War Bread Recipes

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.

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 CAKE

Steps:

• Combine raisins, brown sugar, water, lard, salt, cinnamon, and cloves in a 2-quart saucepan. Bring to a boil over medium heat; cook 5 minutes, stirring occasionally. Cool to room temperature.
• Preheat oven to 350 degrees. Grease a 10-inch tube pan. Stir together flour and baking soda. Fold dry ingredients into cooled raisin mixture. Spoon into greased pan and bake 45 to 50 minutes or until a toothpick inserted in center comes out clean.
• Cool 5 minutes in pan, then invert onto a wire rack to cool completely.

CANADIAN WAR CAKE (WW I) RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees. Grease a 10 ¼ X 3 ⅝-inch loaf pan. Combine raisins, butter, brown sugar, spices and water in a heavy saucepan. Place on high heat and bring to a boil. Lower heat and simmer for 6 minutes. Remove from heat and transfer raisin mixture into a large bowl. Let stand at room temperature for 30 minutes. Meanwhile combine flour, salt and baking soda and mix gently. When the raisin mixture cools, add the dry ingredients, orange juice and vanilla. Bake for 50 to 60 minutes. Allow cake to cool in pan for 10 minutes then remove from pan to cool completely on wire rack. Let cake sit at least one day before slicing. Frosting: Bring all ingredients to boil until forms a soft ball and remove from heat. Beat with mixer until it is thick enough to spread.

WAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• In a large saucepan over medium heat, combine brown sugar and water. Add raisins, nuts, candied citron, shortening, salt, nutmeg, and cinnamon; bring to a boil and boil 3 minutes. Remove from heat and cool.
• Sift in flour and baking powder; stir until well blended. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack. Leave in pan and cut into squares. .

MARITIME WAR CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a round tube pan or two loaf pans.
• Bring water, raisins, molasses, sugar, and shortening to a boil in a saucepan; reduce heat to low and simmer until raisins are plump, about 5 minutes. Allow to cool.
• Whisk flour, baking soda, and cinnamon together in a bowl. Stir flour mixture into raisin mixture until well combined; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour.