Baking Bread

It’s a cold gray day here, and we will soon have snow/cold rain coming down.  I’m trying my Mom’s bread recipe that I haven’t done in many years.  It’s fairly simple (recipe below) and it makes a sweet, crumbly bread which is good for toast, or communion, which is what my Mom would use it for when she was Rector at St. Johns in the Mountains in Stowe VT.

I love baking bread but haven’t found the time over the last year to produce many loaves.  I find when I do make bread and share it with my family and with friends there is a feeling of satisfaction (especially if enjoyed).  You feel like you are really feeding the people you love.

Here is Mom’s recipe for “Altar Bread” (can be used in non-church settings):

  1. Vegetable Oil – 1Tbsp.
  2. Honey – 1/4 Cup
  3. Milk – 1 Cup
  4. Water – 1 Cup
  5. Yeast (dry) – 1 pkg. (2 1/4 tsp.)
  6. Water – 1/4 Cup
  7. Whole Wheat/White Four – 4+Cup
  • Mix first five ingredients – heat to lukewarm (78 F)
  • Stir yeast into 1/4 of quite warm water (80F)
  • Add to other liquid; then pour into large mixing bowl
  • Stir in flour.  “If you need more to handle, add more white unless you are going for orty.”
  • Turn onto floured surface and knead.
  • Scrape mixing bowl and grease with butter or oil.  Then round bread dough into a ball – give the top a little butter.
  • Let rise in a warm place one hour.
  • Deflate and turn onto floured surface, flattening out the dough a bit with knuckles.
  • Cut into many portions as you want loaves – small or large.  Shape into round loaves, place on an oiled baking sheet (s) and cover with waxed paper.  Let rise 20 mins. While oven is heating.
  • Bake at 415 (F) for 10 minutes.
  • Then bake at 350 for 15 minutes.  Keep watch as the bread can bake faster depending on your oven.
    img_3573

p.s. It may be impossible to wait for it to cool all the way before testing.  We would tear into the first hot loaves as kids… and still today.

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