Home of the Original Mitchell Bakery Recipes
70# flour
5 gal. water
2# 12oz. yeast
8 oz. yeast food
6 oz. malt
1 1/2 oz. lard
78° to 80° dough
7# sugar
2# 4oz. salt
4# milk (??) (possibly powdered)
3# lard
6oz. stay soft
3# potato flour
20# water
78° to 80°
8 oz. stay soft
stay soft (product used to extend the shelf life and soft and chewy texture)
Also See
Original Recipe
8 oz. brown sugar
6 oz. shortening
4 oz. salt
1 oz. malt
1 oz. yeast food
molasses
5# whole wheat
1 gal water
6oz. yeast
6oz milk p. (powdered milk)
stay soft (product used to extend the shelf life and soft and chewy texture)
Also See
Original Recipe
4 oz. sugar
2 1/4 oz salt
4 oz. milk P. (powdered milk)
4 oz. shortening
1/4 oz. malt
1/2 oz. yeast food
1# 14 oz. rye flour
5# 12 oz. clear flour
2 1/2 qts. water
2 oz. yeast
Colo (?)
stay soft
9 or 10
Items marked with question marks were unreadable. If you can help decipher please leave a reply in the comment section below.
stay soft (product used to extend the shelf life and soft and chewy texture)
Also See
Original Recipe
7 1/4# clear flour
3 oz. salt
1 oz. shortening
1 1/2 oz. stay crisp
1/2 oz. malt
1/2 oz. yeast
3 qts. water
3 oz. yeast
Also See
Original Recipe
1 # —-sugar
1 # —-shortening
4 oz. –salt
2 oz. –malt
8 oz. –milk P. (powdered milk)
1 gal .–water
6 oz. –yeast
Stir together
Also See
Original Recipe
Brown Sugar – 1 lb.
Shortening – 1 lb.
Bread Flour – 1 1/2 lbs.
Bananas – 2 lbs.
Salt – 1/2 oz.
Soda (baking soda) – 1/2 oz.
Cinnamon – 1/4 oz.
Nuts – 1/2 lb.
mix
add
Top with nuts
Also See
Original Recipes
| Housewife’s Recipe | Baker’s Formula | |
|---|---|---|
| 2 1/4 cup | sifted flour | 2 1/4 lbs. |
| 3 teaspoons | baking powder | 2 ozs. |
| 1 teaspoon | salt | 2/3 oz. |
| 1/2 teaspoon | mace | 1/6 oz. |
| 1/2 cup | sugar | 1 lb. |
| 1/2 cup | butter | 1 lb. |
| 1/2 cup | finely cut candied cherries | 12 ozs. |
| 1/4 cup | finely cut candied pineapple | 8 ozs. |
| 1 cup | chopped walnuts | 1 lb. |
| 3/4 cup | milk | 3/4 qt. |
| 3 | eggs, separated | 12 |
| 1/4 cup | sugar | 8 ozs. |
Sift flour with baking powder, salt, mace and 1 lb. sugar. Cut in butter with pastry blender. Stir in fruit and nuts. Add milk to well-beaten egg yolks and combine with flour mixture. Beat egg whites until soft peaks form. Gradually add 8 ozs. sugar and beat until stiff. Fold into batter. Pour into greased 9x5x3″ loaf pans. Bake in moderate oven, 350° F. for 60 to 65 minutes. Cool on rack. Your customers will howl for more.
Also See
Original Recipe
