Ingredients: |
Ingredients: Mom's bread was well known. She never used a recipe, so this is what I've worked out with the addition of lemon juice. Often she turned the last of the dough into cinnamon buns; a whole pan would disappear in moments after we got home from school!
Basic Bread Recipe:
1 Pkg or 1 T. active dry yeast
1/4 C warm water (100 - 115 F, approx.)
about 2 C warm potato water
2 t sugar
41/2 to 5 C flour - unbleached white
2 T lemon juice (optional)
1 T salt
3 T bacon drippings or softened butter
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Cinnamon Buns:
balance of bread dough
3 T softened butter
1 C brown sugar
Cinnamon
1/2 to 3/4 C thick cream
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Directions: |
Directions:Proof yeast in 1/4 warm water with sugar added and dissolved first.
In large heavy bowl, preferably crockery, put half the flour, the potato water and lemon juice (lemon juice is a natural dough conditioner). Stir thoroughly with wooden spoon.
Stir in proofed yeast. Let stand as a "sponge" in a warm draft-free place for about 20 minutes.
Add rest of flour, salt and bacon drippings. Mix well. Knead about 8 to 10 minutes or until dough is smooth and elastic. If dough is too sticky, add more flour. When the dough is kneaded enough, an indent made with a finger should spring back quickly.
Grease bowl and return dough it, turning to cover the surface. Cover with a cotton towel; let set in warm place until doubled in bulk. Punch down. Instead for forming one big loaf, many of you will remember that she pinched a piece of dough off turning it under itself to form a tiny "loaf" about 2" in diameter and about 4" long. Pace this in one end of an 8x4" pan, tucking subsequent "loafs" snugly beside the first until you have 5 or 6 sections in one pan.
Let rise until almost double; put in preheated 375 F oven and bake about 45 minutes or until the loaf slips from the pan easily and has a hollow sound when tapped on the bottom. Brush top of loaf with butter.
for the Cinnamon Buns:
Roll out remainder of dough into a rectangle approx. 9" x 14". Spread part of the softened butter in 9 x 13" baking dish; the other onto the dough rectangle.
Sprinkle about 1/2 C brown sugar into the pan and the other half onto the dough. Sprinkle cinnamon [to your personal taste] onto the sugar in pan; drizzle entire surface with the cream. Sprinkle cinnamon on dough. Roll up dough from the longer side. Cut into 1" thick sections and lay on their sides in prepared pan. Bake @ 350 F for about 35 minutes.
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Personal
Notes: |
Personal
Notes: Mary Maxon was a wonder in her kitchen. When we kids would look in the cupboards, we thought they were "bare"....not so with Mom, and thank goodness that her wisdom and creativity has passed on to many of her children and grandchildren alike! Thanks, Mom!
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This recipe for Grandma Maxon's Bread & Cinnamon buns is from