Do you have a recipe for Pioneer Bread?

May 11, 1999

Katy Romero, a St. Thomas, Pa., resident, called to ask if we could find a recipe for Pioneer Bread. She said it is a heavy brown bread with a wonderful texture that contains lots of grains. When we had no luck with our cookbooks at home, we turned to National Pike Cookbook and the Internet for help.

Here's what we found:

- Meg H. Partington, Staff Writer

Pilgrim's Bread

  • 1/2 cup yellow cornmeal
  • 1/3 cup brown sugar
  • 1 tablespoon salt
  • 2 cups boiling water
  • 1/4 cup oil
  • 2 packages dry yeast
  • 1/2 cup warm water
  • 3/4 cup whole-wheat flour
  • 1/2 cup rye flour
  • 4 1/4 to 4 1/2 cups unbleached white flour

Combine cornmeal, brown sugar and salt in a bowl. Stir boiling water in gradually. Add oil. Cool to lukewarm. Dissolve yeast in the 1/2 cup warm water. Add yeast to cornmeal mixture. Beat in whole-wheat and rye flours. By hand, stir in white flour. Turn out onto lightly floured surface and knead until smooth. Place in a greased bowl, turning once to grease all surfaces. Cover and let rise in warm place until double. Punch dough down. Turn out onto lightly floured surface. Divide in half and knead a second time for 3 minutes. Shape dough into 2 loaves and place in greased pans. Cover and let rise again in warm place until double. Bake at 375 degrees for 45 minutes.


- Recipe from National Pike Cookbook

Whole-Wheat Bread

  • 12 cups wheat flour                    
  • 4 cups white flour                        
  • 8 cups warm water                    
  • 1 cup melted shortening  
  • 1 cup powdered milk          
  • 1 1/2 tablespoons salt
  • 6 tablespoons honey
  • 2 packages yeast

Mix ingredients together and knead 10 minutes. Let rise twice and put in pans. Let rise in pans no longer than 15 minutes. Bake at 350 degrees for 50 minutes.

Makes 6 to 7 loaves.

- Recipe from New Cookin' with Home Storage, a cookbook containing more than 700 recipes, many of them going back to pioneer times

If you have a recipe for Pioneer Bread, contact us in the following ways:

* Drop the recipe off at The Herald-Mail office, 100 Summit Ave., Hagerstown.

* Write in care of Pioneer Bread, Lifestyle, The Herald-Mail Co., P.O. Box 439, Hagerstown, Md. 21741.

* E-mail your recipe to

* Fax it to 301-714-0245.

Please include your name, address and daytime telephone number.

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