Sometimes a nice piece of homemade bread goes great with a cup of coffee. Thanks to Susan Mark for emailing a photo of she and her husband’s favourite coffee mugs. Susan just happens to be married to our Kiss FM Morning News Anchor Tom Mark. Kiss FM Texter Wendy Chambers hared her “current favourite mug”!
Recently it was National Homemade Bread Day, so I got to thinking about my grandfather Alton, who, to our family, was the master of making homemade bread. The only person he ever gave the recipe to was my mother. My grandparents played the fiddle and piano for many dances. Often they would take their homemade bread to pass along to friends and others at the dances, and in times of need.
Here’s the recipe for A.W.’s Brown Bread:
2 quarts water, lukewarm
2 tablespoons yeast, dissolved (see pkg.)
1 1/2 cups molasses
2 1/2 tablespoons salt
1 1/2 cup cornmeal
Icing sugar, a good handful (man’s hand)
12 cups of flour, and more to make a stiff smooth bater
1 cup raisins
Method: Set yeast for 10 minutes. Combine water, molasses and yeast. Add salt, cornmeal and icing sugar to flour. Beat about half of the flour mixture into liquid using electric beaters to a make a smooth fluffy batter. Add rest of flour and raising by hand. Knead dough until soft and smooth and not sticky when you stick your fingers into it. Add flour as needed. Let rise until doubled in bulk in a greased pan. Grease top of bread and cover with a damp cloth.
Punch down dough when doubled. Shape into loaves or buns. Let rise again. Cook at 400 degrees. Makes 4 large loaves and a large pan of buns. You can divide the dough in half and knead each separately, if it is too much to knead at once.
Recipe photo courtesy “Cooking With Jean and Family” by my aunt and uncle, Connie and Jim Campbell.
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