The Oronoka was a special place in Orono, ME that made my college years even more special. This picture of me and my mother was taken the night before graduation. The boots of beer were one of the many quirks about the Oronoka. Believe me when I say you need to know how to drink the boot or it will kick you at the end.
The Oronoka knew how to feed you - no portions were small and the at home cooking never ended. One of the more special features was the bread, brought to your table with butter. The other night in quarantine our friend Norm mentioned having the recipe which I had to have. So before the printed recipe disappears, here it shall live forever on my blog. Thank you Ellen from Oronoka for sharing it so long ago.
Ingredients
3/4 cup milk, warmed but not hot
3/4 cup hot water
12 grams instant yeast
2 Tablespoons vegetable oil
1/4 cup sugar
half a beaten egg
11 grams salt
~ 600 grams flour
Process
1. Combine the water and milk. They should be warm but not hot.
2. Whisk in the yeast.
3. Whisk in the oil, sugar, beaten egg, and salt.
4. Add in the flour.
5. Turn out onto a floured surface and knead for 5 to 10 minutes.
6. Form dough into a ball and let rise for an hour.
7. When risen, punch down and form into a ball.
8. Repeat 6 and 7.
9. When it has risen the third time, separate dough into two balls.
10. Place the balls into two buttered loaf pans.
11. Achieve authenticity by making a six braid loaf of each. (if someone can translate exactly what that means I would much appreciate it).
12. Let rise until a little more than doubled.
13. Bake in a 350 degree oven for 30 minutes.
Serve warm with butter. Enjoy!
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2 comments:
Hi. The language there is mine. I got this recipe from Ellen, who showed me how to make it. I wrote it up, lost it, but eventually found it again when a friend to whom I'd given a copy to a friend retrieved it from an old file around the time quarantine began. You can find a good method for the six-braid challah here: https://www.youtube.com/watch?v=BWSPfToKiYA&ab_channel=JamieGeller
Alternatively, using this recipe to make a pan of rolls works well too
Also (and maybe this is heresy), I substitute melted butter for the oil.
Also, corn meal was a crucial element in the recipe, but it doesn't appear in this version. Here's the original with all measurements given in grams.
ORONOKA BREAD/ROLLS RECIPE
Mix
3/4 cups milk (175 grams)
3/4 cups hot water (155 grams)
Mixture should be very warm but not hot. Whisk in
12 grams instant yeast
Then whisk in
2 TBS vegetable oil (28 grams
1/4 cup sugar (50 grams)
half a beaten egg
11 grams salt
Work in about
600 grams flour
Knead 5-10 minutes on a floured surface.
Form into a ball. Let rise for an hour or until doubled then punch down and form into a ball and let it rise a second time
Do this one more time, letting the dough rise a third time.
When it has risen a third time, separate into two balls of dough and place into two loaf pans that have been buttered and dusted with cornmeal. Achieve authenticity by making a six-braid loaf of each. For rolls: divide dough into sixteen balls of equal size and arrange in a buttered 9x9 pan, dusted with corn meal (a 10-inch cast iron pan also works well)
Let rise until a little more than doubled.
Brush the top with melted butter and dust with corn meal.
Bake in a 350 degree oven for about 30 minutes.
Thanks for letting me know Michael Fournier. I got this recipe from Norm.
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