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Recipes in Government Documents: Breads

See some recipes from current and past decades that were featured in government documents

Thoughts on these recipes

I have kept the original spelling and verbiage that were in the document when retyping the recipes.  The date of the document is presented directly under the recipe title.  When available, links to the full documents (which often contain more recipes) are provided at the bottom of each recipe.  Enjoy!

Recipes on this page (and year):

Whole-Wheat Biscuit (1920)
Quick Loaf Breads: Gingerbread (1937)
Rice Spoon Bread (1926)

1920s

Whole-Wheat Biscuit
1920
(10 biscuits)

2 cups graham flour (or homeground wheat meal) measured before sifting
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1 or 2 tablespoons sweetening
2 tablespoons shortening
2/3 to 1 cup liquid

 

Mix as directed under baking-powder biscuit, returning the bran to the mixture after sifting and dissolving the sweetening (if used) in the liquid used for mixing.  Roll slightly thinner than for plain biscuit and bake a little more slowly and thoroughly.

To see the entire publication (and more recipes), use this link and scroll to publication # 1136:  Baking in the Home

                                              

1930s

Quick Loaf Breads: Gingerbread
1937
 

Quick loaf breads, plain or with nuts or fruit, are made of the richer muffin mixtures baked in a loaf pan.  The fruit or nuts should be added to the batter according to the directions for muffins.  The oven temperature should be low enough for the bread to expand before a crust forms on top, and to bake through before the crust becomes too hard or brown.  For a small or medium loaf a moderate oven (350° F.) is used.  A larger loaf requires a lower temperature.

Gingerbread may be made with sweet milk or water and baking powder, or with sour milk and soda.  The baking powder gingerbreads are usually lighter in color and have a different flavor.  Since molasses burns easily, the temperature for baking gingerbread is lower than for bread containing sugar.

3 cups sifted flour
1/2 teaspoon soda
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon cinnamon
2 eggs, beaten
1 cup milk
1/2 cup fat, melted
1 cup molasses

 

Sift the dry ingredients together.  Combine the beaten eggs, milk, and melted fat, and add this mixture to the dry ingredients, stirring in the molasses last.  Bake in shallow pans in a moderate oven (350° F.) for 30 to 40 minutes or in muffin pans in a hot oven (400°) for 20 to 25 minutes.  Sour milk with 1 teaspoon of soda and 1 teaspoon of baking powder may replace the sweet milk and the soda and baking powder called for in the recipe.

To see the entire publication (and more recipes), use this link: Homemade Bread Cake and Pastry

                                              

1920s

Rice Spoon Bread
1926
(8 or 10 servings)

1/2 cup corn meal
1 1/2 teaspoons salt
1 tablespoon sugar
2 teaspoons baking powder
2 cups sweet milk
2 eggs
1 cup cooked rice
1 tablespoon butter or other fat

 

Sift the meal, the salt, the sugar, and the baking powder together, then add the milk, the yolks of eggs (well beaten), the rice , and the melted fat.  Fold in the well-beaten whites of eggs.  Pour the mixture into a hot, well-greased baking dish and bake for 40 minutes.  Serve the spoon bread hot.

To see the entire publication (and more recipes), use this link:  Rice as Food