During World War I, food conservation was viewed as a way that everyday Americans could support the troops. People were urged to decrease their use of flour so that more could be sent overseas to feed soldiers and citizens. Rather than using wheat, home bakers were asked to substitute fillers such as bran, cornmeal or potatoes when making bread and other baked goods.
Learn more about war gardens planted during WWI and WWII.
What Is Liberty Bread?
Liberty Bread is a quick bread (opposed to a yeast bread) and is leavened with a generous amount of baking powder. Most of the wheat is replaced with cornmeal and wheat bran.
How to Make Liberty Bread
This recipe comes from a Win the War in the Kitchen pamphlet published in 1918. It makes one loaf of bread.
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup cornmeal
- 1/2 cup wheat bran*
- 6 teaspoons baking powder
- 1 teaspoon kosher salt
- 1-1/2 cups hot water
- 2 tablespoons unsalted butter, softened
- 1 egg
*If you don’t have wheat bran, use ground flaxseed or oat bran.
Instructions
Step 1: Prep
Preheat the oven to 350°. Lightly grease a 9-by-5-inch loaf pan and set aside.
Step 2: Mix the ingredients
In a large bowl, whisk together the flour, cornmeal, wheat bran, baking powder and salt. Add the water, butter and egg to the bowl. Beat to combine. Spoon or pour the batter into the prepared loaf pan.
Step 3: Bake
Bake for 45 minutes, or until a toothpick inserted into the center of loaf comes out clean. Let the bread cool in the pan for 5 minutes, then turn out onto a wire rack.
You can serve this bread warm or at room temperature. To store leftover bread, wrap the loaf in plastic wrap and store at room temperature for up to one week.
Initial Thoughts
I’ve been making a lot of yeast bread lately, so I was intrigued that this recipe uses baking powder rather than yeast as a leavener. I was curious how much this bread would rise in the oven, particularly as the recipe yields quite a wet batter! However, without yeast, there’s no need to wait for rise time, so this bread bakes up in a hurry; a definite plus in my book.
The Outcome
I wasn’t sure what to expect when it came to the taste of this bread. Given the amount of cornmeal in the recipe, it should come as no surprise that it has a sweet, corn-forward flavor. It’s also quite moist and has a tender crumb—definitely not as dense as I thought it might be. Overall, it’s a nice change from the usual bread I’ve been baking, and a good recipe to have in my back pocket when my flour stash is running low.
Try More Thrifty Recipes from WWII
1 / 35
Melt-in-Your-Mouth Meat Loaf
When my husband and I were first married, he refused to eat meat loaf because he said it was bland and dry. Then I prepared this version, and it became his favorite meal. —Suzanne Codner, Starbuck, Minnesota
Giant Molasses Cookies
My family always requests these soft molasses cookies. These chewy molasses cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
Judy's Macaroni Salad
After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky
Lima Bean Soup
Each fall there's a Lima Bean Festival in nearby West Cape May to honor the many growers there and showcase different recipes using their crop. This comforting chowder was a festival recipe contest winner several years ago. —Kathleen Olsack, North Cape May, New Jersey
Salisbury Steak Deluxe
This recipe is so good that I truly enjoy sharing it with others. I've always liked Salisbury steak, but I had to search a long time to find a recipe this tasty. It's handy, too because it can be prepared ahead, kept in the refrigerator and warmed up later. —Denise Barteet, Shreveport, Louisiana
Zippy Egg Salad
Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan
Creamy Raspberry Dessert
Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. —Julianne Johnson, Grove City, Minnesota
Pimiento Cheddar Spread
I was a theater major in college, and our director's mother always made sure we were well fed. I was particularly fond of her pimiento cheese sandwiches and tried making a similar spread for crackers. It tastes just as good as I remember! —Katrina Jameson, Brandon, Mississippi
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Old-Fashioned Applesauce
We had all kinds of apple trees in the yard when I was growing up, so I don't know for sure which ones Mother liked best for applesauce. (Today I use Cortlands.) I do know that her applesauce was very white. The secret, she said, was to keep the apples in salt water while she peeled them so that they wouldn't darken. —Doris Natvig, Jesup, Iowa
Best Spaghetti and Meatballs
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
Three-Bean Baked Beans
I got this recipe from an aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. —Julie Currington, Gahanna, Ohio
Old-Fashioned Carrot Cake with Cream Cheese Frosting
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this cake is never enough—better than all the other carrot cakes I've tried!—Kim Orr, West Grove, Pennsylvania
Quick Tomato Soup
There's nothing like a steamy bowl of classic tomato soup on a cold February day. The addition of sugar puts a sweet spin on this one. For extra fun, top it with homemade heart-shaped croutons. —Jane Ward, Churchville, Maryland
All-American Hamburgers
We do a lot of camping and outdoor cooking. This all-American, homemade hamburger recipe is on our menu more than any other food. —Diane Hixon, Niceville, Florida
Old-Fashioned Rice Pudding
This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. —Sandra Melnychenko, Grandview, Manitoba
Whole Wheat Bread
I'm 12 years old and make this bread with my mother, who got the recipe from her mother. I usually make the dough, and my mom bakes it.
Calico Scrambled Eggs
When you're short on time and scrambling to get a meal on the table, this recipe is "eggs-actly" what you need. There's a short ingredient list, and cooking is kept to a minimum. Plus, with green pepper and tomato, it's colorful. —Taste of Home Test Kitchen
Mom's Swedish Meatballs
Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas
Homemade Butterscotch Pudding
Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. —Teresa Wilkes, Pembroke, Georgia
Great-Grandma's Italian Meatballs
My great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor’s so good, you won’t miss the extra calories. —Audrey Colantino, Winchester, Massachusetts
Beef Barley Soup with Roasted Vegetables
The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. —Gayla Scott, West Jefferson, North Carolina
Wonderful English Muffins
When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. —Linda Rasmussen, Twin Falls, Idaho
Scalloped Potatoes & Ham
I adapted an oven recipe to cook itself while I’m away. It’s ready to serve when I get home, making it a real winner in my book! —Joni Hilton, Rocklin, California
Best Deviled Eggs
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia
Favorite Chicken Potpie
Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. This is the best chicken potpie recipe to have on hand when company comes over. —Karen Johnson, Bakersfield, California
Surprise Spice Cake
Canned tomato soup replaces some of the oil in this spice cake, decreasing the fat, boosting the color and (surprise!) enhancing the taste. —Hannah Thompson, Scotts Valley, California
Gingerbread Oatmeal Cookies
Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 18 cookies; they go fast so you may want to make a double batch. —Carole Resnick, Cleveland, Ohio
Chicken Salad Party Sandwiches
My famous chicken salad arrives at the party chilled in a plastic container. When it’s time to set out the food, I stir in the pecans and assemble the sandwiches. They’re a hit at buffet-style potlucks. —Trisha Kruse, Eagle, Idaho
Great-Grandma's Oatmeal Cookies
Not only is this recipe a favorite of my husband's, it's extra special to me because it goes back to my great-grandmother. For holidays, we like to sprinkle on colored sugar for a festive touch. —Mary Ann Konechne, Kimball, South Dakota
Corned Beef Hash and Eggs
Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! —Rick Skildum, Maple Grove, Minnesota
Party Franks
These tiny, tangy appetizers have such broad appeal. I prepare them often for holiday gatherings, weddings and family reunions. They're convenient to serve at parties since the sauce can be made ahead, then just reheated with the franks before serving. —Lucille Howell, Portland, Oregon
Twice-Baked Red Potatoes
Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. —Valerie Cox, Secretary, Maryland
Lemon-Garlic Lima Beans
When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. —Paris Paraskeva, San Francisco, California
Cape Cod Bay Brown Bread
This reminds me of the brown bread my grandmother made whenever we went out east to visit. The aroma evokes fond memories of her New England home during the peak of fall. I use blackstrap molasses and agave nectar to make mine a little different without sacrificing any of the flavor. Cranberries are another special touch, but this would also taste delicious with raisins. —Kellie Foglio, Salem, Wisconsin
The post How to Make Liberty Bread appeared first on Taste of Home.
Susan Bronson