"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for MAE COX’S HOME-MADE BREAD, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, July 28, 2009


- step 1 learn how to whistle and hum......be happy, my ex-wife always said "it's good therapy"

5 cups A-P flour
1 Cup rolled Oats
2 T shortening or oil
2 t salt
2 T sugar
1 cup hot milk
1 cup hot water
1 pack dry yeast
1/4 cup warm water

Mix short, salt, sugar with milk and water
cool to luke
gently combine yeast and 1/4 C water.....let stand 5 mins
combine yeast/water with milk/etc and 3 C flour
add oats - mix
add 1 C flour
turn out onto lightly floured board....knead for a couple
rest 10 mins
add flour to "no stickey" pointknead till smooth
put dough in large lard coated ceramic bowl - covered until doubled
punch down
split into two portions
place in greased loaf pans...or t-foil pan
let rise to double again

Bake 425 F for 15 mins
30 mins @375F
coat w/butter 3 x during bake phase

dump pans onto rack...let cool - or not
butter.....honey........apple butter......and - of course, beef chuck pot roast w/ taters-carrots-onion and celery. And don't forget the gravy!!!!!
Sonny and Dude think G-ma's bread is part of the "roast thing"

Personal Notes:
Personal Notes:
Preparation Time: couple hours anyway
Number Of Servings: gee, I don't know - big slices – not too many servings

Now, here is a memory......G-ma would bake bread while whistling....some Gospel stuff - the smell - the sounds...G-ma being so happy!!!! I know it sounds "Idealistic", but that is the way I remember it. G-ma was such a neat person. Any way




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