Bread for a Blizzard

February 08, 2013

Bread for a Blizzard

I keep this picture of my grandparents on my fridge:

(That's my dad in the suspenders... pretty cute, eh?)

I often glance up at this picture, particularly on those loooong days when the work seems never-ending, and I think to myself, "Buck up. If Mimi could get three children so perfectly groomed and looking adorable, and still manage to look so gorgeous and happy herself, then you can definitely do this."

(I should keep a picture of my mother and her four kiddos up there too for added inspiration.)

I'm pretty sure it was Mimi who once told me that when there's a blizzard, one of the best things to do is make bread.

It makes a lot of sense, doesn't it? It's a satisfying way to spend a day housebound-- monitoring the mixing, rising, kneading, and baking. And it warms the home to use the oven.

Since we're in the midst of a blizzard here, and we may have up to another full day of snowfall, I'll share one of my favorite bread recipes-- just in case you're looking for something to do. :)

(I actually didn't make this today... I made it earlier in the week to go with our Cauliflower Soup. The girls and I made chocolate chip cookies today to pass the time and warm the house with the oven. But we're still enjoying the bread as well!)

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Sally Lunn Bread

(recipe courtesy of my mother)

2 packages yeast (4 1/2 tsp)

1/2 cup warm water (105-115 degrees)

1 1/2 cup milk, scalded and then cooled to lukewarm

2 T sugar

1 1/2 t salt

2 eggs

1/4 cup shortening

5 1/2 cups all-purpose flour

(I have used whole wheat and other whole-grain flours before, and the bread turns out just fine. However, I'm partial to the wonderful yeasty flavor when you use all white flour... just the way my Mom made it when I was a kid!)

Dissolve yeast in water. Stir in milk, sugar, salt, eggs, shortening and flour. Beat until smooth. Cover and let rise 1 hour until doubled. Stir down. Pour in a greased tube pan or bundt. Let rise to 1 inch below the top of the pan. Bake at 350 for 45-50 minutes.

Serve fresh and hot with plenty of butter. :)

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There's no kneading required for this recipe-- which makes it easier than most breads, I think. It sounds complicated with all the temperatures and scalding and such... but I never check temperatures and usually it comes out great for me. Somewhat foolproof.

Here's to the blizzard of 2013 (?)... hoping all of our northern friends are safe and warm.

{Our blizzard activities have included...}