Taste of the Past: Beatrice Ojakangas

Beatrice Ojakangas, far right, reacts with surprise when her name is called at the 1957 Pillsbury Bake-Off. Star Tribune file photo.

The year was 1957, and a young cook, wife and soon-to-be first-time mother living on a military base in England entered her recipe for cheese bread into the Pillsbury Bake-Off. Beatrice Ojakangas didn't win first place that year -- the top prize went to Mrs. Gerda Roderer of Berkeley, Calif., who received $25,000 for her "Accordion Treats," a delicate horn-shaped walnut cookie. But Ojakangas' bread took the second grand prize and helped launched an enduring career that has included 27 cookbooks on a wide range of subjects, from whole grain breads to casseroles to pot pies to her specialty, Scandinavian cooking and baking.

Ojakangas first appeared in Taste in a 1978 profile, the first of seven such features during the intervening 32 years (she was also a frequent contributor to the section in the 1990s). She may not have won the top prize, but in retrospect, Ojakangas may be the Bake-Off's biggest success story. After all, how many other food careers were launched with a single recipe?

Beatrice Ojakangas in the library of her Duluth home and cookbook laboratory. 2005 Star Tribune file photo.

CHUNK O' CHEESE BREAD

Makes 2 loaves.

Note: From "Pillsbury's BEST 1000 Recipes: Best of the Bake-Off Collection" (Betty Crocker, $29.95). "Two crusty round loaves with corn meal and molasses flavor . . . chunks of golden cheese are the added attraction in every slice. By Mrs. Richard W. Ojakangas, Duluth, Minnesota."

1 3/4 c. water

1/2 c. cornmeal, plus extra for rolling dough

2 tsp. salt

1/2 c. molasses

2 tbsp. shortening, plus extra for pans

1 packet active dry yeast

1/2 c. warm water

4 to 5 c. sifted all-purpose flour, plus extra for rolling dough

1 lb. American cheese, cut into 1/4- to 1/2-inch cubes

Directions

Grease a large mixing bowl with shortening and reserve. In a large saucepan over medium-high heat, combine water, cornmeal and salt. Bring to a boil, stirring constantly and cook until slightly thickened. Remove from heat. Stir in molasses and shortening and cool to lukewarm.

In a large bowl, combine yeast and warm water. Add cornmeal mixture and blend until thoroughly combined. Stir in flour, 1 cup at a time, until a stiff dough forms. Transfer dough to a well-floured surface and knead until smooth and satiny, about 5 minutes. Place dough in prepared mixing bowl, cover and let rise in a warm place (85 degrees) until dough has doubled in volume, 60 to 90 minutes.

Line 2 8- or 9-inch round pans with 12-inch squares of aluminum foil, with edges extending over pan and grease with shortening. Sprinkle a work surface with corn meal. Turn out dough onto prepared work surface and work cheese into dough, a quarter at a time, until cubes are evenly distributed. Divide dough into 2 equal parts. Shape into round loaves, covering cheese cubes. Place dough in prepared pans and let rise in warm place until dough is light, about 60 minutes. When ready to bake, preheat oven to 350 degrees. Bake for 45 to 55 minutes until golden brown. Remove from oven, transfer to a wire rack and cool completely.