White bread!
Many years ago when I was in 2nd grade (MANY years ago) we made bread in school one day. It was a wonderful soft, white, yeasty bread and I remember there was milk in it. The bread that our Loblaws ...
Forum Discussion
Roy&Lynne wrote:
First, you may not be able to recreate the bread of your childhood, for the same reason we can't find tomatoes that have any flavor. The flour should at least have a few flour beetles in it, for that extra protein. Then you really should use cake yeast and not the dry packaged stuff.
1 cake yeast dissolved in 1/4 cup lukewarm water and 1 teaspoon sugar. Let stand for 5 minutes
To 2 cups scalded milk add 1 1/2 teaspoon salt, 2 tablespoons shortening, and 2 tablespoons of sugar and cool to lukewarm. Mix with yeast
To the softened yeast add 3 cups of white flour and I'd use unbleached Beat well Add enough more flour to make a soft dough (you will use about 6 cups) knead til smooth and .....
The bread of my childhood was primarily pumpernickel. Or "real" whole wheat. Or rye.
We only had "white flour bread" on special occasions like Nana's potato yeast rolls (and she CERTAINLY preferred cake yeast:C) and added to stone grist cornmeal for spoonbread.
Much of my family subscribed to the food philosophy of Garvey-ism and having eaten the forbidden fruit AKA Wonder Bread I understand how that came to be;).
