The is a recipe that was clipped from a newspaper or magazine, then glued on a small index card. Recipe below is typed as is but with adjustments to spacing for easier reading.
Image in top right corner is of a 2nd place ribbon, may be from a recipe contest of some kind.
Manna Bread
2 pkgs. active dry yeast
3 3/4 to 4 cups sifted all-purpose flour
1/4 cup dry onion soup mix
8 slices bacon
1 12-oz. can (1 1/2 cup) beer
1/4 cup milk
1 tblsp. sugar
2 tblsps. yellow cornmeal
In mixer bowl, combine yeast, 1 3/4 cups of the flour, and onion soup mix. Cook bacon till crisp, drain, reserving 2 tblsps. drippings. Crumble bacon, set aside. Heat together beer, milk, sugar, and reserved drippings just till warm (mixture will appear curdled.) Add to dry ingredients in mixer bowl. Beat at low speed with electric mixer for 1/2 minute.
Beat 3 minutes at high speed. Stir in crumbled bacon and enough of the remaining flour to make a moderately stiff dough. Knead till smooth and elastic. Place in greased bowl, turning once to grease surface. Cover, let rise till almost double, 40 to 45 minutes. Punch down. Shape into 16 rolls. Place in two 9″ x 1 1/2″ round baking pans. Brush tops of rolls with a little melted butter or margarine; sprinkle with cornmeal. Cover tightly, let rise till almost double, about 25 minutes. Bake in 375 degree oven for 20 minutes or till golden.
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5 Responses to Manna Bread Recipe Clipping
Manna Bread is supposed to eaten during the Feast of Unleavened Bread. Having yeast in this recipe, goes completely against biblical scriptures.
The editor of the newspaper might have entered the wrong title to the recipe. It sounds like an American version of Mexican corn bread.
Manna Bread would never have bacon and yeast.
Thank you, thank you, thank you. As a teenager, I made this bread for my family. We somehow lost the recipe many years ago. This bread is delicious, and I am so happy to have this recipe again.
As for the other posts regarding this bread, the name is not to be taken literally in the biblical sense – it is to denote the delicious gift this bread is.
Pork? Onion soup mix? Corn? I would be expecting sea weed, bee pollen, flax, millet, sprouted grains, fruit, etc. Had to be a balanced diet full of nutrition- a broad spectrum of nutrients but still tasting like a wafer with honey.
If I didn’t know any better I would say that is my Mom’s cut out of this recipe. We have eaten this bread for the holidays for 50 years plus. Once my mother lost the recipe after we had a house fire in 72. Better Homes and gardens still had the recipe. Since I ve had my own family for 27 years plus we still make it every year, it’s delicious. Nevermind the name.
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