Thursday, December 29, 2005

bread makes the meal

My earliest food memories have to do with bread.

I grew up in Africa in the late fifties, sixties, and seventies. What bread we had my mother made from scratch, at least in the early years. I think that's one of the reasons I grew up wanting to be in the kitchen. There's something about the smells of the whole bread baking process -- the dryness of the flour, the pregnant promise of the yeast as it dissolves, the aroma of invitation that fills the house as the bread bakes -- that make most any house feel like a home.

For Ginger and me, special occasions are marked by special bread.

My mother passed on a family recipe to me for "Refrigerator Rolls," which is a bread dough that contains yeast, baking powder, and baking soda, and will keep in the fridge for a week or more, making it possible to bake a little each day.

Here's the recipe:

1 quart milk, scalded and poured over

1 cup sugar and
1 cup butter
(I do it in the bowl of my kitchen Aid mixer on low speed)

Let cool and then add

2 packages yeast dissolved in
1/2 cup water


8 cups of flour, one cup at a time (I use 1 cup of whole wheat flour)

Cover and let rise until doubled, then add

1 cup flour mixed with
3 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking Soddy

Cover and let rise again.

When I make our rolls, I use a biscuit cutter and then drag the bottom through some olive oil and fold then in half. You can also cook the dough in loaves; it also makes great cinnamon rolls. Bake at 425 for 12-15 minutes. We're talking seriously addictive bread here.

I'm convinced part of what makes bread dough rise are all the memories it contains. Each time I make the rolls I am tapping into the history of my mother and grandmother doing the same thing. I am also connecting with all the loaves that have been baked and broken at any table that was and is to come.

That's good honest work.



Real Live Preacher said...

Nice. Love the memories/bread rising thing. Good honest work. yeah.

Hey, I got the invite to join. I did. What does that mean?

don't eat alone said...

I think it means you get the blog by email now.

Tripp said...

Good recipe! Thanks for posting it. I am a fan of bread.

Cindy said...

What is baking soddy?