Breaking & Baking Bread
Well, the first week of stay-at-home and social distancing, Addy and I survived. In fact, it was more than survival. We thrived and had lots of fun together. Homeschooling for 1 week was a success! I’ll check in again after 3 months of it. I might have a different sentiment. But for now, I am on board and truly grateful for our time together.
Each day, we did a science experiment and posted it to Facebook. On the third day, we decide to use science for a very old tradition: baking bread. Normally, we are a wheat/whole grain bread family. So when we visit Grandma Ann, we feel gluttonous when eating Cottage Bread. Mmmm, only a step down from Wonder Bread (and may I add, mayo and bologna, my childhood treat).
I explained the science behind yeast and how it is a living organism whose chemical properties allow it to rise with time and heat. This was indeed cool to Addy, but what she was most excited about what the KIND of bread we made: Milk Bread. I have a recipe from my ex-husband who was a master with all things yeast: bread and beer. I am not sure if the recipe was a family one or if it came from a great cookbook. Either way, it has become standard in our house, especially during the winter months when Aaron is often laid off from work. Addy knows it as our “bread during lean times”. And it is delicious.
Because we expect to be at home for the next 2-3 months, we stocked up on flour and made a double batch (4 small/medium loaves). I’d love to share the recipe with you and some pictures of our kitchen time together. Addy loves to mix and bake. She is an excellent soup maker, so the bread is the next best thing to add to her repertoire. She is going to make someone very happy someday as she shares her love of good food and talents in the kitchen!
Before I forget, the recipe:
Milk Bread
Combine in a large mixing bowl or heavy duty mixer bowl and let stand until the yeast is dissolved, about 5 minutes:
- 1 package (2 1/4 tsp) active dry yeast
- 3 Tbl warm (105 to 115 F) water
Add 1 C whole milk, warmed to 105-115 F,
- 5 Tbl melted butter
- 3 Tbl Sugar
- 1 Large egg
- 1 tsp salt
Mix by hand or on low speed for 1 minute.
Gradually stir in:
- 2 C bread flour
Gradually add until the dough is moist but not sticky:
- 1 1/2 to 2 C all-purpose flour
Kneed for about 10 minutes by hand or with the dough hook on low to medium speed until dough is smooth and elastic.
Transfer the dough to an oiled bowl, and turn it over once to coat with oil.
Cover loosely with plastic wrap and let rise in a warm place (75-80 F) until doubled in volume, 1 to 1 /2 hours.
Punch the dough down, knead briefly, and refrigerate covered for 30 minutes.
At this point, the dough may be shaped in rolls. Or grease an 8 1/2 X 4 1/2 inch loaf pan, form the dough into a loaf and place seam side down in pan.
Cover loosely with oiled plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
Preheat over to 375 F. Brush the top of the loaf with milk (or melted butter).
Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 40-45 minutes.
Remove the loaf from the pan to a rack and let cool completely.
Or cut and devour with a bit of butter and cloudberry jam.
As Addy and I mixed, kneaded and waited patiently, we knew we would have an abundance of bread. More than we could need for ourselves. So I asked her to think of one person we could share our loaves with. Without much hesitation, she named our neighbor, Patty (and her dog, Bilty). Patty was appreciative and Addy’s delivery made Bilty’s tail wag in delight.
We enjoyed almost 1 whole loaf ourselves, straight from the oven. And Addy has since enjoyed a slice with peanut butter for breakfast each morning. It is delightful. I foresee more baking sessions in our future. (We actually broke a couple of eggs in our fury, so saved them for chocolate chip cookies – grandma Sandie/great grandma Glady’s recipe. Stay tuned.)
We also enjoyed our bread with a dinner of Grandma Ann’s Sloppy Joes and steamed broccoli. Delicious!
Finally, this morning, during online worship with Lutheran Church of the Good Shepherd, we used two small pieces for communion bread (along side Great Grandma Vi’s brandy cups with a bit of communion wine). As Addy served me and I, her, I reflected on the power of food in this time of panic. I thought about how bread is not only warm but filling. It satisfies in a way that no other food does. It reminds me of lazy winter days, kitchen forays with Grandma and walking past Renville’s bakery in the early hours of the morning. I also think about my grandparents visiting on a Saturday morning with fresh pastries in tow. These are safe and satisfying memories that give me a sense of calm and oddly, purpose. They remind of the goodness of humanity and our ability to create out simple things.
Jesus took 2 very ordinary items, bread and wine, and made them extraordinary! “This is my body, given for you.” Again after supper, “This is the cup of the new covenant I make with you. Every time you do this, remember me (remember the LOVE that triumphs over death, dark and doubt).
May you be blessed with the satisfying warmth and nurtured with satisfaction as you eat your daily bread. And if you try this recipe, comment with your thoughts and dining experience. Or share your favorite family recipe and the stories behind it.
