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The
Quest for Antique Cooking
by Andy Newbrey
Have you ever gone to visit your grandmother’s house or an aunt’s house and
awakened to the smell of bread baking in the kitchen? I have. I don’t know what
heaven is going to be like, but I hope every morning will be like that. It feels like your
soul gets out of bed long before your body does.
Every family in the United States should have a “bread baker”. If not, one should be
recruited and trained. A bread baker just adds stability to a person’s childhood. On my
wife’s side of the family, it’s her mother, Jane, who makes the best, lightest rolls. On
my side, it was my Aunt Naida who passed away several years ago, leaving a great
void in our lives.
It’s been said that baking is a science and, after baking lots and lots of bread, I have
come to understand what that means. First of all it’s true, it is very scientific. To get the
same results every time, it has to be done exactly the same every time. Every
ingredient, every element and every step plays its part and every variation of a part
causes a result (sometimes good, most of the time bad). That’s why the best, lightest,
fluffiest, richest flavored breads are made by people who’ve been baking for quite a
while. It’s like playing an instrument; to get to the appearance of effortlessness takes a
lot of time, patience and practice.
Here is a quick & easy recipe for a very forgiving, “all purpose” bread. (In the world of
bread making, “quick” is a relative term.) Though this recipe is for dinner rolls, it can
be formed into loaves, flat bread, fried bread or even add Mozzarella cheese and
Italian seasoning to the mix for Italian bread sticks…the list goes on and on (I’ve even
tried chocolate). Of course, you’ll have to experiment with cooking times for every
change you make. I have made this recipe literally hundreds of times and learn
something new nearly every time.
Andy’s Basic Bread Recipie
(Just Remember “3”)
3 Cups water (Bath water temp)
3 Tablespoons Yeast
3 Eggs
¾ Cups Sugar
1 TABLESPOON SALT (Don’t Forget)
Mix all together until frothy
1 stick of margarine, melted (Mix in slowly or at least not all at once. The heat will kill
the yeast)
Add 9 Cups of Flour (3x3=9)
Knead for about six minutes until velvety
Let dough rise for 1 ½ hrs in a draft free area
Form into balls about the size of golf balls
Place on greased pan about 1 inch apart
Let them rise again for 1 ½ hr
Bake after that at 475 for 15 min.
Follow my recipe exactly and your bread will be wonderful. (That was not a guarantee,
by the way)
Quest for Antique Cooking
by Andy Newbrey
Have you ever gone to visit your grandmother’s house or an aunt’s house and
awakened to the smell of bread baking in the kitchen? I have. I don’t know what
heaven is going to be like, but I hope every morning will be like that. It feels like your
soul gets out of bed long before your body does.
Every family in the United States should have a “bread baker”. If not, one should be
recruited and trained. A bread baker just adds stability to a person’s childhood. On my
wife’s side of the family, it’s her mother, Jane, who makes the best, lightest rolls. On
my side, it was my Aunt Naida who passed away several years ago, leaving a great
void in our lives.
It’s been said that baking is a science and, after baking lots and lots of bread, I have
come to understand what that means. First of all it’s true, it is very scientific. To get the
same results every time, it has to be done exactly the same every time. Every
ingredient, every element and every step plays its part and every variation of a part
causes a result (sometimes good, most of the time bad). That’s why the best, lightest,
fluffiest, richest flavored breads are made by people who’ve been baking for quite a
while. It’s like playing an instrument; to get to the appearance of effortlessness takes a
lot of time, patience and practice.
Here is a quick & easy recipe for a very forgiving, “all purpose” bread. (In the world of
bread making, “quick” is a relative term.) Though this recipe is for dinner rolls, it can
be formed into loaves, flat bread, fried bread or even add Mozzarella cheese and
Italian seasoning to the mix for Italian bread sticks…the list goes on and on (I’ve even
tried chocolate). Of course, you’ll have to experiment with cooking times for every
change you make. I have made this recipe literally hundreds of times and learn
something new nearly every time.
Andy’s Basic Bread Recipie
(Just Remember “3”)
3 Cups water (Bath water temp)
3 Tablespoons Yeast
3 Eggs
¾ Cups Sugar
1 TABLESPOON SALT (Don’t Forget)
Mix all together until frothy
1 stick of margarine, melted (Mix in slowly or at least not all at once. The heat will kill
the yeast)
Add 9 Cups of Flour (3x3=9)
Knead for about six minutes until velvety
Let dough rise for 1 ½ hrs in a draft free area
Form into balls about the size of golf balls
Place on greased pan about 1 inch apart
Let them rise again for 1 ½ hr
Bake after that at 475 for 15 min.
Follow my recipe exactly and your bread will be wonderful. (That was not a guarantee,
by the way)
