Jessica made both of these last night. For the cinnamon bread she rolled the dough from this recipe out flat, smeared it with butter and a generous sprinkling of cinnamon, rolled it up again, and plopped it in the pan. We had it toasted for breakfast this morning, along with our homemade apple oatmeal.

Next week’s recipe: Homemade Twix bars (yow!)

I will be out of the office on Monday and Tuesday of next week, darn it. So no posts those days. I’m just itchin’ to write about using our wood stove to can apples, for example, but well, it’ll have to wait.

Dorothy Fielding’s White Bread

Add:
3 Tbsp yeast
3 Tbsp sugar
2 cups warm (remember, quite warm) water

to a bowl and let sit until proofed (this doesn’t take long because there is a lot of sugar in there). Set aside, but keep an eye on it so it doesn’t overflow.

In a medium-sized microwave-safe bowl combine
1 can evaporated milk
1/2 can (milk can) water
1/2 cup applesauce

Heat about 2 minutes in microwave. Pour in mixer bowl. Add:
5 cups flour
(plus I add 2 Tbsp wheat germ and 1/2 cup oats)

Mix a little bit. Add yeast mixture and mix again. Add:
1/2 cup shortening, oil, or bacon grease (I use oil)
5 cups flour
1 Tbsp salt

Mix until it holds together and forms a soft, but not sticky dough, adding more flour if necessary. Let mix about 2 minutes, just to knead. Place in greased bowl and cover to let rise until doubled (about 30-45 min.). Grease 4 bread pans. Divide dough in 4 parts and form into loaves. Place in pans, cover with towel, and let rise again until doubled. Heat oven to 375 degrees. Place pans in oven, not touching, and bake 20 to 30 minutes, or until tops are lightly
browned. (The recipe says to take one loaf out and touch the bottom of the pan with a wet finger. If it sizzles the bread is done, if not then put back in the oven for a few more minutes. I don’t like to burn my finger, so I just make sure the tops are nicely browned and call it good.) Let sit in pans 5 minutes. Loosed around edges with a butter
knife, dump out carefully and let cool on cooling racks, on their sides.

This bread is good for making sandwiches, since it is soft, and when it is fresh it is not very crumbly. It is also great for making cinnamon rolls (just divide dough in half, roll each out and spread with 1/2 c softened butter and 1 Tbsp cinnamon, roll up and cut into circles, let rise in 9×13 pan, covered, and bake at same temp. until lightly browned on top. Frost with cream cheese frosting (8 oz. cream cheese, softened, and mixed with about 1 cup powdered sugar and a little bit of milk if necessary).

Remember that homemade bread does not have any preservatives (that’s a good thing!), so it won’t last long in your pantry. Both of these recipes make bread that freezes well, so make a bunch and pull out what you need as you need it. Or, find someone who needs a lift and take them a loaf while it is still warm. You might just give yourself
a lift too.

Good luck!