New Food-Only Blog

For those who just want my recipes, follow me at The Cultured Country Cook! 

I will continue to post “reflections and recollections” here. 

Mamaw’s Bread

When I make bread I generally make whole wheat. Mom (Mamaw to our children) makes this traditional white bread that our children think can’t be beat. I made some this evening, along with homemade mint chocolate chip cookies, and potato soup. It was a comfort food kind of supper.

Mamaw’s Bread

From the Pantry Gems Cookbook titled Bread II (I halved the recipe)

2&1/2 Tablespoons dry yeast

3 cups warm water

1 teaspoon sugar 

6 Tablespoons lard or butter, melted

1&3/4 Tablespoon salt

6 Tablespoons sugar OR 1/2 cup honey

(I added about 2 Tablespoons ground flax)

8+ cups white flour 

Method: Mix yeast, warm water, and 1 teaspoon sugar and let set until bubbly. Meanwhile, melt the lard or butter. When first mixture is bubbly, add cooled (warm) lard, salt, sugar or honey, and flour. (And ground flaxseed if using.)

Either mix with flour in stand mixer or mix flour in with hands several cups at a time. Knead well. 

Let rise until double. Punch down, shape into three loaves, and place in well-greased bread pans. Let rise again. 

Bake at 350 degrees for 30 minutes or so. Schmutz extra butter on top (I use a cold stick and rub on hot bread just out of the oven.) Cover with wax paper and cloth to steam. 

Tip: Adding a teaspoon of apple cider vinegar to the dough keeps the bread from molding so quickly. 

Enjoy. 

Best ever whole wheat dinner rolls 

I haven’t tried to “healthify” these like I do most recipes. I don’t make them that often so I make them exactly like the recipe and save them for a special treat. 

  • 2&1/4-2&3/4 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 Tablespoon (or 1 package) active dry yeast. (Not instant)
  • 1 cup milk
  • 1/4 cup honey
  • 1/3 cup real butter
  • 3/4 teaspoon salt
  • 1 beaten egg

I use my Kitchenaide stand mixer for this. 

Stir together 1&1/4 cup all purpose flour, and the yeast in a mixing bowl. 

In a saucepan, stir together milk, honey, butter, and 3/4 teaspoon salt. Heat just until warm, about 120 degrees. (If it gets hotter than that, add an ice cube to cool slightly. If this mixture is too hot it will kill the yeast. If it is not hot enough it won’t activate the yeast. This is the trickiest part.)

Add the milk mixture to the flour and yeast mixer. Add the beaten egg. 

Beat on low for 30 seconds. Stop and scrape down the sides of the bowl with a spatula. Beat on high speed for three minutes. 

Return to low speed. Here I stop and switch the batter hook for the dough hook. 

Add the 1 cup of wheat flour and the remaining white flour as needed to make a dough that is smooth and elastic. (Remove from mixing bowl and use hands if needed.) 

Place in a greased bowl, cover with a light cloth, and let rise until double. About an hour. 

Punch dough down. Divide in half and place on lightly floured surface. Let rest 10 minutes. In the meantime, lightly grease a 9X13 pan. 

Take each half of dough and divide into 12 pieces. Roll into balls and place into prepared baking pan. 

Cover and let rise again for about 25-30 minutes. 

Bake at 375 degrees for 18-20 minutes. Brush tops with butter when you remove them from the oven. 

Try not to burn your hands and your mouth when eating immediately. 

Enjoy!