COLD WEATHER BREAD

Mar 19, 1999 - © Vaudie E. Harrison

Since tomorrow is the first day of Spring, I had planned to write about the wonders of the season along with some springtime recipes. However, since much of the United States is still locked in the grip of Old Man Winter, that will just have to wait a couple of weeks.

Remember those cold winter days when you would come in from the cold, leave your coat and boots in the "Mud Room" and, after brushing the snow from your hair, step into the warmth of the house. Many times, as you did so, you would be greeted by the delightful, overpowering, aroma of freshly baked bread. Your feet would immediately take you to the kitchen with the hope that you would be lucky enough to be allowed to sample the source of that wonderful smell.

A few minutes later, with a slab of thickly buttered bread in one hand and a cold glass of milk in the other, all would be right with your world and you would think that Grandma's kitchen was a magical wonderland of delight.

On a cold, snowy, Winter's night, there's nothing better than freshly baked bread.

So, this week I'll share a couple of Grandma's favorite recipes with you and point you to some places on the Web where you can find more.

BASIC WHITE BREAD
(Overnight Process)

1 Cup of Milk
2 ½ teaspoons of Salt
1 Cup of Water
1 Cake of Yeast
3 Tablespoons of Shortening
1/4 Cup Lukewarm Water
2 Tablespoons of Sugar
6 to 7 Cups of Flour

Heat the Milk and Water and add the Shortening, Sugar, and Salt. When lukewarm, add the Yeast cake dissolved in the warm water. Stir in three or four Cups of Flour and beat thoroughly. Cover with a clean cloth and set in a warm place to rise overnight. In the morning, add enough Flour to make a firm dough. Knead on a slightly floured board until smooth and elastic to the touch. Cover again and set in a warm place to rise until it triples in bulk. Knead again. Shape into loaves and put them into greased bread pans. Cover and let rise yet again, in a warm place, until they double in bulk. Bake in a moderate oven (350 F) for 50 to 60 minutes. NOTE: Always sift the Flour completely before using.

RAISIN BREAD
(Quick Method)

1 Cup of Milk
1 teaspoons of Salt
3 Tablespoons of Shortening
1 Cake of Yeast
4 Tablespoons of Sugar
2 Tablespoons of Lukewarm Water
4 to 5 Cups of Flour

The copyright of the article COLD WEATHER BREAD in Recipes 1880-1960 is owned by Vaudie E. Harrison. Permission to republish COLD WEATHER BREAD in print or online must be granted by the author in writing.

Go To Page: 1 2

Articles in this Topic    Discussions in this Topic