One age-old, tried-and-true recipe in the cookbook is probably the most vague recipe for bread that I have ever followed ... most bread recipes tend to be somewhat complex, even my favorite recipe for French bread (with only yeast, water, flour and salt as ingredients) contains multiple steps ... but this one is unique in that the directions are easy -
1. Scald milk and cool to approximately 105*
|eggs in their little "hot tub" warming up|
before being added to the dough
3. Let rise til double.
4. Form loaves and let rise, brushing with egg mixture and sprinkling with sugar.
5. Bake at 350* for about 30 minutes.
|Scalded milk? How do you know it's scalded? I just|
think of that perfect cream of wheat smell
from winters in the woods at home <3
|old green (R) v. new white (L)|
There are black, green and white pods .. with the black and green varieties being utilized for Indian cooking .. and the white being most common in Scandinavian cooking .. Ah ha! So .. away with my old, dried up green pods .. and in with my fresh white pods .. the scent is so amazing .. Mmm <3
This bread makes the best toast!
The original recipe is massive, where I have used as much as 9 c. of flour ... thanking those in heaven and on Earth for our giant stand mixer ... so I usually use a half recipe. You can see in my pictures that I also chose to use half of the dough for little clover leaf rolls <3