Prairie Flavors Mom’s Best Recipes T By Laura Araujo


his month of May we celebrate the women who have made an impact in our lives—our mothers. We are grateful to each of our readers who submitted an entry in the Mom’s Best Recipe Contest. We are honored that you shared your family recipes with us—as well as the beauttiful stories that came with them. We read accounts of mothers who care for their families, churches and communities by cooking for them. You told us touching stories about moms who are


amazing cooks and funny ones about moms who are best at burning their meals. And, you shared memories of mothers who are no longer with us but will always be remembered through the recipes they lovingly prepared. It was a great challenge to narrow down the 99 entries to fi ve winning recipes. Congratulations to our winners who will each receive a $25 gift card! To view the runners up, visit Oklahoma Living’s digital edition at www.okl.coop. Happy Mother’s Day!


Potato Rosemary Bread


Janet Goertz, Central Electric Cooperative Yields 2 loaves


“Bread making in my family goes back many generations. This was the most be- loved of those recipes. Even though mom is not with us any more, her spirit lives on each time the aroma of this bread fi lls the house.”


1 teaspoon olive oil 2 cups fi nely chopped yellow onion 2 packages active dry yeast (not instant) 2 cups whole milk (100°F to 110°F)


1 cup peeled, cooked, and mashed Yukon Gold potatoes 2 teaspoons salt


8-ounce block 1/3-less-fat cream cheese, softened


2 tablespoons chopped fresh rosemary 1 teaspoon dried Italian seasoning 7-8 cups all-purpose fl our, divided 1 teaspoon water


1 large egg, lightly beaten


Potato Rosemary Bread Photos by Laura Araujo


26 WWW.OKL.COOP


Heat oil in a large skillet over medium-high heat. Add onion, and sauté 5 minutes. Re- move from heat; cool. Dissolve yeast in warm milk in a small bowl; let stand 5 minutes. When ingredients are at room temperature, combine onion, potato, salt, pepper, and cream cheese in a large bowl. Add milk mix-


ture and rosemary, and Italian seasoning; stir until well combined. Add 6 cups of sifted fl our to onion mixture; stir until a soft dough forms. Turn dough out onto a fl oured surface. Begin kneading, adding enough of remaining fl our to keep dough from sticking to hands. Knead until smooth and elastic. Form dough into ball and place in a large bowl coated with vegetable oil, turning over once to coat whole surface. Cover and let rise in a warm place 40- 50 minutes or until doubled in size. (Gently press two fi ngers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 2 portions. Roll each por- tion into a 14-by-7-inch rectangle on a light- ly fl oured surface. Try to use as little fl our as possible during rolling and shaping to ensure smooth loaves that will not crack when bak- ing. Roll up rectangles tightly, starting with a short edge, pressing fi rmly to eliminate air pockets; pinch seams and ends to seal. Place rolls, seam sides down, in 2 9-by-5 or 10-by- 5-inch loaf pans coated with shortening and fl our. Cover and let rise in a warm place 20 to 30 minutes or until doubled in size. Pre- heat oven to 350°F. Combine water and egg, stirring with a whisk. Gently brush loaves with egg mixture. Fill another loaf pan with 2 cups of boiling water and place it on the rack underneath the middle rack the bread will sit on at the same time you put the bread in. Remove water pan after 15 minutes of bak- ing. Bake at 350° for 40 minutes or until loaf sounds hollow when tapped.


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