Afterall, it was the year the first air-conditioned office building opened. The year Scotch tape was first marketed by 3-M. Medically, 1928 saw the invention of penicillin, the iron lung and the home pregnancy test. It was the year our eyes took to the skies with aviation dominating the newspapers thanks to Amelia Earhart, Charles Lindburgh and, of course, Oscar’s best film – Wings. The entertainment industry introduced us to future pop icons such as Mickey Mouse, the home television, Alfred Hitchcock and Katharine Hepburn. Culinarily, 1928 cooked up Velveeta, Gerber baby food and bubble gum. Does anyone remember when a stick of bubble gum cost .05 cents??
In other headlining news, let’s focus our attention on July 7, 1928. On this date in a small Missouri town, sliced bread was sold for the first time by the Chillicothe Baking Company. Although billed as “the greatest forward step in the baking industry since bread was wrapped,” history, it seems, is a memory of fewer words thanks in part to a governmental ban on sliced bread in 1943…for real. A wartime conservation measure to save paper. As with all things hilarious, I gave the law a name – I call it the ban of the pain paper caper! Story time!
It seems history has forgotten to annotate the date bread was first “wrapped,” but! In the era of no preservatives, a whole loaf of bread, was wrapped in whatever paper was handy. Enter 1928, with it’s new age sliced bread crusade, and we now need industrial strength wax paper to preserve our conveniently sliced bread. And this impacts war efforts, how? Exactly. Doomed from the start, lasting a mere 3 months, the government ban was lifted amidst moonshine-esque clandestine slicing of bread fueling the legend of “the greatest thing since sliced bread.”
True story. Actually happened. My theory? The price of flour increased by 10% in late 1942, which, but for the introduction of the aptly named pain paper caper, might have caused a different kind of panic at the prohibition disco!
In homage to the greatness of sliced bread, I give you a quartered quick step – a mini Tomato Cheddar Quick Bread. Imagine warm, hearty, herby flavors melting from the oven filling your home with hints of smoky sun-dried tomatoes, fresh parsley and soft English Cheddar. So delicious. Might I suggest wrapping it in wax paper as a small tribute to 1943’s ban of the pain paper caper!
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked pepper
- 1½ tablespoons softened butter
- 1/4 cup English Cheddar
- 2 tablespoons red onion, diced
- 1½ tablespoons sliced sun-dried tomatoes
- 1 teaspoon fresh Italian parsley, minced
- 1 teaspoon fresh chives, minced
- 1 tablespoon Egg Beaters
- 2 tablespoons milk
- 1/2 teaspoon sun-dried tomato infused olive oil (see Note)
- 1 teaspoon melted butter
- 2 tablespoons English Cheddar
- Freshly cracked pepper and leftover chives or parsley, whichever you have!
- Preheat the oven to 400°.
- In true thecomfykitchen.com style, mix all ingredients together in a medium mixing bowl until a smooth dough forms. No need to for the culinary pretensions of sifting dry ingredients, separate living spaces for wet ingredients or cutting butter into dough. It's a quick bread. So it should be quick about it! The final dough will be thick and spreadable.
- Fill a mini loaf pan with the dough, top with melted butter, more cheddar, freshly cracked pepper and sprinkle with leftover chives or parsley.
- Bake at 400° for 15-20 minutes until golden brown in color and a cake tester comes out clean at the center.
- For this recipe, I buy pre-sliced sun-dried tomatoes packed in olive oil. It's an easy way to measure the amount of sun-dried tomatoes and olive oil needed for this recipe and store the rest!
- Recipe yields 1 (3"x5") mini loaf.