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

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...

Spiced pumpkin chocolate chip cookies

Now that it is officially Fall, it's time for pumpkin cookies again :)   Dad's pumpkin cookies are delicious. Best way to describe the difference between them is that these are more spice than pumpkin. I like them both but sometimes prefer this spice version. I don't like using prepared pumpkin pie spice, it seems to change the flavor for me (I wonder if it's the amount of cloves?). This recipe hits the spice just right but of course alter as you like, it can take even handle more or less chocolate chips in it, or none at all.  In medium mixing bowl, mix dry ingredients together:  2 c flour 2 t baking powder 3/4 t baking soda 1 1/2 - 2 t cinnamon 1/2 t ginger 1/2 t nutmeg 1/8 t cloves 1/2 t salt In small mixing bowl beat together : 1/2 c sugar 1/2 c brown sugar, packed 1/2 canola oil 1 egg 1 t vanilla paste Then add:  240g pumpkin purée, ( about a small can if not using fresh) When blended well, add the pumpkin mix into the the dry mixture. Barely blend the two ...

Kaiserschmarrn - torn Austrian/German pancakes

Since we discovered this while we were in Bavaria, I knew you would want to make this at home. Turns out both the Austrians and the Germans claim it as their own. There are many versions of recipes for this dish, so this is a compilation of those variations that I thought made the best one. Many soaked their raisins in rum but since we dislike that flavor, I soaked mine in hot water. (juice would work too if you want to experiment with other flavors) The idea is to cook the pancake on one side then after you flip the pancake over , you tear (or cut) it into 1-2 inch pieces. Place the pieces on your serving plate and pour applesauce over the pile. My favorite topping put caramelized raisins and almond slices on top. You could just add the raisins straight onto the pancake as it's cooking or put them on top of the torn pieces if you want to skip that step. This picture is before I put on the applesauce and the powdered sugar - and when I experimented with craisins, they were ...