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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