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Whole Wheat Bread-Ross' Mom's Recipe

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This recipe for Whole Wheat Bread-Ross' Mom's, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ross Flynn
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
24 cups flour
9 cups hot water
1 stick butter (1/2 cup)
Salt
1/2 cup honey
2 yeast cakes
Oil
1 tablespoon honey

Directions:
Directions:
Put flour in a large dishpan - pat to side & hollow out in middle. Add hot water with butter melted in it, two handfuls salt, honey, let stand until two cakes of yeast put into 1/2 cup warm water with tablespoon honey rises to fill cup. Add yeast to flour & water mixture & stir together, then knead until thoroughly combined. Oil top of dough & cover with cloth. When doubled in bulk, knead well on floured surface, return to pan and let rise again until doubled. Knead and then divide into 7 loaves & place in buttered pans, let rise until 1" over pan. 400 oven for first 15 minutes then reduce heat to 350f or 30 minutes or until done. (Alternate 375 for 45 minutes.)

Personal Notes:
Personal Notes:
It was fun growing up in a home with five children born within six years nine months. Feeding us all, especially as we entered our teen years, was no small task. My mother, Dorothy Wyatt Chavannes Flynn, had a solution that was wonderfully delicious. At least once a week she would bake seven loaves of bread, one for each day of the week. Bread so delicious my peers at school often wanted to trade my peanut butter honey sandwiches for their entire brown bag lunches. We would often come home from school to the wonderful smell of bread baking in the oven. We also learned to "walk gently" while the bread was rising (unless we wanted to eat hockey pucks). All five of us would occasionally make our own lunches the night before. It was quite a scene, five in the kitchen making sandwiches. We learned just the right thickness to cut this bread, not too thin lest it fall apart, not too thick lest it be too much bread. My personal favorite snack in life became a slice of this bread, toasted and buttered. Sitting and eating this yummy treat, sometimes all by myself in the kitchen, had a meaning to me: that life was good, I had lots to be thankful for, and that I loved my mom. Every time I eat a slice of this bread, these meanings come flooding back again, just like nearly 50 years ago.

 

 

 

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