Bread for Civil War Soldiers

 

Joseph Sherfy in the 1840s At the time of the Civil War, the Reverend Joseph Sherfy, his wife Mary, and their six children lived on a fifty-acre farm along the Emmitsburg Road, just south of the town of Gettysburg. Much of Sherfy’s land was devoted to peach trees that produced fruit that was locally famous.              When the Union army reached Gettysburg on July 1, 1863, the Sherfy family was ready to help. Joseph dragged a large tub of water to the road and kept it filled for thirsty soldiers. Mary and her mother baked countless loaves of bread for the troops. Because of the overwhelming numbers of soldiers, these loaves were quick to make, like this Honey Wheat Casserole Bread. The commercially produced yeast used in this modern recipe wasn’t available in the 1860s. On the day after Mary and her mother’s epic bread baking, Union General Dan Sickles made the Sherfy farm into his headquarters, and the family evacuated. The farm, especially the peach orchard, witnessed some of the greatest battles of July 2nd and 3rd. The fictional McCoombs farm, the setting for my historical novel The Bent Reed, is right next door to Sherfy’s farm. You can read more about Sherfy and his peach orchard here. Honey Wheat Casserole Bread Mix until blended:                 1/2 cup flour                 1 cup whole wheat flour                 3/4 cup hot milk                 1/4 cup hot water                 2 tsp yeast                 1 tsp salt                 2 TBS butter                 2 TBS honey   Add gradually until dough is firm:                 Up to 1 additional cup flour Place in a greased 1 1/2 quart casserole. Sprinkle with 1 TBS wheat germ Let rise 45 minutes. Bake in a 375 oven for 20-30 minutes. Let cool 10 minutes, then turn out from casserole.