April 03, 2020
A long time ago, I shared my Grandma's Cinnamon Buns with the world. I made them today too and they just never disappoint.
Sometime soon I likely won't be able to make them since there seems to be a worldwide yeast shortage in my parts. Part of me is annoyed AF about that because I've made bread for years and feel like right now there should be some kind of a hierarchy for buying but I'm happy y'all are now making bread! It really is comfort, a fresh piece of bread goes straight to your heart.
The recipe to make bread is exactly the same as making cinnamon buns, the only difference is that you split the dough in half and drop them directly into loaf pans to proof before baking. Coming up soon is a stuffed ham and cheese loaf/buns that's been fantastic for lunch, dinner and field suppers. It's an all-in-one sandwich that never disappoints.
Grandma Verna's BEST EVER Bread RecipeYield: 2 loaves Time: 3-3.5 hours
1 egg1 cup milk1/2 cup warm water1/8 cup oil4 cups flour3 tbsp sugar2 tsp salt2 1/2 tsp bread machine yeast
I use a bread machine to make the dough, it's easiest for me that way. Put in all the ingredients and 2 hours later it beeps at me. I take the dough out, cut it in half and stretch it to fit into two greased loaf pans.
If you don't have a bread machine, I have successfully made it with my KitchenAid and dough hook before but the process is a little longer. All the ingredients go into the bowl and get mixed around until the dough forms. Cover and let rise for 30-40 minutes. Knead it down again and recover letting rise again for another 30-40 minutes.
After that, the dough goes into the oven under a tea towel to proof for an hour. Once it's done proofing, bake it at 350F for 15-25 minutes. My oven is a convection so it takes about 20-25 to get them nice and golden brown but everyone's ovens are different.
A lot of people ask me if they can just make this in the bread machine also and my answer is always no. This recipe makes TWO loaves of bread so there's too much dough for a bread machine pan, I haven't come across one that can make this recipe into one loaf and have it cook all the way through. If you wanted to half it and use egg whites instead of an egg, it may work but I haven't tried that yet. I love touching the dough so that's a step I don't skip.
Enjoy this bread, really enjoy eating it. If there's anything I've come to realise these last few weeks being isolated during COVID-19, it's that I have found joy in the smallest things everyday. Eating this bread, making this bread, the woman that inspired this bread, thinking about the people that love this bread as much as I do and make it regularly -- all of these things bring me happiness. Now I, share that with you.
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October 16, 2018
KIM'S BEST EVER CHOCOLATE CHIP COOKIES
Today is my Dad's birthday so I thought I'd share these today because he has always been a cookie monster and these are absolutely THE BEST EVER chocolate chip cookies you will ever eat. I guarantee it, email me if I'm wrong because I have never been so sure of myself in my whole life.
September 10, 2018
GRANDPA ART'S BORSCHT
Borscht can be made in so many different ways, there seems to be variations for all different cultures but it's a very basic soup that is so hearty and delicious. This recipe comes from my father-in-law and he always makes it in the late summer and early fall with fresh veggies from his garden.
July 13, 2018
RHUBARB OATMEAL COOKIES
It's rhubarb season! I especially love rhubarb in pies and tarts, one of my favourites is raspberry rhubarb. It's almost raspberry season so that'll be showing up next but today it's rhubarb oatmeal cookies with white chocolate chips.
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