I actually have a cook book that my grandma wrote for her children, and then passed it along to her grandchildren. Each recipe has a short story followed by the ingredients and directions. Often, something is written in the directions that isn't in the ingredients and vice versa. I think she secretly did this on purpose to get her family calling for the rest of the details ;)
So, here is mom's story/recipe - Mom, if I miss anything, please feel free to add it in the notes. If anyone tries it, I would love to hear how it works out for you. I'll be sure to let you know how it turns out when I try it.
Mom's Name Bread
I taught mom's name everything I knew about bread. I think she learned something on her own because her bread is so much better then mine and now I use her recipe.
5 cups warm water
3 tablespoons sugar
2 tablespoons yeast
Combine and let the yeast rise.
1/4 to 1/2 cup of margarine
1 teaspoon salt
1 cup skim milk powder (optional)
1/2 cup wheat germ (optional)
10-12 cups flour, some white and some whole wheat
Combine with yeast mixture and kneed until your arms are tired. Let rise until double in bulk. Punch down. Either let it rise again or make into buns or bread. Let rise again. Bake at 375% until brown.
Nothing smells better then bread baking in an oven. I love baking bread. Next time I make a batch I might give this recipe a try.
ReplyDeleteAwesome!!!
ReplyDeleteI will have to give this a try, I am always on the hunt for a better bread recipe - thanks for sharing!
That is pretty much what I do. I do "cheat" with the kitchen-aid now, but still give it a few turns with my hands, because they seem to know when the bread is kneaded enough. I always double proof (let rise twice) except for pizza crust.
ReplyDelete@ Mom - do you add the 'optional' ingredients to your bread? If you don't, do you do anything instead?
ReplyDeleteI usually add the wheat germ. Not the milk anymore, but milk makes the bread more nutritious and helps it stay fresh longer
ReplyDelete