Today Miss Trudy makes homemade bread. From scalding the milk to dissolving the yeast through kneading, rising, punching down to final rising in the pan and baking.
There is so much beauty in bread
Beauty of sun and soil,
Beauty of patient toil
Winds and rains have caressed it,
Christ often blessed it.
Be gentle when you touch bread.
RECIPE: White Batter Bread
from: The Margaret Rudkin Pepperridge Farm Cookbook
Preheat oven to 400 degrees 20 minutes before loaves are ready to bake.
1 cup milk
3 tablespoons sugar
1 teaspoons of salt
2 tablespoons of butter
1 cup warm water
2 packages of yeast
4 1/4 cups unsifted flour
Scald the milk stir in the sugar, salt and the butter.
Cool to lukewarm.
Measure the very warm water into a large warm bowl.
Sprinkle in the yeast;stir until dissolved.
Add the lukewarm milk mixture.
Stir in the flour; the batter will be fairly stiff.
Beat until well blended, about 2 minutes.
(I kneaded the bread, set it on wax paper, washed my mixing bowl
and while it was still warm buttered the bowl.) I next put the batter
in the warm bowl and covered it with a buttered piece of wax paper.)
Let rise in a warm place free from draft, until more than doubled in
bulk, about 40 minutes.
Stir the batter down.
Beat vigorously, about 1/2 minutes.
Turn into 2 greased loaf pans, 9 by 5 by 3 inches.
Bake in a moderate oven (375 degrees) for about 50 minutes
(I divided the batter between 3 smaller pans and baked it at 350 for 40 minutes.)