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Homemade bread recipes from the recipe boxes handwritten during the decades of the 1950's, 60's, and 70's.  I find homeless recipe boxes from the past, bring them home and give them a new place to live in my kitchen.  I prefer vintage recipe collections.  Here are a few free recipes from my collection. If someone has written a name next to the recipe or other little tidbits, I will include them.  These are recipes from our mother's and grandmother's past, handed down from generation to generation.  You may find one of your long lost relative's recipes.  How cool would that be!

Everyone's recipe box or journal was cramed full of homemade bread recipes.  So many that I had to created quite a few pages for all the recipes I have found so far.  This page has mostly yeast breads.  The first bread I ever made was a recipe from a Betty Crocker Cook Book.  It a banana nut bread.  My mom's favorite was corn bread.  Of course there were several recipes for pumpkin breads . Perfect for your typical over the river and through the woods Thanksgiving.

Old Fashioned Bread Starter: Okla Dusenberry’s This is a very old baked bread recipe, found in a stove from the 1930’s, so I will guestimate it is that old.  Mrs. Dusenberry wasn’t fussy about her home cooking.  You will understand as you read the recipe. About noon mix together 1/2 cup flour, 2 tbs. sugar, 1 cup unsalted potato water and 1 pkg of yeast (dissolved in warm water)  let stand until evening, then add 1 qt. potato water and 1/2 cup sugar.  Let stand on kitchen table over night.  When ready to use, save out 1 /cup mixture, stir in 1 tbs. more sugar.  Store in refrigerator for future use.  Add 2 tsp. salt to remaining sponge and enough flour to make stiff dough, proceed as any process of making plain bread.

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Yeast Bread Mrs. Ancil Peterson wrote she obtained this recipe in 1922 at a 4-H meeting. 1 cup of water, lukewarm 1 tablespoon of sugar 1 tablespoon of shortening 1 teaspoon of salt 1 package of dry yeast 4 cups of sifted flour Put water, sugar, yeast, shortening and salt in a bowl to dissolve.  Add flour, if no enough add additional flour or enough that the dough doesn't stick to the hands when kneaded.  Let rise until double in bulk and grease top.  Bake in 400 degree oven for 40 to 50 minutes.  Makes 1 loaf.

Salt Rising Bread from Mrs. James R. Smith who wrote, "this is an old fashion recipe from my maternal grandmother" 2 Irish potatoes 3 tablespoons of white sugar 1 pinch of baking soda 2 cups of boiling water 3 tablespoons of white corn meal Second Step: 1 pint of sweet milk 4 tablespoons of lard 1 teaspoon of salt 1 pinch of baking soda 3 tablespoons of sugar Use enough flour, all purpose, to suit mixture. The day before baking the bread, at noon, place into a quart jar, 2 Irish potatoes, sliced very thin: 3 tablespoons of sugar, 3 tablespoons of white corn meal, 1 pinch of baking soda.  Then add 2 cups of boiling water.  Cover with plastic cover and set in a very warm place over night. The next morning, a foam should have raised to the top of the jar.  Pour a cup of liquid only, from the jar, into a large bowl.  Add 3 tablespoons of sugar, a pinch of soda, 1 pint of sweet milk, scalded.  Add enough flour to make the mixture similar to a paste.  Set aside in a warm place until it is double in size.  Then add, shortening, beating it into mixture, salt and flour, a little at a time.  Remove mixture to a place to be kneaded.  Knead until similar to other light breads.  Put in greased pans, about half full, and let raise to top of pan.  Bake in 375 degree oven for 45 to 50 minutes.  Wood oven is beat.

Sugarplum Loaf 2 cakes of compressed yeast 1/4 cup of warm water 1 cup of milk, scalded 1/2 cup of sugar 1/4 cup of shortening 1 1/2 teaspoons of salt 4 to 4 1/2 cups of sifted all purpose flour 1 teaspoon of grated lemon peel 2 eggs, beaten 1 cup of mixed diced candied fruits and peels 1 recip of confectioners icing walnut halves. Soften compressed yeast in lukewarm water, 85 degrees.  Combine milk, sugar, shortening, salt.  Cool to lukewarm.  Add about 2 cups of flour, lemon peel - beat until smooth.  Add eggs and beat well.  Stir in softened yeast.  Add fruits, peel.  Stir in remaining flour to make soft dough, cover with damp cloth and let rest 10 minutes.  Knead on lightly floured pastry board until smooth, elastic, 6-8 minutes.  Place in greased bowl, turn once to grease surface.   Cover, let rise in warm place until double in bulk, about 2 hours. Punch down, divide dough in half, cover, let rest 10 minutes.  Shape dough in 2 balls.  Place on greased cookie sheet, pat tops to flatten slightly, cover, let rise until almost double, about 2 hours.  Bake 25 to 30 minutes at 350 degrees.  Frost with confectioners' icing.  Decorate with walnut halves.  Yield: 2 round loaves.

Read, "The Story of the Missing Cookie Jar" by PenVampyre.  A delightful little Christmas story with mouthwatering  recipes for the most wonderful time of the year! Read "Santa and the Magic Key".  An entertaining story for the holidays, plus recipes for your Christmas.  A story by Robin Wallace. Read "Easter and Where NOT to Hide Eggs"  Memories of Easters past and a few vintage recipes. Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon Food and Genealogy.  A story By Robin L. Wallace.  Our lives, our families, our very history's are defined by the foods we eat. Family Reunion Recipes. "The Fourth of July and Other Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice.

Peanut Butter Bread Mrs. Ruth Garrison 2 cups sifted flour 1/3 cup sugar 3 teaspoons baking powder 1 teaspoon salt 3/4 cups peanut butter 1 egg 1/2 cup can milk - diluted with 1/2 cup water Sift together flour, sugar, baking powder and slat.  Cut in peanut butter.  Beat egg with diluted milk, add to first mixture.  Blend will. Pour into greased loaf pan, bake in moderate oven 350 to 375 degrees for one hour or until brown.

White Yeast Bread - a 1950 recipe 1 package dry yeast 1/4 cup water 2 cups milk 2 tablespoons sugar 2 teaspoons salt 1 tablespoon shortening 61/2 to 63/4 cups sifted flour Soften yeast in water (warm 100 degrees F.). Scald milk, add sugar, salt and shortening.  Cool to lukewarm.  Add 2 cups flour and mix well.  Add softened yeast and mix.  Add enough remaining flour to make a stiff but not dry dough.  Knead on lightly floured board until smooth and satiny - about 8 minutes.  Shape into ball and place in large bowl, lightly greased, turn once. Cover and let rise in warm place for about 1 1/2 hours or until double in bulk.  Dough rises well at 85 degrees F. away from drafts or can be placed in unheated oven with a pan of hot water next to it and door closed. After dough has risen, punch down and let rise again (about 45 minutes) or until doubled in bulk.  Divide dough in half and shape into 2 loaves.  Place in 2 greased 9 1/2 x 5 1/4 x 2 3/4 inch pans.  Let rise about 1 hour or until doubled.  Bake in 400 degree F. oven about 50 minutes or until golden brown.  Remove from pans immediately and place on wire racks to cool.

Although I purchased this box at a thrift shop in Waverly, Ohio, I found receipt in the back from Enterprise Alabama belonging to Mrs. Ruth Garrison. The first recipe is: White Bread 2 packages yeast 2 cups luke warm water 1 1/2 cup milk, scalded then cooled 3 tablespoons sugar 3 1/4 teaspoons salt 2 tablespoons shortening 10 cups flour sifted before measures. Mix all ingredients and half of the flour into bowl - add last half flour and mix until dough is formed.  Turn out on a floured board.  Knead for 5 minutes or until smooth and elastic.  Place in greased bowl, cover, let rise until double in bulk (1 1/2 hours) Knead down and let rise until about 40 minutes.  Divide dough into 3 equal parts.  Form dough.  Put into greased pans into loaves.  Cover and let rise until double in bulk.  Bake at 425 degrees about 40 minutes.

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Bakery recipes with home made, fresh baked, muffins, yeast breads, and biscuits recipes from the 50's, 60's, and 70''s. Email - starlina@bright.net Shop Phone - 1-740-779-9425 Located - 6731 Straight Creek Road  Waverly, Ohio 45690