Skip to main content

11-07 Great Grandma Anderson's wheat bread

I have very fond memories of escaping from campus and spending the weekend with Grandma A.
Her dinners were so delicious to me after weeks of being on my own and having no cooking skills.
After dinner she would serve her home-canned fruit and/or juice. I have never tasted better, the cherries and grape juice in particular. As she was very into nutrition, she would be proud of how healthy I eat now!

After I was married, Grandma gave me her wheat bread recipe (another of my favorite things to eat at her house with homemade jam and butter) She altered her favorite recipe so it only made 2 loaves as she used to make many at a time. It was thoughtful of her as I needed very basic instructions at the time. In her words:

Heat to scalding temp. 2 1/2 c water* or part water and milk. Add 4 T butter or shortening, 1/3 c brown sugar or part honey. When liquid is lukewarm, beat into it - 5 c whole wheat flour, 1 pkg. yeast, 1 T salt and *if using all water, add 1/2 c powdered milk. Let raise until about twice volume (warm temp) in warm room. Beat in 2 c white flour (use large spoon to beat in flour) adding gradually more (of the 2 c) until dough consistency. Let raise again until double in bulk. To form into loaves, you may need to knead it on floured surface but try not to add too much flour. You may use shortening on surface and hands in forming the loaves. Kneading makes bread a nice texture. Let loaves raise again where warm 30-40 minutes. Bake 350 degrees 45-50 minutes.

The first time I made them, they turned out great! I was so proud, thanks Grandma!

Comments

Popular posts from this blog

01-22 Cooper Lasagna

In skillet, brown:  1 lb ground beef  +  1-2 T Italian seasoning  OR 1 lb ground Italian sausage 4-6 zucchini, cubed  breaking up meat into small bits.   Cook until meat is browned well through and zucchini is softened. Meanwhile,  Combine in a bowl with hand mixer:  10 oz lowfat Cottage Cheese   1/4-1/2 c fresh parsley, chopped   2 eggs   to substitute for ricotta. (It's lighter).  Gather other ingredients:  1 box no cook Lasagna noodles   2 jars spaghetti sauce or homemade marinara sauce   3 c shredded mozzarella   1 c parmesan, shredded Layer, in 9 x13 casserole, the ingredients in the following order:  Sauce - noodles-zucchini meat-sauce-cheese-noodles-cottage cheese mix-sauce-cheese then repeat once more. So use 1/2 of each ingredient for each layer.  Cover with foil. Place in 350F oven for about an hour. Remove foil 15 minutes before it's done to check liquid amount. If goopy, leave foil off.  Or if toasty top is desired, keep foil off. 

Pueblo Squash

 Turns out the baked squash with brown sugar that my mom used to make was also a New Mexican recipe! So simple to make and so satisfying for a fall side or snack. Or even the meal if you want to add tomatoes, corn or a meat to it Cut an acorn or butternut or... squash in half and remove the seeds. Sprinkle the flesh with salt and pepper. Brush it with , then sprinkle it with brown sugar.   Cover with foil or a lid and bake at 375 for about an hour - until the flesh gives way to a fork piercing it easily.  S

10-01 Pumpkin Apple Stew

This is SO delicious and definitely gives you the "fall" experience. The sweetness of the apple cider and apples play off the pumpkin and all that's missing is a hayride or carving pumpkins afterward. Its perfect for a cold, miserable day or even if you are just chilled. It takes a bit of time but is so worth it! Its very flexible -try substituting different veggies or cooking it in the crock pot. This recipe serves about 5 but is easily doubled for more company. Put your dutch oven or heaviest pot on the stove top to heat up. In a baggie or in a mixing bowl, mix together: 1 1/2 T flour 1 t fennel seeds, crushed 1/2 t salt 1/4 t pepper Then add in 1 lb boneless pork, cubed about 1" or smaller Stir or shake to coat pork well. Drizzle your hot pan with a bit of olive oil Add the coated pork and 1 onion, sliced thinly Sauté the onions and pork until the onions soften and the pork is brown on all sides, stirring gently occasionally to get all sides.