. Once you have your ingredients ready this bread is very easy to make. Mill red items are available from our website, just click on them.

1 cup (8 oz) water

1 1/2 TBS canola oil

1  1/2 TBS unsulphured molasses

1 1/2 TBS honey

2 1/2 C (12 oz) Wilmot Mill Whole Wheat flour

1 cup (4 3/45 oz) Wilmot Mill Rye flour

3 TBS vital gluten flour

3 TBS powdered milk

1 tsp dill weed (optional)

2 tsp caraway seeds (optional)

1 1/2 tsp earth salt

2 tsp. active dry yeast*

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