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GRAMMA'S LAWS OF BREAD BAKING Recipe

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This recipe for GRAMMA'S LAWS OF BREAD BAKING is from The Todd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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THROW OUT THE MEASURING RULE FOR FLOUR!!!!
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Directions:
Although, she would never admit it, Gramma Todd was an amazing cook, but her bread baking was out of this world good. Throughout the years she gathered some great recipes. If I didn't get them before she passed, I got them from any cookbook she ever contributed to. When I was a child, I would sit and watch her make her bread. At one time she had mentioned that she had a headache and she set out to make a batch. I asked her how she could make bread when she had a headache. She told me that the kneading helped her relax - made her headache go away. That's how much she loved it.


She made enough bread throughout her life that she got the techniques down to a fine art. Pretty sure she figured out the tricks on her own. (Not every loaf she put out was perfect). These are the things she taught me.

•MIX YOUR YEAST WITH YOUR FLOUR, ADD THE WARM LIQUID WITH THE OILS, SWEETENER AND SALT AND MAKE A SPONGE.
•MIX IN 1/4 CUP OF FLOUR AT A TIME.
•DON'T ADD TOO MUCH FLOUR TO YOUR DOUGH.
•DON'T EVER CUT BACK ON THE SALT OR THE SUGAR. THE YEAST NEEDS THE SPECIFIED AMOUNT TO GROW.
•IF THE WATER IS TOO COLD, THE YEAST WON'T WAKE UP. IF ITS TOO HOT, THE YEAST WILL DIE. EITHER WAY, YOUR BREAD WON'T RISE.
•MAKE SURE YOUR ROOM IS WARM SO THE YEAST WILL GROW.

 

 

 

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